Homemade Thin Mint Cookies
These homemade thin mint cookies feature a rich chocolate cookie base infused with peppermint, coated in a smooth, vibrant peppermint chocolate shell. Perfect for a refreshing and indulgent treat, they taste great at room temperature or even frozen.
Equipment
- Large bowl
- Handheld mixer or stand mixer
- Medium bowl
- Parchment paper
- Baking sheets
- 2-inch round cookie cutter
- wire rack
- Double boiler or microwave-safe bowl
- fork
Ingredients
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 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
Chocolate Coating
- 14 ounces quality semi-sweet chocolate coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
Cookie Dough Preparation
- In a large bowl, beat softened butter until creamy, then add granulated sugar and beat until light and fluffy. Beat in the egg, vanilla, and peppermint extract, scraping the bowl as needed.
- Sift flour and cocoa powder together, then whisk in baking powder and salt. Gradually mix the dry ingredients into the wet until just combined.
Chilling & Baking
- Divide dough in half, roll each portion to 1/4″ thickness between parchment paper, stack on a baking sheet, and refrigerate for at least 1 hour (up to 2 days).
- Preheat oven to 350°F (177°C) and line baking sheets. Using a 2-inch round cutter, cut cookies from the chilled dough, transferring them to prepared sheets, and re-roll scraps.
- Bake for 8-10 minutes until edges are set, rotating halfway through. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Dipping & Storage
- Melt chopped semi-sweet chocolate and oil using a double boiler or microwave, stirring until smooth, then stir in peppermint extract. Dip each cooled cookie into the chocolate, tapping off excess, and place on a parchment-lined baking sheet to set in the refrigerator.
- Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to 1 week; they are also delicious served cold or even straight from the freezer.
Notes
Chilling the dough is crucial for proper cookie texture. Cookies will be soft in the center when baked, but firm up upon cooling. Don't forget to rotate your baking sheets for even baking. These cookies are delicious served cold or even straight from the freezer!