Homemade Thin Mint Cookies (Print)

Crunchy chocolate-mint cookies dipped in rich chocolate. Enjoy fresh, chilled, or frozen for a cool treat.

# Ingredients:

01 - 3/4 cup (170g) unsalted butter, softened to room temperature
02 - 1 cup (200g) granulated sugar
03 - 1 large egg, at room temperature
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon peppermint extract
06 - 1 and 1/2 cups (188g) all-purpose flour
07 - 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
08 - 1 teaspoon baking powder
09 - 1/8 teaspoon salt

→ Topping

10 - 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
11 - 1/2 teaspoon canola or vegetable oil
12 - 1/4 teaspoon peppermint extract

# Steps:

01 - In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
02 - Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
03 - Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4-inch thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. Dough can be chilled for up to 2 days.
04 - Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
05 - Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used. Bake for 8-10 minutes or until the edges appear set. Rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
06 - Melt the chopped chocolate and oil together in a double boiler or using the microwave. For the microwave, melt in 15-second increments, stirring after each increment, until completely melted and smooth. Once melted, stir in the peppermint extract.
07 - Dip each cooled cookie completely into the chocolate and use a fork to lift it out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookies onto a parchment or silicone baking mat-lined baking sheet. Refrigerate until the chocolate sets.

# Notes:

01 - Store cookies at room temperature for 2-3 days or in the refrigerator for up to 1 week. They taste delicious cold, even straight from the freezer.

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