Description
Delight in these homemade Thin Mint-inspired cookies featuring a rich cocoa base infused with refreshing peppermint extract, perfectly coated in dark chocolate. Crispy yet tender, these cookies are a nostalgic treat that are easy to bake at home and ideal for enjoying with tea or coffee.
Ingredients
Scale
For the Cookies
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons peppermint extract
For Dipping
- 12 ounces dark chocolate, chopped
- 1 to 2 teaspoons peppermint extract (adjust to taste)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt until well combined to make sure your dry ingredients are evenly distributed.
- Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about five minutes. Scrape down the bowl sides to ensure even mixing.
- Add Peppermint Extract: Mix in the peppermint extract to the creamed butter and sugar, blending thoroughly for that classic mint flavor.
- Combine Wet and Dry: Gradually add the dry flour and cocoa mixture to the butter mixture in two additions, mixing until just incorporated. The dough will be slightly crumbly. Gather it into a ball, flatten it slightly, and wrap in plastic wrap.
- Chill the Dough: Refrigerate the wrapped dough for 30 minutes to firm it up, which makes rolling easier and improves texture.
- Roll and Cut Cookies: On a well-floured surface, roll the dough to 1/4-inch thickness. Use a small round cookie cutter with fluted edges to mimic Thin Mint cookies. Gather scraps and reroll as needed to create approximately two dozen cookies.
- Bake Cookies: Place the cut cookies on the prepared baking sheets and bake in the preheated oven for about 20 minutes. Allow them to cool completely on the pans—they will be crumbly when warm but will firm as they cool.
- Melt Chocolate and Flavor: Melt the chopped dark chocolate using a double boiler until smooth. Stir in 1 to 2 teaspoons of peppermint extract, adjusting to taste to enhance the mint flavor.
- Dip Cookies in Chocolate: Using a fork, dip each cooled cookie in the melted chocolate, coating both sides and letting excess drip off. Set cookies on a wire rack to dry and set the chocolate coating completely.
- Storage: Once dry, store the cookies in an airtight container for up to one week to maintain freshness.
Notes
- Make sure the butter is at room temperature for easier creaming with sugar.
- Use high-quality dark chocolate for a richer coating and flavor.
- Adjust the peppermint extract in the chocolate dip to your personal taste for more or less mint intensity.
- Keep cookies refrigerated if your home is warm to prevent the chocolate from melting.
- For a gluten-free version, experiment with gluten-free flour blends.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
