Hot Buttered Baking . . . Chocolate Mint Thin Cookies
Have leftover mint after making my delicious tabouli salad recipe?
I have the perfect cookie recipe to compliment your meal.
These cookies remind me of the thin mints made popular by the Girl Scouts of America, but frankly, mine are healthier.
Made with fresh ingredients and no hydrogenated oils or preservatives, these cookies are fresh and fantastic.
Plus dipping the cookies halfway in chocolate makes each one look fancy. Make these for your next party and watch them disappear.
Chocolate Mint Thin Cookies
- ½ cup butter, softened
- ½ cup sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons milk
- 1 cup fresh mint, finely chopped
- 1 2/3 cups semisweet chocolate chips
- 1 tablespoon shortening or coconut oil
- In a large bowl, cream the butter and sugar. Beat in the egg yolk and vanilla.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the creamed mixture alternately with milk, mixing well after each addition.
- Gently stir in the chopped mint.
- Shape the dough into two 8-inch rolls. Wrap in plastic wrap and chill for two hours, or until firm.
- Unwrap the dough and cut into ¼-inch slices.
- Place the dough slices 1-inch apart onto greased baking sheets.
- Bake at 350 degrees for 10 to 12 minutes, or until lightly browned.
- Remove to wire racks to cool.
- In a bowl, microwave the chocolate chips and coconut oil until melted.
- Dip each cookie halfway into the chocolate, allowing any excess to drip off.
- Place on waxed paper and allow the chocolate to set.