Homemade Thin Mints
(with and without Peppermint Buttercream)
Ingredients:
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract or more if you want it super minty (Note: extract is different than oil!)
Directions:
1. Whisk together flour, cornstarch, cocoa powder and salt.
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract or more if you want it super minty (Note: extract is different than oil!)
Directions:
1. Whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. Add in the milk and the extracts.
3. Gradually, add in the flour mixture until fully incorporated.
4. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
5. Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Peppermint Buttercream Layer
Ingredients:
2 cup powdered sugar
4 tablespoons melted butter
2-3 drops pure peppermint oil (Note: oil is different than extract!)
1/2 tsp. heavy whipping cream
Ingredients:
2 cup powdered sugar
4 tablespoons melted butter
2-3 drops pure peppermint oil (Note: oil is different than extract!)
1/2 tsp. heavy whipping cream
Directions:
1. Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies.Dark Chocolate Coating
Ingredients:
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
1-2 drops peppermint oil
Directions:
1. In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth.
Directions:
1. In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth.
2.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Unattractive, Lazy Chocolate Covered Cookies.
Notes: Watch your cookies! I baked mine for the recommended amount of time and they are a wee bit crunchy. Not burnt or too hard but I like mine a bit softer. About Extracts/Oils: Pure Peppermint Oil is much stronger than Peppermint Extract. If you use oil you need significantly less than extract.
