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Homemade Thin Mint Cookies

Delightful treats with a crisp, chocolatey exterior and a refreshing peppermint flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 cup 1/2 cup unsalted butter, softened For that rich, creamy base.
  • 1/2 cup 1/2 cup granulated sugar A touch of sweetness to balance the cocoa.
  • 1/2 cup 1/2 cup packed brown sugar Adds moisture and a hint of caramel flavor.
  • 1 large 1 large egg Acts as a binder for the dough.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the cookie’s sweetness.
  • 2 cups 2 cups all-purpose flour Provides structure and helps create that perfect cookie texture.
  • 1/2 cup 1/2 cup unsweetened cocoa powder The star ingredient that gives these cookies their rich chocolate flavor.
  • 1/2 teaspoon 1/2 teaspoon baking powder Ensures the cookies rise slightly for a tender bite.
  • 1/2 teaspoon 1/2 teaspoon salt Balances the sweetness.
For the chocolate coating
  • 12 ounces 12 ounces semisweet chocolate, chopped To coat the cookies and add a luscious finish.
  • 1/2 teaspoon 1/2 teaspoon peppermint extract Infuses the cookies with that signature minty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl until well combined.
  3. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  4. Beat in the egg and vanilla extract until fully blended into the butter mixture.
  5. Gradually mix in the dry ingredients, combining until a soft, cohesive dough forms.
  6. Roll the dough into small balls and lightly flatten them with your hand or the bottom of a glass.
Baking
  1. Bake for 7-8 minutes, watching for edges to set while centers remain soft.
  2. Cool the cookies on the baking sheet for 2 minutes before transferring to a wire rack.
Coating
  1. Melt the semisweet chocolate over simmering water or in the microwave, stirring until smooth.
  2. Stir in the peppermint extract into the melted chocolate.
  3. Dip the cooled cookies into the chocolate, coating them generously.
  4. Refrigerate the cookies until the chocolate hardens.

Notes

For added depth of flavor, consider adding a pinch of espresso powder to the dry ingredients. You can also increase the peppermint extract for a stronger mint taste.