Homemade thin mint cookies
Units
Temperature
Servings
Ingredients
- 170 g unsalted butter, softened rounded
- 200 g granulated sugar rounded
- 1 large egg rounded
- 5 ml vanilla extract rounded
- 1 ml peppermint extract rounded
- 190 g plain flour rounded
- 62 g unsweetened cocoa powder rounded
- 4 g baking powder rounded
- 1 g fine salt rounded
- 395 g semisweet chocolate, finely chopped rounded
- 3 ml neutral oil rounded
- 1 ml peppermint extract for coating rounded
Method
Method
- Beat the butter and sugar until creamy. Beat in the egg, vanilla and peppermint.
- Whisk flour, cocoa, baking powder and salt, then mix into the butter. Divide into two discs and chill for at least 1 hour.
- Heat the oven to 175°C. Roll one disc at a time to 6 mm thick and cut 5 cm rounds.
- Bake on lined pans for 8 to 10 minutes. Cool completely.
- Melt the chocolate with the oil, then stir in the coating peppermint extract.
- Dip each cookie fully, tap off the excess and set on parchment until firm. Chill briefly if the room is warm.
Notes
- Use peppermint extract, not mint extract, for the expected clean flavour.
- Any moisture can seize the coating chocolate. Keep the bowl, fork and cooled cookies dry.
- Freeze the uncoated baked rounds for up to 2 months; coat after thawing for the cleanest finish.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.