Here we have, what we call, Mint Mini’s. They were born after we discovered that our incredibly picky toddler had a liking for the popular Girl Scout Cookies we all loving know as Thin Mints. (Is it just me, or do their cookies seem to get smaller every year??). After trying a variety of Thin Mint recipes that I found online, and my husband insisting that each of them were WAY too cocoa-y, we came up with this one. It has a great flavor and tastes just like a thin mint cookie, only in bite-size form.

We decided to reduce the size when our toddler would enthusiastically take a bite of a cookie (a regular sized one), hold it for a while until his fingers got chocolaty, and then set it down and ask for another…never to touch that first cookie again (tragic…). After reducing the cookie size our little guy started to eat the whole thing (Who’d of guessed I be excited to have my children finish their cookies?)! What we discovered is that these bite sized little gems are amazing and fun to eat, even for adults! 

Another reason I wanted to make these for our little tike was so that I could make them as healthy as possible. It’s difficult to do that with a cookie and still have it taste good, but with these I’ve been able to use sprouted whole wheat flour and not even tell a difference. Other ways you can make them healthier would be to make your own powdered sugar and use a healthier sugar like Organic Cane Sugar, Sucanat or Rapadura, and use real butter instead of margarine. 

Mint Mini Cookies

2015-04-13 11:07:06

A bite sized thin mint cookie.

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Ingredients

1. 1 cup butter, softened
2. 1 1/2 cup powdered sugar
3. 1/2 cup cocoa
4. 1 tsp vanilla
5. 1/2 tsp salt
6. 1 1/2 cup flour (I like using sprouted whole wheat flour) (Fluff before scooping)

Coating

1. 16 oz. dipping chocolate (We've had the best results with Almond Bark)
2. 1-1 1/2 tsp peppermint extract or oil* (depending on how minty you would like them)

Instructions

1. Cream butter with a mixer. Add powdered sugar and mix again with mixer.
2. Beat in cocoa, salt and vanilla until it resembles thick frosting.
3. Stir in flour until just combined (don't over mix).
4. Form ball, wrap in plastic wrap and put in freezer for 10-15 minutes.
5. Roll out to 1/8" thick (if pieces of dough pull up just press them back down with your fingers).
6. Cut into circles with 1/2" cutter (I just found a small glass container with 1/2" opening to use). They will spread out slightly in the oven.
7. Bake at 350 degrees for 10 minutes.
8. Allow to cool on cookies sheet 5-10 minutes. Prepare chocolate/mint coating while they're cooling. Melt the chocolate according to package directions. Then stir in the amount of peppermint that you'd like to use. (Feel free to start with a smaller amount and then add more if it's not enough.)
9. Once completely cooled dip each cookie into the melted chocolate/peppermint coating and gently tap against the side of a bowl to get off any excess chocolate.
10. Place on wax or parchment paper and allow to harden. (We like to put ours in the fridge to harden quicker).
11. Enjoy!

Notes

1. *If you use peppermint oil I'd start with 1/4 tsp and test it, and then increase it a little at a time by 1/4 tsp until it's the right strength for your taste buds. When we used peppermint oil, we started with 1 tsp and were blown away with how strong it was, so...use it cautiously!!

Adapted from The View from Great Island

Adapted from The View from Great Island

My Homemade Heaven https://myhomemadeheaven.com/