Chocolate-Covered Copycat Thin Mints
Serving Size / Yield
- ¾ cup Butter, softened
- 1 cup Sugar
- ⅓ cup Milk
- ¾ tsp Peppermint Extract
- ½ tsp Vanilla
- 2 cup Flour
- ⅓ cup Cocoa
- ¼ cup Cornstarch
- ½ tsp Salt
- 1 lb Semi Sweet Chocolate
- 2-3 tsp Olive Oil
- 1/2 C. chocolate, melted
- Melted chocolate frosting, to drizzle
In a large bowl, cream together butter and sugar until light and fluffy. Beat in milk and extracts. Sift together flour, cocoa, cornstarch and salt, slowly add to creamed mixture and mix well.
Shape dough into two 1 1/2" diameter rolls; wrap with plastic wrap. Freeze for 2 hours or until dough is firm.
Preheat oven to 375. Line cookie sheets with parchment paper. Unwrap rolls and cut into 1/4" slices. Place 1" apart on pans.
Bake for 10-13 minutes at 375 degrees or until set. Remove from oven, cool on pans for 5 minutes, then remove cookies to racks to cool completely.
Place chocolate, oil and peppermint into a double boiler. When melted, dip cookies and lay onto wax paper to dry. Drizzle with chocolate frosting. Allow to dry, then store in air tight container.