Description
These Homemade Thin Mint-Inspired Cookies offer a delightful combination of rich cocoa and refreshing peppermint flavors. Crisp, buttery cookies are dipped in smooth dark chocolate infused with peppermint, creating a perfect treat reminiscent of the classic Thin Mints but made fresh at home.
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 the dipping chocolate
- 12 ounces dark chocolate, chopped
- 1 to 2 teaspoons peppermint extract (adjust to taste)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or nonstick baking mats to ensure your cookies don’t stick during baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. This will ensure even distribution of leavening and flavor throughout the dough.
- Cream butter and sugar: Using a stand mixer, beat the room temperature unsalted butter with the granulated sugar on medium speed for about five minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Add the peppermint extract and mix to combine thoroughly.
- Combine dry and wet components: Add the dry flour and cocoa mixture to the butter mixture in two additions. Beat just until combined and the dough is still slightly crumbly. Scrape down sides of the bowl to ensure all ingredients are incorporated. Gather the dough into a ball, flatten it slightly, then wrap tightly in plastic wrap. Refrigerate for 30 minutes to firm up.
- Roll out and cut cookies: Once chilled, roll the dough out on a generously floured surface to a thickness of 1/4 inch. Use a small round cookie cutter, preferably with fluted edges for authenticity, to cut out about 24 small cookies. Gather scraps, re-roll, and cut more if needed, adding flour to prevent sticking.
- Bake the cookies: Place the cut cookies on the prepared baking sheets and bake them in the preheated oven for 20 minutes. They will appear fragile and crumbly upon removal but will firm up as they cool completely on the pans.
- Melt and flavor chocolate: After the cookies have cooled, melt the chopped dark chocolate in a double boiler over simmering water, stirring until smooth. Remove from heat and stir in 1 to 2 teaspoons of peppermint extract, adjusting according to your taste preference.
- Dip cookies and dry: Using a fork, dip each cookie into the peppermint-flavored melted chocolate, coating both sides well and letting excess chocolate drip off. Place dipped cookies on a wire rack to allow the chocolate to set and dry completely.
- Store the cookies: Once the chocolate is firm, store your Thin Mint-inspired cookies in an airtight container at room temperature. They will keep fresh for up to one week.
Notes
- For a stronger peppermint flavor, add more peppermint extract to the chocolate, but be cautious as it can become overpowering.
- Ensure the butter is at room temperature for easier creaming and better dough consistency.
- If you don’t have a double boiler, melt the chocolate in short bursts in the microwave, stirring often to avoid burning.
- Keep the dough chilled before rolling to make handling easier and to prevent sticking.
- You can substitute some or all of the all-purpose flour with gluten-free flour for a gluten-free version, but texture may vary.
- Store cookies in a cool place to prevent chocolate from melting or becoming sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 20mg
