WEBUse a cookie scoop or hands to roll cookie dough into 12 -14 balls. Press the balls down to a thin disk. Freeze for at least an hour. In a microwave safe bowl, melt chocolate chips and coconut oil for 30 – 45 seconds. Stir half way. Dip the thin mint cookie in the melted chocolate and cover both sides.
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WEBStart 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 both sides. Let the excess chocolate drip off before setting the cookies down on the baking sheet. Let set at room temperature, and then store in the refrigerator.
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WEBIn a microwave safe bowl, melt chocolate at 50% power, stirring every 30-60 seconds until smooth. Alternately, you can melt chocolate in a double boiler on the stove top. Stir mint flavoring into melted chocolate. Rest a chocolate wafer on the tines of a fork and lower into the melted chocolate until completely coated.
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WEBLine two cookie sheets with parchment paper and set aside. Place the thin mints in a microwave-safe bowl and heat for 30 seconds. Stir well and reheat 20 more seconds if needed. Working with one cracker at a time, use a fork or dipping tool to immerse each cracker in the melted chocolate and then allow the excess chocolate to drain off.
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WEBInstructions. Cover a pan with parchment paper and set aside. Using a microwave or double-boiler, melt the chocolate completely. Once the chocolate is completely melted, add the peppermint extract and stir until incorporated. Cover each of the crackers in the chocolate covering completely.
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WEBInstructions. Place chocolate and vegetable oil in a bowl. Place the bowl over a pot of gently simmering water (ensuring the bowl doesn't touch the water). Stir gently until melted. Once melted, stir in the extract. Dip crackers into the chocolate mixture …
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WEBAdd the peppermint extract to the melted chocolate and stir to combine. Place a cracker onto a fork and dip into the metled chocolate, allow the excess chocolate to drip off throng the prongs of the fork. Place the chocolate crackers onto the parchment paper. Let sit at room temperature for 2 hours to fully harden.
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WEBNext, melt the Andes Mints in a bowl in the microwave. Or use a double boiler if you prefer. Then, use a fork to dip one cracker at a time in the melted candy. Shake off any excess then place it on the parchment paper. Allow the chocolate to sit until it …
WEBBeat in the egg, scraping down the sides of the bowl. Whisk the flour and cornstarch together and add to the bowl, mixing on low just until everything is well combined, but don't over-mix. Divide the dough into 2 halves and flatten into disks. Roll out each disk between two large pieces of parchment paper.
WEBInstructions: In a small bowl made of glass, melt chocolate chips and shortening or coconut oil in a microwave in 30-second increments until the chocolate is melted. Stirring after each 30 seconds, until smooth. Add peppermint extract and fold into melted chocolate. Be careful not to add too much- this extract is very strong.
WEBOnce 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.
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WEBForm the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling). Lightly dust a separate sheet of parchment paper with tapioca flour.
WEBPreheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil the paper with oil spray. Roll the dough between two pieces of slightly oiled parchment paper. Oil side touching the dough. Roll until thin, then peel off the top piece of parchment paper.
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WEBMelt chocolate of choice. You can do this via the bain marie method, short bursts in the microwave or in a saucepan. I prefer the bain marie method – it's easiest to control and maintain the chocolate temp. I do not bother tempering the chocolate for this recipe. Mix in 3/4 teaspoon mint extract to melted chocolate.
WEBPreheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat mat. Place the cookie dough in between two pieces of parchment paper and roll out the dough until it’s about 1/4 inch thick. Using a small circular cookie cutter, cut out the cookies and place on the cookie sheet.