Peppermint Bark Thin Mints

Prep time: 15 minutes

Cook time: 8 minutes

Yields: 30 cookies

Author: Ireland Lindsay

Ingredients:

For the cookies:

• 3/4 cup (172g) unsalted butter, room temperature

• 1 cup (200g) granulated sugar

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon peppermint extract, as needed

• 1 large egg

• 1 1/2 cups (188g) all-purpose flour

• 3/4 cup (62g) unsweetened Dutch-process cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

For the topping:

• 8oz dark chocolate

• 8oz white chocolate

• 1/2 cup crushed peppermint candies

FOR THE COOKIES:

INTO the bowl of a stand mixer fitted with the paddle attachment, combine the butter, and beat for 30-seconds to 1 minute or until smooth. Add in sugar and both extracts and mix on medium-low speed until fluffy and lightened in color- about 2 minutes.

ADD in egg and continue mixing until completely emulsified, it should look fully combined with large no portions of butter throughout. Add in the dry ingredients and mix until just combined, making sure to stop and scrape down the sides of the bowl as needed.

ONCE fully combined, transfer onto a layer of cling film and place another piece of cling film over the top. Using a rolling pin, roll out to an even 1/4-inch circle, refrigerate for 30 minutes, or until completely cool.

PREHEAT oven to 350°F and prepare a baking sheet with parchment paper. Using a 2-inch circle cutter, cut cookies and place onto baking sheet. Bake for 8 minutes or until set around the edges and have a satin finish. Let cool.

TO ASSEMBLE:

MELT chocolate, over a double boiler, then carefully enrobe your cooled cookies. To do this, lower the cookies into the melted chocolate, use a spoon to fully cover, then use an offset spatula to get off any excess chocolate. Place onto a parchment-lined baking sheet, and finish with a thin line of crushed peppermint candies.

STORE in the refrigerator for up to 1 week, freeze unassembled for up to 3 months.

---

Recipe by @IreBakes