Make Ahead

Homemade Mint Slice Cookies

October 31, 2014
3 Ratings
  • Prep time 45 minutes
  • Cook time 20 minutes
  • Makes 20 cookies
Author Notes

These cookies are an Australian supermarket classic. Second only in popularity to Tim Tams, they're probably most similar to Thin Mints, except that they have a layer of mint icing between the cookie and the chocolate coating. The cookies are crispy and dark with cocoa, the mint icing is sweet and fresh, and the chocolate is thin, snappy, and dark. These are the most delicious holiday cookie, and they're guaranteed to turn even the biggest Grinch into Buddy the Elf. —Sarah Coates

What You'll Need
  • For the cookies:
  • 4 ounces butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup cocoa powder
  • 1 cup all-purpose flour
  • For the filling and the coating:
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon peppermint extract
  • 4 ounces milk chocolate
  • 2 ounces dark chocolate
  • 1 tablespoon coconut oil, or vegetable oil
  1. Cream together the butter and sugar until light and fluffy. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in color.
  2. Add the cocoa powder to the egg mixture and beat until there are no lumps. Finally, fold through the flour until it is all incorporated. The dough will be very soft.
  3. Turn it out onto a piece of baking paper, roll it into a log about 1 1/2 inches thick, and wrap the dough. Place the log into the freezer to chill for at least 30 minutes. Preheat the oven to 350° F (180° C) and line two baking sheets with baking paper.
  4. When the dough is finished chilling, take it out of the freezer and slice into pieces just under half an inch thick. You should get about 20 rounds.
  5. Place the cookies onto the baking sheets, and bake for 10 minutes. Remove from the oven and let cool completely on the baking sheets.
  6. To make the mint filling, simply stir together the powdered sugar, the peppermint extract, and 1 tablespoon water. The mixture should be very thick, like the texture of playdough. Add an extra 1/2 teaspoon of water if needed. Take a scant teaspoon of the mint filling and put it atop each cookie, using your fingers to pat and smooth it down to cover the top but stopping shy of the edge of the cookie.
  7. To coat the cookies, melt the chocolates and the coconut oil together in the microwave in short bursts, stirring well between each until you have a smooth mixture.
  8. Once the chocolate mixture has cooled slightly, dip each cookie in the chocolate, coating it completely. Set them on a rack over a piece of foil or parchment paper to drip and set. Once they're set, these should be stored in the fridge to keep the chocolate firm. They'll keep well for at least a week. They also freeze beautifully for up to a month in an airtight container, and they even taste great straight out of the freezer.

See what other Food52ers are saying.

  • Lynn Crawford Lean
    Lynn Crawford Lean
  • Angela Grace Milburn
    Angela Grace Milburn
  • Sarah Coates
    Sarah Coates
  • marlzjean
Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.

21 Reviews

Lynn C. December 3, 2020
Wonderful- made these a couple of years ago for Christmas and my nephew has put them on his Christmas list this year!!! Better get baking... they are delicious !!!
marlzjean December 2, 2018
Help! I want to make these for a bake-off and did a test batch today. My chocolate coating doesn’t seem to be hardening...where did I go wrong? Thanks!
Katie K. December 18, 2015
Is it essential to use a mix of dark and milk chocolate or can I just substitute 6 oz of semisweet chocolate?
Sarah C. December 20, 2015
Hey Katie! You can totally use semisweet if that's what you prefer. xx
Nikita November 22, 2015
I made these yesterday and they were a huge hit with my family! It didn't take long to make and these cookies were such a great reward to eat.
The best part of making these was coating them in the cooled chocolate, which was a fantastic excuse to lick my fingers. Well done!
Sarah C. December 20, 2015
So glad you liked these Nikita! xx
Angela G. November 19, 2015
Planning on making a batch to take to my sister in CA in a few weeks and I'm super excited! One sort of non food-related question...where did you get the dishes in the picture?? I've seen that style before and have searched with no luck!
Sarah C. December 20, 2015
Hey Angela - these are vintage Crown Devon Stockholm coffee cups and saucers. I love them!
Alex H. June 11, 2015
These cookies were fantastic! I truly enjoyed the recipe and it was very easy to follow. Although I had to battle it out with the sticky cookie dough and added more water to the frosting to get it to that play-dough consistency those were my only real challenges. The chocolate dip was the perfect amount I covered each of my cookies completely and then had none left over! Finally a topping I'm not wasting! Overall wonderful results so thank you!
~Alex H.
Sarah C. June 11, 2015
Yaaay!!! So glad you liked this recipe! Thank you for commenting Alex - and I hate it when there's tons of topping leftover too! x Sarah
Patricia S. December 18, 2014
What a delicious and special cookie. So excited to add it to my Christmas cookie tray next week. I needed to double water to make mint filling the right consistency. Thank you for sharing.
Erica F. December 12, 2014
Well I'm a little confused too about the chocolate, not sure what happened. But I will say that they were delicious (even the ones with only a drizzle of chocolate), and even better after a day in the fridge. I don't think the entire batch lasted more than 3 days in our house...
steph B. December 11, 2014
flippin' gorgeous, wolfed all!
Sarah C. December 11, 2014
That's brilliant, thanks Steph!
Erica F. December 7, 2014
Just made these, and had a couple of problems. The peppermint icing was so dry and crumbly, I think it needed a bit more water. Also, the chocolate didn't make enough to coat all 19 cookies, it barely covered half. I had to drizzle over the remaining cookies so those don't look or taste nearly as good...
Sarah C. December 11, 2014
Hi Erica, the icing should get to the texture of playdough, and I'm a bit confused on the chocolate! It definitely covered all mine!
Amy S. December 9, 2015
I had the same problems as Erica-- the icing was very dry and fell apart, even after I added the additional recommended water, and the chocolate was about enough for half. I also didn't notice until too late that the recipe doesn't say anything about salt, and as I used unsalted butter, I noticed that the cookie was lacking salt. I tried sprinkling a bit of sea salt over the cookies before baking, but they still tasted undersalted to me. The recipe looks delicious-- unfortunately it didn't quite work out for me.
Erica F. December 5, 2014
Where do the beautiful cup and plate come from?
Sarah C. December 11, 2014
Hi Erica, it's a vintage Crown Devon, Stockholm demitasse cup and saucer! I collect this stuff, and I adore it!
Julie W. December 3, 2014
Recipe for homemade Tim Tams please !!!!
Sarah C. December 20, 2015
Hey Julie - that one is in my cookbook The Sugar Hit!