Homemade Thin Mint Cookies
Homemade Thin Mint Cookies
INGREDIENTS
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 3 tablespoons peppermint extract
- 1 12-ounce package dark chocolate candy melts
- 1 12-ounce package green candy melts
INSTRUCTIONS
Preheat the oven to 325° F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Roll 1-inch balls of dough and place onto the prepared baking sheets, leaving 1 1/2 inches of space between cookies. Gently flatten each mound of dough with the bottom of a cup until about 1/4-inch thick. If cookies stick to the cup, carefully pry them loose with your thumb. Sprinkle a little cocoa powder on the bottom of the cup to avoid sticking. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for about 10 minutes, until cool enough to touch.
Meanwhile follow the package instructions to melt dark chocolate candy melts. Fit a cooling rack over a half sheet pan. Dunk each cookie into the melted chocolate, use a spatula to remove excess, and place in a single layer on top of the cooling rack. Do not let cookies touch. Allow chocolate to set by refrigerating or freezing the cookies for about 15 minutes.
Once chocolate has set, remove cookies from the fridge or freezer. Follow the package instructions to melt green candy melts. Drizzle melted green chocolate over the cookies decoratively. Set in fridge or freezer before devouring!