Chocolate-Mint Cookie Thins


  • Prep Time45 mins
  • Total Time2 hrs
  • Makes24
Chocolate-Mint Cookie Thins

(Photo: Erik Putz)

Chatelaine Triple Tested

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.

Nutrition (per serving)

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

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