Homemade Thin Mints - Make Ahead - Freezer Safe

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READY IN: 30mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup unsalted butter, room temperature
  • 1
    cup unsweetened cocoa powder
  • 1
    teaspoon vanilla
  • 34
    teaspoon salt
  • 1 12
    cups all-purpose flour (fluffy, not packed)
  • 16
    ounces semisweet baking chocolate
  • 1
    teaspoon vegetable oil
  • 1
    teaspoon peppermint extract or 1 teaspoon oil
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DIRECTIONS

  • If baking immediately, turn oven to 350. (disregard if you are freezing).
  • Cream butter until light & fluffy, then add powdered sugar and mix completely. Stir in salt, vanilla & cocoa powder. Mix until completely mixed, w/ consistency of thick icing/frosting. Add flour & mix just until combined. Don't mix too long!
  • Form dough into a ball. Knead a few times, then flatten into a disk between 1/2" - 1" thick. Cover in plastic wrap then place in freezer for 15 minutes.
  • Remove dough from freezer. Roll until very thin (1/8") on floured surface. Cut cookies using 1.5" cutter or rim of a small glass.
  • Place cookies on a baking sheet & bake for 10 minutes.
  • Allow to cool completely on a wire rack. While cooling, start prep of chocolate coating.
  • Chop baking chocolate into very small, thin pieces. Place in a glass measuring cup along w/ the oil & microwave 15-20 seconds at a time until totally melted. Stir in peppermint extract.
  • Drop cookies, one at a time into the coating. Turn to coat entirely. Place on parchment paper to set. (&/or place into refrigerator or freezer to set).
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