Yo! Thin Mints at home are way easier than you think. Give ’em a shot! 🙂
***INGREDIENTS*** FOR THE COOKIE
* 2 cups all purpose flour * 1/2 cup cocoa powder * 1/2 tsp salt * 1 cup softened butter * 1 egg white * 1 tsp vanilla extract * 1 tsp peppermint extract
CHOCOLATE COATING
* 12 oz dark or semisweet chocolate chips or chopped chocolate * 1/2 tsp vegetable oil * 1/2 tsp peppermint extract
***INSTRUCTIONS***
1. Combine all dry ingredients (flour, cocoa powder, salt) into a bowl and whisk to combine 2. In a separate bowl, beat butter and sugar together until smooth and creamy. Then add egg white followed by peppermint and vanilla extract, combine. It is normal if the dough appears curdled. Then add flour mixture gradually to combine. 3. Divide dough in half and roll out to about ¼ inch thickness between sheets of parchment paper. Place in freezer for about an hour to allow to firm up and preheat oven to 350 degrees fahrenheit. 4. Once dough is firm, use a 2 inch round cookie cutter to cut out circles and place on parchment paper lined cookie sheet. Bake for about 15-18 minutes, cookies should feel firm. 5. To make the coating, combine chocolate, oil and extract in a heatproof bowl and set on top of a pot of simmering water. Stir until melted and smooth. Use a fork to dip each cookie and completely coat in the melted chocolate. Shake off excess chocolate and place on a cooling rack for the coating to set. Stick the completed cookies in the fridge to chill before serving and enjoy!
1 Comment
Yo! Thin Mints at home are way easier than you think. Give ’em a shot! 🙂
***INGREDIENTS***
FOR THE COOKIE
* 2 cups all purpose flour
* 1/2 cup cocoa powder
* 1/2 tsp salt
* 1 cup softened butter
* 1 egg white
* 1 tsp vanilla extract
* 1 tsp peppermint extract
CHOCOLATE COATING
* 12 oz dark or semisweet chocolate chips or chopped chocolate
* 1/2 tsp vegetable oil
* 1/2 tsp peppermint extract
***INSTRUCTIONS***
1. Combine all dry ingredients (flour, cocoa powder, salt) into a bowl and whisk to combine
2. In a separate bowl, beat butter and sugar together until smooth and creamy. Then add egg white followed by peppermint and vanilla extract, combine. It is normal if the dough appears curdled. Then add flour mixture gradually to combine.
3. Divide dough in half and roll out to about ¼ inch thickness between sheets of parchment paper. Place in freezer for about an hour to allow to firm up and preheat oven to 350 degrees fahrenheit.
4. Once dough is firm, use a 2 inch round cookie cutter to cut out circles and place on parchment paper lined cookie sheet. Bake for about 15-18 minutes, cookies should feel firm.
5. To make the coating, combine chocolate, oil and extract in a heatproof bowl and set on top of a pot of simmering water. Stir until melted and smooth. Use a fork to dip each cookie and completely coat in the melted chocolate. Shake off excess chocolate and place on a cooling rack for the coating to set. Stick the completed cookies in the fridge to chill before serving and enjoy!
[Recipe video here, if you’d like to support us :)](https://www.youtube.com/watch?v=B9TYOr1QLUY)