Single Serve Thin Mints

12 mins
Serves 4
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Directions

  1. 1In a medium bowl, stir together the softened butter and sugars until combined. Mix in the egg yolk and peppermint until well combined. Stir in flour, cocoa powder, cornstarch, and salt.
  2. 2In a medium bowl, stir together the softened butter and sugars until combined. Mix in the egg yolk and peppermint until well combined. Stir in flour, cocoa powder, cornstarch, and salt.
  3. 3In a medium bowl, stir together the softened butter and sugars until combined. Mix in the egg yolk and peppermint until well combined. Stir in flour, cocoa powder, cornstarch, and salt.
  4. 4Roll out dough to 1/4 inch. Cut into 4 3-inch circles.
  5. 5Roll out dough to 1/4 inch. Cut into 4 3-inch circles.
  6. 6Roll out dough to 1/4 inch. Cut into 4 3-inch circles.
  7. 7Chill the dough circles in the fridge for about an hour or until fully chilled.
  8. 8Chill the dough circles in the fridge for about an hour or until fully chilled.
  9. 9Chill the dough circles in the fridge for about an hour or until fully chilled.
  10. 10Preheat the oven to 350 degrees F. Bake the circles on a parchment lined baking sheet for 8-10 minutes, or until set on the edges and just set in the center.
  11. 11Preheat the oven to 350 degrees F. Bake the circles on a parchment lined baking sheet for 8-10 minutes, or until set on the edges and just set in the center.
  12. 12Preheat the oven to 350 degrees F. Bake the circles on a parchment lined baking sheet for 8-10 minutes, or until set on the edges and just set in the center.
  13. 13Allow cookies to cool. Then melt the chocolate wafers in the microwave in 20 second intervals. Stir in the peppermint extract.
  14. 14Allow cookies to cool. Then melt the chocolate wafers in the microwave in 20 second intervals. Stir in the peppermint extract.
  15. 15Allow cookies to cool. Then melt the chocolate wafers in the microwave in 20 second intervals. Stir in the peppermint extract.
  16. 16Dip each cooled cookie in the melted chocolate and use a fork/spoon to coat all of the sides and scrape off any excess chocolate.
  17. 17Dip each cooled cookie in the melted chocolate and use a fork/spoon to coat all of the sides and scrape off any excess chocolate.
  18. 18Dip each cooled cookie in the melted chocolate and use a fork/spoon to coat all of the sides and scrape off any excess chocolate.
  19. 19Allow to set on parchment then enjoy!
  20. 20Allow to set on parchment then enjoy!
  21. 21Allow to set on parchment then enjoy!

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon packed brown sugar
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.125 teaspoon peppermint extract
  • 0.125 teaspoon peppermint extract
  • 0.125 teaspoon peppermint extract
  • 0.33 cup flour
  • 0.33 cup flour
  • 0.33 cup flour
  • 1.5 tablespoons cocoa powder
  • 1.5 tablespoons cocoa powder
  • 1.5 tablespoons cocoa powder
  • 0.25 teaspoon cornstarch
  • 0.25 teaspoon cornstarch
  • 0.25 teaspoon cornstarch
  • 0.125 teaspoon baking powder
  • 0.125 teaspoon baking powder
  • 0.125 teaspoon baking powder
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 3 oz dark chocolate melting wafers
  • 3 oz dark chocolate melting wafers
  • 3 oz dark chocolate melting wafers
  • 0.125 teaspoon peppermint extract
  • 0.125 teaspoon peppermint extract
  • 0.125 teaspoon peppermint extract

Equipment

medium bowlspatularolling pin3-inch cookie cutterbaking sheetparchment paper