Description
These Homemade Thin Mint-Inspired Cookies are a delightful treat combining rich cocoa-flavored, crisp cookies with a refreshing peppermint-infused dark chocolate coating. Perfectly replicating the classic Thin Mints, these cookies are baked to a delicate crumbly texture and dipped in smooth, minty chocolate for an irresistible dessert or holiday snack.
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 Oven and Prepare Baking Sheets: Preheat your oven to 350° F (175° C). Line two baking sheets with parchment paper or nonstick baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed for uniform texture and flavor.
- Cream Butter and Sugar: Using a stand mixer, beat the room-temperature butter and granulated sugar together until the mixture is light and fluffy, about five minutes. This step incorporates air for tender cookies. Scrape down the bowl sides to mix thoroughly.
- Add Peppermint Extract: Add the peppermint extract to the creamed butter and sugar, mixing until well combined, infusing the dough with minty freshness.
- Combine Dry and Wet Ingredients: Gradually add the flour and cocoa mixture to the butter mixture in two additions, beating until just combined. The dough will remain slightly crumbly. Scrape the bowl sides as needed to incorporate all ingredients evenly.
- Chill the Dough: Gather the dough into a ball, flatten it slightly into a disc, and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes to firm up the dough, making it easier to roll and cut.
- Roll and Cut Cookies: On a well-floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a small round cookie cutter, preferably with fluted edges, to cut out approximately two dozen cookies. Reroll scraps, adding a little flour if needed, and continue cutting until dough is used.
- Bake the Cookies: Place the cut cookies on the prepared baking sheets and bake in the preheated oven for 20 minutes. They will appear crumbly immediately out of the oven but will firm up as they cool completely on the baking sheets.
- Melt Chocolate and Add Peppermint: While cookies cool, melt the chopped dark chocolate in a double boiler over simmering water until smooth. Stir in 1 to 2 teaspoons peppermint extract, adjusting the amount to your taste preference.
- Dip Cookies in Chocolate: Using a fork, carefully dip each cooled cookie into the melted chocolate, coating both sides evenly. Allow excess chocolate to drip off, then place the cookies on a wire rack to dry completely.
- Store: Once the chocolate has set and dried, store the cookies in an airtight container. They stay fresh for up to one week, making them perfect for sharing or gifting.
Notes
- For best results, ensure the butter is at room temperature to easily cream with sugar.
- Adjust the amount of peppermint extract in the chocolate dip to suit your taste preferences.
- If the dough becomes too sticky while rolling, chill it again or lightly flour the surface and rolling pin.
- Store the finished cookies in a cool place to prevent the chocolate coating from melting.
- Use high-quality dark chocolate for a richer taste that complements the mint flavor well.
- You can add a pinch of espresso powder to the dough to enhance the chocolate flavor if desired.
Nutrition
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 11g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
