Hey everyone! Do you love Thin Mints? These homemade Thin Mints are a great way to enjoy the signature cookies year-round so you'll never have to wait until Girl Scout Cookie Season again! If you've never heard of Thin Mints, they're just chocolate mint flavored crispy cookies covered in chocolate :-) I'll be featuring more fan photos next video, so be sure to share your creations with me on my Facebook page! (on.fb.me/14LNQ1d)
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Recipe adapted from AllRecipes.com (allrecipes.com/...)
Ingredients:
½ cup (1 stick) butter, room temperature
1 cup white sugar
1 egg
1 ½ tsp peppermint extract
1 cup of flour
½ cup unsweetened cocoa powder
½ tsp salt
1 bag (12 oz) candy melts
Optional -- EZ Thin, shortening, or vegetable oil
Directions:
1. Beat together butter and sugar until light and fluffy. Mix in egg and peppermint extract.
2. Whisk together flour, cocoa powder, and salt. Mix into wet ingredients in two additions.
3. Wrap dough in plastic wrap, and refrigerate for 30 min to an hour or until dough is firm. If you refrigerate overnight, allow the dough to thaw for 10 minutes.
4. Roll out dough on floured work surface to 1/8" inch thick. Cut with desired cookie cutters (I used a flower cookie cutter and a 1.5" circle cookie cutter) and place on Silplat or parchment paper lined baking sheet.
Optional: Refrigerate cookies 15 minutes prior to baking to help them retain their shape.
5. Bake for 10-12 minutes at 350F or until tops of cookies look matte.
6. Melt candy coating on low power at 20 second intervals until melted. If needed, add in EZ Thins, shortening, or vegetable oil to thin chocolate (about 1 T. or until candy melts are smooth). Don't add in more than 2 T or else chocolate won't set!
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Music courtesy of Audio Network "Whale of a Time"
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