Description
This homemade Thin Mint Cookie recipe replicates the classic Girl Scouts favorite with rich cocoa, peppermint-infused chocolate coating, and a tender, melt-in-your-mouth texture. Perfectly crisp and chocolaty, these cookies are made from scratch with quality ingredients and a simple baking process, ideal for mint and chocolate lovers.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup Dutch process unsweetened cocoa powder
- 1 large egg
- 2 cups all-purpose flour minus 2 tablespoons
- 2 tablespoons corn starch
Chocolate Peppermint Coating
- 20 ounces dark or semi-sweet chocolate bars or melting wafers
- 2 teaspoons vegetable or coconut oil
- 1 teaspoon pure peppermint extract or oil
Instructions
- Cream Ingredients: Cream the softened butter, sugar, vanilla extract, and salt together in a large bowl until smooth and fluffy. Then add the Dutch process cocoa powder and mix until fully incorporated and the mixture has a thick frosting-like consistency.
- Add the Egg: Beat in the large egg thoroughly, scraping down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: Whisk together the all-purpose flour and corn starch, then add them gradually to the wet ingredients. Mix on low speed just until everything is combined; avoid over-mixing to keep the dough tender.
- Shape and Chill Dough: Divide the dough into two equal halves and flatten each into a disk. Roll out each disk between two pieces of parchment paper to your desired thickness. Chill the dough disks in the refrigerator for 1 hour to firm up.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit.
- Cut and Bake Cookies: Using a 2-inch round cookie cutter, cut out rounds from the chilled dough. Place cookies on a baking sheet at least one inch apart. Bake one tray at a time for about 10 minutes. Remove and let cookies cool completely on the baking sheet.
- Prepare Peppermint Coating: Chop half of the chocolate (10 ounces) into small, thin pieces. Place in a microwave-safe container with half the oil (1 teaspoon). Microwave for 60 seconds, then stir until smooth. Continue microwaving in 15-second bursts if needed until fully melted. Stir in half a teaspoon of peppermint extract.
- Coat the Cookies: Carefully dip each cooled cookie face down into the melted chocolate to cover the bottom side. Use a fork to flip and coat the entire cookie, letting excess chocolate drip off. Place coated cookies on parchment paper to harden. Repeat coating with the remaining chocolate mixture in batches.
- Set and Store: Allow cookies to set for 30 minutes to 1 hour until the chocolate has hardened. Store at room temperature for up to one week, refrigerate for longer freshness, or freeze for extended storage.
Notes
- Chilling the dough is essential to prevent spreading and to maintain the classic Thin Mint shape and texture.
- Use high-quality dark or semi-sweet chocolate for the best flavor and smooth coating.
- Adjust the amount of peppermint extract to taste for a more or less intense mint flavor.
- Baking one tray at a time helps ensure even cooking and consistent texture.
- Cookies can be stored in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 169 kcal
- Sugar: 11 g
- Sodium: 37 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
