Thin Mint Cookie Recipe
User Reviews
3.9
Thin Mint Cookie Recipe
Description
Thin Mint Cookies combine unsweetened cocoa powder and peppermint extract to create their signature flavor. The dough is creamed thoroughly before chilling to help it roll out smoothly. Baking at 350°F for about 10 minutes results in cookies that are crisp without being dry. Cooling the cookies on the pan preserves their shape and texture. The peppermint chocolate coating is made by melting dark chocolate with vegetable oil and peppermint extract, giving a shiny, flavorful finish. The assembled cookies offer a crisp snap and a refreshing mint-chocolate contrast.
The cookies work well as a tea-time snack or dessert. Their firm texture and minty coating make them portable and suitable for parties or holiday gatherings. The mint flavor can be adjusted with the peppermint extract for stronger or subtler tastes.
Be sure to chill the dough for at least an hour to handle it easily when rolling and cutting. Use the 'fluff and scoop' method for measuring flour to prevent dense dough. Butter should be truly at room temperature to mix properly. Assemble the chocolate coating in two batches to keep it fresh for dipping. Let cookies cool completely before coating to avoid melting.
Ingredients
for the cookies
- 1 cup butter unsalted, at room temperature
- 1 cup sugar
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder Dutch process
- 1 large egg
- 2 cups all-purpose flour
- 2 Tbsp corn starch
For the coating:
- 20 ounces dark chocolate bars or semi sweet chocolate bars or melting wafers
- 2 tsp vegetable oil or coconut oil
- 1 tsp peppermint extract I used McCormick's Pure Peppermint Extract, you can also use peppermint oil, but use less of it, it's very strong, or peppermint oil, pure
Instructions
- Cream the soft butter, sugar, vanilla and salt together. Add in the cocoa powder and mix until the cocoa powder is integrated and the batter resembles a thick frosting.
- Beat in the egg, scraping down the sides of the bowl.
- Whisk the flour and cornstarch together and add to the bowl, mixing on low just until everything is well combined, but don't over-mix.
- Divide the dough into 2 halves and flatten into disks. Roll out each disk between two large pieces of parchment paper. Chill the dough for 1 hour.
- Set the oven to 350F.
- Cut the dough into rounds with a 2" cookie cutter.
- Place cookies on a baking sheet, an inch apart, and bake for 10 minutes. I like to bake one tray at a time for more even baking. Let the cookies cool on the pans.
- Make the peppermint coating. I do this in 2 batches, one for the first half of cookies, and the second when needed for the rest. Chop half of the bar chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with half the oil. Microwave for 60 seconds, then stir until completely melted. You can put it back in the microwave for 15 second bursts if necessary to get all the chocolate melted. Stir in the peppermint extract.
- Gently drop the cooled cookies, one at a time, into the coating. Drop face side down, then use a fork to flip the cookie to coat the bottom. Lift the cookie with your fork and let the excess chocolate drip off. Set the cookie down on parchment paper to harden. Repeat for the rest of the cookies, making a new batch of chocolate coating when needed.
- The cookies will set up in 30 minutes to an hour. They can be kept at room temperature for a week, refrigerated, or frozen for longer storage.
Notes
- Ensure butter is fully softened at room temperature to combine well with sugar and cocoa.
- Use the fluff and scoop method when measuring flour for accurate dough consistency.
- Chill dough for one hour before rolling out for better handling and shape retention.
- Divide chocolate coating preparation to dip cookies in batches, keeping the coating smooth and manageable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 37mg | 2% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 173IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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