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Copycat Thin Mint Cookies

Ingredients

  • 1 1/4 cup Flour
  • 1/2 cup Cocoa Powder
  • 1/4 tsp Salt
  • 1/2 cup softened Butter
  • 1 cup Sugar
  • 1 Egg
  • 3/4 tsp Peppermint Extract
  • 8 oz Dipping Chocolate

Instructions

  • Preheat oven to 350.
  • Line baking sheet with parchment paper.
  • Whisk together flour, cocoa, and salt.
  • Cream together butter and sugar until fluffy.
  • Add in egg and peppermint and mix until blended.
  • Slowly add flour mixture into creamed mixture.
  • Shape dough into a 1 1/2" - 2" round cylinder and wrap in wax or parchment paper.
  • Place in freezer for 1 hour to firm up.
  • You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
  • Slice into 1/4" thick cookies.
  • Place on prepared sheet.
  • Bake 10 to 12 minutes.
  • Allow to cool.
  • Line baking sheet with parchment paper.
  • Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
  • Dip cookies in the chocolate and lift out with a fork shaking off excess.
  • Place the cookies on prepared sheet and allow to set.