Thin Mint Cookies Easiest Recipe Ever:- However, this crazy idea to create Thin Mint cookies from scratch interested me. A unusual March blizzard kept me inside all day, which may have contributed. But Thin Mints are special cookies. They’re Girls Scouts’ best-selling item, and people keep them in their freezers. Considering no commercial bakeries can market them, you’ll see why I jumped on this one.
Thin Mint Cookies Easiest Recipe Ever
INGREDIENTS
FOR THE COOKIES:
- 1 cup unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder, I used Dutched dark cocoa powder which worked well
- 1 cup powdered sugar
1 teaspoon vanilla
¾ teaspoon salt - 1 ½ cups all purpose flour, fluff the flour before scooping and leveling the cup, too much flour will result in a dry dough
Also see:- Churro Toffee Recipe Learn Under Expert Guide
FOR THE COATING:
- 16 ounces semi-sweet baking chocolate
- 1 tsp vegetable or coconut oil
- 1 tsp pure peppermint extract or oil, Make sure you get peppermint, not spearmint, and make sure you get extract, or oil, not flavouring I used McCormick’s Pure Peppermint Extract
INSTRUCTIONS
- Heat the oven to 350F.
- Add the powdered sugar and mix it in with the butter until it’s light and fluffy.
- Add the vanilla, chocolate powder, and salt, and mix well. Combine the cocoa powder into the batter and mix it in until it looks like thick frosting. After adding the flour, mix it in just enough so that it’s not over-mixed.
- Make a ball out of the dough. To bring the dough together, knead it a few times. Then, smooth it into a disc that is half an inch to one inch thick.
- Wrap it in plastic wrap and freeze it for 15 minutes.
- Take the dough out of the freezer and, on a floured surface, roll it out until it’s about 1/8-inch thick. Use a 1 1/2-inch cutter to make the cookies.
- I found that a small champagne glass, which is almost 2 inches tall, was the right size.
- Bake the cookies for 10 minutes after putting them on a baking sheet. The cookies should be taken out of the oven and left to cool on a wire rack.
- Take a break from baking cookies and make the peppermint dip. Cut the baking chocolate into very small, thin pieces. Place in a glass measuring cup or something similar with the oil. Microwave in short bursts of 15 to 20 seconds.
- Add the peppermint oil and mix it in. You can add more peppermint if you want to. (Don’t add more, the amount is right)
- Slowly put one cookie at a time into the covering. Cover the whole cookie with chocolate, then use the fork to lift it out of the chocolate and hit it against the side of the pan until the extra chocolate falls off.
- Put the cookies on a baking sheet lined with parchment paper or plastic wrap. Do this again with the rest of the cookies. Put the cookies in the freezer or fridge to set.
- As it turned out, they set up fine after about half an hour at room temperature. But it was a blizzard, so “room temperature” isn’t always the same!)
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