The other day, I saw a recipe on pop sugar for Peppermint Joe Joe clusters. Words can’t describe how good they were. It was a last minute gift idea for my coworkers, so I didn’t have time to take pictures or post about it. I actually went to Trader Joe’s that weekend to buy more, but everyone was sold out. All five stores!
I still found myself craving for something minty to bake and came across a recipe for chocolate mint cookies. It’s so funny. I’ve always made crispy on the outside, chewy on the inside cookies, so this recipe for a thin, crunchy cookie seemed like a challenge to me.
It seems that the only really challenge was flattening the cookies on the baking sheets. The recipe suggested that I flatten the cookies with a glass and if the dough begins to stick, I could use a little cocoa. Well, tried both and failed miserably. In the end, I dipped my hand in a little cocoa and patted the dough with my fingers. It worked, but some cookies came out thicker than others and the texture was a little bumpy on a few.
On the very bright side, the cookies were great! They were very, very similar homemade girl scout Thin Mint cookies. The recipe made a huge batch, so I divided them in half and put them in the fridge overnight. The next day I took one batch to work and the other I shared with my friends. I think this is going to be one of my new favorite recipes.
- 1 cup plus 2 tablespoons sugar
- 1 1/2 sticks unsalted butter, softened at room temperature
- ½ teaspoon salt
- 1 egg
- 1 teaspoon peppermint extract
- 1 ½ cups flour
- ¾ cup unsweetened cocoa, I use Guittard Cocoa Rouge
- 16 ounces semisweet or bittersweet chocolate or coating chocolate
- In the bowl of a mixer, cream sugar and butter together until very fluffy, at least 3 minutes. Add salt, egg, peppermint extract and 1 tablespoon water, and mix until smooth. Mix or sift flour and cocoa together, then add to bowl and mix until combined. The dough will be very stiff.
- Heat oven to 350 degrees. Using a small melon scoop, or 2 teaspoons, scoop out dough and place 3 inches apart on baking sheets lined with parchment paper. Press the dough into a circle 1/8 inch thick. If the dough is sticky, you can use a little cocoa powder.
- Bake about 15 minutes, until cookies are flattened, firm and beginning to crisp. Remove from cookie sheets and let cool on wire racks.
- Place the chocolate in a microwave safe dish and heat on high power for 30 second increments until the chocolate has melted.
- Working 1 cookie at a time, use a spatula or shallow slotted spoon to submerge the cookie in chocolate, gently pressing it down to the bottom of the bowl. Slowly lift it out, letting chocolate drip evenly off the sides to make a smooth, thin coating on top. Gently shake off excess chocolate and place cookies on a parchment lined baking sheet. Set them aside until the chocolate has set, or place them in the refrigerator.