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Chocolate Mint Wafers

If you adore the combination of chocolate and mint, this may become your favorite cookie. Peppermint oil is very potent, so use only two to three drops, depending on how strong you want the filling to be. You can substitute peppermint extract, which is available at grocery stores. When preparing the ganache, be sure to chop the chocolate very finely so that it will melt with ease.

  • Yield: Makes about 3 dozen
Chocolate Mint Wafers


  • 8 tablespoons (1 stick) unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 cup unsweetened cocoa powder
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • Confectioners' sugar for dusting
  • 1/4 cup heavy cream
  • 12 ounces semisweet chocolate finely chopped
  • 2 to 3 drops peppermint oil (or 1/2 teaspoon peppermint extract)


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined.

  2. In a medium bowl, whisk together cocoa powder and flour.

  3. Add flour mixture to butter mixture; mix on low speed until combined, scraping down sides of bowl once. Divide dough in half; wrap each half in plastic. Flatten each half into a disk; chill until firm, at least 1 hour.

  4. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper. Set prepared pans aside.

  5. Lightly sprinkle a clean work surface with confectioners’ sugar. Roll out dough to an 1/8-inch thickness. Using a 2-inch cookie cutter, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again.

  6. Bake the cookies until you can smell chocolate, about 12 minutes. Transfer the baking sheets to a wire rack to cool.

  7. Bring cream to a boil in a small saucepan set over medium-high heat. Add chocolate to hot cream. Stir with a rubber spatula until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, about 20 minutes.

  8. Transfer chocolate to a resealable plastic bag; seal, and cut off one corner at an angle. Pipe about 1 teaspoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.

Reviews (11)

  • kamikami 3 Aug, 2011


  • HighOnLife 25 May, 2010

    Wonder if white chocolate could be used for the filling. Any ideas?

  • amblingalong 17 May, 2010

    Could these be substitued for the chocolae wafers used in Old fashion chocolate wafter dessert with whipped cream ( zebra dessert). Are they crisp or soft?

  • mykele 16 May, 2010

    Nanalincoln, Making a roll to slice after thorough chilling would be the
    only way I would make these cookies. In fact I do that with many cookies
    that call for rolling out and using cutters. Neater and a snap. These
    will freeze well and be sure to thaw in their wrapping. Mykele

  • nanalincoln 16 May, 2010

    Instead of rolling dough out flat and then cutting with a cookie cutter why can' t you roll dough into a log and slice it - that way they would all be uniform and not as much mess?

  • MWetzel 22 Feb, 2008

    I used a heartshaped cookie cutter and finished the cookies off with a dusting of powered sugar. Great!

  • pizzamaker 26 Jan, 2008

    Yes, these cookies can be frozen, and will taste wonderful if not thawed all the way.

  • pizzamaker 26 Jan, 2008

    Yes, these cookies can be frozen, and will taste wonderful if not thawed all the way.

  • mmsrjs 31 Dec, 2007

    Dear Bete what a wonderful place to live in. Ask your grocery manager if they can get the ingredient in for you. Perhaps Peppermint Oil, but its strong so only use 2 of 3 drops unless you like the strong taste. I have even tried it in peanut brittle.

  • MoMommy 10 Dec, 2007

    I'm wondering if these cookies can be frozen. Any thoughts?

  • Bete 28 Nov, 2007

    I would like to try this recipe but I live in Portugal (Europe) and "pure peppermint extract" does not exist anywhere. Is there any substitute that I can use or is there any way i can make the extract?

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