Some of you may recognize this next cookie. It has been made wildly popular by a certain, badge-collecting group of preteen good Samaritans. You guessed it folks! We are going to recreate the Girl Scouts’ classic Thin Mints. It’s a rich, crispy chocolate cookie enrobed in peppermint infused dark chocolate. Peppermint and chocolate can be a beautiful experience, and nothing says winter like that cool snap these little confections will give you.

The chocolate wafer cookie in this recipe is pretty versatile. It makes a great base for several cookies, which we will revisit in the countdown. You can also use it to make ice cream sandwiches and a multitude of other desserts. I use peppermint oil in this recipe, because incorporating the extract is a little too dicey with the chocolate. Only use a few drops of peppermint oil, because it can easily become overwhelming. You can make one recipe of dough and roll it into two logs, use one now and save the other for the next recipe.

Peppermint Dark Chocolate Snaps

1 Stick (1/2 Cup) of Unsalted Butter, softened
3/4 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
1 TSP Vanilla Paste
1 Cup All-Purpose Flour
3/4 Cup Cocoa Powder, Dutch-Processed
1/2 TSP Baking Soda
1/4 TSP Salt
1/4 TSP Espresso Powder
1/4 Cup Milk

10 Oz. Dark Chocolate, chopped
3 Drops of Peppermint Oil

Procedure:

Cream together the butter, sugar, brown sugar, and vanilla, in the bowl of an electric mixer on medium-high speed.
In a separate bowl combine the dry ingredients.
Add the flour mixture to the butter mixture on low speed.
Pour in the milk and mix until the dough comes together.

Separate the dough into equal halves and place one half on a sheet of parchment. Press the dough into a log and roll in parchment. Roll the log until it is about 1 1/2 inches in diameter. Place on a piece of plastic wrap and twist. You can use the plastic wrap to roll the log smooth.
Repeat with the remaining dough and refrigerate both logs for at least 1 hour.

Remove one log from the fridge and slice the log into 1/8 inch thick slices.
Place on a lined baking sheet 1 inch apart.
Bake at 375 F for 12 minutes, rotate the pan halfway through baking.
Remove once the cookies look crisp around the edges and dry elsewhere. Place on a cooling rack until completely cool.

In a microwave safe bowl, heat the dark chocolate in 30-second intervals until smooth. Pour in the peppermint oil a drop at a time. Stir to combine.
Working one cookie at a time( or if you are fast do multiple),  place cooled cookies in the melted chocolate. Flip to coat. You can use a fork to flip and remove the cookies.
Place coated cookies on parchment to set. Allow the chocolate to fully harden and set.

Peppermint Dark Chocolate Snaps Card