Are these MINT COOKIES better than THIN MINTS?

Are these MINT COOKIES better than THIN MINTS?

Recipe in part from Sally’s Baking Addiction ‪@SallysBaking‬

✨Recipe:
Ingredients:
• 6 tbsp unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg, room temperature
• ½ tsp vanilla extract
• ⅛ tsp peppermint extract
• ¾ cup all-purpose flour
• 6 tbsp cocoa powder
• ½ tsp baking powder
• 1/16 tsp salt

Icing:
• 1 cup powdered sugar
• 1 tbsp water
• ⅛ tsp peppermint extract
• ½ tsp coconut oil

Chocolate Coat:
• 12 oz semi-sweet baking chocolate
• ½ tsp coconut oil
• ¼ tsp peppermint extract

Directions:
1. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg, vanilla extract, and peppermint extract, scraping down the sides as needed.
2. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed until a dough forms.
3. Divide the dough into two portions and roll each out between parchment paper to about ¼-inch thick. Stack the sheets and chill in the fridge for at least 1 hour (or up to 2 days).
4. Preheat oven to 350°F (177°C). Use a 2-inch round cookie cutter to cut out circles, placing them on a parchment-lined baking sheet. Bake for 8-10 minutes, rotating halfway through. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
5. In a small bowl, whisk together powdered sugar, water, coconut oil, and peppermint extract. Spread a thin layer over each cooled cookie and chill until set.
6. Melt the chocolate in a microwave or double boiler, ensuring it doesn’t exceed 90°F to keep the temper smooth. Stir in coconut oil and peppermint extract, then dip each cookie to fully coat.
7. Place coated cookies on a parchment-lined tray and let the chocolate harden. Once set, enjoy your homemade Thin Mints—crisp, cool, and chocolatey perfection! 😋