Homemade Thin Mints
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
48 2-inch
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Calories
142 kcal
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Course
Dessert
Homemade Thin Mints
Description
Homemade Thin Mints feature a dough blended with cocoa powder, butter, sugars, eggs, and peppermint extract to achieve a classic chocolate-mint flavor. The dough is chilled to firm up before being rolled out thin to ensure even baking and a crisp texture. Baking produces delicate chocolate cookies that serve as the base for a coating made from melted dark chocolate wafers thinned with oil and enhanced with peppermint extract, giving the cookies a smooth and glossy finish. This double-layer of chocolate and mint defines the distinctive thin mint texture and flavor.
These cookies can be enjoyed as a treat with coffee or tea and stored in the refrigerator for up to a week or frozen for several months, making them convenient for future snacking or sharing. Chilling the dough either in the fridge or freezer before rolling helps manage stickiness, facilitating easy cutting, and maintaining the cookies' shape during baking.
Storage advice includes refrigerating baked cookies for up to seven days or freezing for two to three months. The dough itself can be made ahead and stored in the refrigerator for a few days or frozen before rolling for longer preservation. Thawing frozen dough in the refrigerator overnight ensures it’s ready to roll, and if it's too soft, a brief return to the freezer helps firm it up for cutting and baking.
Ingredients
For the cookies
- 2 cups all-purpose flour spooned and leveled
- 2/3 cup Dutch process cocoa powder unsweetened
- 2 tsp. cornstarch
- 1 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup butter unsalted, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar dark; packed
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 1 tsp. vanilla
- 3/4 - 1 tsp. peppermint extract use less or more depending on how peppermint-y you want your cookies, not mint extract
Chocolate coating
- 20 oz. dark chocolate melting wafers you can also use high quality semi sweet chocolate but I like how the wafers set up.
- 1 tsp. canola oil or vegetable oil
- 1/2-1 tsp. peppermint extract use less or more depending on how peppermint-y you want your cookies
Instructions
- *Note: you will need to chill the rolled out cookie dough for at least 3 hours in the fridge or 1 hour in the freezer. Make sure to clear a space in the fridge or freezer so once it's time to get chillin, the open space will be ready!
- Whisk together the flour, cocoa, cornstarch, salt, and baking powder in a mixing bowl. Set aside.
- Beat together the butter and sugars using a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes until smooth.
- Add the egg, egg yolk, vanilla, and peppermint extract.
- Mix again until smooth and combined, scraping down sides of bowl as needed. Gradually add in the dry ingredients.
- Mix on a medium-low speed until incorporated and dough comes together.
- Divide the dough in half. Working with one half at a time, place half of dough down on a piece of parchment paper. Place another piece of parchment paper over the top. Roll into 1/4" thickness. Repeat this with the other half of dough. Dough might be just a little sticky but it's easy to work with.
- Leave the dough between the parchment paper and place on a baking sheet. You can stack both pieces of rolled out dough since they're protected by the parchment. Refrigerate for at least 3 hours or freezer for 1 hour. You can chill for up to 48 hours prior to baking, just be sure it's covered.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Remove the top layer of parchment paper. Cut out the cookies using a 2-inch circular or scalloped cookie cutter.
- Place cookies on prepared baking sheet about 1 1/2 inches apart. Gather and re roll the scraps, chill dough if you feel it has gotten warm, and continue to cut out the cookies and bake with remaining dough.
- Bake for 8-10 minutes. Cool on the baking sheet for 5-10 minutes then transfer to wire rack to cool completely. (Note: These cookies may have slightly soft texture at first, but get that nice crisp crunch as they cool and even better if you freeze them!)
- Add the melting wafers and oil to a microwave safe bowl.
- Melt in 30 second intervals, stirring in between, until melted and smooth. Then add the peppermint extract and stir to combine.
- Using a fork, dunk cooled cookies into the chocolate being sure to coat the cookie completely. Gently tap off and excess chocolate and place the cookies back on a parchment lined baking sheet.
- Allow the chocolate to set. To store, I like to place them in the freezer because I think they're best cold! 😍 Enjoy!
Notes
- Bake the cookies after chilling dough for at least 3 hours or up to 1 hour in the freezer to prevent spreading and maintain shape.
- Store baked cookies in the refrigerator for up to 7 days or freeze for 2-3 months to maintain freshness.
- Chilled rolled dough can stay in the refrigerator 2-3 days before baking; cookie dough can also be frozen for up to 3 months prior to rolling.
- When using frozen dough, thaw overnight in the refrigerator, then bring to room temperature. If dough is too soft for rolling, chill for 10-15 minutes before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 482-inch
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 142kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 88mg | 4% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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