These crunchy chocolate mint cookies are a riff on Thin Mints, and I suppose if you dipped them in chocolate instead of drizzling, they would be exactly alike. I’ve always been a big fan of Thin Mints, and I will definitely be making these again. They’re a great addition to your holiday cookies, but they’ll be good all year long as well.
Chocolate Peppermint Cookies
1 1/2 cups flour
3/4 cups unsweetened cocoa
1/4 teaspoon salt
1 1/2 sticks butter
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
6 ounces dark chocolate
1 tablespoon butter
1 tablespoon cream
Combine the flour, salt, and cocoa in a bowl. Beat the eggs and sugar together in a mixer until light and fluffy. Add the extracts. Add the egg and beat until combined. Add the dry ingredients in two halves, and beat until just combined.
Remove to two pieces of plastic wrap, and create 2 inch logs out of the two halves of dough. Refrigerate for at least 2 hours and up to a couple days.
Slice the logs into 1/4 inch slices and adjust into rounds. Place and inch apart on parchment or silpats on cookie sheets and bake at 350 degrees for 12 minutes. Let cool on the cookie sheets.
Melt the chocolate, butter, and cream together until smooth. Drizzle over the cooled cookies and allow to harden by placing cookie sheets in the refrigerator.