Thin Mint Cookies From Scratch
User Reviews
4.9
Thin Mint Cookies From Scratch
Description
This recipe creates mint-flavored chocolate cookies using a dough made from flour, unsweetened cocoa powder, sugar, butter, eggs, and peppermint extracts. The dough is mixed until thick and sticky, then chilled in the fridge to firm up for easier handling and to enhance flavor melding. After chilling, the dough is portioned and baked until just set, resulting in a soft yet structured cookie.
Two kinds of peppermint extract provide a strong mint aroma and flavor that pairs with the cocoa base. Semi-sweet chocolate chips add bursts of smooth, melted chocolate within the cookies. The cocoa powder gives a deep chocolate note without overwhelming sweetness.
The cookies keep well when stored properly, with refrigeration recommended to extend freshness and freezing possible for up to two months. Dough can also be prepared one day ahead or frozen unbaked for convenience.
This cookie is a good choice for those who enjoy combining mint and chocolate in a tender cookie format reminiscent of the popular commercial Thin Mints.
Ingredients
- 1 cup all-purpose flour 135 g
- 1/2 cup cocoa powder 50 g, unsweetened
- 3/4 cup granulated sugar 134 g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter softened at room temp
- 1 egg at room temperature, large egg plus 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon peppermint extract divided
- 2 1/2 cups semisweet chocolate chips about 15 oz
Instructions
- In a medium sized bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, with a hand mixer on medium, beat together butter and sugar with a hand mixer on medium speed until creamy and it's all well combined. This will take about 1- 2 minutes. Turn the speed down to medium-low and add eggs and beat until well combined. Add vanilla extract and 1 teaspoon peppermint extract and beat again.
- Slowly add the flour and continue to mix until a super sticky dough forms. You may want to use a spoon or spatula for the final mixing.
- Line a clean workspace with parchment paper and take out a large piece of plastic wrap and set it aside. Run your hands under cold water and shake them dry. Use your hands to add the sticky dough onto the parchment paper and shape it into a round disc. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
- Add (2 different pieces) parchment paper to two baking sheets.
- Remove the dough from the fridge and place it on the reserved parchment paper. Reuse the plastic wrap and place it over the dough disc to prevent sticking to the rolling pin while your roll. Use the rolling pin to roll out a disc to about 1/8 inch thick.
- Pre-heat oven to 350 degrees and place rack in the middle.
- Use a 2-inch round cutter or glass to cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Gather and re-roll any scraps to cut out more cookies. If the dough sticks to your hands, run under cold water again and shake off the water.
- Add trays, one at a time to the center rack. Bake for 4 minutes and then rotate the baking sheet and bake for another 4 minutes. If cookies are thicker than 1/8 inch, then you will need to increase the cooking time. For cookies that are closer to 1/4 inch thick, bake for 5 minutes and then rotate and bake another 5 minutes.
- Let the cookies cool for 1 minute on the baking sheet and then transfer them to wire racks to cool completely. Remove parchment paper from cookie sheets and set aside.
- Meanwhile, melt the chocolate chips and 1/2 teaspoon of peppermint extract in a double boiler. Once the chocolate is melted, dip a cookie into the melted chocolate and turn to coat. Shake off any excess using a fork and place it on the parchment paper. Repeat for all of the cookies.
- Add cookies to the freezer to set for at least 15 minutes.
- Enjoy!
Notes
- Refrigerate baked cookies for best freshness, they can keep for at least a month.
- Store cookies layered between parchment sheets in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 2 months.
- Prepare cookie dough up to a day in advance, store chilled.
- Freeze unbaked dough for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 56cookies
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 6mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 39IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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