Description
These Homemade Thin Mint-Inspired Cookies capture the classic flavors of the beloved Girl Scout treat with a rich chocolatey cookie base, infused with refreshing peppermint, then dipped in a smooth dark chocolate coating. Perfect for holiday cookie trays or anytime you crave a mint chocolate delight made from scratch.
Ingredients
Units
Scale
For the Cookies:
- 1 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons peppermint extract
For the Dipping Chocolate:
- 12 ounces dark chocolate, chopped
- 1 to 2 teaspoons peppermint extract (adjust to taste)
Instructions
- Preheat and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or nonstick baking mats to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using a stand mixer, beat the room-temperature butter and sugar on medium-high speed until light, fluffy, and pale, about five minutes. Scrape down the bowl sides to ensure even mixing. Add the peppermint extract and mix briefly to incorporate.
- Combine Dry and Wet Ingredients: Add the dry flour mixture in two parts into the butter mixture. Mix on low speed until just combined; the dough will still be slightly crumbly. Gather the dough into a ball, flatten it slightly, wrap tightly in plastic wrap, and chill for 30 minutes to firm up.
- Roll and Cut Cookies: On a generously floured surface, roll the chilled dough to about 1/4-inch thickness. Use a small round cookie cutter—preferably with fluted edges for an authentic look—to cut out cookies. Gather scraps, re-roll if necessary, adding flour to prevent sticking. You should yield approximately two dozen small cookies.
- Bake the Cookies: Place cookies on the prepared baking sheets spaced evenly apart. Bake for 20 minutes until set. Once out of the oven, allow cookies to cool completely on the baking sheets; they will be fragile but will firm up as they cool.
- Melt Chocolate and Add Peppermint: Melt the chopped dark chocolate in a double boiler or heatproof bowl set over simmering water until smooth. Remove from heat and stir in 1 to 2 teaspoons peppermint extract, adjusting to taste.
- Dip Cookies in Chocolate: Using a fork, dip each cooled cookie into the melted chocolate, coating both sides completely. Allow excess chocolate to drip off before placing the cookies on a wire rack to dry and set.
- Store Properly: Once the chocolate coating has hardened, store cookies in an airtight container. They can be kept fresh for up to one week.
Notes
- For perfectly shaped cookies, chill the dough as instructed and flour the surface generously before rolling.
- If you prefer a stronger peppermint flavor, adjust the peppermint extract in both the dough and chocolate coating accordingly.
- Use high-quality dark chocolate for the best taste and smooth dipping texture.
- Cookies can be stored in a cool, dry place. For longer storage, consider freezing the uncoated cookies and dipping after thawing.
- If you don’t have a double boiler, microwave the chocolate in short, 20-second bursts, stirring in between to avoid burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 20mg
