Best Mint Cookie Recipe

Homemade Thin Mints Homemade Girl Scout Cookies …

WEBDec 14, 2020 · First, line a pan with parchment or wax paper. In a double boiler (or a bowl set over a pan of barely simmering water), melt the …

Rating: 5/5(1)
1. First, line a pan with parchment or wax paper.
2. In a double boiler (or a bowl set over a pan of barely simmering water), melt the chocolate and shortening. When the mixture is smooth, stir in the peppermint extract. Using two forks, dip the cookies one at a time into the chocolate. Move them to the pan to cool.
3. I personally think these taste best chilled in the freezer.

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The Ultimate Healthy Homemade Thin Mints Amy's Healthy Baking

WEBFeb 18, 2018 · Instructions. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps of flour or cocoa …

Rating: 5/5(8)

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Lazy No Bake Thin Mint Cookies • The View from Great …

WEBFeb 17, 2014 · Start with 1/4 teaspoon and taste it. Add a touch more if you like. Using a fork, dip the cookies very gently in the chocolate to coat on …

Rating: 3.4/5(50)
1. Line a baking sheet with parchment or waxed paper.
2. Chop the chocolate into small pieces
3. Put the chocolate into a small microwave safe bowl. I like to use a 4 cup glass measuring cup because it is a good shape for dipping the cookies.
4. Microwave on high for 60 seconds. Stir the chocolate and microwave again in 15 second bursts, stirring in between, just until most of the chocolate is melted. Remaining lumps will melt as you stir. Don't overheat the chocolate.

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Homemade Thin Mint Cookies Sally's Baking Addiction

WEBMar 9, 2016 · Make the cookies: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute …

Rating: 4.7/5(30)
1. 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.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

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