Homemade Thin Mint Cookies (Print Version)
Crunchy chocolate cookies dipped in peppermint chocolate, creating a luscious minty treat for any occasion.
# Ingredients:
→ Cookie Dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
1/2 cup (100 g) granulated sugar
03 -
1/2 cup (110 g) packed brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
2 cups (240 g) all-purpose flour
07 -
1/2 cup (42 g) unsweetened cocoa powder
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
→ Chocolate Peppermint Coating
10 -
12 ounces (340 g) semisweet chocolate, chopped
11 -
1/2 teaspoon peppermint extract
# Steps:
01 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined.
03 -
In a large bowl, use an electric mixer to cream softened butter, granulated sugar, and brown sugar until the mixture appears light and fluffy.
04 -
Beat egg and vanilla extract into the creamed butter until thoroughly blended.
05 -
Gradually mix the dry ingredient blend into the butter mixture on low speed until a soft, cohesive dough forms.
06 -
Roll dough into small balls, flatten each slightly with your fingers, and space evenly on the prepared baking sheets.
07 -
Bake in the preheated oven for 7 to 8 minutes, until the edges are set but centers remain soft.
08 -
Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
09 -
Melt semisweet chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth. Stir in peppermint extract.
10 -
Dip completely cooled cookies into melted chocolate, ensuring even coverage. Place cookies on parchment-lined surface and refrigerate until coating is firm.
# Notes:
01 -
Ensure cookies are completely cool before coating to prevent melting the chocolate shell.