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Thin Mint Wreaths

 Thin Mint Wreaths
These keep in a tightly sealed container in the freezer for three weeks, so don't eat them all at once!—Samantha Hartzell, Washington, Illinois
60 ServingsPrep: 35 min. + freezing Bake: 10 min./batch


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/3 cup 2% milk
  • 3/4 teaspoon peppermint extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 pound dark chocolate or white candy coating, melted
  • Assorted sprinkles


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in milk and extracts. Combine flour, cocoa, cornstarch and salt;
  • gradually add to creamed mixture and mix well.
  • Shape into two 1-1/2-in. diameter rolls; wrap each in plastic wrap.
  • Freeze 2 hours or until firm.
  • Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1
  • in. apart on parchment paper-lined baking sheets.
  • Bake 10-12 minutes or until set. Remove to wire racks to cool
  • completely.
  • Dip cookies in candy coating; allow excess to drip off. Place on

2 of 2

Thin Mint Wreaths (continued)

Directions (continued)

  • waxed paper. Decorate as desired with sprinkles to resemble wreaths;
  • let stand until set. Yield: 5 dozen.
Nutritional Facts: 1 cookie (calculated without sprinkles) equals 92 calories, 5 g fat (3 g saturated fat), 6 mg cholesterol, 37 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.