Time: 60 minutes prep + 20 minutes baking + 1-2 hours to set
Makes 5 dozen cookies
For the cookies:
- 1 stick unsalted butter, softened
- ½ c. packed light brown sugar
- ¼ c. granulated sugar
- ½ t. peppermint extract
- 1 large egg
- 1 c. all-purpose flour
- ½ t. baking soda
- ½ c. cocoa powder (Hershey’s Special Dark preferred)
- ¼ t. salt
For the coating:
- 20-24 oz. semi-sweet or dark chocolate chips
- 1 stick unsalted butter
- 2 ½ t. peppermint extract
- ½ t. salt
- 2-4 T. vegetable shortening
- Stand mixer with paddle attachment
- Silicone spatulas
- Measuring cups and spoons
- Rolling pin
- 1 ½” round cookie cutter
- Baking sheets
- Parchment paper and waxed paper
- Cooling rack
- Microwaveable bowl
- Table fork
For the cookies: In the bowl of a stand mixer, cream together the butter, sugars, and mint extract. Beat for a few minutes, until light and fluffy. Add the egg, beating until well incorporated.
Add the dry ingredients all at once, and mix to blend thoroughly. Place the dough in an airtight container and chill for 2 hours or overnight.
Remove the chilled dough from the refrigerator about 20 minutes prior to rolling out. Preheat the oven to 375F. Between sheets of waxed paper, roll out the dough into 1 flat sheet, just slightly more than ¼” thick. Using a round 1 ½” cookie cutter, cut out as many rounds as possible.
Place the rounds on a baking sheet lined with parchment paper about 1” apart and bake for 6-8 minutes, until set. Collect the dough scraps and re-roll to cut more rounds.
When the cookies are finished baking, allow them to sit on the baking sheet for 1 minutes before removing them to a cooling rack to cool completely.
For the coating: In a microwaveable bowl, place the chocolate and butter. Heat in the microwave in 30-second intervals, stirring thoroughly after each interval with a rubber spatula. When the chocolate is completely melted, stir in the peppermint extract, salt, and shortening. The chocolate should be shiny and thin enough to drip from the spatula when lifted. Add more shortening as necessary to thin it out enough, and return to the microwave if the shortening does not melt when stirred in.
Spread out waxed paper on the cooling racks and stack the cooled cookies to the side. Using a table fork, carefully dip each cookie in the chocolate to coat both sides. Lift with the fork from the bottom and carefully scrape the bottom of the cookie against the side of the bowl to remove excess chocolate. (The bottom of the cookie should be covered in chocolate, but the layer should be thin.) Place the coated cookie on the waxed paper and repeat with the remaining cookies. The chocolate may be briefly reheated if it becomes too thick to continue dipping cookies. (Additional shortening may be added when reheating if it remains too thick.)
Allow the coated cookies to set for 1-2 hours before storing between layers of waxed paper in an airtight container.
- Different chocolates – both cocoa powder and chips - may be used, if preferred.
- The cookies may be cut with a larger cookie cutter. The yield will be less. The 1 ½” cookies expand slightly in the oven, and with the coating the final cookies are about 2” in diameter.
For a printable version of this recipe click here: Mint Thins
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About the Blogger:
Katie Slott is a local stay-at-home mom who loves thinking about how to feed her family. She co-writes the food blog Cooking for the Fam, and can often be found baking for everyday meals, snack time, and family gatherings.