Thin Mint Cookies

Recipe View In a large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View Beat in the egg and peppermint extract until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, cocoa powder, and salt. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, roll each half into a 1 1/2-inch diameter log. (10 minutes)

Recipe View Wrap each log tightly in parchment paper or plastic wrap and refrigerate for at least 5 hours, or preferably overnight. (5 hours)

Recipe View Preheat the oven to 350°F (175°C). Place the logs in the freezer for 30 minutes before slicing. (30 minutes)

Recipe View Remove one log from the freezer at a time. Using a sharp knife, slice the dough into 1/4-inch thick rounds. (10 minutes)

Recipe View Place the cookies on ungreased baking sheets, leaving about 1 1/2 inches between each cookie. (5 minutes)

Recipe View Bake for 10-12 minutes, or until the edges are set. (10 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View While the cookies are cooling, melt the chopped chocolate and 1/4 cup butter in a double boiler or in the microwave in 30-second intervals, stirring until smooth. (5 minutes)

Recipe View Once the cookies are completely cool, drizzle the melted chocolate over each cookie. (10 minutes)

Recipe View Place the cookies back on the wire rack to allow the chocolate to harden completely. (30 minutes)