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Are these MINT COOKIES better than THIN MINTS? Recipe in part from Sally’s Baking Addiction @SallysBaking ✨Recipe: Ingredients: • 6 tbsp unsalted butter, softened • ½ cup granulated sugar • 1 large egg, room temperature • ½ tsp vanilla extract • ⅛ tsp peppermint extract • ¾ cup all-purpose flour • 6 tbsp cocoa powder • ½ tsp baking powder • 1/16 tsp salt Icing: • 1 cup powdered sugar • 1 tbsp water • ⅛ tsp peppermint extract • ½ tsp coconut oil Chocolate Coat: • 12 oz semi-sweet baking chocolate • ½ tsp coconut oil • ¼ tsp peppermint extract Directions: 1. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg, vanilla extract, and peppermint extract, scraping down the sides as needed. 2. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed until a dough forms. 3. Divide the dough into two portions and roll each out between parchment paper to about ¼-inch thick. Stack the sheets and chill in the fridge for at least 1 hour (or up to 2 days). 4. Preheat oven to 350°F (177°C). Use a 2-inch round cookie cutter to cut out circles, placing them on a parchment-lined baking sheet. Bake for 8-10 minutes, rotating halfway through. Let cool on the sheet for 5 minutes, then transfer to a wire rack. 5. In a small bowl, whisk together powdered sugar, water, coconut oil, and peppermint extract. Spread a thin layer over each cooled cookie and chill until set. 6. Melt the chocolate in a microwave or double boiler, ensuring it doesn’t exceed 90°F to keep the temper smooth. Stir in coconut oil and peppermint extract, then dip each cookie to fully coat. 7. Place coated cookies on a parchment-lined tray and let the chocolate harden. Once set, enjoy your homemade Thin Mints—crisp, cool, and chocolatey perfection! 😋

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