Mint Chocolate Crisps (Thin Mints)
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¾ Cup MagicalButter
1 Cup Granulated Sugar
1 Large Egg (Room Temperature)
1 teaspoon Vanilla Extract
¼ teaspoon Peppermint Extract
1 ½ Cup All-Purpose Flour
¾ Cup Unsweetened Cocoa Powder
1 teaspoon Baking Powder
⅛ teaspoon Salt
10 ounces Milk Chocolate Melting wafers
½ teaspoon Magical Coconut Oil
⅛ teaspoon Peppermint Extract
In a large mixing bowl, beat the Magical Butter on high for 1 minute, until smooth and creamy.
Add the sugar and beat on medium speed until light colored and fluffy.
Beat in the egg, vanilla extract, and peppermint on high speed, taking breaks to scrape down the sides until completely combined.
In a medium bowl whisk together your flour, cocoa powder, baking powder, and salt until free of clumps. Add into a large mixing bowl and mix on medium high speed until dough comes together.
Dough will be slightly sticky, scrape it out of the bowl onto a clean countertop or parchment paper. Divide dough into two balls. Roll each ball of dough out until about ¼ inch thick. Wrap in plastic and allow to chill for at least 1 hour or up to 2 days.
Once the dough has chilled, preheat your oven to 350° F. Cut out your cookies using a circular cookie cutter.
Bake cookies for 8-10 (2 inch cookies) or 12-15 minutes (3 inch cookies) until the edges of your cookie have set.
Let your cookies cool completely on your baking sheet to allow the middle of the cookies to finish baking on the pan.
Once cool it's time to dip.
Using a large glass bowl in the microwave, double boiler, or a chocolate melter, melt down your chocolate.
Once the chocolate has been melted down and has a uniform consistency add the Magical Coconut Oil and mix thoroughly.
Add your peppermint extract and mix well.
Using a fork, dip your cookies into the chocolate, allow the excess chocolate to drip off the fork and set onto a baking sheet lined with parchment paper.
Once you're done dipping the cookies transfer to the fridge to allow the chocolate to set.
Cover and store cookies at room temperature for up to 3 days or in the fridge for up to 2 weeks. Enjoy!