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Homemade Thin Mint Cookies

Copycat thin mint cookies for when you have a craving and there's no box to be found. Try them cold or out of the freezer-- they're incredible!

3/4 cup (172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large Eggland's Best egg, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract1
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
1 teaspoon baking powder
1/8 teaspoon salt

14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
1/2 teaspoon canola or vegetable oil
1/4 teaspoon peppermint extract1
Sifter (here's the one I own and love)
2-inch-- or similar small size-- circle cookie cutter (I own this set, another option here and 2.5-inch option here)

1. Make the cookies: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
Full instructions recipe visit: https://sallysbakingaddiction.com
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