Power Meal Thin Mint Cookies


  • 2 Scoops Chocolate Power Meal
  • 3/4 Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1 Large Egg
  • 1/2 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Peppermint Flavor
  • 1 1/2 Cups All Purpose Flour
  • 1/4 Cup Water
  • 3/4 Cup Unsweetened Cacao Powder
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt

For Topping

  • 14 Ounces Semi-Sweet Chocolate Chips
  • 2 Tablespoons Coconut Oil
  • 1/2 Teaspoon Peppermint Flavor


  1. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment beat the butter for one minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint flavor on high speed. Add water and mix on low speed. Scrape down the sides in the bottom of the bowl as needed.
  2. Sift the flour and cacao powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
  3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to 1/8- 1/4 inch in thickness. Set each piece with parchment paper onto a baking sheet and refrigerate for at least 1 hour or up to two days. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  4. Once chilled, Preheat oven to 325 degrees Fahrenheit. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  5. Bake for 15 minutes. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for five minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
  6. Once the cookies are cool make the chocolate. Melt the chocolate chips and coconut oil together in a double boiler. Once melted, stir in the peppermint flavor. Dip each cooled cookie completely into the chocolate and use a toothpick to lift out. Gently shake the cookie over the top of the bowl to allow excess chocolate to drip off. Place each cookie onto a parchment or silicone lined baking mat baking sheet. Place the baking sheet into the refrigerator to help the chocolate set for about 30-45 minutes. Once set, enjoy!
  7. Store leftover cookies in the refrigerator for up to a week. Cookies will freeze well for up to three months. Thaw overnight in the refrigerator if desired.
  1. You can also freeze the cookie dough before rolling for up to three months. Allow dough to thaw overnight in the refrigerator. Then allow to come to room temperature for about one hour. Roll dough and continue with the recipe as directed.



Nutrition Facts

Nutrition Facts are for 2 cookies; Recipe makes 40 cookies

 Total Calories 133
Total Fat

7.3 g

Saturated Fat

4.4 g

Trans Fat 0
Cholestrol 14 mg
Sodium 45 mg
Total Carbohydrates 14.3 g
Dietary Fiber 1.6 g
Total Sugars 11 g
Added Sugars 0 g
Protein 2.5 g


Thin Mint Cookies