Thin Mints (Copycat)
User Reviews
5
Thin Mints (Copycat)
Description
Thin Mints (Copycat) begin with creamed unsalted butter and sugar, to which egg, vanilla, and peppermint extracts are added. Dry ingredients including flour, unsweetened cocoa powder, baking powder, and salt are sifted and mixed into the wet ingredients to create a chocolate-mint dough. The dough is rolled thin between parchment sheets and chilled to firm up for easier cutting.
The dough is cut into 1-1/2 inch circles and baked briefly until no longer glossy but still soft inside. After cooling completely, the cookies are coated in melted semi-sweet chocolate blended with peppermint extract to replicate the classic Thin Mint flavor and texture. This method yields a tender, chocolatey cookie with a refreshing mint finish.
Ingredients
- 3/4 cup butter softened, unsalted
- 1 cup sugar
- 1 large egg , room temperature
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon peppermint extract
- 1 1/2 cups flour
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate Coating
- 14 ounces chocolate coarsely chopped, semi-sweet, disks
- 1/4 teaspoon peppermint extract
Instructions
- In your stand mixer cream the butter for 1 minute on medium speed until light and fluffy.
- Add in the sugar and beat for 1 minute until the color lightens a little.
- Add in egg, vanilla and peppermint extract until fully combined.
- Sift the flour, cocoa powder, baking powder and salt in a medium bowl then add it to the stand mixer on low speed until just combined.
- Roll the dough to a 1/4" thickness between two pieces of parchment paper then transfer to a large baking sheet and refrigerate for 1 hour.
- When you are ready to bake the cookies preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using a 1 1/2" cookie cutter, cut out 36 circles (you will have to re-roll the dough 1 time to get remaining cookies).
- Bake for 7-9 minutes until they no longer glisten but are still soft.
- Cool completely before making your coating.
Chocolate Coating:
- Add the chocolate in a medium microwave safe bowl and cook in 30 second increments, stirring after each 30 seconds until completely smooth.
- Stir in the peppermint extract and dip each cooled cookie into the chocolate.
- Using a fork, tap it very gently on the side of the bowl to ensure the chocolate layer isn't too thick, then place the chocolate dipped cookie on a parchment paper lined baking sheet.
- Using excess chocolate on your fork sweep the fork back and forth quickly over the cookies to add a patten on top of the cookies then let them sit at room temperature or in a refrigerator until the chocolate hardens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 11mg | 0% |
| Potassium | 158mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 135IU | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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