This is a cookie for those people, like myself, that live for Girl Scout Cookie season... or as I like to call it Thin Mint Stock Up. These cookies are chocolate-y, crispy, super easy to make, and have just the right amount of peppermint snap. A great cookie for to curb those candy cane cravings (not that I have those).
The Recipe: Chocolate Mint Wafer Cookies
yields ~ 3 dozen cookies
The Bits and Bobs:
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
3/4 cup unsalted butter
1 cup + 2 tbsp sugar
1 tbsp water
1/2 tsp vanilla extract
2 1/2 tsp peppermint flavor
In a medium bowl whisk together the flour, cocoa powder, salt and baking powder.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the water, egg, vanilla, and peppermint and beat until fully incorporated. Working in batches, add the flour and cocoa powder mixture beating until just combined.
Turn the dough out onto a large sheet of plastic wrap. Roll into a log shape, roughly 3 inch in diameter, and wrap tightly. Place in fridge and allow to harden up for 4 hours or overnight.
When ready to bake, preheat the oven to 325*F. Line a baking sheet with parchment paper or a silpat. Remove the firm dough from the fridge and unwrap. Slice into thin discs (about 1/4inch thick), and line the baking sheets. You can have them pretty close together as they will not spread. Bake for 16-18 minutes. Its hard to tell when these are done because of their dark color so test for firmness around the edges. Allow to cool on the baking sheet before transferring to a cooling rack.