Thin Mint Cookies
Crisp, chocolatey, and refreshingly minty, these homemade Thin Mint Cookies are a delectable twist on the classic treat. Made from scratch with a rich cocoa-infused dough, these cookies are baked to perfection and coated in a luscious layer of peppermint-infused chocolate. Perfectly crisp yet melt-in-your-mouth decadent, they are ideal for satisfying your sweet tooth or impressing guests at your next gathering. With easy-to-follow steps and pantry-friendly ingredients, including unsweetened cocoa powder, semisweet chocolate chips, and just the right touch of peppermint extract, this recipe is a must-try for any cookie lover. Enjoy them chilled, straight from the fridge, for an extra burst of minty freshness!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 0.5 teaspoon peppermint extract
- 10 ounces semisweet chocolate chips
- 1 tablespoon vegetable oil
- 0.5 teaspoon peppermint extract (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
Add the egg and 0.5 teaspoon of peppermint extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, making sure to scrape down the sides of the bowl as needed.
Turn the dough out onto a sheet of plastic wrap, press into a disk, and refrigerate for about 30 minutes to make it easier to handle.
Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out circles and place them on the prepared baking sheets about 1 inch apart.
Bake the cookies in the preheated oven for 10 minutes. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
To make the chocolate coating, melt the chocolate chips and vegetable oil together in a microwave-safe bowl or double boiler, stirring until smooth. Stir in 0.5 teaspoon of peppermint extract.
Dip each cooled cookie into the mint chocolate mixture using a fork to turn and coat. Let the excess drip off before placing them on a sheet of parchment paper to set.
Once the chocolate coating is set, your Thin Mint Cookies are ready to enjoy. Store in an airtight container in the refrigerator for a minty-fresh treat anytime!
Nutrition Facts
Calories |
12152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 572.3 g | 207% | |
| Saturated Fat | 314.0 g | 443% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 1134 mg | 107% | |
| Sodium | 3267 mg | 40% | |
| Total Carbohydrate | 1913.3 g | 196% | |
| Dietary Fiber | 230.3 g | 232% | |
| Total Sugars | 1264.8 g | ||
| Protein | 217.6 g | 123% | |
| Vitamin D | 170.1 mcg | 6% | |
| Calcium | 1358 mg | 29% | |
| Iron | 123.7 mg | 194% | |
| Potassium | 10483 mg | 63% | |
*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.
