I love, love, love Thin Mint cookies and despite stocking up in February the never last more than a few days in the house. Fortunately, good ole’ Martha has a copycat version that’s a winning substitute.
Adapted from Everyday Food
1 cup all-purpose four
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter (room temp.)
1/2 cup sugar
1 large egg
1/2 tsp vanilla
12 oz. semisweet chocolate chips
1/4 tsp pure peppermint extract
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder and salt. Beat butter and sugar until light and fluffy, then add egg and vanilla. Mixing on low, add in flour mixture. Form balls of dough (about 1 tsp) and place on baking sheets. Take a glass, dip the bottom in water, and press the balls into 1.5-inch rounds (about 1/4 inch thick).Bake until slightly firm, 8 – 10 minutes. Transfer to rack to cool completely.
Make the chocolate coating: Place chocolate and peppermint extract in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 – 3 minutes; remove from heat.
Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate and tap the underside of the fork on the side of the bowl to remove excess. Rrefrigerate at least 30 minutes before serving. Store in the refrigerator.