Thin Mints Copycat 

Ingredients:

For the cookies:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the chocolate coating:

• 2 cups semi-sweet chocolate chips
• 1/2 teaspoon peppermint extract
• 1 tablespoon vegetable oil

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 1 hour.
7. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set.
9. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. For the chocolate coating, melt the chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
11. Stir in the peppermint extract.
12. Dip each cooled cookie into the melted chocolate, coating it completely. Place the coated cookies on a parchment-lined baking sheet.
13. Refrigerate the cookies until the chocolate is set.
14. Enjoy your delicious Thin Mints copycat cookies!