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Peppermint Mocha Thin Mints
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
45
cookies
Course:
Snacks, Baked Goods, Others
Ingredients
- 1 Oreo cookies cream filling removed
- 1/2 - 1 teaspoon instant espresso powder add more or less as desired
- 12 ounces semi-sweet chocolate chopped
- 3/4 teaspoon peppermint oil
- 1 teaspoon coconut oil
- peppermint candies or candy canes, chopped, about 1/2 cup
Instructions
- Remove oreos from packaging. Gently open each cookie and remove the cream from both sides; repeat with all cookies.
- Place chopped chocolate, peppermint oil, coconut oil, and espresso powder in a small microwave safe bowl; heat on low for 20 second increments, stirring between each one, until chocolate is completely melted and can be whisked smooth.
- Emerge a cookie half in the melted chocolate, rolling it around with a fork to ensure it's completely covered. Using the fork lift the cookie up out of the chocolate, allowing any excess chocolate to drip back into the bowl. Transfer to a parchment paper lined baking sheet. Repeat this process until all cookies have been covered in chocolate. Sprinkle the still wet chocolate with the crushed peppermint candy (you can go as light or heavy as desired here).
- Allow chocolate to set before eating/serving. You can speed this process up by popping the pan in the fridge for 25 minutes.
Cup of Yum
Notes
- These cookies are best stored in a very cool room or in the refrigerator.