Chocolate-mint cookie thins

Prep 45 min
Total 2 hours
Makes 24



2 cups
2 tbsp
unsalted butter, at room temperature
4 tsp
1/2 200-g pkg
chocolate wafers, about 24
2 cups
3 tbsp
refined coconut oil
candied sprinkles, optional


  • LINE 2 baking sheets with parchment.
  • BEAT icing sugar with butter, water and peppermint in a large bowl, using an electric mixer, until combined. Mixture may look crumbly. Knead mixture on a surface lightly dusted with icing sugar until smooth. Roll out to 1/8 in. thick. Cut out rounds with a 2 1/4-in. cutter, rerolling scraps if needed. Press a round lightly onto each wafer, bottom-side up. Arrange on a wire rack.
  • MICROWAVE chocolate with coconut oil in a small bowl, stirring halfway through, until almost smooth, 1 min. Continue stirring until melted.
  • USING 2 forks, dip each chocolate wafer into chocolate until coated. Shake off any excess chocolate. Arrange on prepared sheets. Top with sprinkles. Refrigerate until firm, 1 hour. Serve chilled.
  • Shopping Tip: Refined (unflavoured) coconut oil is best used for this and our other no-bake recipes.
  • Visit our Holiday Cookies page for 160 recipes


Calories 130, Protein 1 g, Carbohydrates 18 g, Fat 7 g, Fibre 1 g, Sodium 35 mg.

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