Description
Homemade Thin Mint Cookies are a delightful chocolatey treat infused with refreshing peppermint flavor. These crisp yet tender cookies are dipped in smooth semi-sweet chocolate with peppermint oil, capturing the essence of classic Thin Mints. Perfect for serving at parties, gifting, or enjoying as a special homemade snack.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 and 1/2 cups all-purpose flour (spooned & leveled)
- 3/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces quality semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Prepare the dough: In a large bowl, beat the softened butter using a handheld or stand mixer fitted with a paddle attachment on medium speed for 1 minute until smooth and creamy.
- Add sugar and flavorings: Add granulated sugar and beat on medium-high speed until fluffy and light in color. Mix in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the bowl as needed to combine evenly.
- Combine dry ingredients: Sift together flour and cocoa powder in a medium bowl, then whisk in baking powder and salt until well combined.
- Mix dry into wet: Slowly add the dry mixture to the wet ingredients on low speed, mixing just until combined to form the cookie dough.
- Chill the dough: Divide dough into two equal parts, roll each into about 1/4 inch thickness between parchment papers, stack with parchment between, place on a baking sheet, and refrigerate for at least 1 hour. Cover the top piece with parchment if chilling more than a couple hours, up to 2 days.
- Preheat oven and cut cookies: Preheat oven to 350°F (177°C). Line 2-3 baking sheets with parchment or silicone mats. Remove one dough piece from fridge and use a 2-inch round cookie cutter to cut circles, transferring to prepared baking sheets. Re-roll scraps for more cookies.
- Bake cookies: Bake for 10 minutes until edges appear set but centers remain soft. Rotate baking sheets halfway through. Let cookies cool on the sheet for 5 minutes, then transfer to wire racks to cool completely.
- Melt chocolate topping: Melt chopped semi-sweet chocolate with oil in a double boiler or microwave in 15-second increments, stirring until smooth. Stir in peppermint extract.
- Dip cookies: Dip each cooled cookie completely in chocolate, lift with fork and tap off excess. Place on parchment-lined sheet and refrigerate until chocolate sets.
- Store and enjoy: Store cookies covered at room temperature for 2-3 days or refrigerated for up to 1 week. Cookies can be enjoyed cold or straight from the freezer.
Notes
- Cookies freeze well up to 3 months; thaw overnight in refrigerator.
- Cookie dough can be chilled up to 2 days before baking or frozen for 3 months.
- Use peppermint extract, not mint extract, for authentic cool mint flavor.
- Slice ’n’ bake option: roll dough into 2-3 inch logs, chill, slice into 16-18 pieces, then bake.
- Use parchment paper or silicone mats to prevent sticking.
- Rotate baking sheets halfway for even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
