Description

A simple and quick recipe for homemade thin mints cookies with a crisp texture and refreshing minty chocolate coating, perfect for any occasion.

Ingredients

Scale

1 and 1/4 cups (155g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder (preferably Dutch-processed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg yolk, room temperature
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup (170g) semisweet chocolate chips
1 tablespoon vegetable oil or coconut oil
1/4 teaspoon espresso powder (optional)

Instructions

In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
Beat in egg yolk, peppermint extract, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
On a lightly floured surface, roll out dough to about 1/8-inch (3mm) thickness. Use a 2-inch (5cm) round cookie cutter to cut shapes and transfer to baking sheet.
Bake for 8-10 minutes until edges are firm but centers remain slightly soft. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Melt semisweet chocolate chips with vegetable or coconut oil and espresso powder in a double boiler or microwave until smooth, stirring frequently.
Once cookies are completely cool, dip each into melted chocolate, letting excess drip off. Place on parchment paper to set.
Let chocolate set at room temperature or chill briefly in the fridge. Store cookies in an airtight container for up to a week.

Notes

Chilling the dough is essential for rolling thin and flavor development. Use a double boiler to melt chocolate gently to avoid burning. For a thinner chocolate coating, brush melted chocolate instead of dipping. Dough can be frozen for up to a month before baking. Cookies store well at room temperature for 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90
Fat: 5
Carbohydrates: 11
Protein: 1

Keywords: thin mints, homemade cookies, mint chocolate cookies, easy cookie recipe, peppermint cookies, Girl Scout cookie copycat