Thin Mints. Who doesn’t love them?
In light of posting both a wafer cookie recipe and a dark chocolate recipe this week.. it seemed only natural to combine the two. And when I did, magic happened. Perfect thin mints. The perfect texture, the perfect flavor, the perfect everything.
To make these darling little cookies you’ll need to follow two steps:
Step 2: Make my recipe for Dairy & Sugar Free Dark Chocolate. Use powdered xylitol, powdered erythritol OR regular powdered sugar as your sweetener (as called for in the recipe). For those that like your thin mints EXTRA minty 1/4- 1/2 tsp of peppermint oil can be added to the chocolate. After mixing up the chocolate let it chill in the fridge for 15 minutes to thicken ever so slightly.
To dip the cookies in chocolate:
- Place a sheet of parchment paper on a large cookies tray (or a tray that you will be able to fit into your freezer or fridge).
- Drop each cookie one at a time into the melted chocolate. Lift it up horizontally and let the extra chocolate drop off the sides. Gently swipe the bottom of the cookie across the edge of your bowl to remove excess chocolate (this will help prevent pooling of chocolate on the cookie sheet.) Place cookies on sheet. Once finished with all of them- place into the freezer (or fridge) until the chocolate is solid.
Store at room temperature, in the fridge or in the freezer!
Just for fun- try some other flavors too:
- Flavor the wafer cookie with hazelnut extract. (as called for in recipe). Dip the cookie in chocolate and sprinkle with toasted hazelnuts on top.
- Flavor the wafer cookie with Orange Extract. Dip in chocolate and sprinkle candied orange peel or orange zest on top.
- Flavor the wafer cookie with Cherry Extract. Dip in Chocolate and then top with a few sliced almonds.
- Make a straight chocolate wafer using vanilla as your extract- and dip in chocolate.
If you love these cookies- then be sure to try my Peppermint Bark Cookie Recipe as well!