I have been hunting for the ingredients for this recipe for Allergy Free Thin Mints since it first went online but could not find the Hershey’s “Special Dark” Cocoa anywhere. I tried all over town and finally turned to the internet website Soap.com. Oddly enough, it is really a site by Amazon but the prices are different and the promotions are different as well. If you can’t find the cocoa you can go here and feel free to use the coupon code ADAM5809 if you are a first time user, it should give you 20% off your order. Per their order confirmation email to us it says that if you use the code it also donates $25 to the FEED foundation (details about the refer a friend program here). I am not compensated in any way for this, I just know I was glad to find the cocoa at a reasonable price.
Back to these cookies. The minty chocolate is so very good and one of my favorite flavor combos. These are spot on and worth the effort!
I had to include this picture because the kids and I had fun using some scraps and the veggie cutters I bought for this recipe, to make veggie shaped chocolate wafer cookies. I think the little artichoke is so adorable!
Here’s the finished product. They are kind of melty so you’ll want to store them in the freezer. Also, the recipe calls for about two bags of chocolate chips to melt for coating the cookies but I got away with halving the coating recipe. I figured the wafers were tasty on their own and I couldn’t justify using all that pricey chocolate at once. I may have made a few of the wafers too thick and though they were still good they weren’t as crunchy so be sure to really roll your dough out to 1/8 of an inch for the right crispiness.