Thin Mints (Copycat)

1. In your stand mixer cream the butter for 1 minute on medium speed until light and fluffy.
2. Add in the sugar and beat for 1 minute until the color lightens a little.
3. Add in egg, vanilla and peppermint extract until fully combined.
4. Sift the flour, cocoa powder, baking powder and salt in a medium bowl then add it to the stand mixer on low speed until just combined.
5. Roll the dough to a 1/4" thickness between two pieces of parchment paper then transfer to a large baking sheet and refrigerate for 1 hour.
6. When you are ready to bake the cookies preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
7. Using a 1 1/2" cookie cutter, cut out 36 circles (you will have to re-roll the dough 1 time to get remaining cookies).
8. Bake for 7-9 minutes until they no longer glisten but are still soft.
9. Cool completely before making your coating.

Chocolate Coating:

1. Add the chocolate in a medium microwave safe bowl and cook in 30 second increments, stirring after each 30 seconds until completely smooth.
2. Stir in the peppermint extract and dip each cooled cookie into the chocolate.
3. Using a fork, tap it very gently on the side of the bowl to ensure the chocolate layer isn't too thick, then place the chocolate dipped cookie on a parchment paper lined baking sheet.
4. Using excess chocolate on your fork sweep the fork back and forth quickly over the cookies to add a patten on top of the cookies then let them sit at room temperature or in a refrigerator until the chocolate hardens.