Thin Mint Recipe

🧂 Ingredients

• 2 ¼ Cups All Purpose Flour
• ¼ Cup Cornstarch
• 6 tablespoon Unsweetened Cocoa Powder
• ½ teaspoon Salt
• 1 Cup White Sugar
• ½ Cup Butter

  Softened
• ⅓ Cup Whole Milk
• 1 teaspoon Vanilla Extract
• ¾ teaspoon Peppermint Extract
• 10 Oz. Semisweet Chocolate
• ½ Cup Butter

  Softened

Instructions

• 1 In a large bowl cream butter and sugar until light and fluffy.
• 2 Stir in milk, vanilla, and peppermint extract. Stir in cornstarch, cocoa powder,
  and salt.
• 3 Gradually stir in flour a little at a time, mixing until just combined.
• 4 Shake dough into 2 logs that are ~ 1/ ½ inches in diameter. Wrap in plastic wrap
  and freeze for 1-2 hours.
• 5 Preheat oven to 375 degrees.
• 6 Slice dough in ~¼ inch thick rounds with sharp knife. Bake for 14-15 minutes.
  Cool completely.
• 7 In a small microwave safe bowl melt chocolate and butter for 30-60 seconds. Stir
  until smooth. Dip each cookie in chocolate, and let set on wax paper for ~1
  hour.

Nutrition Info