Thin Mints

Ingredients:

  • 1¼ cups all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup butter or margarine
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract
  • Chocolate Coating
    • 4 cups semisweet chocolate chips
    • 2 tablespoons butter or margarine
    • ½ teaspoon peppermint extract

Directions

Cookie

Use a food processor to blend dry ingredients, by pulsing. Add margarine, milk, vanilla, and mint extract and pulse until well combined. Scrape out dough, knead until all the ingredients are well incorporated, and chill in refrigerator for 1-2 hours, till mixture is firm.

Preheat the oven to 350° F and line two large baking sheets with parchment paper.

When dough is ready, roll balls about as big as a heaping teaspoon, and press them, one by one, onto the baking trays, leaving about 3 inches of space around each. Flatten each to about a quarter inch thick and bake for 12-15 minutes.

Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball.

Cool on rack completely.

Chocolate Coating

Melt chocolate chips and margarine until smooth using a double boiler or microwave. Stir in the mint extract.

Dip cooled cookies into the chocolate using your fingers or a fork.

Arrange cookies plates lined with parchment paper and refrigerate until coating sets.

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