Homemade Thin Mint Cookies
Ingredients
The cookie dough
-
¾
cup
unsalted butter, softened to room temperature
-
1
cup
granulated sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
peppermint extract
-
1½
cups
all-purpose flour
-
¾
cup
unsweetened natural cocoa powder
-
1
teaspoon
baking powder
-
⅛
teaspoon
salt
The chocolate topping
-
14
ounces
quality semi-sweet chocolate, coarsely chopped
-
½
teaspoon
canola or vegetable oil
-
¼
teaspoon
peppermint extract
Instructions
- In a large bowl, beat the butter until smooth, then add sugar and beat until fluffy.
- Mix in the egg, vanilla extract, and peppermint extract.
- Sift together flour, cocoa powder, baking powder, and salt, then mix into the wet ingredients.
- Divide the dough, roll each half to ¼-inch thickness, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut the chilled dough into 2-inch circles and place on the baking sheets.
- Bake for 8-10 minutes, then cool on a wire rack.
- Melt chocolate and oil together, then stir in peppermint extract.
- Dip each cooled cookie in the chocolate, let excess drip off, and place on a lined baking sheet.
- Refrigerate to set the chocolate before serving.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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