Description
Homemade Thin Mint Cookies combine a rich chocolate cookie infused with refreshing peppermint flavor and topped with smooth semi-sweet chocolate. These classic cookies are crisp at the edges with a soft center and a luscious chocolate coating, perfect for holiday treats or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 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)
- 3/4 cup unsweetened natural cocoa powder (or dutch process)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces quality semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Prepare Butter and Sugar: In a large bowl, beat the softened butter for 1 minute on medium speed until smooth and creamy. Add sugar and beat on medium-high speed until fluffy and light in color.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the bowl sides and bottom as needed to ensure even mixing.
- Sift Dry Ingredients: In a separate medium bowl, sift together flour and cocoa powder. Whisk in baking powder and salt until evenly combined.
- Combine Wet and Dry Ingredients: On low mixer speed, gradually add the dry ingredients into the wet ingredients until fully combined to form cookie dough.
- Chill the Dough: Divide dough into two equal parts. Roll each onto parchment paper to approximately 1/4 inch thickness. Stack with parchment between and refrigerate for at least 1 hour, up to 2 days covered.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats for baking.
- Cut and Bake Cookies: Remove one dough piece from fridge and cut with a 2-inch round cookie cutter. Transfer to baking sheets. Re-roll scraps as needed. Bake for 10 minutes, rotating pans halfway. Edges should be set, centers soft.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before topping.
- Melt Chocolate Topping: Melt chopped chocolate and oil in a double boiler or microwave in 15-second increments stirring between until smooth.
- Add Peppermint Extract: Stir peppermint extract into melted chocolate until combined.
- Dip Cookies in Chocolate: Dip each cooled cookie entirely into chocolate. Use a fork to lift and gently tap off excess. Place on parchment-lined baking sheet.
- Set Chocolate: Refrigerate dipped cookies until chocolate is firm, then enjoy or store.
- Storage: Store leftovers at room temperature for 2-3 days or refrigerate up to 1 week. Cookies can also be frozen.
Notes
- Cookies freeze well up to 3 months; thaw in refrigerator overnight.
- Dough can be chilled up to 2 days before baking or frozen for 3 months.
- Avoid mint extract as peppermint extract better complements the chocolate.
- For slice ‘n’ bake method, shape dough into logs, chill, then slice into cookies before baking.
- Use parchment paper between dough layers to prevent sticking when chilling.
- Rotate baking sheets halfway for even baking.
- Use a double boiler or microwave carefully to avoid burning chocolate.
