Zutaten für Half Dipped Thin Mint Cookies
- All Purpose Flour
- ¼ cup cornstarch
- Unsweetened Cocoa Powder
- ½ teaspoon salt
- White Sugar
- 2 tablespoons unsalted butter, for melting with chocolate
- 2 tablespoons milk
- Vanilla Extract
- Peppermint Extract
- Semisweet Chocolate
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Zubereitung von Half Dipped Thin Mint Cookies
- Whisk together 1 ½ cups flour, ¼ cup cornstarch, 2 tablespoons cocoa powder, and ½ teaspoon salt in a small bowl. Set aside.
- Cream together 1 cup softened butter and 1 cup granulated sugar in a large bowl until light and fluffy.
- With the mixer on low speed, add 2 tablespoons milk and 1 teaspoon peppermint extract + ½ teaspoon vanilla extract. The mixture will look curdled—that's okay!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the dough into two logs, about 1 ½ inches in diameter. Wrap tightly in plastic wrap and freeze for at least 1-2 hours, or until very firm.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Slice the frozen dough into ¼-inch thick rounds. Place onto prepared baking sheets.
- Bake for 9-11 minutes, or until edges are set. Cookies will not spread much.
- Let the cookies cool completely on the baking sheets.
- Melt 6 ounces chopped semi-sweet chocolate and 2 tablespoons butter together in a double boiler or microwave in 30 second intervals, stirring until smooth.
- Dip one half of each cooled cookie into the melted chocolate.
- Place the dipped cookies on waxed paper to set.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
270g
Fat
187g
Carbs
54g
