Homemade Thin Mint Cookies
Indulge in a nostalgic treat with these DIY Homemade Thin Mint Cookies, a perfect balance of rich chocolate and cool peppermint goodness. This recipe transforms simple pantry staples like cocoa powder, flour, and butter into a batch of crisp, chocolatey cookies coated in a luscious layer of peppermint-infused dark chocolate. With just 30 minutes of prep time and straightforward baking steps, these cookies are an irresistible twist on the classic favorite. Perfect for holiday gifting or satisfying your sweet cravings, these Thin Mints shine with their delicate crispy texture and refreshing hint of mint. Plus, they stay fresh in the fridge for up to two weeks, making them a fantastic make-ahead dessert or snack. Whether you're a lifelong fan of the iconic cookie or discovering them for the first time, this homemade version is sure to impress!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 10 ounces semisweet or dark chocolate chips
- 1 teaspoon coconut oil (optional)
- 0.5 teaspoon peppermint extract (for coating)
Instructions
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the vanilla extract and peppermint extract to the butter mixture and mix until combined.
In a separate bowl, sift together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough in half, shape each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out one disk of dough to about 1/8-inch thickness on a lightly floured surface. Use a round cookie cutter (about 2 inches in diameter) to cut out circles.
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 8-10 minutes, or until the cookies are set. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each interval. Add the coconut oil (if using) and peppermint extract to the melted chocolate, stirring until smooth.
Dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Use a fork to remove the cookie, allowing excess chocolate to drip off, and place it on a parchment-lined tray.
Place the chocolate-coated cookies in the refrigerator for 15-20 minutes, or until the chocolate is set.
Serve immediately, or store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 470.1 g | 171% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 269.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 2904 mg | 62% | |
*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.
