Mint Chocolate Thins

White chocolate covered mint cookie and Mint dark chocolate covered chocolate cookie.

I have a new favourite cookie!! These come courtesy of Heidi Swanson in her fab cookbook, Super Natural Cooking. I absolutely love this book and have been wanting to make these for awhile now. The original recipe called for an egg white and butter, pretty easy to veganize really, vegan marg for the butter and in the end I just omitted the egg white and they turned out perfect! The first time I made these I replaced the icing sugar with fondant icing sugar. It did make the dough slightly easier to work with and the texture perhaps a bit finer but as I know that is a hard to find ingredient tried them again with just regular icing sugar and they turned out just as good.

Her recipe was a plain chocolate cookie covered in chocolate mint and was sublime. However I kept thinking they would be really good covered in white chocolate. For these I flavoured the cookie mint and left the white chocolate plain. I think these where actually our favourite here, but both are seriously good! 

These quantities are scaled down and make about 9 cookies, just double or triple as you like (they will go fast!) I decorated the white chocolate cookies with some red and green edible glitter flakes I found which happened to be vegan. I also would have liked to have double dipped them but as 2 packages of white chocolate buttons only covered 5 cookies decided that would end up way too pricey!

Mint Chocolate covered Chocolate Thins:

50g vegan margarine
50g icing sugar, fondant is nice but not essential
25g unsweetened cocoa powder
1/4 tsp vanilla
60g plain flour
pinch salt
125g dark chocolate
1/4 - 1/2 tsp peppermint extract

White Chocolate covered Mint Chocolate Thins:

50g vegan margarine
50g icing sugar, fondant is nice but not essential
25g unsweetened cocoa powder
1/4 tsp peppermint extract
60g plain flour
pinch salt
125g vegan white chocolate buttons (5 bags)

Preheat the oven to 180C / 350F. Line a baking sheet with baking paper.

In a large bowl cream the butter and icing sugar until light and fluffy. Add the vanilla (or peppermint extract if making the white chocolate version) salt and cocoa powder and mix well. Add the flour and mix until it just comes together, it’s fine if it’s still crumbly – don’t overmix! Gather the dough up into a ball and give it a couple kneads just to bring it all together. Press it down into a disc shape and wrap in cling film then pop it in the freezer for about 20 minutes.

Dust your counter with some flour and flour your rolling pin. Roll the dough out quite thin – about 1/8” thick. Cut out shapes using whatever size or shape cookie cutter you like. I used a round one with a fluted edge. Place the cookies on the prepared cookie sheet and bake for 10 minutes.  Transfer the baking sheet to a wire rack and let the cookies fully cool.

When the cookies are cool make the chocolate dip – melt the chocolate either in the microwave or in a bowl set over a pan of simmering water. Add the peppermint extract, taste and add more if you like. (Omit the peppermint extract if making the white choc version.)


Dip the cookies in the chocolate and turn over using 2 forks. Remove from the bowl letting all the excess chocolate drip back into the bowl then place on a baking sheet lined with baking paper. Repeat with all the cookies. If you want to add sprinkles, do it now before the chocolate sets. Now place the cookies in the fridge for the chocolate coating to set.

Source: Adapted from Heidi Swanson's All Natural Thin Mint Recipe.

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