Homemade Thin Mints

• servings: 45 servings
• active time: 35 minutes
• total time: 57 minutes

Ingredients

2 cups all-purpose flour

½ cup unsweetened Dutch-processed cocoa powder

½ teaspoon salt

1 cup unsalted butter (softened)

⅔ cup granulated sugar

1 large egg white

1 teaspoon vanilla extract

½ teaspoon peppermint extract

12 ounces dark or semisweet chocolate (coarsely chopped)

½ teaspoon vegetable oil

¼ teaspoon peppermint extract

Directions

Make the cookies

In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.

Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed.

Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a 1/4 inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. It's okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hour.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Working with one disk at a time. Remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 and 1/2 inches apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.

Bake for 15 to 18 minutes, until the cookies feel firm to the touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the coating

Combine the chocolate, oil, and extract in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.

Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment-lined baking sheet. Refrigerate the cookies until set, about 10 minutes. Cookies are best when served cold.

Nutrition

• Serving Size: 1 cookie
• Calories: 115 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.3 g
• Trans Fat: 0.2 g
• Cholesterol: 11 mg
• Sodium: 29 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 1 g