Homemade Thin Mint Cookies

of parchment paper. You can chill up to 2 days.
Once chilled preheat oven to 350F 177C. Line 23 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2inch round cookie cutter cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Reroll the remaining dough and continue cutting until all is used.
Bake for 810 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely before dipping in chocolate.
Once the cookies are cool begin the topping Melt the chopped chocolate and oil together in a double boiler or carefully! use the microwave. For the microwave place the chocolate and oil in a medium heatproof bowl. Melt in 15 second increments stirring after each increment until completely melted and smooth. Once melted stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking matlined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set enjoy!
Cover and store leftover cookies at room temperature for up to 23 days or in the refrigerator for up to 1
week. The cookies taste delicious cold. I love eaten straight from the freezer!