Thin mint cookies

Thin mint cookies

Based on 6 ratings

Difficulty

Easy 👌
25
min.
Preparation
10
min.
Baking
90
min.
Resting

Ingredients

Servings:-25+
10 drops peppermint oil (divided)
180 g flour
70 g cocoa powder
1 tsp baking powder
200 g butter (softened)
200 g confectioner's sugar
1 tsp vanilla extract
egg
400 g dark chocolate
70 g white chocolate
salt
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
225
Protein
3g
Fat
14g
Carb
23g

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.
  • 180 flour
  • 70 cocoa powder
  • 1 tsp baking powder
  • 200 butter
  • 200 confectioner's sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 5 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!
  • 400 dark chocolate
  • 5 drops peppermint oil
  • 70 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!