Table of Contents


For the Cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
For the Coating:
8 ounces dark chocolate, chopped
1/2 teaspoon peppermint extract


In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
Divide the dough in half and shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until set and slightly firm to the touch. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, prepare the coating. Place the chopped chocolate in a heatproof bowl set over a pot of simmering water. Stir until melted and smooth. Remove from heat and stir in the peppermint extract.
Dip each cookie into the melted chocolate, using a fork to fully coat it. Tap off any excess chocolate and place the coated cookie on a parchment-lined baking sheet.
Place the baking sheet in the refrigerator for about 15 minutes, or until the chocolate has set.
Once set, store the cookies in an airtight container at room temperature. Enjoy your homemade Thin Mints!

By Admin

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