Half Dipped Thin Mint Cookies
Satisfy your sweet tooth with these irresistible Half Dipped Thin Mint Cookies, a homemade twist on the classic treat. These rich, chocolaty cookies are infused with refreshing peppermint extract and crafted from a buttery cocoa dough that's baked to perfection. What sets them apart is their elegant half-dip in silky, melted semi-sweet chocolate blended with a hint of coconut oil for a glossy finish. Perfectly crisp yet decadently rich, these cookies come together in just 30 minutes and make a batch large enough to share—if you can resist keeping them all to yourself! Serve them as an after-dinner indulgence or package them up as a thoughtful homemade gift. Whether you're a mint chocolate lover or craving a touch of nostalgia, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 1.5 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Mix in the vanilla extract and peppermint extract until combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Scrape down the sides of the bowl as needed.
Divide the dough in half and roll each half out between two sheets of parchment paper to 1/8-inch thickness.
Using a 2-inch round cookie cutter, cut out circles and place them on the prepared baking sheets. Re-roll the scraps as needed.
Bake the cookies for 8-10 minutes, or until the edges are firm. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cool, melt the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
Dip half of each cookie into the melted chocolate, allowing the excess to drip off. Place the dipped cookies on a sheet of parchment paper to set.
Let the chocolate harden completely at room temperature or in the refrigerator before serving.
Nutrition Facts
Calories |
4002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 622.1 g | 226% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 343.9 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 2940 mg | 63% | |
*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.
