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Homemade Thin Mint Cookies

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Indulge in these Homemade Thin Mint Cookies, a perfect combination of rich chocolate, refreshing mint, and a crisp, cocoa-infused cookie base. A homemade alternative to the popular Girl Scout treat, these cookies are easy to make and can be frozen for a delicious treat anytime. Get the full recipe to make your own crispy, fudgy, and minty cookies at home!

Ingredients

For the Cookies:

3/4 cup (12 Tbsp; 170g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon peppermint extract

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

3/4 cup (62g) unsweetened natural cocoa powder (or Dutch process)

1 teaspoon baking powder

1/8 teaspoon salt

For the Topping:

14 ounces (395g) quality semi-sweet chocolate, coarsely chopped

1/2 teaspoon canola or vegetable oil

1/4 teaspoon peppermint extract

Instructions

  • Make the Cookies:

    • Beat butter on medium speed until smooth. Add sugar and beat until light and fluffy. Beat in egg, vanilla extract, and peppermint extract until combined.

    • Sift together flour, cocoa powder, baking powder, and salt. Slowly mix dry ingredients into wet ingredients on low speed until fully combined.

  • Chill the Dough:

    • Divide dough into two portions, roll each portion to 1/4″ thickness between parchment paper. Stack and refrigerate for at least 1 hour. You can chill for up to 2 days.

  • Preheat and Prepare the Baking Sheets:

    • Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Cut dough into 2-inch circles using a cookie cutter and place on prepared sheets.

  • Bake the Cookies:

    • Bake for 8-10 minutes, until edges are set but centers are soft. Rotate sheets halfway through. Cool for 5 minutes before transferring to a wire rack.

  • Prepare the Topping:

    • Melt chocolate and oil in a double boiler or microwave, stirring until smooth. Stir in peppermint extract.

  • Coat the Cookies:

    • Dip each cooled cookie into melted chocolate, ensuring full coverage. Use a fork to lift cookies and tap against the bowl to remove excess chocolate. Place on parchment paper.

  • Chill and Serve:

    • Refrigerate cookies for about 30 minutes to allow the chocolate to set. Once set, enjoy!

Notes

Mint Flavor: For a stronger mint flavor, increase peppermint extract in the dough or chocolate coating.

Alternative Coating: Use dark chocolate or milk chocolate for a different taste.

Freezing: These cookies freeze well for up to 3 months. Simply store in an airtight container and thaw in the fridge.

Find it online: https://chocolatecoveredamy.com/homemade-thin-mint-cookies/