5 from 18 votes
Thin Mints (Copycat)
This copycat Thin Mints recipe makes soft but firm chocolate-mint cookies with a tender texture inside. The dough, flavored with vanilla and peppermint extracts, is rolled thin and chilled before cutting circles to bake until just set. The cookies are then cooled and dipped in a peppermint-flavored chocolate coating, giving a minty chocolate finish similar to the classic cookie.
Prep Time
45 mins
Cook Time
8 mins
Total Time
1 hr 58 mins
Servings:
36
servings
Calories:
151 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup butter softened, unsalted
- 1 cup sugar
- 1 large egg , room temperature
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon peppermint extract
- 1 1/2 cups flour
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate Coating
- 14 ounces chocolate coarsely chopped, semi-sweet, disks
- 1/4 teaspoon peppermint extract
Instructions
- In your stand mixer cream the butter for 1 minute on medium speed until light and fluffy.
- Add in the sugar and beat for 1 minute until the color lightens a little.
- Add in egg, vanilla and peppermint extract until fully combined.
- Sift the flour, cocoa powder, baking powder and salt in a medium bowl then add it to the stand mixer on low speed until just combined.
- Roll the dough to a 1/4" thickness between two pieces of parchment paper then transfer to a large baking sheet and refrigerate for 1 hour.
- When you are ready to bake the cookies preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using a 1 1/2" cookie cutter, cut out 36 circles (you will have to re-roll the dough 1 time to get remaining cookies).
- Bake for 7-9 minutes until they no longer glisten but are still soft.
- Cool completely before making your coating.
Cup of Yum
Chocolate Coating:
- Add the chocolate in a medium microwave safe bowl and cook in 30 second increments, stirring after each 30 seconds until completely smooth.
- Stir in the peppermint extract and dip each cooled cookie into the chocolate.
- Using a fork, tap it very gently on the side of the bowl to ensure the chocolate layer isn't too thick, then place the chocolate dipped cookie on a parchment paper lined baking sheet.
- Using excess chocolate on your fork sweep the fork back and forth quickly over the cookies to add a patten on top of the cookies then let them sit at room temperature or in a refrigerator until the chocolate hardens.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
16mg
(5%)
Sodium
11mg
(0%)
Potassium
158mg
(3%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
135IU
(3%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 36 servings
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 11mg | 0% |
| Potassium | 158mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 135IU | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.