Homemade Thin Mints
These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!
Servings: 17 cookies
Ingredients
Cookies
- 4 ounces unsalted butter room temperature
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ⅛ teaspoon kosher salt
Chocolate Coating
- 8 ounces chocolate melting wafers
- ¼ teaspoon coconut oil
- ¼ teaspoon peppermint extract
Instructions
- Beat together 4 ounces unsalted butter, ⅓ cup granulated sugar, ¼ teaspoon peppermint extract, and ½ teaspoon pure vanilla extract in a mixing bowl until combined and fluffy.
- Sift 1 cup all-purpose flour and ¼ cup Dutch-processed cocoa powder into a small mixing bowl. Stir in ⅛ teaspoon kosher salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scraping the side of the bowl as necessary while mixing to ensure the flour is mixed well with the butter.
- Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well, and refrigerate for at least 30 minutes and up to 1 hour.
- When the dough is firm but still malleable, remove it from the refrigerator and roll it into a ¼ inch thick on a cocoa-dusted surface. Cut with a 2-inch cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
- Place the cookies in a container or a lined baking sheet and freeze for about 15 minutes.
- Preheat the oven to 350 degrees Fahrenheit. When the oven is ready, place cookies on another parchment-lined baking sheet 1-2 inches apart and bake for 15 minutes.
- Remove from the oven, and let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Combine 8 ounces chocolate melting wafers, ¼ teaspoon coconut oil, and ¼ teaspoon peppermint extract in a heatproof bowl, set it over a pot of simmering water, and stir until the chocolate is completely melted.
- Dip cooled cookies in the melted chocolate using a fork, then turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow the chocolate coating to dry completely at room temperature or refrigerate to speed it up.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 20mg | Potassium: 68mg | Fiber: 1g | Sugar: 11g | Vitamin A: 167IU | Calcium: 8mg | Iron: 1mg
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