Spent Grain Thin Mints
These spent grain mint cookies are even better than the Girl Scout cookies. Make them and earn your badge in deliciousness!
By Just Beer Community Collection on Mar. 22, 2017
- 1 stick of butter
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1 tsp coarse salt
- 3/4 cups Spent Grain Flour
Chocolate Coating Ingredients
- 8 oz. dark chocolate (chopped)
- 1 tsp mint extract
- 1 tbsp butter
- Preheat oven to 350 degrees F.
- Cream the butter and sugar. Add in the cocoa powder, salt and vanilla and mix until well combined. Fold in the flour in thirds until fully incorporated.
- Using your hands, form dough into a disk. If super sticky, put in the freezer for 5 minutes to chill.
- On a floured work surface (and with a floured rolling pin) roll out dough to 1/8″ thickness. Using a 1.5″ circle cookie cutter to cut out the dough and place on baking mat (or parchment) lined baking sheet.
- Bake for 10 minutes. Transfer to wire rack and let cool completely. Set aside.
- In a double boiler (or a heat proof bowl over a pot), melt chocolate, mint extract and butter.
- Carefully dip cookies in the melted chocolate, flip to fully coat and remove with a fork. Return to lined baking sheet and repeat for all cookies. Refrigerate for 30 minutes to set chocolate coating.
For extra mint flavour, add in 1 tsp of mint extract to the dough before baking.
Shared from Brooklyn Brewshop.
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