Description
These Homemade Thin Mint Cookies are a delightful treat featuring a rich chocolate cookie base infused with refreshing peppermint. Coated in a smooth semi-sweet chocolate topping with a hint of mint, they perfectly replicate the classic cookie loved by many, made fresh in your own kitchen.
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 Butter and Sugar: In a large bowl, beat the softened butter using a handheld or stand mixer with a paddle attachment on medium speed for 1 minute until smooth and creamy. Add granulated sugar and beat on medium-high speed until the mixture is fluffy and light in color. Incorporate the egg, vanilla extract, and peppermint extract, beating on high speed. Scrape down bowl sides as needed to ensure even mixing.
- Mix Dry Ingredients: Sift together the all-purpose flour and cocoa powder in a medium bowl. Add baking powder and salt, whisking to combine evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low speed until fully combined into a smooth dough.
- Chill the Dough: Divide the dough into two equal portions. Roll each portion out between two sheets of parchment paper to about 1/4 inch thickness. Stack the dough layers with parchment in between on a baking sheet. Refrigerate for at least 1 hour to firm up the dough. Cover with parchment if chilling for more than a couple of hours. Dough can chill up to 2 days.
- Preheat and Prepare Baking Sheets: Heat the oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats.
- Cut Cookies: Remove one dough portion from refrigerator and use a 2-inch round cookie cutter to cut circles. Place them on the prepared baking sheets. Re-roll scraps and continue cutting until dough is used up.
- Bake the Cookies: Bake for 10 minutes, rotating baking sheets halfway through, until edges appear set but centers remain soft. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate Topping: Melt chopped semi-sweet chocolate and canola oil together gently using a double boiler or microwave in 15 second increments, stirring after each until smooth. Stir in peppermint extract once melted.
- Dip and Set: Dip each cooled cookie fully into the chocolate. Lift out with a fork, tapping the fork on the bowl edge to remove excess chocolate. Place dipped cookies on a parchment-lined baking sheet. Refrigerate to allow the chocolate to set.
- Store: Store leftover cookies covered at room temperature for 2-3 days or refrigerated for up to 1 week. Cookies can also be enjoyed cold or frozen.
Notes
- Cookies freeze well up to 3 months; thaw overnight in the refrigerator before serving.
- Chill cookie dough for up to 2 days before rolling and cutting.
- Cookie dough can be frozen before rolling for up to 3 months; thaw in refrigerator overnight and bring to room temperature before rolling.
- Use peppermint extract for authentic flavor; avoid mint extract as it tastes more like spearmint toothpaste.
- Slice ‘n’ bake option: roll dough into 2-3 inch diameter logs, chill, then slice into 16-18 cookies each before baking.
- Special tools needed: electric mixer, rolling pin, baking sheets, silicone mats or parchment, cooling rack, double boiler or microwave-safe bowl, round cookie cutter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 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
