Homemade Thin Mints
Make Thin Mints at home with this easy Thin Mint Cookie Recipe! Crunchy, chocolatey, and perfectly minty and refreshing, these copycat Thin Mints taste just like the real deal!
Ingredients
For the Chocolate Cookies
- 1/3 cup 3.0 oz unsalted butter room temperature
- 1/2 cup white granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 1 egg room temperature
- 3/4 cups 3.3 oz all-purpose flour
- 2 tablespoon cornstarch
- 1/3 cup 1.1 oz unsweetened cocoa powder
- 1/4 teaspoon baking powder
For the Chocolate Coating
- 7 oz high-quality semi-sweet chocolate chopped
- 1/4 teaspoon vegetable oil
- 1/8 teaspoon peppermint extract
Instructions
- Combine the wet ingredients. Add the butter to a large bowl and use a mixer to beat it until smooth and creamy (about 1 minute). Add in the sugar and salt and beat on medium speed until fluffy and lighter in color. Add in the egg, vanilla, and peppermint extract and beat on high until combined.
- Combine the dry ingredients. In a separate bowl, sift together the flour, cocoa powder, and baking powder and give it a quick whisk to combine.
- Combine the dry and wet ingredients. Slowly add the dry ingredients to the wets and beat on low until just combined.
- Cut the cookies. Divide the dough into 2 equal pieces, then roll out each piece onto a piece of parchment paper until about 1/4-inch (0.25 cm) thick and use a and using a 2-inch (5 cm) round cookie cutter to cut the dough into circles. Place the cookies onto your prepared baking sheets. Re-roll and cut out any scraps.
- Chill.Place the rolled out dough in the refrigerator and chill for 1 hour. Meanwhile, preheat the oven to 350F and line 2 baking sheets with parchment paper.
- Bake for 8-9 minutes or until the edges are set. If you bake both sheets at the same time, make sure to rotate them halfway through the baking time. Transfer to a cooling rack and allow to cool down to room temperature before moving onto the next step.
- Coat with chocolate. Add the chopped chocolate and oil to a medium microwave-safe bowl. Microwave for 2 minutes making sure to remove the bowl and stir every 15-20 seconds. Once the chocolate has melted completely, mix in the extract. Using a fork or a three dine for dipping, lower each cookie into the chocolate, then allow any extra chocolate to drip off the cookie and into the bowl again. Place your coated cookies on a large baking sheet lined with parchment paper. Chill in the refrigerator to set (about 1-2 hours). Enjoy!
Notes
Make-Ahead Instructions: follow the recipe through step 5 and chill for up to 1-2 days. When ready to bake, follow step 6. Alternatively, freeze the cookies instead of chilling in the refrigerator (step 5). Once they’re frozen, transfer them to a ziplock bag and freeze for up to 2 months. When ready to bake, place them onto a baking sheet lined with parchment paper and allow to warm up on the counter for 15 minutes, then bake (step 6). You might need 1-2 more minutes of baking since the cookies might still be very cold.
Storing Instructions: store Thin Mints covered or in an air-tight container at room temperature for up to 4-5 days if your kitchen isn’t warm/hot (if it is the chocolate coating will melt). If your kitchen is warm or hot, store in an air-tight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. You can enjoy Thin Mints cold so no need to let them reach room temperature unless that’s what you prefer.
Nutrition
Calories: 150kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 44mgPotassium: 99mgFiber: 2gSugar: 10gVitamin A: 137IUCalcium: 16mgIron: 1mg
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