Chocolate Thin Mints Recipes

Steps:

• In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
• Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
• Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
• Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
• Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
• Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Steps:

• Line a square 8" baking pan with aluminum foil, letting an inch of foil overhang the sides. In a bowl set over barely simmering water or in a microwave oven, heat semisweet chocolate until half the chips are melted. Remove from heat and stir until completely melted and smooth. Spread half the semisweet chocolate evenly in bottom of pan. Refrigerate 5 to 10 minutes. Meanwhile, heat white-chocolate chips until half-melted. Remove from heat and stir until completely melted. Stir in peppermint oil and food coloring until blended. Spread over cooled chocolate. Refrigerate 10 minutes or until firm. Reheat remaining semisweet chocolate if necessary. Spread over cooled white-chocolate layer. Refrigerate until solid. Lift dessert from pan and transfer to cutting board. Peel away foil. With a heavy sharp knife, cut into sixteen 2-inch squares, then cut squares into triangles.