Collagen Chocolate Mint Thins

Do you love chocolate and mint together? Because I sure do. I also happen to love satisfyingly-crunchy cookies. And I love collagen. Lucky for me (and everyone else like me) this recipe combines these three of my favorite things. These cookies are rich, crunchy, addictive, and contain a punch of Traditional Tonic Nourishing Collagen to protect your hair, skin, nails, and whole-body health. They’re basically the best cookies ever. They also just might taste a little bit like a favorite childhood treat but I’ll let you find that out for yourself.

I’m going to be honest; these cookies take a little bit more effort than our usual easy recipes. The ingredients are fairly standard and none of the steps are particularly complicated but these cookies might take a little more attention and time. Trust me, though, when I tell you that these are absolutely worth it. When you eat one of these cookies, you’re going to want another one. When you run out of these cookies, you’re going to want to immediately make more. They’re just that good.  Make baking these cookies part of your self-care this weekend and you’ll see what I mean.

Adapted from: Sally’s Baking Addiction

Makes: 3 dozen small cookies

Ingredients:

3/4 cup softened butter

1 cup sugar

1 large egg (room temp.)

1 tsp. vanilla extract

1/4 tsp peppermint extract

1 1/2 cups flower

3/4 cup unsweetened cocoa powder

1 tsp. baking powder

1/8 tsp. salt

3 scoops Traditional Tonic Nourishing Collagen

Melted white or dark chocolate for drizzling

Directions:

1. With a hand-held or stand mixer, beat the butter until smooth.
2. Add in the sugar and beat on medium-high until fluffy
3. Add in the egg, vanilla, and peppermint and beat on high until well-combined
4. In a separate bowl, sift together the flower and cocoa powder and then whisk in the baking powder, salt, and Traditional Tonic
5. Slowly mix the dry ingredients into the wet on slow speed
6. Once dough is formed, separate it into two and roll each out into 1/4-inch thick sheets
7. Chill the dough in the fridge for at least 1 hour
8. Preheat oven to 350° and line cookie sheets with parchment paper
9. Cut dough into 2-inch circles and place on lined cookie sheets
10. Bake for 8 minutes, rotating sheet halfway through
11. Remove from oven and let cool for 5 minutes before moving to a cooling rack
12. Drizzle cooled cookies with melted white or dark chocolate