Chocolate-mint cookie thins



45 min


2 hrs



Chocolate-mint cookie thins

Photo, Erik Putz.

Part cookie, part chocolate bar and all delicious, this easy treat is even prettier when decorated with candied sprinkles.


  • 2 cups icing sugar
  • 2 tbsp unsalted butter , at room temperature
  • 4 tsp water
  • 2 tsp peppermint extract
  • 1/2 200-g pkg chocolate wafers , about 24
  • 2 cups milk chocolate chips
  • 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.

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Nutrition (per serving)

  • Calories
  • 130,
  • Protein
  • 1 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 35 mg.
  • Visit our Holiday Cookies page for 160 recipes