It's always "cookie time" when you can make these copycat cookies at home. A slightly crispy thin mint-flavored cookie is coated in chocolate to create the flavor pairing you love.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
2 hrs
7 mins
2 hrs 37 mins
about 24 cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar and salt and beat until combined. Beat in egg yolk and peppermint extract. Beat in flour and cocoa powder. Shape dough into a 6-inch roll. Wrap in plastic wrap or waxed paper. Chill 2 hours or freeze 1 hour or until firm enough to slice.

  • Preheat oven to 375°F. Cut roll into 1/8- to 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 minutes or until edges are firm. Cool on cookie sheet on a wire rack (cookies are too delicate to remove until cooled).

  • In a medium bowl combine semisweet chocolate and candy melts. Microwave 1 1/2 to 2 minutes or until melted and smooth, stirring twice.

  • Using a fork, dip each cookie into melted chocolate, allowing excess to drip off. Place on waxed paper-lined trays. Chill until set.

To Store

Layer cookies between waxed paper in an airtight container. Store in refrigerator up to 5 days or freeze up to 3 months.

Nutrition Facts

150 calories; fat 9g; cholesterol 18mg; saturated fat 6g; carbohydrates 18g; mono fat 2g; insoluble fiber 1g; sugars 13g; protein 1g; vitamin a 159.8IU; niacin equivalents 0.4mg; folate 12.2mcg; sodium 62mg; potassium 66mg; calcium 11mg; iron 0.8mg.