Thin Mint Cookies

Preheat oven to 350ºF.

Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.

Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (any shape or design you like, I used the lid to my spice jar which was a perfect size).

Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow to cool completely.
Line a baking sheet with parchment paper. This is to place chocolate coated cookies on to dry.

To make chocolate topping: In a microwave safe bowl; add chocolate and microwave in short 15-20 second bursts; stirring between bursts. Mine took about 1 1/2 minutes. Stir in the peppermint extract.

Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. (I banged mine against the spoon I used to stir the chocolate, that way the cookie wouldn’t fall back into the chocolate) Place on prepared baking rack. Repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

These will be best eaten from either the freezer or fridge, since they start to get a bit melty when outside.

Recipe slightly adapted from Chicagoist.