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+ servings
Thin Mint Cookies

Thin Mint Cookie Recipe

Hollie Schultz
Thin Mint Cookie Recipe
5 from 1 vote
Prep Time 25 mins
Cook Time 11 mins
Total Time 36 mins
Course cookies, Dessert
Cuisine cookies, dessert
Servings 24 cookies
Calories 160 kcal

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon mint extract
  • 6 1 ounce squares semisweet chocolate, chopped
  • 1/3 cup butter

Instructions
 

  • In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 24mgSodium: 29mgPotassium: 79mgFiber: 1gSugar: 11gVitamin A: 210IUCalcium: 11mgIron: 1mg
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