Christmas Homemade Thin Mints
Who says you can't have Thin Mints for the holiday season? You sure can with these copycat Christmas Homemade Thin Mints! Crushed candy canes and sprinkles make this holiday version of the Girl Scout classic extra fun and festive.
We all know and love the classic Thin Mint Cookie, right? But what are you to do when the craving for their minty deliciousness strikes during the holiday season, when there's not a box in sight?
Make your own Christmas homemade Thin Mint Cookies, that's what!
Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie even when you there are no classic green boxes in sight.
To make the cookie middles, mix up a batch of chocolate sugar cookies flavored with just a hint of peppermint extract. Then use a 2-inch round cookie cutter to cut the dough into circles.
Crushed candy canes and sprinkles make this homemade holiday version of the Girl Scout classic extra fun and festive.
Bake them up and let them cool completely.
Once cooled, dip each cookie in peppermint-laced melted chocolate.
Allow the chocolate coating to set and then get ready to enjoy your out-of-season Christmas homemade Thin Mints ... all dressed up for the holidays!
The flavor of these copycats is spot-on fresh minty chocolate in both the cookie middle itself and in the chocolate coating.
The texture of the cookie is just a tad bit softer than the usual Thin Mints crisp snap of crunch. But if you're dead set on creating that crunch, you could simply bake the cookies a bit longer until they're crispy.
The flavor of these copycats is spot-on fresh minty chocolate in both the cookie middle itself and in the chocolate coating.
So if you've got a holiday craving for Thin Mints or know a Thin Mints lover who'd love these as a gift, have some fun whipping up a batch of these Christmas homemade Thin Mints.
They're so tasty and festive all decorated for the holidays!
Thank you for stopping by . We'd love to have you back soon!
Yield: about 36 cookies
Christmas Homemade Thin Mints
Who says you can't have Thin Mints for the holiday season? You sure can with these copycat Christmas Homemade Thin Mints! Crushed candy canes and sprinkles make this holiday version of the Girl Scout classic extra fun and festive.
prep time: 2 hourcook time: 8 Mtotal time: 2 H & 8 M
ingredients:
For the cookies:
- 3/4 c. unsalted butter, softened
- 1 c. granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/4 tsp. peppermint extract
- 1 & ½ c. all-purpose flour
- 3/4 c. unsweetened cocoa powder
- 1 tsp. baking powder
- 1/8 tsp. salt
For the chocolate coating:
- 14 oz. good-quality semi-sweet chocolate
- 1/2 tsp. vegetable or canola oil
- 1/2 tsp. peppermint extract
- assorted Christmas sprinkles and/or crushed candy canes
instructions:
How to cook Christmas Homemade Thin Mints
- MAKE THE COOKIES: In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
- Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. {It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.}
- Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
- Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
- Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- PREPARE CHOCOLATE COATING: Coarsely chop chocolate. Place in the top of a double boiler over simmering water.* Add oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
- DIP COOKIES: One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookie on a baking sheet lined with parchment or waxed paper and immediately top with sprinkles or crushed candy canes. Repeat with remaining cookies.
- Allow cookies to stand until chocolate is completely set. {Place the baking sheet of cookies in the refrigerator for about 15 minutes to help the chocolate set more quickly, if desired.}
TRACEY'S NOTES
- * To melt chocolate in the microwave, place chopped chocolate in a small microwaveable bowl. Heat at 50 percent power for 1 and a half minutes. Remove from the microwave and stir. If not completely smooth and melted, return the chocolate to the microwave and continue heating at 50 percent power for 30 to 45 seconds at a time until melted, stirring after every interval.
You might also like these other favorite festive Christmas treats:
Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links at Amazon.com, at no additional cost to you.
Read more..