Copycat Thin Mints Recipe

Do you love those iconic Thin Mint cookies? Look no further than this recipe to make your own at home. These have too much sugar for the  Type 2 Diabetics like Myrna. If you can eat sugar, enjoy.

Ingredients
1 1/4 C. all-purpose flour 

1 C. sugar

1/2 C. cocoa powder

1/4 tsp. salt

1/4 tsp. baking soda

3/4 C. butter or vegan margarine
3 Tbsp. milk
1 tsp. pure vanilla extract
1/2 tsp. pure peppermint extract
Chocolate Coating
4 C. semisweet chocolate chips

2 Tbsp. butter or vegan margarine 

1/2 tsp. peppermint extract
Directions
Use a food processor to blend dry ingredients, by pulsing. Add margarine, milk, vanilla, and mint extract and pulse until well combined. Scrape out dough, knead until all the ingredients are well incorporated, and chill in refrigerator for 1 to 2 hours, till mixture is firm.

Preheat the oven to 350° and line two large baking sheets with parchment paper. When dough is ready, roll balls about as big as a heaping teaspoon, and press them, one by one, onto the baking trays, leaving about 3 inches of space around each. Flatten each to about a quarter inch thick and bake for 12-15 minutes. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Cool on rack completely.

Chocolate coating: Melt chocolate chips and margarine until smooth using a double boiler or microwave. Stir in the mint extract. Dip cooled cookies into thechocolate using your fingers or a fork. Arrange cookies plates lined with parchment paper and refrigerate until coating sets.