I love thin mints! Like so many, I discovered this in childhood, a la Girl Scout cookies. Back 2 Nature makes Fudge Mint cookies that are great stand-ins during the GS off-season.But.....***whine alert*** I don't have any Girl Scouts in my hood and those Back 2 Nature joints are like 5 bucks a box. What's a poor girl to do?
Make her own, of course. Using ingredients she already has in the pantry. Easy solution.
Recipe below.
Pure, addictive dopeness. Don't say I didn't warn you :)
And can I say how much I love peppermint essential oil...it goes in my hair concoctions, skin concoctions, I can eat it in cookies, it's cheap. ***sigh, smile, love you peppermint oil! muah!***
The Cookies:
1 ½ C All-Purpose Flour
1 C Unsweetened Cocoa Powder
1 C Powdered Sugar
1 C Powdered Sugar
¾ tsp Salt
1 C Butter
1 tsp Vanilla
Cream butter until light and fluffy, then add the powdered sugar. Mix until combined.
Lightly flour counter. Form dough into a ball. Knead a few times, then roll into into a 1/8 inch square.
Cut cookies using 1-1 1/2 inch cutter (I used the lid from a jar of seasoning).
Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating.
Microwave chocolate chips, peppermint extract and coconut for 1 minute. Remove from microwave and stir. If all the chocolate isn't melted, microwave for short spurts of 10-15 seconds. The mixture should be smooth and lump free.
Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with a fork. Softly tap the fork against the side of the bowl to remove excess coating.
Place each cookie on a parchment or plastic wrap-lined baking sheet and refrigerate until set.
Indulge in deliciousness!
Hugs and kisses peeps,
Bethany
1 tsp Vanilla
The Coating:
12 oz Semi-Sweet Chocolate Chips
1 ½ tsp Peppermint Extract
12 oz Semi-Sweet Chocolate Chips
1 ½ tsp Peppermint Extract
6 Tbs Coconut Oil
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
Cream butter until light and fluffy, then add the powdered sugar. Mix until combined.
Stir in the salt, vanilla and cocoa powder. Mix until the batter resembles a thick frosting.
Add the flour and mix just until the flour is combined. Don't overmix!
Cover bowl with plastic wrap and freeze for 15 minutes.
Lightly flour counter. Form dough into a ball. Knead a few times, then roll into into a 1/8 inch square.
Cut cookies using 1-1 1/2 inch cutter (I used the lid from a jar of seasoning).
Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating.
Microwave chocolate chips, peppermint extract and coconut for 1 minute. Remove from microwave and stir. If all the chocolate isn't melted, microwave for short spurts of 10-15 seconds. The mixture should be smooth and lump free.
Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with a fork. Softly tap the fork against the side of the bowl to remove excess coating.
Place each cookie on a parchment or plastic wrap-lined baking sheet and refrigerate until set.
Indulge in deliciousness!
Hugs and kisses peeps,
Bethany
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