Description
Homemade Thin Mint Cookies are a delightful chocolatey mint cookie with a smooth, creamy chocolate coating infused with peppermint. These classic treats combine a rich cocoa cookie base with a refreshing mint flavor, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Make the cookie dough: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the unsalted butter for 1 minute on medium speed until smooth and creamy. Add granulated sugar and beat on medium-high speed until the mixture is fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as necessary to combine thoroughly.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour and unsweetened natural cocoa powder. Whisk in the baking powder and salt until evenly combined. Slowly add the dry ingredients to the wet ingredients on low mixer speed, mixing until just combined.
- Chill the dough: Divide the dough into two equal parts. Roll each portion between two sheets of parchment paper to approximately 1/4 inch thickness. Stack the rolled dough pieces with parchment paper between them on a baking sheet and refrigerate for at least 1 hour to firm up. If chilling more than a couple of hours, cover the top dough piece with parchment paper to prevent drying. Dough can be chilled up to 2 days.
- Preheat oven and prepare baking sheets: Once chilled, preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats for baking the cookies.
- Cut and bake cookies: Remove one dough portion from the refrigerator. Use a 2-inch round cookie cutter to cut circles from the dough. Transfer the cut cookies to the prepared baking sheet, rerolling any scraps to use all dough. Bake the cookies for 10 minutes, rotating the baking sheet halfway through to ensure even baking. The edges should appear set; centers may still be soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate topping: Melt the chopped semi-sweet chocolate with the canola or vegetable oil in a double boiler or microwave (in 15-second increments, stirring after each) until smooth. Stir in 1/4 teaspoon peppermint extract once melted.
- Dip cookies & set chocolate: Dip each fully cooled cookie completely into the melted chocolate, using a fork to lift and allow excess chocolate to drip off, tapping the fork on the bowl’s side gently. Place dipped cookies onto parchment or silicone-lined baking sheets and refrigerate to allow the chocolate coating to set.
- Store and serve: Store leftover cookies covered at room temperature for 2-3 days or in the refrigerator for up to 1 week. Cookies can also be kept in the freezer and enjoyed cold straight from it.
Notes
- Cookies freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- Dough can be chilled up to 2 days or frozen unrolled for up to 3 months. Thaw overnight before rolling and baking.
- Use peppermint extract for the best mint flavor; avoid mint extract which tastes like spearmint toothpaste.
- Slice ‘n’ bake option available: roll dough into two 2-3 inch diameter logs, chill for at least 1 hour, slice into 16-18 cookies, then bake as directed.
- Recommended tools include an electric mixer, rolling pin, cookie cutters, baking sheets, silicone mats or parchment, cooling rack, and a double boiler or microwave-safe bowl for melting chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
