Description
Homemade Thin Mint Cookies that combine a rich chocolatey base with refreshing peppermint flavor, coated in a smooth semi-sweet chocolate topping. These crisp, minty cookies are perfect for holiday treats or anytime indulgence.
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 (or dutch process)
- 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
- Make the dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape the bowl sides and bottom as needed to combine fully.
- Combine dry ingredients: Sift together the all-purpose flour and cocoa powder in a medium bowl. Whisk in the baking powder and salt until thoroughly combined.
- Mix dry with wet ingredients: On low speed, gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
- Chill and shape dough: Divide the dough into two equal parts. Roll each portion out to about 1/4 inch thickness between pieces of parchment paper. Stack with parchment in between on a baking sheet and refrigerate for at least 1 hour. Cover the top dough if chilling longer, up to 2 days.
- Preheat and cut cookies: Preheat the oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats. Remove one dough piece from the refrigerator and use a 2-inch round cookie cutter to cut out cookies. Place cut cookies on the prepared baking sheet. Re-roll scraps and repeat cutting until all dough is used.
- Bake cookies: Bake for 10 minutes or until the edges appear set but centers remain soft. Rotate baking sheets halfway through baking. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare chocolate topping: Melt the semi-sweet chocolate and oil together in a double boiler or microwave in 15-second intervals, stirring after each until smooth. Stir in peppermint extract.
- Dip and set: Dip each cooled cookie fully into the melted chocolate using a fork to lift out. Tap the fork gently on the bowl rim to remove excess chocolate. Place dipped cookies on parchment or silicone mats and refrigerate until chocolate sets.
- Store: Store leftovers covered at room temperature for 2-3 days or refrigerated for up to 1 week. Cookies also taste great cold or straight from the freezer.
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 for 3 months before rolling.
- Use a rolling pin and parchment for easy dough handling.
- Prefer peppermint extract over mint extract for authentic thin mint flavor.
- Slice 'n' bake option: roll dough into 2-3 inch logs, chill, then slice into cookies before baking.
- Use silicone baking mats or parchment for easy cleanup and even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
