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Perfect Homemade Thin Mint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes (plus 1 hour chilling)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Perfect Homemade Thin Mint Cookies are a delightful replica of the classic Girl Scout treat, combining rich chocolate and refreshing peppermint in a crisp, thin cookie. With a smooth chocolate-peppermint coating and a tender, cocoa-infused dough, these cookies are perfect for any occasion and sure to impress with their authentic flavor and texture.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Chocolate Coating

  • 10 ounces semi-sweet or dark chocolate (chopped or chips)
  • ½ teaspoon peppermint extract

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cookie dough.
  2. Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract until the ingredients are fully combined into a cohesive wet mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of leavening and flavor.
  4. Mix Dough: Gradually incorporate the dry ingredients into the wet mixture, mixing until a uniform dough forms without overworking it to keep cookies tender.
  5. Chill Dough: Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough and develop flavors.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
  7. Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a 2-inch cookie cutter to cut out round cookies and place them spaced apart on the prepared baking sheets.
  8. Bake: Bake the cookies in the preheated oven for 10–12 minutes until set. They should be firm around the edges but still slightly soft in the center.
  9. Cool Cookies: Transfer the baked cookies to wire racks and allow them to cool completely before coating.
  10. Prepare Chocolate Coating: Melt the chopped chocolate in a microwave-safe bowl or over a double boiler until smooth. Stir in ½ teaspoon peppermint extract to infuse the coating with mint flavor.
  11. Dip Cookies: Dip each cooled cookie into the melted chocolate, allowing any excess to drip off. Place the coated cookies on a parchment-lined tray for setting.
  12. Chill to Set: Refrigerate the dipped cookies for 15–20 minutes or until the chocolate coating is firm and set, completing the classic thin mint finish.

Notes

  • For a gluten-free adaptation, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  • Store cookies in an airtight container in the refrigerator or freezer to maintain crispness and freshness.
  • These cookies tend to develop deeper flavor and better texture when allowed to rest overnight.

Find it online: https://slsrecipes.com/perfect-homemade-thin-mint-cookies-recipe/