Thin Mints

There’s nothing thin about these monsters. These mighty-fine cookies have a fantastic look when you bite into the layers of chocolate cookie, peppermint creme, and chocolate shell. The chocolate cookies are made via slice-and-bake log method.

1/2 C butter (Earth Balance)
3/4 C sugar
1 3/4 tsp peppermint extract
1/2 tsp vanilla extract
2 tbsp almond milk
3 tbsp chocolate chips
1 1/4 C flour
2/3 C cocoa powder
1/2 tsp baking soda

I made up the creme filling and have yet to measure amounts – it’s never gone wrong, just use your head and taste buds.
Coconut oil (and/or shortening)
Peppermint Extract
Vanilla
Agave (or powdered sugar)

2 C chocolate chips
1 heaping tbsp shortening

Cream the butter, sugar, and extracts. Add milk and melted chocolate. Mix until smooth.
Sift in the flour, cocoa, and baking soda, gradually adding in extra splashes of milk if needed to keep the dough together and moist (I always have to add a bit more milk).

Roll out the dough into a log about 1 1/2-inch wide and wrap in parchment paper. Freeze for at least 30 mins.

With a knife, slice the dough into rounds 1/2-inch thick. Arrange on a parchment-paper-lined baking sheet. These hardly spread while baking. Bake at 350*F for about 12 minutes, until firm. Keep in mind these cookies harden up a bit more after being baked. Let cool completely.

Mix together creme ingredients. Smear a dollop smooth on the top of each cookie. Freeze for about 10 minutes to set.

Melt chocolate chips with shortening. Drop in each frosted cookie, one at a time, flip, and remove quickly before the creme has a chance to melt. Let excess chocolate drip off. I use a fork for dipping/dripping. Let cool on parchment paper for a smooth bottom. Remove only once completely cool. Thanks, girl scouts everywhere.

Credit: The Vegan Cookie Connoisseur by Kelly Peloza
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