Nut-Free Thin Mint Cookies

Indulge in the refreshing decadence of homemade Nut-Free Thin Mint Cookies—perfectly crisp chocolate cookies coated in a luscious layer of dark chocolate infused with cooling peppermint. This easy-to-follow recipe is completely nut-free, making it a safe and delicious treat for anyone with nut allergies. With just 30 minutes of prep time and simple pantry staples like cocoa powder, butter, and peppermint extract, you can recreate the nostalgic flavors of this iconic cookie right in your own kitchen. Perfect for holiday gatherings, after-dinner desserts, or anytime you crave a chocolatey minty delight, these cookies are sure to satisfy. Serve them on their own or pair with a cup of tea for the ultimate indulgence.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 24

Ingredients

• 1.25 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 0.75 cups granulated sugar
• 0.5 cups unsalted butter
• 2 tablespoons milk
• 1 teaspoons vanilla extract
• 0.5 teaspoons peppermint extract
• 0.25 teaspoons salt
• 8 ounces dark chocolate chips
• 2 tablespoons coconut oil
• 0.5 teaspoons peppermint extract (for coating)

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.

Step 3

In a separate large bowl, cream the unsalted butter and granulated sugar together using an electric hand mixer until light and fluffy (about 2-3 minutes).

Step 4

Mix in the milk, vanilla extract, and peppermint extract until fully combined.

Step 5

Gradually add the dry ingredients into the butter mixture, stirring until a dough forms. The dough will be thick but should hold together.

Step 6

Lightly flour a clean surface and roll out the dough to about 1/8-inch thickness.

Step 7

Using a round cookie cutter (about 2 inches in diameter), cut out circles from the dough. Re-roll scraps as needed to make more cookies.

Step 8

Place the cookies on the prepared baking sheet, leaving a little space between them.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the edges are firm. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

While the cookies cool, prepare the chocolate coating. Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring each time until smooth.

Step 11

Stir in the peppermint extract for the coating.

Step 12

Dip each cooled cookie into the melted chocolate, ensuring it is fully coated, and let any excess chocolate drip off.

Step 13

Place the coated cookies on a clean sheet of parchment paper. Allow the chocolate to set completely at room temperature, or refrigerate the cookies for faster setting.

Step 14

Once the chocolate is set, serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	769.3 grams (769.3g)

Amount per serving	% Daily Value*
Calories	3159

Total Fat 162.60g	208%
Saturated Fat 99.00g	495%
Polyunsaturated Fat 0.50g
Cholesterol 127mg	42%
Sodium 612mg	27%
Total Carbohydrate 464.40g	169%
Dietary Fiber 62.10g	222%
Total Sugars 248.30g
Protein 55.80g	112%

Vitamin D 13IU	65%
Calcium 364mg	28%
Iron 41mg	228%
Potassium 3247mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 6.3%

Carbs: 52.4%