Chocolate Peppermint Wafer Cookies
Mint chocolate wafer cookies coated in chocolate, inspired by Girl Scout Thin Mints but made from scratch with wholesome ingredients for an even better homemade flavor.
Ingredients
all-purpose flour
2 cup
Dutch-process cocoa powder (sifted)
½cup
salt
¼tsp
unsalted butter (softened)
1 cup (2 sticks)
granulated sugar
1 cup
vanilla extract
2 tsp
peppermint extract
½tsp
bittersweet chocolate (for coating, roughly chopped)
7 oz
vegetable oil (for coating)
1 tsp
Instructions
1
Mix dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
2
Make the dough
Using an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 30 seconds until creamy. Gradually add the sugar and beat until well combined, about 1 minute. Beat in the vanilla extract and peppermint extract. Reduce speed to low and add the flour mixture, mixing until just combined.
3
Shape and chill
Turn the dough out onto a work surface and knead a few times to bring the crumbs together and smooth out the dough. Divide in half. Shape each piece into a log about 11 inches long and 1¼ inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours until firm (or up to 2 days).
4
Prepare for baking
Adjust the oven rack to the center position and preheat to 350°F. Line two baking sheets with parchment paper.
5
Slice and bake
Unwrap one dough log. Using a sharp knife, cut into 3/16-inch-thick rounds and arrange on the prepared baking sheets, spacing 2 inches apart. Bake one sheet at a time for 8 to 11 minutes, until the edges are slightly firm; the cookies should still be soft and will firm up as they cool. Cool on the baking sheet for 2 minutes, then carefully transfer to a wire rack to cool completely. Repeat with the remaining dough.
6
Melt the chocolate
Place the chocolate in the top of a double boiler over barely simmering water and melt, stirring occasionally, until smooth. Remove from the heat and stir in the vegetable oil.
7
Coat with chocolate
Line two baking sheets with aluminum foil, wax paper, or parchment paper. Dip the top side of each cookie into the melted chocolate, covering about 1 inch, and place on the prepared baking sheets. Repeat with the remaining cookies. Place the baking sheets in the refrigerator for about 15 minutes or until the chocolate is set.
