Homemade Thin Mint Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
1 cup all-purpose flour
02 -
½ cup unsweetened cocoa powder (Dutch-processed preferred)
03 -
¼ teaspoon salt
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½ cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 large egg
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½ teaspoon vanilla extract
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1 teaspoon peppermint extract
→ Chocolate Coating
09 -
2 cups semisweet chocolate chips
10 -
1 tablespoon coconut oil
# Instructions:
01 -
In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla, and peppermint extracts. Gradually add the dry ingredients until well combined. Form the dough into a disc, wrap in plastic, and chill for at least 1 hour.
02 -
On a floured surface, roll the dough to 1/8 inch thickness. Use a small round cookie cutter to cut out cookies. Place on a baking sheet lined with parchment paper and chill for 15 minutes.
03 -
Preheat oven to 350°F (175°C). Bake cookies for 8-10 minutes until set. Cool completely on a wire rack.
04 -
Melt chocolate chips and coconut oil in a double boiler, stirring until smooth. Stir in additional peppermint extract if desired for a stronger mint flavor.
05 -
Dip each cooled cookie into the melted chocolate, ensuring it's fully coated. Place on parchment paper to set completely.
06 -
Once chocolate has hardened, serve immediately or store in an airtight container between layers of parchment paper.
# Notes:
01 -
These homemade thin mint cookies can be stored for up to 2 weeks in an airtight container.
02 -
For a more authentic thin mint experience, refrigerate cookies before serving.