Copycat Thin Mint Cookies

• servings: 35 servings

Ingredients

2 cups flour

1/2 cup Unsweetened cocoa powder

1/4 tsp. salt

1 cup unsalted butter, softened

2/3 cups sugar

1 egg white

1 1/2 tsp. vanilla

1 tsp. peppermint extract

12 ounces semi-sweet chocolate, melted

1 tsp. peppermint extract

2 Tbsp. coconut oil

Directions

In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.

In a separate, large bowl, cream together the butter and sugar until light and fluffy. You can mix in the bowl of a stand mixer fit with a paddle attachment, or by hand with an electric mixer. Mix for about two minutes.

Add the egg white and extracts to the butter and sugar mixture. Continue to mix until evenly combined.

Add the dry ingredients to the wet. Mix until a soft dough forms and everything is nice and evenly combined.

Transfer the dough to a sheet of parchment paper, then place another piece of parchment paper on top. Roll the dough out to 1/8" thick.

Chill the rolled out dough for at least 2 hours.

Once the dough has chilled, preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper.

Use a circle cookie cutter to cut out as many cookies as you can. You can re-roll the scraps until all of the dough has been used up.

Place the cookies onto a cookie sheet fit with parchment paper about 1 1/2" apart.

Bake for 15 minutes or until the tops of the cookies are firm to the touch.

Allow the cookies to cool completely on the cookie sheet.

Allow the cookies to cool then melt down the chocolate, extract, and coconut oil together in a large bowl either in the microwave in 30 second intervals or over a double boiler.

Once the chocolate mixture is completely melted and very smooth, use a fork to dip each cookie one at a time. Allow all of the excess chocolate to drip off the cookie then scrape off the excess along the sides of the bowl.

Let the chocolate set on the cookies in the freezer for 10 minutes.

Enjoy!