Turn the most famous Girl Scout cookie into an even more craveable treat my dipping them in chocolate! These mint-flavored cookies are just too darn good.
How To Make Chocolate-Covered Copycat Thin Mints
Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour, plus more for dusting
- ½ cup cocoa powder, unsweetened
- ½ cup unsalted butter, at room temperature
- 1 pc egg
- 1½ tsp peppermint extract
- ½ tsp salt
- 12 oz dark chocolate chips
- 1 tbsp coconut oil, plus more as needed
Instructions
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In a mixing bowl, sift together flour, cocoa powder, and salt. Set aside
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In a large bowl, cream together butter and sugar until light and fluffy, roughly 8 to 10 minutes.
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Add egg and peppermint extract. Continue creaming.
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Fold your dry ingredients into your wet ingredients until evenly incorporated. It should look like wet sand.
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Lay a parchment paper, place your dough on it, and roll tightly.
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Transfer to a chilled area and allow the dough to rest for at least an hour, or until firm.
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Preheat oven to 350 degrees F and line 2 cookie sheets with parchment paper.
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Cut out your cookies and place these onto your lined cookie sheets, inches apart from each other.
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Bake for 10 to 13 minutes or until set.
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While waiting, melt your chocolate chips in the microwave on low for 10-second bursts. Mix to even out and repeat until completely melted.
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Should the chocolate remain thick, add coconut oil. Mix and adjust as needed.
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Once the cookies are baked, dip your cookies into your melted chocolate. Tap to remove any air bubbles. Repeat until you have dipped all your cookies.
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Set aside at room temperature and allow to dry, then store in an airtight container.
Nutrition
- Sugar: 64g
- :
- Calcium: 227mg
- Calories: 823kcal
- Carbohydrates: 103g
- Cholesterol: 50mg
- Fat: 44g
- Fiber: 6g
- Iron: 3mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 1g
- Potassium: 597mg
- Protein: 10g
- Saturated Fat: 35g
- Sodium: 311mg
- Trans Fat: 1g
- Vitamin A: 575IU
- Vitamin C: 1mg
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