Mint Chocolate Crisps

Name: Mint Chocolate Crisps
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Yield: 48 servings
Ingredients: 1 3/4 cups all purpose flour; 1/2 cup unsweetened cocoa powder; 1 tbsp cornstarch; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter softened; 3/4 cup granulated sugar; 1/2 cup light brown sugar packed; 1 large egg; 1 egg yolk; 1 tsp pure vanilla extract; 3/4 tsp peppermint extract; 2 cups mint chocolate melting wafers; 1 tbsp vegetable oil

By Emma

Certified Culinary Professional

Published on 25 January 2026 • Recipe tested & approved

Crunchy chocolate mint cookies chilled for flavor depth then dipped in mint chocolate glaze. Sub in almond flour for a nutty twist. Rolled thin for just right snap. Peppermint extract swapped with spearmint brings a fresher note. Timing tweaks for chill time and bake help nail texture. Cookies start soft off the sheet, crisp up as they cool. Freeze leftovers to keep vibrant snap. Watch dough cohesion; flour blend key for clean cuts. Reshape scraps swiftly, avoid overwarming or they get sticky frustration. Melted wafers with oil for easy, even coating. Tap off excess, set on parchment, freeze to lock shine. Recipe yields about 48 crisp 2-inch cookies.

Prep: 25 min

Cook: 9 min

Total: 34 min

Servings: 48 servings

#baking #cookies #mint chocolate #desserts #winter treats

Chilling dough is the gatekeeper for these. Skip that, and expect misshapen, greasy mess. Learned that the hard way, dough needs that rest to relax butter and firm cocoa. Rolling thin enough is a balance—too thin, they crisp to dust; too thick, clunky bite. Peppermint extract over vanilla makes or breaks flavor, but try spearmint sometime; refreshing twist. Baking just till edges set avoids dry crunch; still soft center means winning step. Tipping point shows in cookie surface—matted not glossy; that’s your go-ahead. Melting wafers with a touch oil smooths coat, stops cracking—big improvement from plain chips. Dipping gets messy but fun—tap off excess for neatness, patience needed for cooling. Frozen after dipping? Yep, magic. Cold cookies have that satisfying snap and minty chill.

Ingredients

1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter softened
3/4 cup granulated sugar
1/2 cup light brown sugar packed
1 large egg
1 egg yolk
1 tsp pure vanilla extract
3/4 tsp peppermint extract
2 cups mint chocolate melting wafers
1 tbsp vegetable oil

About the ingredients

Swapping half the all purpose flour with almond flour adds slight nuttiness and lowers gluten, keeping bites tender with a richer flavor dimension. Cocoa powder is critical; use Dutch processed for mellow or natural for brighter chocolate tone—adjust cornstarch slightly to balance moisture. Light brown sugar softens texture, granulated for bite. Butter must be softened but not melting; temp affects dough stickiness and final snap. Peppermint extract varies brand to brand—start with less, add more if needed post-melt. Melting wafers are lifesaver for coating; substitute high-quality chopped bittersweet if in a pinch but melt carefully avoid seizing. Vegetable oil thins chocolate for smoother dip, avoid heavy oils that dull shine or flavor. Keep everything cool: warm dough means slipping fingers or misshapen cookies.

Method

Whisk flour, cocoa, cornstarch, baking powder, salt in bowl. Set aside.
Cream butter plus sugars with paddle attachment or hand mixer on medium speed until creamy about 2-3 min. Scrape down sides.
Add egg, yolk, vanilla, peppermint extract. Beat till fully combined and glossy. Stops grainy sugar crunch.
Gradually blend dry ingredients on low speed. Dough comes together no dry patches, slight stick but manageable.
Split dough in two. Place half on parchment, cover with another sheet. Roll to 1/4 inch thick. Repeat with other half. If dough warms, cool quickly to firm up.
Stack rolled dough with parchment between on baking tray. Cover, chill minimum 2 hours in fridge or 45 min in freezer for firmness. Can hold 40-48 hours wrapped tight.
Preheat oven 350°F. Line baking sheets with parchment or silicone mats.
Peel off top parchment, cut circles 2 inches diameter, scalloped or plain edge. Arrange 1 1/2 inches apart.
Gather scraps, reroll quickly, chill if soft, cut more. Bake cookies 8-9 minutes. Edges set, center slightly soft but not raw.
Rest on sheet 5-8 minutes to firm up. Transfer to wire rack till completely cool. Crisp develops off heat. Freeze leftover cookies for crunch boost.
Melt wafers with oil in microwave safe bowl. Heat 30 seconds, stir, repeat until smooth and thin enough to coat. Stir in extra 1/4 tsp peppermint extract for sharp punch.
Use fork to dip cookies fully, lift and tap to shed excess coating. Place on parchment. Cool until chocolate hard, about 20 min, or freeze for quick set.
Store chilled or frozen for best texture and flavor longevity.

Cooking tips

Ditch strict timing: judge dough chill by firmness; dough should resist bending when lifted straight from fridge—too soft is trouble cutting. Rolling between parchment prevents sticking and keeps roll even; avoid rolling on floured surface to prevent dry edges. cutting cookies while dough chilled avoids stretching or misshapes. Scraps rerolled once max, then rest again, or cookies toughen. Bake cookies on center rack, watch edges for set, center surface transitioning from glossy to matte signals it’s done. Baking longer dries crunch but risks crumbly. Cooling on pan firm up edges, finishing on rack avoids soggy bottom. Melt chocolate in bursts, no direct heat; stirring critical to smooth texture. Dunk cookies fully but quickly to keep edges crisp. Let chocolate set at room temp or freeze 10 minutes to preserve gloss and crunch. Store frozen or refrigerated prevents softening from ambient moisture.

Chef's notes

💡 Chill dough firm enough to resist bending. I slice straight from fridge, dough too soft means smushing or misshaped crisps. Roll between parchment to avoid dry edges or sticky mess. If dough warms—cool fast, fridge or freezer seconds not minutes. Scraps reroll only once, else cookies toughen, crumbly. Peppermint extract varies a lot; add after chocolate melt if needed for sharper bite. Watch crumb texture mid-bake; edges set, centers glossy then turn matte signal done.
💡 Butter softened not melted—not warm or texture goes off. Sugars cream till almost fluffy but no overmix or grainy sugar stays. Adding egg and yolk richens but beat fully till glossy, no grainy crunch. Dry ingredients low speed blending avoids tough dough. If dough sticks, chill longer, no flour dusting as it dries edges. Timing chill depends on fridge, note firmness not clock. After bake rest on pan firm edges then wire rack cool crisp to develop. Freeze extras for snap boost, texture keeps well.
💡 Melting wafers with vegetable oil thins chocolate for shinier coats. Heat in bursts, stir vigorously or chocolate seizes. Too thick means clumpy coat, too thin no coverage. Tap excess coating off fork for clean edges, less drips. Do dipping quick, edges stay crisp; slow dipping melts crisp texture. Cooling 20 mins room temp or freeze 10 mins locks shine and snap. Cinnamon or spearmint extract swaps peppermint if fresh taste wanted. Use Dutch process cocoa for softer chocolate tone, natural for brighter bite.
💡 Planning bake tray space key; space cookies 1 1/2 inches apart or edges fuse. Bake on center rack to avoid bottom soggy or burnt bottom. Edges firm first, not brown, center glossy then matte finish signals pull from oven. Overbaking dries brittle, underbake leaves doughy chew. After baking cool on pan first to firm edges, then rack for airflow, no soggy bottoms. If dough sticky when rolling, fridge longer. Parchment between sheets vital or dough clings and sticks rolling pin. Keep workspace cool to avoid warming dough.
💡 Peppermint extract brand strength varies wildly, test after dough prep and chocolate melt. If stronger flavor wanted, add post melt. Almond flour half swap cuts gluten, adds nutty tone and tender crumb but dough may stick more, chill longer. Cornstarch levels tweak moisture balance; Dutch processed cocoa mellows chocolate, adjust cornstarch if natural used for more moisture. Reheating wafers with oil needs care to avoid burning or seizing chocolate. Dough must be cold before cutting for clean scalloped edges, no tearing. Leftovers freeze best in airtight container to preserve snap.

Common questions

How firm should dough be for cutting?

Firm enough to hold shape no bending when lifted. Soft means smushing edges or warped shapes. Chill longer if needed, fridge or freezer until dough resists pressure. Rolling after warming is messier and harder to cut.

Can I substitute spearmint for peppermint?

Yes, spearmint fresher, lighter flavor. Peppermint stronger, sharper bite. Swap direct 1 to 1 but bake may feel less intense. Add extra extract after dipping for punch if mild dough flavor. Other extracts like wintergreen possible but taste changes noticeably.

Why do my cookies lose snap?

Usually dough warmed or overbaked. Warm dough sticks, misshaped. Overbaked dry edges but crumbly texture. Chill dough properly, bake edges set center just matte not too dry. Rest cookies on pan then rack to avoid soggy bottoms. Freezing leftovers keeps snap longer.

How to store cookies best?

Freeze or fridge, both work. Freeze for crisp snap, keep in airtight container or zip bag, thaw few min before eating. Refrigerate wrapped tight for few days but cookies soften over time. Room temperature leads to softening from humidity. Chocolate coating keeps well chill or frozen without bloom if set fully.