Chocolate Mint Cookies Taste Like Thin Mints
Indulge your cravings for classic Thin Mints with these irresistible homemade Chocolate Mint Cookies! Featuring a rich chocolate dough infused with peppermint extract, these cookies are baked to perfection and then luxuriously coated in a silky layer of peppermint-infused melted chocolate. With their crisp edges, soft centers, and that iconic minty freshness, these cookies are a spot-on replica of the beloved Girl Scout favorite. Perfect for holiday cookie swaps or year-round snacking, they’re surprisingly easy to make using simple pantry staples. Plus, their homemade charm and decadent chocolate coating make them a standout treat for any occasion. Keep them in an airtight container, and you’ll have minty chocolate bliss on hand all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Eggs
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Peppermint extract
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips, melted
- 2 cups Semi-sweet chocolate chips (for coating)
- 2 teaspoons Coconut oil or vegetable shortening
- 1 teaspoon Peppermint extract (for coating)
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and peppermint extract, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll tablespoons of dough into balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with the palm of your hand.
Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Melt 2 cups of chocolate chips in a heatproof bowl set over a pot of simmering water or in the microwave in 20-second intervals, stirring after each interval.
Stir in 1 teaspoon of peppermint extract and 2 teaspoons of coconut oil or vegetable shortening to the melted chocolate until smooth.
Dip each cooled cookie into the melted chocolate, using a fork to fully coat both sides. Let any excess chocolate drip off before placing the cookie back on the parchment paper.
Allow the chocolate coating to set completely at room temperature or in the refrigerator for faster setting.
Store the cookies in an airtight container at room temperature or in the fridge for up to 1 week.
Nutrition Facts
Calories |
9482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.8 g | 634% | |
| Saturated Fat | 307.4 g | 1537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 1255.2 g | 456% | |
| Dietary Fiber | 136.4 g | 487% | |
| Total Sugars | 788.7 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1167 mg | 90% | |
| Iron | 77.8 mg | 432% | |
| Potassium | 6052 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
