Description
These Homemade Thin Mint-Inspired Cookies are a delightful and festive treat, combining rich cocoa-flavored shortbread cookies with refreshing peppermint-infused dark chocolate. They perfectly mimic the classic Thin Mint cookie, featuring a crisp, crumbly texture and a smooth chocolate coating with a hint of mint. Ideal for holiday gatherings or any time you want a delicious, homemade chocolate mint cookie.
Ingredients
Units
Scale
For the cookies:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons peppermint extract
For dipping:
- 12 ounces dark chocolate, chopped
- 1 to 2 teaspoons peppermint extract (adjust to taste)
Instructions
- Preheat and Prepare: Preheat your oven to 350° F (175° C) and line two baking sheets with parchment paper or nonstick baking mats to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 5 minutes. Scrape down the bowl sides as needed. Add the peppermint extract and mix to incorporate.
- Combine Dry and Wet Ingredients: Gradually add the dry flour and cocoa mixture to the butter mixture in two additions. Beat just until combined, being careful not to overmix. The dough will remain somewhat crumbly. Gather it into a ball, flatten slightly into a disc, and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes to firm up.
- Roll and Cut Cookies: Once chilled, lightly flour a clean surface and roll out the dough to about 1/4 inch thickness. Use a small round cookie cutter—preferably with fluted edges for an authentic Thin Mint look—to cut out approximately two dozen cookies. Re-roll scraps as needed, adding more flour if the dough is sticky.
- Bake Cookies: Transfer the cut cookies to the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 20 minutes. The cookies will appear soft and crumbly when removed but will firm up as they cool completely on the pans.
- Melt Chocolate and Add Peppermint: Using a double boiler or a heatproof bowl set over simmering water, melt the chopped dark chocolate gently until smooth. Remove from heat and stir in 1 to 2 teaspoons of peppermint extract, adjusting to your flavor preference.
- Dip Cookies: Using a fork, dip each cooled cookie into the melted chocolate, coating both sides thoroughly. Allow excess chocolate to drip off, then place the coated cookies on a wire rack to set and dry completely.
- Storage: Once the chocolate coating has hardened, store the cookies in an airtight container at room temperature. They will keep fresh for up to one week.
Notes
- For best results, use high-quality unsweetened cocoa powder and dark chocolate with at least 60% cocoa content for rich flavor.
- You can adjust the amount of peppermint extract in the chocolate coating to suit your taste preference.
- If the dough becomes too warm while rolling, chill it briefly again to maintain the right consistency.
- Ensure cookies are completely cool before dipping to prevent the chocolate from melting off.
- Store cookies in a cool, dry place to maintain chocolate texture and prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 115 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 20 mg
