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Chocolate Covered Mint Cookies

Our allergy-friendly version of the classic chocolate mint cookie is indistinguishable from the ones in boxes sold by your local scout troop!
 
Prep Time: 20 minutes, plus 1 hour chilling
Cook Time: 10 minutes
Assembly: 10 minutes
Total Time: 1 hour 30 minutes
Yield: 30 cookies

Ingredients

For the Chocolate Mint Cookies:
1/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons powdered sugar
1/2 cup coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
 
For the chocolate coating: 20 oz allergy-friendly bittersweet chocolate chips
 
 

How To

Preheat oven to 350° F.
 
Using a hand mixer, stand mixer, or mixing bowl with wooden spoon, beat the coconut oil until soft and fluffy, about one minute. Add granulated sugar, and beat until combined. Add the egg, vanilla, and peppermint, and mix until combined. Add the Hungry Harry's All Purpose Flour Blend, cocoa powder, baking powder, kosher salt, and powdered sugar.
Mix until combined.
Split dough in half and form into discs about 1" high. Wrap in parchment or wax paper and refrigerate for at least an hour.
 
After the dough has chilled, unwrap and lightly dust your counter and rolling pin with Hungry Harry's All Purpose Flour Blend. Preheat your oven to 350° F. Roll the dough to 1/8" thick and cut using your favorite cookie cutters. Place on a parchment lined sheet tray and bake for 8 - 10 minutes, depending on size, turning halfway through the baking process.
 
To assemble, cool the cookies completely. Melt the chocolate chips in a microwave-safe bowl, stopping to stir every 15 - 20 seconds, to ensure the chips don't burn.
 
Dip the cookies in the melted chocolate, top side down. Flip using a fork, coating the entire cookie. Lift the cookie from the chocolate, allowing the excess chocolate to drip off. Once the excess chocolate has dripped off, place on a sheet tray lined with parchment paper to cool and the chocolate to harden.