Description
These Homemade Thin Mint Cookies are a delightful copycat version of the classic Girl Scout treat. With a rich cocoa base, a refreshing hint of peppermint, and a smooth semi-sweet chocolate coating, these cookies offer a perfect balance of flavors and textures. Perfect for mint and chocolate lovers looking for a delicious homemade cookie experience.
Ingredients
Scale
Cookie Dough
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder (or Dutch process)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Prepare the butter and sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and beat on medium-high speed until fluffy and light in color.
- Add eggs and extracts: Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine dry ingredients: Sift together the all-purpose flour and cocoa powder in a medium bowl. Whisk in the baking powder and salt until evenly combined.
- Mix dry with wet ingredients: On low speed, slowly add the dry mixture into the wet ingredients until just combined and a dough forms.
- Chill the dough: Divide the dough into two equal parts. Roll each portion out onto parchment paper to about 1/4 inch thickness. Stack with parchment paper between layers on a baking sheet and refrigerate for at least 1 hour. Cover top dough with parchment if chilling more than a couple of hours; dough can chill up to 2 days.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Cut and bake cookies: Remove one dough portion from fridge. Use a 2-inch round cookie cutter to cut dough into circles and transfer to prepared baking sheet. Re-roll scraps and continue until dough is used up. Bake for 10 minutes, rotating pans halfway through. Cookies will look soft in center but edges should be set.
- Cool cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely before dipping.
- Prepare chocolate topping: Melt semi-sweet chocolate and canola oil together using a double boiler or microwave (in 15 second increments stirring after each). Stir in peppermint extract once fully melted and smooth.
- Dip cookies: Dip each cooled cookie completely into melted chocolate. Use a fork to lift them out and tap fork gently on bowl edge to remove excess chocolate. Place dipped cookies on parchment or silicone mat-lined sheet.
- Set the chocolate: Refrigerate dipped cookies until chocolate is firm and set.
- Storage: Store leftover cookies covered at room temperature for 2-3 days or refrigerated up to 1 week. Cookies can also be enjoyed straight from the freezer.
Notes
- Make Ahead & Freezing: The cookie dough can be chilled up to 2 days before baking, and finished cookies freeze well up to 3 months. Thaw cookies overnight in the refrigerator before serving.
- You can freeze the dough before rolling as well, for up to 3 months. Thaw overnight in fridge, then bring to room temperature about 1 hour prior to rolling.
- Use peppermint extract instead of mint extract for a cool, authentic mint flavor that complements chocolate perfectly.
- For a slice-and-bake alternative, roll dough into two 2-3 inch diameter logs, chill at least 1 hour, then slice into 16-18 cookies before baking.
- Recommended tools include an electric mixer, rolling pin, cookie cutters, parchment paper or silicone mats, cooling rack, and double boiler or microwave-safe bowl for melting chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
