Add melted butter, applesauce, and vanilla. Mix till thick dough forms.
Roll into a log (1.5 - 2 inches in diameter) and wrap in plastic wrap. Refrigerate for 30-60 minutes.
Slice into thin disks and bake on a baking sheet covered in parchment paper in a 325F oven for 15 minutes. Rotate your baking sheet halfway through baking to ensure even baking.
Make chocolate - melt chocolate chips in a microwave-safe bowl for 30 seconds at a time at 50% power until melted. Mix in mint extract and oil.
Dip cooled cookies in melted chocolate (just the tops) let cool in fridge.
ENJOY!
Notes
Makes approx. 50-60 thin mints depending on size and thickness - this recipe is easy to half.