Here are three different recipes for making your own Thin Mints!
- 1 lb semisweet chocolate, melted
- 4 drops peppermint extract (or more to taste)
- 1 box Pamela’s Chunky Chocolate Chip Cookies
- 1 bag Pamela’s Bread Mix
- 4 oz unsalted butter
- 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 bag minus ½ cup mix Pamela’s Chocolate Cake Mix
- 1/2 cup Pamela’s Bread Mix
- 1 egg
- 6 TBSP water
Yield:
Simple Chocolate Mint Coating – use for all three recipes:Option 1- Thin Mints with Pamela’s Chunky Chocolate Chip Cookies
Option 2 – Thin Mints with Pamela’s Bread Mix
Option 3 – Thing Mints with Pamela’s Chocolate Cake Mix and Pamela’s Bread Mix
Simple Chocolate Mint Coating
Melt chocolate broken into pieces and melted in double boiler or use a metal or glass bowl over simmering water in a pan. Add drops of extract to taste.
Dip cookies one at a time using a flat fork, tap the fork on side of bowl to rid the cookie of excess chocolate. Place on waxed paper lined cookie sheet to set up.
Option 1 - Thin Mints with Pamela's Extreme Chocolate SimpleBites
Dip cookies as described above.
Option 2 - Thin Mints with Pamela's Bread Mix
To make cookies:
Cream butter until light and fluffy. Add powdered sugar and cream with butter. Add vanilla, mix. Add cocoa and salt and mix until smooth like very thick frosting. Add the Bread mix and mix until still a little crumbly. Bring together with your hands and pour onto plastic wrap and gather into a ball. Flatten into a disk and chill for 15 minutes in the freezer or 2 hours in the refrigerator.
Roll out between plastic wrap to 1/8" thick. Cut with 1 1/2" cutter and bake in preheated oven at 350° for 9 minutes. Cool before dipping in chocolate.
Option 3 - Thin Mints with Pamela's Chocolate Cake Mix and Pamela's Bread Mix
To make cookies:
Combine all ingredients in a bowl, adding the water one tablespoon at a time until a crumbly dough forms. Gather together with your fingers, turn onto plastic wrap and gather into a ball. Flatten into a disk and chill for 2 hours.
Roll out between plastic wrap to 1/8 to 1/16" thick. Cut with 1 1/2" cutter and bake in a preheated oven at 350° for 8 minutes. Cool before dipping in chocolate.