Single Serve Thin Mint Cookie

70 mins
Serves 4
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Directions

  1. 1In a medium bowl, stir together the softened butter and sugars until combined.
  2. 2In a medium bowl, stir together the softened butter and sugars until combined.
  3. 3In a medium bowl, stir together the softened butter and sugars until combined.
  4. 4Mix in the egg yolk and peppermint extract until well combined.
  5. 5Mix in the egg yolk and peppermint extract until well combined.
  6. 6Mix in the egg yolk and peppermint extract until well combined.
  7. 7Stir in flour, cocoa powder, cornstarch, and salt to form the cookie dough.
  8. 8Stir in flour, cocoa powder, cornstarch, and salt to form the cookie dough.
  9. 9Stir in flour, cocoa powder, cornstarch, and salt to form the cookie dough.
  10. 10Roll out the dough to 1/4 inch thickness and cut into 3-inch circles.
  11. 11Roll out the dough to 1/4 inch thickness and cut into 3-inch circles.
  12. 12Roll out the dough to 1/4 inch thickness and cut into 3-inch circles.
  13. 13Chill the dough circles in the fridge for about an hour until fully chilled.
  14. 14Chill the dough circles in the fridge for about an hour until fully chilled.
  15. 15Chill the dough circles in the fridge for about an hour until fully chilled.
  16. 16Preheat the oven to 350 degrees F.
  17. 17Preheat the oven to 350 degrees F.
  18. 18Preheat the oven to 350 degrees F.
  19. 19Bake the circles on a parchment-lined baking sheet for 8-10 minutes, or until set on the edges and just set in the center.
  20. 20Bake the circles on a parchment-lined baking sheet for 8-10 minutes, or until set on the edges and just set in the center.
  21. 21Bake the circles on a parchment-lined baking sheet for 8-10 minutes, or until set on the edges and just set in the center.
  22. 22Allow cookies to cool completely.
  23. 23Allow cookies to cool completely.
  24. 24Allow cookies to cool completely.
  25. 25Melt the dark chocolate melting wafers in the microwave in 20-second intervals.
  26. 26Melt the dark chocolate melting wafers in the microwave in 20-second intervals.
  27. 27Melt the dark chocolate melting wafers in the microwave in 20-second intervals.
  28. 28Stir in the peppermint extract into the melted chocolate.
  29. 29Stir in the peppermint extract into the melted chocolate.
  30. 30Stir in the peppermint extract into the melted chocolate.
  31. 31Dip each cooled cookie in the melted chocolate and use a fork/spoon to coat all sides, scraping off any excess.
  32. 32Dip each cooled cookie in the melted chocolate and use a fork/spoon to coat all sides, scraping off any excess.
  33. 33Dip each cooled cookie in the melted chocolate and use a fork/spoon to coat all sides, scraping off any excess.
  34. 34Allow the coated cookies to set on parchment paper.
  35. 35Allow the coated cookies to set on parchment paper.
  36. 36Allow the coated cookies to set on parchment paper.

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
  • 0.3333333333333333 cup flour
  • 0.3333333333333333 cup flour
  • 0.3333333333333333 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 pincookie cutterparchment paperbaking sheetmicrowaveforkspoon

Tips

  • Adjust peppermint extract to preference in both cookie dough and chocolate coating.
  • Roll out dough between pieces of parchment/wax paper or on a lightly floured surface.
  • Chill the dough circles until fully chilled, about an hour.
  • Melt chocolate wafers in the microwave in 20-second intervals, or use chocolate chips with a little oil.