Homemade Thin Mints

8 ounces unsalted butter- room temperature

1 cup confectioners’ sugar

1 teaspoon vanilla

1 cup cocoa powder

¾ teaspoon salt

1 ½ cups all purpose flour

1 pound chocolate candy melts

1 teaspoon peppermint extract

Gather all of the ingredients.

In your electric mixer, fitted with the paddle attachment, cream 8 ounces of room temperature, unsalted butter until light and fluffy.

Add in 1 cup of confectioners' sugar and continue to cream.

Stir in 1 teaspoon of vanilla, 3/4 teaspoon of salt and 1 cup of cocoa powder and mix until batter is smooth and creamy {almost the texture of frosting}.

Add in 1 1/2 cups of all purpose flour and mix until the batter is no longer dusty but still crumbly.

Turn the dough onto your countertop and knead together. Divide the dough in half and wrap in plastic wrap. Allow to chill for 15 minutes. 

Roll the dough very thin {approximately 1/8"}- you can either flour the countertop and your rolling pin or place the dough between two sheets of parchment paper to ensure it does not stick. If the dough is too firm, microwave it for 5 seconds to thin it out.  Cut the cookies using a round cookie cutter and bake for 10 minutes. Remove the pan from the oven and allow to cool completely.

Meanwhile, melt 1 pound of chocolate candy coating melts with 1 teaspoon of peppermint extract on a double boiler OR using this handy dandy contraption. If the chocolate is too thick, thin it out with 1 tablespoon of shortening. 

Using a fork gently drop cookies {1 at a time} into the chocolate coating. Flip to coat all sides. Lift cookies out with a fork, allowing the excess chocolate to drip back into the bowl. Place on parchment paper and allow to dry completely.