Homemade Thin Mints
Crisp chocolate peppermint cookies dipped in dark chocolate for a homemade take on thin mint cookies.
40 mins
Prep Time
10 mins
Cook Time
50 mins
Total Time
30
Servings
Ingredients
- • 10 Tbsp unsalted butter [142 g], room temperature
- • 1 cup granulated sugar
- • 1 large egg, room temperature
- • 1 tsp peppermint extract
- • 1 tsp vanilla extract
- • 1 3/4 cups all-purpose flour [220 g]
- • 1/3 cup cocoa powder
- • 1/4 tsp baking powder
- • 1/2 tsp salt
- • 8 oz dark chocolate, roughly chopped
- • 1 Tbsp coconut oil
Instructions
- Beat butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until combined, about 1 minute.
- Scrape down the bowl, then add egg, vanilla, and peppermint extract. Beat on medium-high until smooth, about 30 seconds.
- Add flour, cocoa powder, baking powder, and salt. Beat on low until just combined.
- Form dough into a flat disk, wrap in plastic, and refrigerate at least 1 hour.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Roll dough on a cocoa-dusted surface to about 1/16-inch thickness. Cut into small rounds and transfer to baking sheets 1 inch apart.
- Bake about 9 minutes, until fully set and firm. Transfer to a rack and cool completely.
- Melt chocolate and coconut oil in 15-second microwave increments, stirring between each, until smooth.
- Dip each cookie in chocolate, let excess drip off, and set on parchment or wax paper until chocolate sets.