Description
Delicious homemade Thin Mint Cookies featuring a rich chocolate and peppermint flavored dough dipped in smooth semi-sweet chocolate. These classic cookies are perfect for holiday treats or anytime you crave a refreshing chocolate-mint dessert.
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 (or dutch process)
- 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 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 granulated sugar and beat on medium-high speed until the mixture is fluffy and light in color.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: Sift the flour and cocoa powder together in a medium bowl. Whisk in baking powder and salt until evenly mixed.
- Mix Dry Into Wet: On low speed, slowly add the dry ingredients to the wet ingredients and mix until combined, forming the cookie dough.
- Chill the Dough: Divide the dough into two equal portions. Roll each onto parchment paper to about 1/4-inch thickness. Stack the rolled dough with parchment between layers on a baking sheet and refrigerate for at least 1 hour. Cover with parchment if chilling more than a couple of hours. Can chill up to 2 days.
- Preheat Oven and Prepare Baking Sheets: Once chilled, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Cut Cookies: Remove one dough piece from the fridge and cut into 2-inch circles using a cookie cutter. Transfer cut cookies to the prepared baking sheets. Re-roll scraps and continue cutting until all dough is used.
- Bake Cookies: Bake for 10 minutes or until edges appear set. Rotate baking sheets halfway through. Cookies will be soft in centers.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping.
- Melt Chocolate Topping: Melt chopped chocolate and oil together in a double boiler or microwave in 15-second increments, stirring after each until smooth. Stir in peppermint extract.
- Dip and Set Cookies: Dip each cooled cookie fully into the melted chocolate using a fork, allow excess chocolate to drip off tapping on bowl edge. Place dipped cookies on parchment or silicone mat-lined baking sheet and refrigerate until chocolate sets.
- Store Cookies: Store leftover cookies covered at room temperature for 2-3 days or refrigerate for up to 1 week. Cookies also taste great frozen.
Notes
- Cookies freeze well for up to 3 months; thaw overnight in refrigerator before serving.
- Dough can be chilled for up to 2 days before baking.
- Cookie dough can be frozen before rolling for up to 3 months; thaw overnight and bring to room temperature before rolling.
- Avoid mint extract; peppermint extract pairs best with chocolate for authentic flavor.
- For a slice-and-bake option, shape dough into 2-3 inch logs, chill for 1 hour, then slice into 16-18 cookies before baking.
- Use electric mixer with paddle attachment, rolling pin, cookie cutters, baking sheets, parchment paper, silicone mats, cooling rack, and double boiler or microwave-safe bowl for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
