Thin Mint Cookies Almost
Indulge your sweet tooth with these irresistible "Thin Mint Cookies Almost," a homemade twist on the beloved classic! These buttery, chocolatey treats are infused with a refreshing burst of peppermint, perfectly balancing rich cocoa flavors with a cool zing. Rolled to a delicate 1/4-inch thickness and baked to a tender crisp, each cookie is then coated in a silky layer of dark chocolate, enhanced with the optional addition of coconut oil for an ultra-smooth finish. Ready in under an hour and yielding an impressive 36 cookies, this recipe is an easy and rewarding way to satisfy your mint chocolate cravings. Perfect for gifting, holiday desserts, or simply indulging alongside a warm cup of coffee, these cookies offer a bakery-quality outcome right from your kitchen.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Peppermint extract
- 2.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 12 ounces Dark chocolate chips
- 1 teaspoon Coconut oil (optional, for coating)
Instructions
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand or stand mixer.
Add the vanilla extract and peppermint extract to the butter-sugar mixture and mix 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. If the dough is too sticky, chill it for about 15 minutes in the fridge.
Divide the dough into two portions. Roll each portion out on a floured surface to about 1/4-inch thickness.
Use a 2-inch round cookie cutter to cut out cookie shapes. Re-roll scraps and repeat until all the dough is used.
Place the cookies on baking sheets lined with parchment paper, leaving about 1 inch of space between each cookie.
Preheat the oven to 350°F (175°C). Chill the baking sheets with the cookies in the fridge for 10 minutes to help them hold their shape during baking.
Bake the cookies for 8-10 minutes in the preheated oven. They should be set but not overly crisp. Remove from the oven and let cool completely on a wire rack.
Melt the dark chocolate chips in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short 15-second bursts, stirring regularly. Stir in the coconut oil, if using, for a smoother coating.
Dip each cooled cookie into the melted chocolate, ensuring both sides are fully coated. Use a fork to lift the cookie out of the chocolate, gently shaking off any excess.
Place the dipped cookies on parchment paper to set. You can speed up this process by placing them in the refrigerator for 15-20 minutes.
Once the chocolate has hardened, store the cookies in an airtight container at room temperature or in the fridge for a crisper texture.
Nutrition Facts
Calories |
4504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 666.9 g | 243% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 344.6 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 3946 mg | 84% | |
*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.
