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Thin mint cookies

Thin mint cookies

Based on 11 ratings
Juliane Meyer

Juliane Meyer

Contributor

Difficulty

Easy 👌

Preparation

25 min

Baking

10 min

Resting

90 min

Ingredients

2Servings
¾ drops
peppermint oil (divided)
14⅜ g
flour
5⅝ g
cocoa powder
tsp
baking powder
16 g
butter (softened)
16 g
confectioner's sugar
tsp
vanilla extract
egg
32 g
dark chocolate
5⅝ g
white chocolate
salt
MetricImperial

Utensils

hand mixer with whisk attachment, 2 bowls, plastic wrap, baking sheet, oven, parchment papper, cutting board, knife, pot, parchment paper

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How-To Videos

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How to chop chocolate

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How to measure

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How to set up a double boiler

Nutrition per serving

Cal225
Fat14 g
Protein3 g
Carb23 g
  • Step 1/ 3

    Mix flour, cocoa, and baking powder in a bowl. Beat softened butter, confectioner’s sugar, vanilla, and a pinch of salt in a large mixing bowl until foamy. Then beat in an egg. Add dry ingredients and give it a quick beat. At last, add half the peppermint oil drop by drop. Roll the dough into a log, wrap in plastic, and chill for approx. 1 hr.
    • 14⅜ g flour
    • 5⅝ g cocoa powder
    • tsp baking powder
    • 16 g butter
    • 16 g confectioner's sugar
    • tsp vanilla extract
    • egg
    • drops peppermint oil
    • salt
    • hand mixer with whisk attachment
    • 2 bowls
    • plastic wrap

    Mix flour, cocoa, and baking powder in a bowl. Beat softened butter, confectioner’s sugar, vanilla, and a pinch of salt in a large mixing bowl until foamy. Then beat in an egg. Add dry ingredients and give it a quick beat. At last, add half the peppermint oil drop by drop. Roll the dough into a log, wrap in plastic, and chill for approx. 1 hr.

  • Step 2/ 3

    Pre-heat oven to 175°C/350°F. Cut the log into 1-cm/0.5 in. thick circles. Lay them onto a lined baking sheet. Bake cookies for approx. 10 – 12 min. Let cool for approx. 30 min.
    • baking sheet
    • oven
    • parchment papper
    • cutting board
    • knife

    Pre-heat oven to 175°C/350°F. Cut the log into 1-cm/0.5 in. thick circles. Lay them onto a lined baking sheet. Bake cookies for approx. 10 – 12 min. Let cool for approx. 30 min.

  • Step 3/ 3

    If using chocolate bars, chop the chocolate into pieces. Melt the dark chocolate in a bowl set over a pot with simmering water. Add the remaining peppermint oil drop by drop to taste, stirring thoroughly after each drop. Dip the cooled cookies into the chocolate completely, and let drip for a few seconds. Lay onto a piece of parchment paper or a cooling rack. Melt white chocolate. Use a fork to drizzle it over the cookies. Store in the fridge, and enjoy cold!
    • 32 g dark chocolate
    • drops peppermint oil
    • 5⅝ g white chocolate
    • 2 bowls
    • pot
    • parchment paper

    If using chocolate bars, chop the chocolate into pieces. Melt the dark chocolate in a bowl set over a pot with simmering water. Add the remaining peppermint oil drop by drop to taste, stirring thoroughly after each drop. Dip the cooled cookies into the chocolate completely, and let drip for a few seconds. Lay onto a piece of parchment paper or a cooling rack. Melt white chocolate. Use a fork to drizzle it over the cookies. Store in the fridge, and enjoy cold!

  • Enjoy your meal!

    Thin mint cookies

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