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Homemade Thin Mint Cookies Recipe

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4.2 from 24 reviews

These Homemade Thin Mint Cookies are a delightful treat combining rich cocoa and refreshing peppermint flavors. Perfectly crisp and coated in smooth semisweet chocolate infused with peppermint extract, they replicate the classic favorite with a homemade touch.

Ingredients

Dry Ingredients

  • 2 cups (260 g) all-purpose flour
  • 1/2 cup (45 g) Dutch processed cocoa powder
  • 1 teaspoon (3 g) baking powder
  • 1 teaspoon (2 g) salt

Wet Ingredients

  • 1 cup (226 g) unsalted butter, room temperature
  • 3/4 cup (153 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract

Chocolate Coating

  • 2 cups (383 g) semisweet chocolate chips
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon peppermint extract

Instructions

  1. Whisk the dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch processed cocoa powder, baking powder, and salt. Then whisk to combine thoroughly.
  2. Cream the butter and wet ingredients: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the room temperature unsalted butter and granulated sugar on medium-high speed until creamy, about 2 minutes. Add in the egg, vanilla extract, and peppermint extract, then continue beating for another minute until fully combined. Scrape down the bowl sides to ensure all ingredients are incorporated.
  3. Combine the ingredients: Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix just until incorporated, scraping down the bowl sides as needed to ensure even blending.
  4. Divide and roll out the dough: Split the dough into two equal halves. On separate pieces of parchment paper, roll each half to about 1/4 inch thickness. Stack the two rolled-out dough slabs on top of each other (with parchment paper between) and chill in the refrigerator for at least 1 1/2 hours or place in the freezer for 1 hour.
  5. Prepare the oven: Preheat your oven to 350°F (177°C). Line 2 to 3 large baking sheets with parchment paper or silicone baking mats for easy cookie removal.
  6. Cut the cookies: Remove one dough slab from the refrigerator. Using a 2-inch round cookie cutter, cut out circles and place them on the prepared baking sheet. Reroll leftover dough and repeat until all dough is used. Chill the cut cookies in the refrigerator for 10 minutes before baking.
  7. Bake: Bake one tray at a time for 10-12 minutes or until edges appear set. The centers may look slightly soft or underdone but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Melt the chocolate and dip the cookies: In a double boiler or microwave, melt the semisweet chocolate chips with vegetable oil until smooth. If microwaving, heat in 15-second increments, stirring after each, until fully melted. Stir in the peppermint extract. Dip each cooled cookie entirely into the melted chocolate using a fork to lift it out, allowing excess chocolate to drip off. Place dipped cookies on parchment or silicone mat-lined baking sheets. Optionally sprinkle crushed candy canes atop for festive flair. Chill in the refrigerator until the chocolate coating is set.

Notes

  • For a stronger mint flavor, adjust peppermint extract to taste both in the dough and the chocolate coating.
  • Keeping the dough cold helps ensure the cookies bake evenly and hold their shape.
  • Use parchment paper or silicone mats to prevent sticking during baking and chocolate dipping.
  • Store cookies in an airtight container in the refrigerator for up to one week or freeze for longer storage.
  • Be careful not to overbake; cookies will firm up as they cool and should remain tender inside.

Find it online: https://justsosavory.com/homemade-thin-mint-cookies-recipe/