Homemade Thin Mint Cookies
How can you resist these perfect chocolaty homemade thin mint cookies with just the right hint of mint? These thin mints contain double the chocolate and peppermint flavor for an immersive mint chocolate flavor experience right at home!
Servings 50 cookies
Calories 103kcal
Ingredients
Chocolate Mint Cookies
- 2 cups (260 g) all-purpose flour
- ½ cup (45 g) Dutch processed cocoa powder
- 1 teaspoon (3 g) baking powder
- 1 teaspoon (2 g) salt
- 1 cup (226 g) unsalted butter room temperature
- ¾ cup (153 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Mint Chocolate coating
- 2 cups (383 g) Semisweet chocolate chips
- ½ teaspoon vegetable oil
- ¼ teaspoon peppermint extract
Instructions
- Whisk the dry ingredients. In a large mixing bowl, sift the flour, cocoa powder, baking powder and salt in a medium bowl and whisk until combined.
- Cream the butter and wet ingredients In a large bowl or the bowl of your stand mixer with a paddle attachment, add the room temperature butter and sugar and beat with the stand mixer or a hand mixer on medium high speed until creamy about 2 minutes. Next, add the egg, vanilla, and peppermint extract. Continue to beat until combined about 1 minute. Scrape down the sides and mix to thoroughly incorporate all the ingredients.
- Combine the ingredients. Pour in the dry ingredients Reduce the speed to low and continue mixing until just incorporated. Scrape down the sides and mix as needed.
- Divide the dough in half and roll out. Divide the dough in half. On a piece of parchment paper, roll each half into 1/4 inch thickness. Leaving the dough on the parchment papers, place the dough on top of each other and chill in the refrigerator for at least 1 1/2 hours or in the freezer for 1 hour.
- Prepare the oven. Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Cut the cookies. Remove one of the slabs of dough from the refrigerator and cut the dough into 2-inch circles. Transfer to the prepared baking sheet. Re-roll and continue cutting until all is used. Chill the cookies in the refrigerator for 10 minutes.
- Bake. Bake the cookies one tray at a time for 10-12 minutes or until the edges appear set. The cookies may seem soft and underdone in the center but that's okay! Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before dipping the chocolate.
- Melt the chocolate and dip the cookies. Melt the chocolate and oil together in a double boiler or use the microwave. For the microwave, microwave the chocolate and oil in 15 second increments, stirring after each increment until completely melted and smooth. Once the chocolate has melted stir in the peppermint extract. Dip the cookies completely in the chocolate and use a fork to lift them out. Place the cooke onto a parchment or silicone mat lined baking sheet. (Optional) Sprinkle crushed candy canes on top for holiday cheer! Chill in the refrigerator to set.
Notes
- Use room-temperature butter. Using room-temperature butter will allow you to cream the butter much easier than cold butter.
- Measure your dry ingredients with a scale. I will say this for every bake. The most accurate method of measuring ingredients is with a scale. That will yield the exact flavor that I have envisioned. If you don't have a scale, fluff your flour with a spoon, carefully drop it into your measuring cup and level it off. Do NOT pack the flour into the measuring cup.
- Make sure to chill the dough! Chilling the dough allows the butter to solidify making the dough easier to mold and roll out. The second chilling is to keep the shape of the cookies and to prevent them from spreading too fast in the oven!
- If the dough is too sticky to roll, use two parchment papers. Place a piece of parchment paper over the dough and roll out the dough sandwiched between the two pieces of parchment paper.
- Use a fork to lift the cookies out of the chocolate. For an even and clean dip, use a fork and avoid using your hands to lift the cookies out of the chocolate. Let any excess chocolate drip off the fork's prongs.
Storage Instructions
You can store these homemade thin mint cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week in an airtight container.Make-Ahead Instructions
You can also make these homemade thin mint cookies in advance and freeze the cookies in an airtight freezer-proof container for up to 3 months. Alternatively, You can also freeze the cookie dough for up to 3 months. Simply thaw the dough overnight and allow the dough to come to room temperature before rolling and cutting.Nutrition
Serving: 1g | Calories: 103kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 12mg | Fiber: 1g | Sugar: 3g