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Thin Mints Recipe

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This recipe for Thin Mints is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Egg
½ c. Butter or Margarine, softened
1 c. Sugar
½ to ¾ tsp. Peppermint Extract
1-¼ c. All-purpose Flour
¼ c. Cocoa Powder
¼ tsp. Salt
⅛ tsp. Baking Powder
2 c. Chocolate Chips
2 T. Coconut Oil
Directions:
Directions:
1. Preheat oven to 350ºF and line a cookie sheet.

2. Place butter and sugar in a bowl and beat until creamed.

3. Beat the egg and peppermint.

4. Mix in flour, cocoa powder, salt, and baking powder. The mixture gets thick. Bring together into a ball. Add water if needed.

5. Roll the dough about 1/4 inch thick and cut with a cookie cutter. Place on cookie sheet.

6. Bake for 12 minutes.

7. Remove and let cool for 5-10 minutes. Place on wire rack to cool.

8. Melt the chocolate chips and coconut oil. Drop the cookies in to coat.

9. Place on racks to cool or in the fridge to firm.
Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Egg free recipe: substitute egg for 2 tsp. Flaxseeds (ground) and 2 T. Water and eliminate the baking powder

 

 

 

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