Recipes and Cooking Copycat Chocolate-Mint Thin Cookies 3.2 (6) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 20, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 2 hrs Bake Time: 7 mins Total Time: 2 hrs 37 mins Servings: 24 Yield: 24 cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup sugar ¼ teaspoon salt 1 egg yolk ½ - ¾ teaspoon peppermint extract 1 cup all-purpose flour ¼ cup unsweetened cocoa powder 8 ounce semisweet chocolate, chopped 8 ounce dark chocolate candy melts Directions 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. Matthew Clark To Store Layer cookies between waxed paper in an airtight container. Store in refrigerator up to 5 days or freeze up to 3 months. Rate it Print Nutrition Facts (per serving) 150 Calories 9g Fat 18g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 150 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 30% Cholesterol 18mg 6% Sodium 62mg 3% Total Carbohydrate 18g 7% Total Sugars 13g Protein 1g Calcium 11mg 1% Iron 0.8mg 4% Potassium 66mg 1% Folate, total 12.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.