Homemade Thin Mints
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Homemade Thin Mints
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These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!
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Ingredients
Cookies
- 4 ounces unsalted butter room temperature
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ⅛ teaspoon kosher salt
Chocolate Coating
- 8 ounces chocolate melting wafers
- ¼ teaspoon coconut oil
- ¼ teaspoon peppermint extract
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Instructions
- Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
- Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
- Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour.
- When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼” thick on a cocoa dusted surface. Cut with a 2” cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
- Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
- Preheat the oven to 350°F.
- When the oven is ready, place cookies on another parchment-lined baking sheet 1” - 2” apart and bake for 15 minutes.
- Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
- Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely.
- Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.
Nutrition Information
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Calories
171kcal
(9%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
20mg
(1%)
Potassium
105mg
(3%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
173IU
(3%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 20mg | 1% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 173IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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