Recipe Index

Ingredients

• 4 ounces unsalted butter (room temperature)
• 1/3 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/4 cup Dutch-processed cocoa powder
• 1/8 teaspoon kosher salt
• 8 ounces chocolate melting wafers
• 1/4 teaspoon coconut oil
• 1/4 teaspoon peppermint extract

Method

1. Beat the room-temperature butter with the granulated sugar, the 1/2 teaspoon of vanilla extract and the first 1/4 teaspoon of peppermint extract in a mixing bowl until the mint cookie base is combined and fluffy.
2. Sift the all-purpose flour and cocoa powder into a small bowl, stir in the kosher salt, then add the dry mixture to the butter bowl and mix the thin mint dough until a firm dough forms, scraping the bowl sides as the mixing goes.
3. Scrape the dough onto plastic wrap, flatten the mass into a disk, wrap the disk well, and refrigerate the cocoa dough for at least 30 minutes and up to 1 hour.
4. Roll the firm but malleable dough to 1/4 inch thick on a cocoa-dusted surface, cut the sheet with a 2-inch cookie cutter, and reroll the scraps to keep cutting wafers until the dough is used up.
5. Freeze the cut cookies on a lined baking sheet or in a container for about 15 minutes so the mint wafers hold their edges in the oven.
6. Heat the oven to 350°F, space the frozen cookies 1 to 2 inches apart on a parchment-lined baking sheet, and bake the thin mint wafers for 15 minutes.
7. Cool the baked cookies on the sheet for 5 to 10 minutes, then move the wafers to a wire rack until the bases are completely cold.
8. Melt the chocolate wafers with the coconut oil and the second 1/4 teaspoon of peppermint extract in a heatproof bowl over simmering water, stirring the mint coating until the chocolate is fully fluid.
9. Dip each cooled wafer into the melted chocolate on a fork, turn the cookie to coat both faces, tap the excess chocolate off against the bowl, and set the coated thin mints on a parchment-lined sheet until the chocolate shell dries completely.

Prep: 20 min · Cook: 15 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data