It’s Day 7 of the 12 Days of Cookies! And today’s cookie is super delicious! This cookie makes the perfect after dinner treat!
I’m in Canada, and these minty cookies remind me of the Girl Guide mint cookies available only at this time of year. These cookies are crispy yet flaky and oh so minty! They are perfect on any holiday platter!
The cookie is a plain chocolate cookie dipped in mint chocolate but you could easily swap the vanilla extract for peppermint extract and dip the cookies in plain milk or dark chocolate! So good!
Let’s get started!
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the egg and vanilla extract. Beat well.
Add cocoa powder, baking soda and salt. Stir well.
Add cream. Stir.
Gradually add the flour to the butter mixture, mixing well after each addition until the dough comes together. Dough should not be sticky as we will be rolling the dough out.
Here’s the dough ready to be rolled out.
Roll dough into a ball and place on floured surface.
Roll dough out. The thinner you roll it, the crispier the cookie will be. Cut with a round cookie cutter.
Place on baking sheet.
Bake at 350F for 8 to 10 minutes. Loosen carefully from baking sheet.
Let cool completely on cooling rack.
Melt chocolate and butter together. If using microwave, stir after 30-second intervals until chocolate is smooth and melty.
Dip cookie into chocolate and place on parchment. I didn’t have parchment, so using a knife, we spread a bit of chocolate on one side and set on cooling rack until set. It tastes great this way, but if you like, melt chocolate again and spread chocolate on other side. Once set, they can be frozen.
When the chocolate is still soft, you can sprinkle with holiday sprinkles if you like.
With the leftover dough, my daughter made fun shapes. I then spread the chocolate on just one side and sprinkled with holiday sprinkles. I think I much prefer the chocolate on one side only.
Homemade Thin Mint Cookies
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 tbsp vanilla
2 tbsp cream
Chocolate Coating
1 cup mint chocolate chips
1 tbsp butter
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and extract. Stir well. Add cocoa, baking soda and salt. Stir well. Add cream and beat lightly. Gradually add the flour to the butter mixture until the dough comes together. The dough should not be sticky.
Roll dough out on floured counter. The thinner, the crispier! Use a 1-1/2” or 2” round cookie cutter to cut out the cookies. Place on baking sheet and bake at 350F for 8 to 10 minutes or until firm. Let cool.
In a bowl, microwave the mint chocolate chips and butter together in 30-second intervals, until smooth. Dip each cookie into the melted chocolate. Tap off excess chocolate and place the cookies on a parchment-lined baking sheet to set. Sprinkle with holiday sprinkles if you like.
enjoy from Our City Homestead to yours