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Thin Mint Cookies
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
340 minutes
Indulge in a delectable homemade twist on classic Thin Mints cookies, perfect for chocolate lovers.
Ingredients:
  • 1.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.25 teaspoon salt
  • 0.5 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 0.5 teaspoon mint extract
  • 3 (1 ounce) squares semisweet chocolate, chopped
  • 0.25 cup butter
Instructions:
  • In a large bowl, whip 1/2 cup of butter until creamy. Blend in sugar until well combined. Mix in egg and mint extract.
  • Combine the flour, cocoa, and salt together in a small bowl, sifting them together. Gradually add the flour mixture in two portions to the creamed mixture, making sure to beat well after each addition.
  • Split the dough in half. Shape each half into a 1 1/2-inch diameter cylinder on a lightly floured surface. Wrap both cylinders in waxed paper and refrigerate for 5 hours.
  • 1. Preheat your oven to 350°F (175°C). Chill both cylinders in the freezer for 30 minutes prior to baking.
  • Slice one cylinder at a time into 1/4-inch-thick pieces with a sharp knife and place them 1 1/2 inches apart on cookie sheets.
  • Place in the oven and bake for 10-12 minutes until golden brown.
  • Melt 1/4 cup butter with chocolate in a double boiler or microwave. Drizzle over warm cookies and let cool on a wire rack until hardened.

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