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Copycat thin mint cookies for when you have a craving and there's no box to be found. Try them cold or out of the freezer-- they're incredible!
Cook Time : 2 HOURS 15 MINUTES (INCLUDES CHILLING)
Ingredients:
- 3/4 cup (172g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large Eggland's Best egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract1
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract1
Special Equipment
- Sifter
- 2-inch-- or similar small size-- circle cookie cutter
Directions:
Please visit sallysbakingaddiction.com for full directions.
