Friday, February 8, 2013

Thin Mints

I made these tonight and they turned out great! I love the real chocolate wafers compared with many of the ritz cracker versions out there.  Super delicious!

Prep: 25 minutes
Yield: 3 dozen cookies
Thin Mint Cookies
  • 1/2 cup (1 stick) of butter, room temperature
  • 1/2 cup powdered sugar.
  • 1/2 cup of cocoa powder 
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup of flour 
  • 2 cups chocolate chips
  • 1 teaspoon mint extract
  •  coconut oil
  1. With a hand mixer, cream the butter. Add the sugar, and continue to cream. Add the cocoa powder, salt and vanilla and mix until well combined.  Chill 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Roll dough and cut into circles about 1/8" thick and place on cookie sheet.  Or, if you are lazy like me, roll the dough into small balls (a little larger than a marble) and smoosh them flat on a cookie sheet.  Bake for 10 minutes.
  4. Remove from oven and carefully move cookies to cooling racks
  5. Place the chocolate chips, mint extract and coconut oil in a heavy bottomed pan or double boiler and carefully melt together until liquid and well blended.
  6. Put parchment on the now-cooled cookie sheets.
  7. Carefully drop each cookie into the melted chocolate and spoon chocolate over the top of each cookie. Use a fork to fish it out and gently shake the fork to remove excess chocolate. Place on parchment paper. Repeat until all of the cookies are covered.  Chill cookies in refrigerator another 30 minutes or until set.

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