Description
Homemade Thin Mint Cookies combine the classic refreshing peppermint flavor with rich chocolate in a crispy, delicate cookie. These cookies are easy to make with a buttery cocoa dough, chilled and cut into rounds, then dipped in smooth semi-sweet chocolate with a hint of peppermint. Perfect for holiday treats or anytime you crave a cool, minty, chocolatey delight.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature (12 Tbsp; 170g)
- 1 cup granulated sugar (200g)
- 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 (188g)
- 3/4 cup unsweetened natural cocoa powder (or dutch process) (62g)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces quality semi-sweet chocolate, coarsely chopped (395g)
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Make the Cookie Dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. 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 the baking powder and salt until combined. On low speed, slowly mix this dry mixture into the wet ingredients until just combined.
- Chill the Dough: Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper to about 1/4-inch thickness. Stack the dough pieces with parchment in between onto a baking sheet and refrigerate for at least 1 hour. Cover the top dough piece with parchment if chilling for more than a couple of hours. Dough can be chilled 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 baking mats.
- Cut and Bake Cookies: Remove one dough piece from the refrigerator. Using a 2-inch round cookie cutter, cut out circles and transfer to the prepared baking sheet. Re-roll remaining dough scraps and continue cutting. Bake for 10 minutes, rotating the baking sheets halfway through. The edges should be set but centers will be soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Chocolate Topping: Melt the chopped semi-sweet chocolate and canola oil together in a double boiler or carefully in the microwave in 15-second increments, stirring until smooth. Stir in the peppermint extract once melted.
- Dip Cookies and Set Chocolate: Dip each cooled cookie fully into the melted chocolate using a fork to lift them out. Gently tap the fork on the side of the bowl to drip off excess chocolate. Place dipped cookies on a parchment- or silicone-lined baking sheet and refrigerate until the chocolate is set.
- Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days or in the refrigerator up to 1 week. Cookies taste delicious even cold and can be enjoyed straight from the freezer.
Notes
- Make Ahead & Freezing: Cookie dough can be chilled up to 2 days before baking or frozen for up to 3 months. To freeze dough, wrap tightly and thaw overnight in the refrigerator before rolling and baking. Cookies freeze well for up to 3 months and should be thawed in the fridge overnight before serving.
- Special Tools: Recommended tools include an electric mixer (handheld or stand), rolling pin, baking sheets, silicone baking mats or parchment paper, cooling rack, double boiler or microwave-safe bowl, and 2-inch round cookie cutter.
- Peppermint Extract: Use peppermint extract for the best cool mint flavor. Avoid mint extract, which tastes more like spearmint toothpaste.
- Slice 'n' Bake Option: Instead of rolling dough out flat, roll dough into two 2-3 inch diameter logs, chill for at least 1 hour, then slice into 16-18 cookies each before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
