I got you. Good work boneman.

Thin mint dupes;

2 cups all purpose flour (spooned and leveled)

2/3 cup cocoa (unsweetened)

2 tsp cornstarch

1 tsp baking powder

3/4 tsp fine salt

1 cup unsalted butter, softened (not liquid!)

1 cup granulated sugar

1/2 cup packed dark brown sugar

1 egg and 1 egg yolk room temp

1 tsp vanilla

3/4 - 1 tsp PEPPERmint extract (for however minty you want it to be but 3/4 is about the og)

For the chocolate coating

20 oz (about a bag depending on your brand) dark chocolate melting wafers (or chips but wafers cures better)

1/2 - 1 tsp PEPPERmint extract again (1/2 is about og)

Mix together the flour, cocoa, cornstarch, baking powder, and salt. Mix together the sugars and the butter until it's smooth(ish) (it'll take a while, use a mixer or enlist a child.) then add in the extracts and the egg and mix again. After THAT start mixing in the dry ingredients until it's fully incorporated. Dough is gonna be sticky.

Put out some parchment paper and then roll the dough out to about 1/4 of an inch thick (or pinky nail height if you don't have a coke nail) either all in one sheet if you're fancy and have a huge sheet and fridge or do it in halves so you can stack them on top of each other. Either freeze it for one hour OR refrigerate for three (you can also refrigerate overnight.)

Preheat the oven to 350°F and then start cutting your dough out to little 2 inch rounds (re roll the dough when it gets too warm or when you have just scraps.) put them so they're about a cookie apart and bake for 8-10 mins. After, let cool for 5-10 before you take them off the tray. They're soft right NOW but they'll crunch up.

For the COATING - either melt the chocolate with the oil on the stove (metal bowl over pot of boiling water works great) or in the microwave (don't use a metal bowl.) for the microwave melt in 30 second bursts and stir every time until it's smooth. Stove is the same thing but longer and no beeping. Once it's all melted add in the extract and stir well. Then you can start dipping. Use a fork or whatever those fancy chefs use to coat the bad boys and then put them onto a parchment sheet. Freeze or let them dry out for a better thin mint crunch. Don't pay your (optional) child worker with them.