Description
Homemade thin mint cookies offer a delightful twist on the classic Girl Scout favorite. Crisp chocolate wafers meet cool peppermint glaze, creating an irresistible treat you’ll want to savor again and again.
Ingredients
Scale
Cookies Ingredients:
Main Ingredients:
- 1 ½ cups (188 grams) all-purpose flour
- ¾ cup (62 grams) unsweetened natural cocoa powder
- ¾ cup (12 tablespoons; 170 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) granulated sugar
Supporting Ingredients:
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Chocolate Coating Ingredients:
- 14 ounces (395 grams) quality semi-sweet chocolate, coarsely chopped
- ½ teaspoon canola or vegetable oil
- ¼ teaspoon peppermint extract
Instructions
- Cream softened butter in a mixing bowl until velvety smooth, gradually incorporating granulated sugar until the mixture becomes light and fluffy. Integrate egg, vanilla, and peppermint extracts, ensuring thorough blending by scraping bowl sides periodically.
- Sift flour and cocoa powder together, then gently fold in baking powder and salt. Gradually incorporate dry ingredients into wet mixture, mixing until a cohesive dough forms.
- Partition dough into two equal portions. Roll each section between parchment paper sheets to approximately quarter-inch thickness. Layer rolled dough with parchment separators and refrigerate for minimum one hour to firm up the texture.
- Heat oven to 350°F. Prepare baking sheets with parchment or silicone mats. Extract chilled dough and use a circular cookie cutter to create uniform rounds. Transfer cut cookies carefully onto prepared baking surfaces.
- Bake cookies for 8-10 minutes, rotating midway to ensure even browning. Cookies will appear slightly soft in center. Allow brief cooling on baking sheet before transferring to wire rack for complete cooling.
- Melt chocolate and oil using double boiler method or microwave, stirring frequently to prevent scorching. Once smooth, incorporate peppermint extract for enhanced flavor profile.
- Submerge each cooled cookie completely in melted chocolate, using a fork to lift and drain excess coating. Gently place dipped cookies onto lined baking sheet and refrigerate to expedite chocolate setting.
- Store finished cookies in sealed container at room temperature for short-term preservation or refrigerate for extended freshness. For maximum enjoyment, consider serving chilled or frozen.
Notes
- Chilling the dough is crucial for maintaining the cookie’s shape and preventing spreading during baking.
- Use parchment paper or silicone mats to ensure easy cookie removal and prevent sticking.
- Rotate the baking sheet midway through cooking to guarantee even browning and consistent texture.
- Melt chocolate carefully using short microwave intervals or a double boiler to prevent burning.
- Tap excess chocolate off with a fork to create a smooth, thin chocolate coating on each cookie.
- Store cookies in an airtight container, enjoying them chilled or at room temperature for maximum flavor preservation.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 12g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg