Homemade Thin Mints Cookies (Print Version)
Chocolate-mint cookies dipped in rich chocolate–classic nostalgic treat, ideal for parties or sweet cravings.
# Ingredients:
→ Chocolate Mint Cookie Dough
01 -
¾ cup unsalted butter, room temperature
02 -
1 cup sugar
03 -
1 large egg
04 -
1 teaspoon vanilla bean paste
05 -
¼ teaspoon peppermint extract
06 -
1½ cups all-purpose flour
07 -
¾ cup cocoa powder
08 -
1 teaspoon baking powder
09 -
⅛ teaspoon salt
→ Chocolate Coating
10 -
14 ounces semi-sweet chocolate chips
11 -
1 tablespoon vegetable oil
12 -
½ teaspoon peppermint extract
# Directions:
01 -
Preheat the oven to 350°F. In a large bowl, beat the room-temperature butter and sugar with an electric mixer until the mixture is creamy and light. Add the egg, vanilla bean paste, and peppermint extract, and beat until combined.
02 -
In a separate large bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine. Gradually add the flour mixture to the wet ingredients, beating with the mixer until well blended.
03 -
Divide the dough in half. Place each half between sheets of parchment paper and roll to a ¼-inch thickness. Refrigerate the rolled dough for at least two hours.
04 -
Remove one half of the chilled dough at a time. Use a 2-inch round cookie cutter to cut out 28 circles from each half, re-rolling scraps as needed. Place cookies on a parchment-lined baking sheet with minimal spacing. Bake at 350°F for eight minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
05 -
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until fully melted. Mix in the vegetable oil and peppermint extract until smooth.
06 -
Submerge each cooled cookie into the melted chocolate to fully coat. Place coated cookies on a clean sheet of parchment paper and allow to cool and harden completely.