Vegan Mint Chocolate Cookies (Copycat Thin Mints)

Crispy Chocolate Shortbread Coated in Rich Mint Chocolate

This weeks recipe is a tribute to my Auntie Harriet. As a young girl, I used to be a Girl Scout and would go door to door in my neighborhood selling Girl Scout Cookies. Out of all the people I sold Girl Scout Cookies to, my Auntie Harriet was my best customer. Any day of the year, you could find boxes of Thin Mints in her freezer ready for consumption. Thin Mints were the only Girl Scout Cookie she truly enjoyed and loved. In high school, we would look up recipes and we (mostly her) would make the chosen recipes for dinner. She saw and helped inspire my love for cooking and would always push me to pursue culinary arts. She is the one that convinced me to move to Hawaii with her (not that anyone needs to be convinced to move to Hawaii). Unfortunately last year I lost my Auntie Harriet. I am forever grateful for the love and support that she gave me and I will always remember her and think of her when I am in the kitchen.

Link to Recipe Video:

https://youtu.be/4hrbAP2Jyrw

Ingredients

Mint Chocolate Cookie

1 Cups Unsalted Vegan Butter (1 box Miyoko’s Unsalted Butter)

1 Tsp Vanilla Extract

¼ Tsp Peppermint Flavor

1 Cups Powdered Sugar

1 ¾ Cups All Purpose Flour

¼ Cup Cocoa or Cacao powder

½ Tsp Salt

1 Tsp Baking Powder

Mint Chocolate Coating

**12 Oz Vegan (4 Theo’s 70% Mint Dark Chocolate Bar)

Notes

**Instead of using a mint flavored chocolate bar, you can use 6 oz of any vegan chocolate and add ⅛ tsp of peppermint flavor

Procedures

Mint Chocolate Cookie

In a medium bowl, add the flour, baking powder, salt and cocoa powder and sift until well combined. Set the bowl to the side until needed later on.

In a separate large mixing bowl, cream the butter until it is light and fluffy. Add the peppermint flavor and vanilla extract and cream together until the flavorings are completely incorporated. Add the powdered sugar and cream together until smooth and well combined. Sift in half of the flour mixture to the creamed butter and sugar mixture. Mix together until well combined, be careful not to over mix.

Add the second half of the flour mixture and mix until just combined. Form the dough into a ball and then flatten it into a disk. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour to firm. Preheat the oven to 350 degrees Fahrenheit.

After the hour has elapsed, remove the dough from the fridge and place it onto a clean floured surface. Roll the dough out to ½ centimeter thickness. Using a cookie cutter, cut out desired shapes. Ball the scraps up and re-roll the dough out to cut more cookies. Place the cookies onto a parchment paper lined baking sheet. This recipe makes about 60 cookies. Place the baking sheet into the freezer to chill the cookie dough for 10 minutes.

Place the baking sheet in the oven and bake the cookies for about 14 to 15 minutes. Remove the cookies from the oven and place on a wire cooling rack to cool down for at least 10 minutes.

Mint Chocolate Coating

Melt the chocolate in a double boiler or in the microwave using 30 second increments. If you are using plain chocolate, add the peppermint flavor to the chocolate once it is melted. One cookie at a time dip them into the chocolate using a fork. Place the chocolate dipped cookie onto a parchment paper lined baking sheet. Repeat with all the cookies until all of them are covered in chocolate.

Once all the cookies are dipped in chocolate, place the baking sheet into the freezer to set the chocolate. When the chocolate is set and hardened, remove the cookies from the freezer and enjoy!