Description
Delicious Homemade Thin Mint Cookies feature a rich chocolate base infused with refreshing peppermint extract, coated in smooth semi-sweet chocolate. These classic, melt-in-your-mouth cookies are perfect for holiday treats or anytime you crave a minty chocolate delight.
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 using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and beat on medium-high speed until the mixture is fluffy and light in color.
- Add eggs and extracts: Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine dry ingredients: Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until fully combined.
- Mix dry into wet: On low speed, gradually add the dry ingredients into the wet ingredients and mix until just combined, forming the cookie dough.
- Chill the dough: Divide the dough into two equal parts. Roll each portion onto parchment paper to about 1/4-inch thickness. Stack with parchment between and refrigerate for at least 1 hour, up to 2 days, covering the top piece with parchment if chilling longer.
- Preheat and prepare for baking: When ready to bake, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Cut out cookies: Remove one dough portion from the fridge and use a 2-inch round cookie cutter to cut circles. Transfer cut cookies to baking sheets, re-rolling dough scraps to use all dough.
- Bake the cookies: Bake for 10 minutes, rotating the baking sheet halfway through. Cookies will be soft in the center when done. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate topping: Melt the chopped chocolate and oil together in a double boiler or microwave in 15-second increments, stirring until smooth and melted. Stir in the peppermint extract.
- Dip the cookies: Dip each cooled cookie completely into the melted chocolate using a fork to lift. Gently tap the fork on the bowl edge to remove excess chocolate and place the cookie on a lined baking sheet.
- Set the chocolate: Refrigerate the dipped cookies on the baking sheet until the chocolate topping sets.
- Store: Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to 1 week. Cookies can also be enjoyed frozen.
Notes
- Make Ahead & Freezing: Cookie dough can be chilled up to 2 days or frozen for 3 months. Freeze baked cookies for up to 3 months and thaw before serving.
- Use peppermint extract, not mint extract, for the authentic, cool mint flavor that pairs best with chocolate.
- For slice ‘n’ bake option, roll dough into two 2-3 inch logs, chill for 1 hour, then slice into 16-18 cookies each before baking.
- Use parchment paper or silicone baking mats on baking sheets to prevent sticking and promote even baking.
- Rotate baking sheets midway through baking for even cooking and consistent cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
