So I lied the other day, today is my favorite day. These are just impossible to resist. Myself and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!
Attention Girl Scouts of America, you’ve been replaced. . . .by ME! That’s right ladies and gentlemen, you no longer have seek out a Girl Scout or buy boxes and boxes of Thin Mints to hoard throughout the year because I have made a near perfect replica of them.
Why am I calling these near perfect and not a perfect replica you ask? Well that’s because my version is a little thicker than those GS mass-produced cookies. This is not necessary a bad thing, I mean I for one am not going to complain about getting more minty cookie and chocolate coating. Actually, Braden keep saying I needed to change the name from *Thin* Mints to Fat Mints. I guess in this case it’ll keep me out of trademark trouble, right? 🙂
Texture wise, these fat mints 😉 are spot on – they’ve got that shortbready texture of the official version and a nice thick chocolate coating. To make sure there was plenty of mint flavor floating around, I added extract to both the cookie dough and the chocolate. I also recommend keeping them in the freezer, but that’s just my personal preference on how I like to eat my
Thin, sorry I mean Fat Mints.
- 2 cups unbleached all-purpose flour
- 1 cup cocoa powder
- ¼ teaspoon salt
- 1 cup unsalted butter ( 2 sticks), room temperature
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon mint extract
- 2 bags semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- pinch of salt
- 2 teaspoons mint extract
- In a medium bowl combine flour, cocoa powder and salt.
- In the bowl of your stand mixer fitted with the paddle attachment or in a large mixing bowl using your hand mixer, cream your butter and sugar until light and airy, about 2-3 minutes.
- Beat in the egg yolk and mint extract.
- Scrape down the sides of the bowl and mix in the flour in two parts.
- Divide the dough in half and place on a piece of wax paper. Roll the dough into a 1 inch wide log and roll the wax paper around it.
- Proceed with remaining dough and place in the freezer for 30 minutes.
- Heat your oven to 350 degrees.
- Remove the dough from the freezer, unwrap from the wax paper and with a sharp knife cut the dough into ¼ inch slices.
- Place the cookies on a cookie sheet lined with a silpat or parchment paper and bake for 10 minutes.
- Transfer the cookies to a cooling rack to cool completely.
- Once completely cool, in a double boiler, place the chocolate chips and coat with the vegetable oil.
- Melt until completely smooth and stir in the salt and mint extract. Remove from heat.
- Place the cooling rack on top of a baking sheet lined with parchment paper.
- Dip the cookies in the chocolate and cover completely on both sides.
- Carefully lift the cookies up with a fork and tap the fork hard against the double boiler to remove excess chocolate.
- Transfer the chocolate covered cookie to the cooling rack. Proceed with remaining cookies.
- Once everything has been covered, place the tray of cookies in your freezer for 10-15 minutes to harden.
- Remove and store in an airtight container for up to one week or in your freezer for one month.
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