Description
Homemade Thin Mint Cookies are a delightful treat featuring a rich chocolate and peppermint flavored cookie base, coated in smooth semi-sweet chocolate. These crisp and refreshing cookies are perfect for holiday baking or anytime you want a classic combination of chocolate and mint.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature (12 Tbsp; 170g)
- 1 cup granulated sugar (200g)
- 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; 188g)
- 3/4 cup unsweetened natural cocoa powder (or dutch process; 62g)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces quality semi-sweet chocolate, coarsely chopped (395g)
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Prepare the cookie dough: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the sugar and beat on medium-high speed until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down sides as needed.
- Combine dry ingredients: Sift the flour and cocoa powder into a medium bowl. Whisk in the baking powder and salt. Slowly add this mixture to the wet ingredients on low speed until fully incorporated.
- Chill the dough: Divide the dough into two equal parts. Roll each portion out between parchment paper sheets to about 1/4 inch thickness. Stack with parchment between sheets on a baking tray and refrigerate for at least 1 hour (up to 2 days) to firm up the dough.
- Preheat oven: Once dough is chilled, preheat oven to 350°F (177°C) and line 2-3 large baking sheets with parchment or silicone mats.
- Cut and bake the cookies: Remove one dough piece from fridge and cut into 2-inch rounds using a cookie cutter. Transfer cookies to baking sheets, re-rolling scraps as needed. Bake for 10 minutes, rotating pans halfway through. Cookies will appear soft in the centers.
- Cool the cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before coating.
- Prepare chocolate coating: Melt chopped chocolate and oil together in a double boiler or microwave in 15-second intervals, stirring until smooth. Stir in peppermint extract.
- Dip the cookies: Dip each cooled cookie fully into the melted chocolate using a fork. Allow excess chocolate to drip off, then place on a lined baking sheet. Refrigerate the cookies until chocolate has set.
- Store: Store cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 1 week. They also freeze well.
Notes
- Cookies freeze well for up to 3 months; thaw overnight in the refrigerator.
- Cookie dough can be chilled up to 2 days or frozen up to 3 months before rolling.
- Use peppermint extract instead of mint extract for a true cool mint flavor.
- For a slice and bake option, roll dough into 2-3 inch logs, chill for 1 hour, then slice and bake as usual.
- Use parchment paper or silicone mats to prevent sticking during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 20 mg
