Description
Delicious homemade Thin Mint Cookies featuring a rich chocolate peppermint dough coated in smooth semi-sweet chocolate, perfect for mint and chocolate lovers.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter (12 Tbsp; 170g), softened to room temperature
- 1 cup granulated sugar (200g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour (188g), spooned & leveled
- 3/4 cup unsweetened natural cocoa powder (62g)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces quality semi-sweet chocolate (395g), coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Prepare the cookie dough: In a large bowl, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add sugar and beat on medium-high speed until fluffy and light in color. Add egg, vanilla extract, and peppermint extract and beat on high speed until combined, scraping the bowl as needed.
- Combine dry ingredients: Sift flour and cocoa powder together in a medium bowl. Whisk in baking powder and salt until evenly mixed.
- Mix dry and wet ingredients: Slowly add the dry mixture to the wet mixture on low speed until just combined, avoiding overmixing.
- Chill the dough: Divide dough into two equal portions. Roll each onto parchment paper to about 1/4-inch thickness. Stack the dough layers with parchment between and refrigerate for at least 1 hour, up to 2 days. Cover the top with parchment if chilling longer.
- Preheat oven and cut cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Remove one dough piece from fridge, cut 2-inch rounds with cookie cutter, and place on baking sheet. Re-roll scraps and continue cutting until all dough is used.
- Bake the cookies: Bake for 10 minutes until edges are set but centers remain soft. Rotate baking sheet halfway through baking. Let cookies cool 5 minutes on sheet, then transfer to wire rack to cool completely.
- Prepare chocolate coating: Melt chopped chocolate and oil in a double boiler or microwave in 15 second increments, stirring until smooth. Stir in peppermint extract.
- Dip cookies: Dip cooled cookies fully into melted chocolate, lift with fork, tap to remove excess, and place on parchment-lined baking sheet. Refrigerate to set the chocolate coating.
- Store and serve: Store cookies at room temperature for 2-3 days or refrigerated up to 1 week. Cookies are also delicious cold or directly from the freezer.
Notes
- Cookies freeze well for up to 3 months; thaw overnight in refrigerator before serving.
- Dough can be chilled for up to 2 days before baking or frozen for 3 months; thaw and bring to room temperature before rolling.
- Use peppermint extract, not mint extract, for best authentic Thin Mint flavor.
- You can slice the dough into logs and chill, then slice and bake as an alternative to rolling and cutting.
- Recommended tools include a mixer, rolling pin, cookie cutters, baking sheets, silicone mats or parchment paper, cooling rack, and double boiler or microwave-safe bowl.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
