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Homemade Thin Mint Cookies Recipe

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3.9 from 13 reviews

Homemade Thin Mint Cookies are a delightful treat combining rich cocoa-flavored cookie dough infused with refreshing peppermint, dipped in smooth semi-sweet chocolate. Perfect for holiday gatherings or anytime you crave a crisp, chocolaty mint cookie with a homemade touch.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour, spoon & leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup Dutch process cocoa powder

Wet Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract or oil (not mint extract)

Chocolate Coating

  • 12 ounces good quality semi-sweet or bittersweet chocolate (such as Ghirardelli)
  • 1/2 teaspoon canola or vegetable oil
  • 1/2 teaspoon pure peppermint extract or oil (do not use mint extract)

Instructions

  1. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and Dutch process cocoa powder until evenly mixed. Set aside for later use.
  2. Cream butter and sugar: In a large mixing bowl, add the unsalted butter and beat on high speed with a stand mixer or hand mixer until light and creamy, about 1 minute. Then add the granulated sugar and beat on medium-high speed until the mixture is fluffy and light, about 1 additional minute.
  3. Add eggs and flavorings: Add the large egg, vanilla extract, and peppermint extract or oil to the butter-sugar mixture. Beat on high speed briefly for a few seconds, then stop to scrape down the sides of the bowl to ensure even mixing.
  4. Incorporate dry ingredients: Add the dry ingredients into the wet ingredients and mix on medium speed just until combined, taking care not to overmix to maintain cookie texture.
  5. Chill the dough: Transfer the cookie dough onto parchment paper lightly dusted with cocoa powder. Divide the dough into two halves and form each into a disc. Wrap tightly in plastic wrap without the parchment paper if refrigerating overnight (to prevent butter absorption). Refrigerate for 1 hour. If refrigerated overnight, allow dough to sit at room temperature about an hour before rolling out.
  6. Preheat oven: Set your oven temperature to 350°F (177°C) and allow it to fully preheat before baking.
  7. Roll and cut cookies: Remove chilled dough from refrigerator. Lightly dust your work surface or parchment paper with cocoa powder (do not use flour). Pat dough slightly with your hand if still too firm, then roll out to a scant 1/4-inch thickness. Using a 2-inch round cookie cutter, cut circles and place them on ungreased cookie sheets spaced at least 1 inch apart. Re-roll remaining dough as needed, keeping second disc refrigerated until the first batch is baked.
  8. Bake cookies: Bake cookies for 8 to 10 minutes or until set around the edges but still soft in the centers. Let cookies cool on baking sheets for at least 3 minutes, then transfer to wire racks to cool completely.
  9. Melt chocolate coating: Combine the semi-sweet or bittersweet chocolate and canola or vegetable oil in a small deep bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (approximately 1 minute total). Stir in the remaining peppermint extract or oil.
  10. Dip cookies in chocolate: Using a fork, dip each cooled cookie into the melted chocolate, lift out, and gently tap and scrape off excess chocolate on the edge of the bowl to avoid drips. Place dipped cookies on parchment-lined baking sheets. Refrigerate about 10 minutes until chocolate sets. Optionally, melt milk chocolate to drizzle over the tops for decoration.
  11. Store the cookies: Store cookies in an airtight container in the refrigerator for up to 1 week. Cookies can be kept at room temperature for up to 3 days but maintain best flavor and texture when refrigerated.

Notes

  • Use pure peppermint extract or oil for authentic mint flavor; avoid regular mint extract which can be overpowering or bitter.
  • Do not use flour to dust when rolling out dough; use cocoa powder instead to prevent altering the chocolate flavor and color.
  • Chilling the dough helps maintain the cookie shape when baking and develops flavors.
  • Handle the dough gently and avoid overmixing to keep cookies tender.
  • Refrigerate dipped cookies until chocolate fully sets to get a perfect finish.
  • Cookies taste best when stored refrigerated but will keep at room temperature for a few days if necessary.

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