Originally posted July 13, 2011

Thin Mints

Thin Mints by Quite Curious

Photo by Quite Curious


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces good-quality semi-sweet chocolate, chopped
  • 1 teaspoon vegetable oil
48-60 cookies


Beat butter and sugar until light and fluffy. Add egg and extracts and beat until smooth. Add flour, cocoa, baking powder and salt. Mix until just combined. Place dough in the fridge for about 10 minutes — this will make it easier to shape into logs.

Divide the dough into 2 equal portions. Turn one portion onto a piece of waxed paper and roll into a log about 10 inches long and 1 1/2 inches in diameter. (Or bigger, if you want bigger cookies.) Wrap the dough in plastic wrap and refrigerate at least 2 hours, or up 24 hours. Repeat with remaining dough. (You can also freeze the dough for a month, then slice and bake directly from the freezer.)

Preheat oven to 350 degrees. Slice the dough into 1/4- to 1/3-inch rounds. Place on a cookie sheet at least 2 inches apart. Bake until the cookies are firm around the edges but soft on top, about 13 to 15 minutes (or a little longer for frozen dough). Let cool.

Melt the chocolate and vegetable oil in double boiler, or in the microwave. Line two baking sheets with parchment or waxed paper. Use a small offset spatula to spread a layer of the chocolate glaze over the top of each cookie. Place the cookies in the fridge for 15 minutes, or until the chocolate is firm. Store at room temp in an airtight container.




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