Cooked - Julian’s Thin Mint Cookies

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Julian’s Thin Mint Cookies

1.0

1.25 cup All-Purpose Flour

0.5 cup Cocoa Powder

0.25 tsp Salt

0.5 cup Butter, softened

1 cup White Sugar

1 egg

0.5 tsp Peppermint Extract

1 tbsp Mint, chopped

0.5 tsp Vanilla Paste

8 oz Ghirardelli melting chips

1 tbsp Shortening

1 tbsp Maldon salt flakes (optional)

Combine flour, cocoa powder, and salt. Mix and set aside.
Cream butter and sugar until sugar is dissolved.
While mixer is running, add egg, vanilla paste, peppermint extract, and chopped mint.
Add dry ingredients in third increments.
Mix until fully incorporated.
Roll out the dough and cut your cookies with a ring-mold and place on a sheet tray in the freezer. Let them sit for about an hour.
Once solidified, place the cookies on a lined, ROOM TEMPERATURE sheet tray and bake at 325°F for 8 minutes with a high fan. All ovens are different so you may need to go a bit longer. They should be nice and crisp, but not burnt.
Let cool completely.
Combine ingredients for chocolate coating in a double boiler on medium-low heat.
Stir chocolate and shortening until smooth and melted. Remove from heat.
CAREFULLY dip cooled cookies into chocolate and place on parchment, OR drizzle chocolate over the top using a piping bag.
Optionally, finish with Maldon salt flakes.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍪Cookies

Cuisine🇺🇸American

Occasions🎉Celebrations🎉Holidays

Season🔁Year-round

DifficultyMedium ⏰ 20m

Created 27 weeks ago

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