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Thin Mint Frosting
at room temperature
milk chocolate chips
1/8 to 1/4
thin mints crushed
Beat the butter until soft and smooth.
Beat in the melted chocolate.
Slowly add the powdered sugar, scraping down the sides as necessary.
Mix in 1/8 tsp mint extract. Then mix in the milk, beating until smooth. Taste the frosting to see if you need more mint.
Finally, beat in the crushed cookies.
Store in an air tight container for up to three days.
A little goes a long way when it comes to mint extract. Start with 1/8 tsp and taste it, adding more if you like it more minty.