Thin Mints

  • 36Servings


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


  1. In a large bowl, beat the 1/2 cup butter until it is creamy. Add the sugar and beat until the ingredients are mixed well. Add in the egg and mint extract and beat the ingredients together
  2. In a small bowl, sift the flour, cocoa, and salt. Add the dry ingredients by halves into the creamed mixture and mix well.
  3. Divide the dough in half and on a lightly floured surface, roll the dough into two 1 1/2 inch diameter cylinders. Wrap the dough with wax paper and refrigerate it for 5 hours.
  4. Preheat the oven to 350 F.
  5. Remove the dough from the freezer. Slice the dough into 1/4 thick pieces with a sharp knife.
  6. Place the cookies on cookie sheets about 1 1/2 inches apart. Bake for 10 to 12 minutes.
  7. Melt the chocolate and 1/2 cup butter on a double boiler or a microwave. Dip the cookies into the chocolate or drizzle the chocolate onto the cookies. Place the cookies on wire racks to cool.

Source: All Recipes

Photo credit: brian on Flickr