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Homemade Thin Mint Cookies

Thin Mints fans, rejoice! This recipe comes remarkably close to the real thing, especially when enjoyed chilled, straight from the fridge or freezer.
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Calories 5720 kcal

Ingredients
  

  • 1 cup butter unsalted and softened
  • 1 ⅓ cup granulated sugar
  • 1 tsp vanilla
  • ½ tsp peppermint extract
  • 1 egg white
  • 2 cups AP flour
  • ⅓ cup cocoa powder
  • ¼ tsp salt
  • 340 gm dark chocolate chopped
  • ½ tsp vegetable shortening
  • ¼ tsp peppermint extract

Instructions
 

  • Cream butter and sugar until light and fluffy, about 2 minutes.
  • Add egg white, vanilla, and peppermint extracts. Mix until thoroughly combined.
  • Combine flour and cocoa powder, and add to butter mixture ⅓ at a time.
  • Mix until just combined. 
  • Divide dough in two, and roll out each half to just under ¼ inch thick between two pieces of parchment.
  • Chill dough for at least 3 hours.
  • Preheat oven to 325°F.
  • Cut out cookies using a 1 ½-2 inch cookie cutter, and arrange on a parchment lined pan with at least an inch between each cookie. Reroll and cut dough scraps for another round of baking. 
  • Bake for 12-14 minutes, taking care not to let the cookies burn.
  • Let cookies cool completely on a cooling rack. 
  • Melt chocolate, shortening, and peppermint extract in a double boiler on the stove at low heat, stirring frequently. 
  • Once completely melted, dip cookies one by one into chocolate mixture, using a fork to drain the excess chocolate before placing on a parchment lined baking sheet.
  • Continue until all cookies are coated.
  • Refrigerate cookies until chocolate forms a hard shell, and enjoy.

Nutrition

Calories: 5720kcalCarbohydrates: 630gProtein: 63gFat: 339gSaturated Fat: 203gPolyunsaturated Fat: 13gMonounsaturated Fat: 94gTrans Fat: 8gCholesterol: 498mgSodium: 2173mgPotassium: 3253mgFiber: 54gSugar: 350gVitamin A: 5805IUCalcium: 383mgIron: 56mg
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