I set out to make homemade thin mint cookies and I must warn you, the consistency isn't quite right. They are softer than a thin mint and almost a little chewy. I thought I would make them again and add more sugar to the recipe to make them crisper (1/4 -1/2 cup if you are feeling experimental yourself) maybe even bake them a tad bit longer, but I really like them. Although I may attempt a harder cookie at a later date I felt this one was tasty enough to put up as is.
1 1/4 cup of flour
2 cups of sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1 stick+ 2 tablespoons of butter at room temp
1 egg at room temp
1 teaspoon mint extract
In a mixer, cream butter and sugar together. Add eggs one at a time, then extract. In a separate bowl whisk together remaining ingredients and slowly add to batter until smooth and well combined.
Preheat oven to 375. Roll out small amounts of dough in your hand and flattened them as thin as you can get them without getting them stuck to your hand. I was able to make about 40 cookies because mine were a little larger than silver dollars. Place them on parchment paper lined cookie sheets. Bake these in the middle of the oven for 7 minutes.
6 teaspoons softened butter
1 Ghiradelli Milk Chocolate 4oz baking bar
1 Ghiradelli 60% Chocolate 4oz baking bar
1/2 teaspoon mint extract
Place a metal bowl over a saucepan of boiling water. Place half the butter and the chocolate bars in to the bowl. Break the chocolate up first to make it melt easier. Stir with a spatula until melted and thick. Add mint and the remaining butter, remove from heat and stir until the butter is melted and chocolate is smooth. Spoon chocolate on to the top of each cookie, use the back of the spoon to smooth and spread it around each cookie. Let the cookies sit out to dry 30 minutes to an hour and serve.