Chocolate Mint Cookies, a.k.a. Thin Mints

These thin and crisp cookies are delicious dipped or covered in chocolate. Sprinkle with crushed candy cane for an extra special Christmas treat.

 
1 cup sugar
½ butter, softened
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
½ teaspoon peppermint extract

1 1/4 cups flour
½ cup cocoa
½ teaspoon salt
½ teaspoon baking soda

Cream together butter and sugars. Add egg, milk, and extracts and cream well. Add dry ingredients and mix until combined.

Roll dough into a log about 1 ½ inches in diameter. Wrap in plastic wrap and chill.

Slice chilled cookie dough into ⅛ inch thick disks and place on cookie sheet. Bake in 350 degree oven, until the tops and edges are dry to the touch, about 7 to 9 minutes. 

Allow cookies to cool before dipping in chocolate.

¾ cup semisweet chocolate chips (you could also use white chocolate)
2 tablespoons butter
1/2 teaspoon peppermint extract

Place chocolate chips and butter in class dish and microwave and stir until melted and smooth. Stir in peppermint extract. Dip cookies halfway in chocolate mixture; set on parchment paper and allow to cool.