These cookies are very tasty, and similar to the Girl Scout's Thin Mints.
*Edit* Oh, by the way, the cookies pictured are only half of the batch, I left the other roll in the freezer for a rainy day.
Remove these ads by
Signing UpStep 1Ingredients and Equipment
Ingredients:
Cookies:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) softened butter
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3/4 teaspoon peppermint extract
Chocolate coating:
7 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon vegetable oil
1/2 teaspoon peppermint extract
Equipment needed:
Large and medium mixing bowls
Sieve
Measuring cups and spoons
Double-boiler (or sauce pan and bowl, either way)
Hand mixer (or stand mixer)
Waxed Paper
Wooden spoon, or something for stirring
Stoneware bar pan (this is what I used, but a baking sheet covered in parchment paper would work just as well)
Cutting board or baking sheets that will fit the refrigerator
Whisk (was absent during this photo shoot)
| « Previous Step | Download PDFView All Steps | Next Step » |














































TURDDDDDD!!
i apologize
One technique I found to melt chocolate was to leave the unopened bag of choc chips on your car dashboard on a warm day.
but my daughter on the other hand LOVES to bake = ) so guess who's getting this FANTASTIC recipe just in time for daddys birthday......