Thin Mints Recipes

THIN MINT COOKIES

Steps:

• In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
• Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
• Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
• Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
• Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
• Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

THE BEST THIN MINTS (V/GF)

Steps:

• To a food processor add almond flour, tapioca flour, cocoa powder, baking soda, and salt and pulse to combine.
• Add solid refined coconut oil (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes.
• Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
• Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour-dusted parchment. Also lightly flour the top of the dough. Roll the dough out until it is about 1/8-inch thick.
• Using a 1 ½ - 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.
• Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
• Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
• Meanwhile, melt the chocolate chips and 2 tsp of coconut oil (amount as recipe is written // adjust if altering batch size) in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the 1/2 tsp of peppermint extract (amount as recipe is written // adjust if altering batch size). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
• Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
• Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).
• Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.

MINT CHOCOLATE CHEESECAKE BARS

Steps:

• Preheat oven to 425 degrees and line an 8x8 pan with parchment paper and set aside.
• In a food processor, process the Thin Mints until no large chunks remain. Add melted butter and pulse until mixture resembles coarse crumbs.
• Using your hands or the back of a measuring cup press crumbs into the prepared baking tin in an even layer and set aside.
• In a stand mixer fitted with a whisk attachment, beat cream cheese until creamy and smooth. Then add sugar, flour, and pinch of salt and mix well.
• Add eggs and vanilla and beat well.
• Melt chocolate chips in a microwave safe bowl in 15 second increments, stirring after each one, until completely melted. Then, with the mixer on low, drizzle melted chocolate into the cream cheese mixture and mix until well combined.
• Scrape down bowl, making sure the chocolate is completely incorporated, and pour over your prepared crust, smoothing it into the corners.
• Bake at 425 degrees for 10 minutes, then reduce the oven temperature to 350 degrees (DO NOT OPEN DOOR) and bake for another 15 minutes. After 15 minutes, turn the oven off, crack the door, and leave to cool for 30 minutes. This will help prevent cracking.
• While the cheesecake is cooling, make the ganache by heating heavy cream in a microwave safe bowl until its hot and just bubbles around the edges (be careful not to let it boil). Once hot, add the chocolate chips, cover with a plate or plastic wrap, and let it sit for 5 minutes. After 5 minutes, stir it constantly until all the chocolate is melted and the mixture thickens.
• Pour ganache over the cooled cheesecake, spreading into an even layer and refrigerate 4 hours or overnight.

HOMEMADE THIN MINT COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
• Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
• Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
• Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
• Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
• Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

HOMEMADE THIN MINTS

Steps:

• Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
• In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10- to 15-second bursts until chocolate can be stirred very smooth.
• To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.
• Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10- to 15-second bursts if it starts getting too firm for smooth dipping.
• After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up.
• Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

HOMEMADE THIN MINTS

Steps:

• Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that's okay. Place dough in the fridge for about 15 minutes.
• While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
• Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You'll want the dough semi-thin- about 1/4 of an inch thick.
• Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet. I used a shot glass for this and it worked great.
• Place cookies in the pre-heated oven and bake for 10-15 minutes. Watch them closely because the timing depends on thickness of your cookies. Remove from the oven and let cool completely.
• Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.
• Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
• Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you're ready to enjoy! Store leftover cookies in the freezer and enjoy straight from the freezer - no need to thaw.

THIN MINT COOKIE RECIPE

Steps:

• Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
• Roughly chop baker's chocolate on a clean work surface.
• Place chopped baker's chocolate into a microwave safe bowl with canola or coconut oil.
• Melt in 30 second increments, stirring after each increment until completely melted and smooth.
• Remove from microwave, then stir in peppermint extract. Taste and add more peppermint, if desired.
• Working with one at a time, use a spoon to gently dip each Ritz cracker, Oreo Thin, or Nilla Wafer completely into melted chocolate then use a fork to lift it out.
• Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
• Place cracker/cookie onto prepared baking sheet.
• Repeat with remaining crackers/cookies.
• Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
• Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!
• Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
• Remove wrapper from andes mints and place into a microwave safe bowl.
• Melt in 30 second increments, stirring after each increment until completely melted and smooth. I only needed 30 seconds.
• Working with one at a time, use a spoon to gently dip each Ritz cracker, Oreo Thin, or Nilla Wafer completely into melted Andes then use a fork to lift it out.
• Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
• Place cracker/cookie onto prepared baking sheet.
• Repeat with remaining crackers/cookies.
• Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
• Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!

THE ULTIMATE HEALTHY HOMEMADE THIN MINTS

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps of flour or cocoa powder remain. In a large bowl, beat the softened butter and coconut sugar with an electric mixer. Beat in the milk and peppermint extract. Gradually beat in the flour mixture.
• Transfer the cookie dough to the center of a large sheet of plastic wrap. Using a spatula, shape the cookie dough into a ½"-tall rectangle. Top with another large sheet of plastic wrap. Fold up the excess plastic wrap, and chill the cookie dough for at least 3 hours. (The cookie dough may be chilled for up to 2 days.)
• Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.
• Leaving the cookie dough between the sheets of plastic wrap, roll it out to ⅛" thick. Using Using a 1 ½"-wide round cookie cutter, cut out circles of cookie dough, leaving as little unused dough as possible. Pull the unused dough away from the cut-out shapes, and transfer the cookie dough circles onto the prepared baking sheets. Gather the unused dough, squish it into a ball between your palms, and roll it out between the sheets of plastic wrap again. Continue to cut out circles until all of the dough has been used.
• Bake the cookies at 350°F for 13-16 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
• Line two large baking sheets with wax paper. Melt the chocolate in a small bowl. (This size is perfect! I also highly recommend keeping the melted chocolate warm while dipping - see Notes!) Carefully dip each cooled cookie in the melted chocolate using two forks, and let the excess drip off. Place onto the prepared baking sheets. Let the chocolate harden completely before serving or storing.

KETO THIN MINTS

Steps:

• Preheat oven to 350 F. Line a baking sheet with parchment.
• Combine all the cookie ingredients in a bowl. Stir to form a dough. Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut.
• Once frozen roll out the dough about 1/4 inch thick. Cut dough into circles with a cookie cutter or small jar lid. I found the shape of a champagne glass turned upside down was perfect.
• Bake 7 minutes. As they cool they will firm up. Cool for 10 minutes and then freeze the cookies while you make the coating. This helps the coating stick.
• For the coating, carefully melt the chocolate chips and coconut oil in the microwave or a double boiler on you stovetop. The coconut oil makes the chocolate much smoother and easier to coat. Once melted stir in the peppermint extract.
• Dip cookies in chocolate and place on a parchment-lined plate, and freeze.
• I stored these in the freezer once done for the classic crispiness of Thin Mints!

THIN MINT CUPCAKES

Steps:

• Cupcakes:
• Preheat oven to 350°F and line pan with silicone or paper cupcake liners.
• In a large bowl, whisk sugar, eggs, brown sugar, vanilla extract and oil together.
• In a different bowl combine all of the dry ingredients - flour, cocoa powder, baking soda, baking powder and salt.
• Pour half of these dry ingredients into the liquid mixture. Stir well.
• Add in the milk and gently stir again. Add in the rest of the dry ingredients, being careful not to over mix.
• Fill the cupcake liners half full and bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely.
• Chocolate Gonache:
• To make the gonache, add the chocolate chips and whipping cream together in a small bowl and microwave for 40 seconds. Remove from the microwave and stir. Continue to microwave until smooth.
• For the mint icing
• Beat butter until smooth.
• Add vanilla and mint extract and beat again.
• Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).
• Frost Cupcakes:
• Dip the cooled cupcakes into the gonache and turn right side up to allow gonache to set on top.

HOMEMADE THIN MINTS

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In the bowl of a stand mixer or in a large bowl with an electric mixer on medium speed, beat together the sugar and shortening (or butter) until creamy and well combined, about 1 minute.
• Reduce the speed to medium-low and first add the egg, then the egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly add the flour and beat until just combined. The dough will be pretty darn sticky.
• Lightly coat the cookie dough, your hands, and a piece of parchment paper with confectioners' sugar. Shape the dough into a disk and place it on the parchment paper. (If the dough is too sticky to shape into a disk, just plonk it in the fridge for 30 minutes and it'll be more manageable.)
• Now wrap the disk of cookie dough in plastic wrap and refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat the oven to 350°F (177°C) and adjust the oven racks to the middle and upper third positions. Line 2 baking sheets with parchment paper.
• Roll out the dough on the parchment until it's 1/8 to 1/4 inch thick. Depending on how long the dough was in the refrigerator, you may need to let the dough sit at room temperature a little so it's soft enough to roll it out.
• Using a 1 1/2-inch round cutter, cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Reroll any scraps and cut out more cookies. Place the baking sheets in the freezer for about 15 minutes.
• Bake the Thin Mints straight from the freezer, switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 10 to 18 minutes, depending on exactly how thick your cookies are. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool completely.
• Meanwhile, in a double boiler or a heatproof bowl set over but not touching a pan of gently simmering water, heat 2/3 of the chocolate until it melts and registers 115°F (46°C) on a candy or deep-fry thermometer.
• Stir in the remaining chocolate and let it sit, without stirring, over the water for 5 minutes. Then stir to combine. Remove the pan from the heat and let the chocolate cool to 90°F (32°C).
• Submerge a cookie in the melted chocolate glaze and use the tine of a fork to turn it to coat all sides. Remove the cookie from the chocolate glaze and shake off any excess chocolate. Place the cookie on a piece of parchment paper. Repeat with the remaining cookies and chocolate glaze, reheating the chocolate as needed to maintain it as close to 90°F (32°C) as possible.
• Let the cookies rest, undisturbed and unnibbled, until the chocolate glaze has set, at least 30 minutes. In theory, the cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week. Good luck keeping them around that long.

HOMEMADE THIN MINTS

Steps:

• Line a baking sheet with parchment paper or a reusable liner.
• In a small saucepan, melt the chocolate (and the shortening or oil if you're using it - I think it just makes it a bit smoother, but you'll be fine if you leave it out too) over medium-low heat, stirring frequently.
• When it's completely smooth, remove from heat, and add the peppermint extract 1/4 teaspoon at a time, tasting between additions to make sure it isn't too strong. My chocolate got all bubbly when I added each teaspoon, but a quick stir brought it back to normal.
• Drop a Ritz cracker in the chocolate, then use a fork or spoon to flip it over to coat the other side. Lift it out the chocolate, shake slightly to remove excess chocolate, and place on the baking sheet.
• When all of your crackers are chocolate covered, put the pans in the fridge or freezer to harden up the chocolate. After about 15 minutes or so, they'll be ready to eat!
• (I like the taste of them out of the freezer better, but they look a little nicer out of the fridge the next day because the chocolate condensates in the freezer. You choose).

WEED THIN MINT COOKIES

Steps:

• In a large bowl, beat 1/2 cup of cannabis butter until creamy. Add the sugar, and beat until mixed well. Beat in 1 egg at a time and add mint extract.
• Sift flour, cocoa, and salt together into a small bowl. Add the flour mixture by halves into creamed mixture, beating well after each addition.
• Divide dough in half. On lightly floured surface roll dough into two 1 & a 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate for 5 hours.
• Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in the freezer.
• Remove one cylinder at a time, and slice 1/4 inch thick pieces with a sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
• Melt 1/4 cup of cannabis butter and the semisweet chocolate in a double boiler. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

THIN MINT COOKIES FROM SCRATCH

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the sugar and butter on medium speed until creamy and well combined, about 1 minute. Reduce the speed to medium-low and add first the egg and then the egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture until just combined. The dough will be super sticky.
• In a large bowl, beat together butter and sugar with a hand mixer on medium speed until creamy and it's all well combined. This will take about a minute. Turn the speed down to medium-low and add 1 egg and beat well. Then add the egg yolk and beat well again.
• Add vanilla and peppermint extract and beat until well combined.
• Slowly add the flour and continue to mix until a super sticky dough forms.
• Line a clean work space with parchment paper. Use a mixture of confectioner's sugar and a tiny bit of flour to dust your hands. Transfer sticky dough onto the parchment paper and shape your dough into a round disc. Wrap in plastic wrap and chill in fridge for 30 minutes. Keep that parchment paper for later!
• Add parchment paper to two baking sheets.
• Remove dough from fridge and place on reserved parchment paper, gently covering it with the plastic wrap to prevent sticking to the rolling pin. Use rolling pin to roll out disc to about 1/8 inch thick.
• Use a 1 1/2-inch round cutter or glass to cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Gather and re-roll any scraps to cut out more cookies. Freeze the cutouts for about 15 minutes.
• Freeze the cutouts for about 15 minutes. Pre-heat oven to 350 degrees F with oven racks to the middle position and the one right above.
• Bake the cookies for about 4-5 minutes and then rotate the baking sheets from the upper rack to lower and then turn them from the front to the back. Bake for another 4-9 minutes until the cookies are crisp and firm around the edges. For thin cookies right about 1/8 inch, total cooking time should only be about 8 minutes total, but for thicker cookies it could take up to 15 minutes total.
• Let the cookies cool for 1 minute on the baking sheet and then transfer them to wire racks to cool completely.
• Meanwhile, melt the chocolate chips in a double boiler. Once chocolate is melted, dip a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat for all of the cookies, re-he. You may have to re-heat the chocolate.
• Add cookies to freezer to set for at least 15 minutes.
• Enjoy!

10 MINUTE FLUFFY CHOCOLATE THIN MINT COOKIE DESSERTS

Steps:

• Using 1 1/2 sleeves of cookies, crush them up (*add melted butter if you want and blend) and spoon them evenly in 6 dessert cups.
• Using a mixer, blend the cream cheese, melted chocolate and powdered sugar together.
• Add in 3/4 of the whipped cream into the chocolate mixture and whip together.
• Spoon a couple of spoonfuls on top of the cookie crumbs evenly.
• Spoon some more whipped topping and add the rest of the cookies you have left in the (1/2 package) crumble and add to the top of the desserts.
• Ready to rumble!

HOMEMADE THIN MINTS

Steps:

• Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
• Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
• Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour.
• When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼" thick on a cocoa dusted surface. Cut with a 2" cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
• Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
• Preheat the oven to 350°F.
• When the oven is ready, place cookies on another parchment-lined baking sheet 1" - 2" apart and bake for 15 minutes.
• Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
• Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely.
• Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.

KETO THIN MINTS COOKIES

Steps:

• To make the wafer cookies, combine flour, cocoa powder, Swerve, and a pinch of salt in a large bowl and mix together.
• Add in vanilla extract, peppermint extract, softened butter, and egg. Mix with a handheld mixer until dough is in a ball form.
• Wrap dough in plastic wrap and chill for 1 hour.
• Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
• Remove dough from plastic wrap and place between two pieces of parchment paper. With a rolling pin, roll out dough to a 1/4" thickness.
• With 1 1/2" round cookie cutter, cut out cookies. If you've had a Thin Mints Girl Scout cookie before, you'll know this is a thin, crisp cookie, so the dough will be a little delicate. Use a butter knife to gently pick up the cookie dough cut-outs and place cookies on a parchment-lined cookie sheet.
• Bake for 8-10 minutes on the middle rack in the oven. With the cookies being small and thin, these do not take long to bake - so the longer they are in, the crunchier they will be-but keep an eye on them to avoid burning!
• Remove cookies from the oven and let cool ON the cookie sheet before transferring to a cooling rack.
• To make the chocolate coating, add the chocolate chips, coconut oil, and peppermint extract to a small saucepan over low heat. Melt the chocolate until it's smooth and creamy. Remove from heat.
• Using a pair of tongs, dip cookies into melted chocolate and place back on the cooling rack. Once all cookies are dipped, place in refrigerator until the chocolate coating has hardened.
• Store in a sealed container in a cool area. Enjoy!