Homemade Thin Mints Make Ahead Freezer Safe Recipes

HOMEMADE THIN MINTS

Steps:

• Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
• Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
• Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour.
• When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼" thick on a cocoa dusted surface. Cut with a 2" cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
• Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
• Preheat the oven to 350°F.
• When the oven is ready, place cookies on another parchment-lined baking sheet 1" - 2" apart and bake for 15 minutes.
• Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
• Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely.
• Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.

HOMEMADE THIN MINTS - MAKE AHEAD - FREEZER SAFE

Steps:

• If baking immediately, turn oven to 350. (disregard if you are freezing).
• Cream butter until light & fluffy, then add powdered sugar and mix completely. Stir in salt, vanilla & cocoa powder. Mix until completely mixed, w/ consistency of thick icing/frosting. Add flour & mix just until combined. Don't mix too long!
• Form dough into a ball. Knead a few times, then flatten into a disk between 1/2" - 1" thick. Cover in plastic wrap then place in freezer for 15 minutes.
• Remove dough from freezer. Roll until very thin (1/8") on floured surface. Cut cookies using 1.5" cutter or rim of a small glass.
• Place cookies on a baking sheet & bake for 10 minutes.
• Allow to cool completely on a wire rack. While cooling, start prep of chocolate coating.
• Chop baking chocolate into very small, thin pieces. Place in a glass measuring cup along w/ the oil & microwave 15-20 seconds at a time until totally melted. Stir in peppermint extract.
• Drop cookies, one at a time into the coating. Turn to coat entirely. Place on parchment paper to set. (&/or place into refrigerator or freezer to set).