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Homemade Thin Mints
These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 17 cookies
Calories: 171 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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
% 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.