Homemade Thin Mints are just like the real thing! Crisp mint chocolate cookies coated in chocolate. They taste amazing! These cookies are easy to make and everyone will rave about them. The perfect balance between mint and chocolate will have you reaching for cookie after cookie. The dough can be made ahead and frozen or the fully baked cookies can be frozen for a quick snack.
Chocolate and mint are one of those combinations that you either love, hate, or just have to be in the mood for. I fall in the last category.
I’ve seen girl scouts selling cookies everywhere lately. They swarm the doors of Sam’s Club and stand outside Hobby Lobby begging you take home 10 boxes of cookies.
Who am I kidding? No one has to beg me to buy cookies! But, that’s beside the point.
This year, I decided to try my hand at making thin mints and I think it went over quite well!
I adapted Dorie Greenspan’s basic chocolate cookie recipe found in her book, Dorie’s Cookies. I reduced the recipe drastically because her’s yielded around 80 cookies. I also added peppermint extract to the dough.
The result is a crispy cookie with the perfect balance of mint and chocolate.
One great thing about this dough is it can be frozen for later use. That’s perfect for when you need to whip up cookies on the fly!
After baking, I coated the cookies with melty mint chocolate. I added just a dash of mint to the chocolate coating to make sure it wasn’t over-powering.
For melting the chocolate, I used the double boiler method. Place a heatproof bowl over a pot of barely simmering water. The steam from the water will heat the bowl and melt the chocolate.
The chocolate begins to thicken as it cools and can become difficult to work with as you are coating the cookies.
I found that leaving the bowl of chocolate over the double boiler while dipping kept cookies will keep it at the optimal consistency. Just the chocolate a stir after every second cookie or so.
Let the chocolate set and the cookies will ready to devour!
For the cookie
- 2 cups (260 g) all-purpose flour
- ½ cup (42 g) unsweetened Dutch-processed cocoa powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ⅔ cup (133 g) granulated sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
For the coating
- 12 ounces (339 g) dark or semisweet chocolate, coarsely chopped
- ½ teaspoon vegetable oil
- ¼ teaspoon peppermint extract
Make the cookies
- In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.
- Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed.
- Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a ¼ inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. It's okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hour.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Working with one disk at a time. Remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 and ½ inches apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.
- Bake for 15 to 18 minutes, until the cookies feel firm to the touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the coating
- Combine the chocolate, oil, and extract in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.
- Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment-lined baking sheet. Refrigerate the cookies until set, about 10 minutes. Cookies are best when served cold.
Adapted from Dorie's Cookies
Make ahead tip
- The dough can be rolled out and kept in the refrigerator for up to 3 days or frozen for up to 2 months. Cut and bake as directed, even straight from the freezer.
- Baked (uncoated or coated) cookies will keep for up to 7 days in an airtight container stored in the refrigerator or up to 2 months in the freezer.
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Nutrition Information:Yield: 45 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 27mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 1g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.