HOMEMADE THIN MINT COOKIES
Here's exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer-- they're incredible!
Provided by Sally
Categories Cookies
Time 3h15m
Number Of Ingredients 12
Steps:
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
- Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
- Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!
THIN MINT COOKIES
If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.
Provided by Lauren
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g
HOMEMADE THIN MINT COOKIES
Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie -- even when no box is in sight.
Provided by Kitchen is My Playg
Categories Dessert
Time 3h
Yield 36 cookies
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
- Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
- Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
- Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
- Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
- One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
- Allow cookies to stand until chocolate is completely set.
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
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