These white chocolate thin mint hearts are crunchy, minty, chocolatey and super addictive! They are covered in rich white chocolate and sprinkled with adorable Valentine's colored sugar. A great treat for your Valentine's sweetheart!
The delicious cookie recipe is based off of a thin mint cookie recipe from Baked By An Introvert.
- Thin Mint Cookie Dough:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- White Chocolate Coating:
- 12 ounces white chocolate melting wafers or chips (can also use white chocolate bars, chopped finely)
- Optional: Pink or red sparkling sugar
- Optional: Pink and red jumbo heart sprinkles
- Sift together the flour, cocoa powder and salt in a medium sized bowl until well blended.
- In the bowl of a stand mixer, beat together the softened butter and sugar for about 2 minutes or until creamy.
- Beat in the egg white and then add the vanilla and peppermint extracts.
- Slowly incorporate the flour mixture until it is completely combined with the butter mixture. It should form a slightly firm dough, similar to a sugar cookie dough.
- Split the dough in half and place each half between two sheets of parchment paper.
- Roll out the dough between the parchment paper until it is a thin sheet, about 1/8-inch thick. Repeat with the second half of the dough.
- Stack the sheets on top of each other and place in the refrigerator or freezer to chill.
- If placing in the refrigerator it will take about 3 hours to chill. It will take half of the time in the freezer.
- Preheat the oven to to 350 F. Line 3 baking sheets with parchment paper.
- Remove the dough sheets from the refrigerator and use a heart cookie cutter to cut out the hearts.
- Transfer them to the lined baking sheets, ensuring to place them slightly apart. These cookies won't rise or spread very much so they can be fairly close.
- Bake for about 15 minutes.
- Allow them to cool slightly on the pan and then transfer to a cooling rack.
- Roll out the scraps and cut out more hearts from them as well. The cookie dough may be a little soft so you can chill it again before cutting them out.
- When the cookies are almost completely cooled, melt the white chocolate in the microwave in a microwave safe bowl. It's best to microwave it in 30 second increments, stirring in between until it is completely melted, otherwise the chocolate will burn.
- Dip each cooled cookie into the melted white chocolate and coat on all sides.
- Use a fork to remove the cookie form the melted chocolate. Let the excess chocolate drip from the cookie and then gently place it on another piece of parchment paper.
- Sprinkle with red or pink sugar or heart sprinkles immediately. Repeat with remaining cookies.
- Allow the white chocolate to set for at least 45 minutes, then pack in a plastic container or bag until you are ready to serve. You can also freeze them and they will last even longer!
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||11 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|