Here’s how to make them from scratch (two options — a simple shortcut version and a true homemade cookie base).
🍪 Homemade Chocolate-Covered Mint Cookies
🧂 Ingredients
For the Cookie Base:
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup sugar
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1 large egg yolk
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½ tsp vanilla extract
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½ tsp peppermint extract
For the Chocolate Coating:
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12 oz semi-sweet or dark chocolate chips (or baking chocolate)
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1 tsp coconut oil or shortening (for smooth dipping)
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¼ tsp peppermint extract (optional, for extra minty flavor)
👩🍳 Instructions
1. Make the Dough:
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In a bowl, whisk together flour, cocoa powder, and salt.
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In a separate bowl, cream butter and sugar until light and fluffy.
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Mix in egg yolk, vanilla, and peppermint extract.
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Gradually add dry ingredients and mix until a soft dough forms.
2. Chill & Roll Out:
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Shape dough into a disc, wrap in plastic wrap, and chill for 30–45 minutes.
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Preheat oven to 350°F (175°C).
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Roll dough to about 1/8 inch thick and cut into 2-inch circles (or any shape you like).
3. Bake:
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Place cookies on a parchment-lined baking sheet.
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Bake 9–10 minutes, just until set (they’ll firm up as they cool).
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Cool completely on a wire rack.
4. Melt Chocolate:
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In a microwave-safe bowl, melt chocolate and coconut oil in 30-second bursts, stirring until smooth.
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Stir in peppermint extract (optional for stronger flavor).
5. Dip Cookies:
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Dip each cooled cookie into the melted chocolate, coating completely.
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Tap off excess chocolate and place on parchment paper.
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Chill in refrigerator 20–30 minutes until set.
🍃 Storage:
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Keep cookies in an airtight container in the fridge or freezer.
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They taste best chilled — crisp, minty, and refreshing!
💡 Shortcut Option:
Don’t want to bake from scratch? Use:
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Chocolate wafer cookies or Oreo Thins (without filling)
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Dip in the same peppermint chocolate coating — instant minty perfection.
Would you like me to give you a gluten-free or Girl Scout–style version (extra thin and snappy)?
