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Nutrition Facts (per serving) | |
---|---|
287 | Calories |
17g | Fat |
31g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 18 | |
Amount per serving | |
Calories | 287 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 10g | 51% |
Cholesterol 41mg | 14% |
Sodium 81mg | 4% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 3% |
Total Sugars 19g | |
Protein 3g | |
Vitamin C 0mg | 0% |
Calcium 44mg | 3% |
Iron 2mg | 9% |
Potassium 76mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These white chocolate thin mint hearts are crunchy, minty, chocolaty 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 sweethearts.
The delicious cookie recipe is based off of a thin mint cookie recipe from Baked by an Introvert.
Ingredients
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2 cups all-purpose flour
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1/2 cup cocoa powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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2/3 cup granulated sugar
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1 large egg white
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1 teaspoon vanilla extract
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1/2 teaspoon peppermint extract
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1 teaspoon pink or red sparkling sugar, optional
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12 ounces white chocolate melting wafers, white chocolate chips, or chocolate bars, chopped finely
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1 teaspoon sprinkles
Steps to Make It
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Gather the ingredients.
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Sift together the flour, cocoa powder and salt in a medium-sized bowl until well blended.
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In the bowl of a stand mixer, beat together the softened butter and sugar for about 2 minutes or until creamy.
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Beat in the egg white and then add the vanilla and peppermint extracts.
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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.
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Split the dough in half and place each half between 2 sheets of parchment paper.
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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.
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Stack the sheets on top of each other and place in the refrigerator or freezer to chill.
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If placing in the refrigerator it will take about 3 hours to chill. It will take half of the time in the freezer.
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Preheat the oven to to 350 F. Line 3 baking sheets with parchment paper.
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Remove the dough sheets from the refrigerator and use a heart cookie cutter to cut out the hearts.
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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.
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Bake for about 15 minutes.
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Allow them to cool slightly on the pan and then transfer to a cooling rack.
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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.
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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.
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Dip each cooled cookie into the melted white chocolate and coat on all sides.
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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.
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Sprinkle with red or pink sugar or heart sprinkles immediately. Repeat with remaining cookies.
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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.
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