1/2 cup butter, softened
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. peppermint extract
1 egg, room temperature
1 cup flour
2/3 cup cocoa powder (Dutched cocoa is richer, natural is lighter)
3/4 tsp. kosher salt
1/4 tsp. baking soda

  • Cream the butter and sugar until pale and fluffy
  • Add vanilla, peppermint, and egg, and stir until smooth
  • Sift in remaining ingredients, then mix until forming a stiff dough
  • Roll out to 1/8” thick and cut into 2” circles (re-roll leftover dough as many times as needed)
  • Bake at 325°F for 13-15 minutees, until dry to the touch and set in the center
  • Let cookies cool on their baking sheets

24 oz. chocolate (semisweet is more faithful, bittersweet is richer)
2 tsp. shortening or coconut oil
1/2 tsp. peppermint extract

  • Melt chocolate in double boiler or short microwave burts, until just melted
  • Stir in remaining ingredients until smooth
  • Add one cookie at a time to the chocolate, pour chocolate over the top, then lift with a fork and allow excess chocolate to drain and return to cookie sheet to dry and set

source: https://www.latimes.com/recipe/homemade-thin-mints