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Delish Homemade Thin Mints Recipe

Delish Homemade Thin Mints Recipe

Make bakery-crisp, chocolatey mint cookies at home—ultra-thin chocolate wafers dipped in a peppermint-kissed dark chocolate shell. Perfect from the freezer.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 32
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup all-purpose flour Cookie dough
  • 0.5 cup unsweetened cocoa powder Prefer Dutch-process for deep color; cookie dough
  • 0.25 teaspoon baking soda Cookie dough
  • 0.25 teaspoon fine salt Cookie dough
  • 0.5 cup unsalted butter, softened Cookie dough
  • 0.5 cup granulated sugar Cookie dough
  • 1 large egg Cookie dough
  • 1 teaspoon vanilla extract Cookie dough
  • 0.75 teaspoon peppermint extract Cookie dough
  • 1 tablespoon milk Use only if dough seems dry or crumbly; cookie dough
  • 10 oz dark chocolate Chopped or chips; coating
  • 1 tablespoon coconut oil Or vegetable shortening; thins chocolate for coating
  • 0.5 teaspoon peppermint extract Stir into melted chocolate; coating

Instructions

Preparation Steps

  • Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  • Whisk flour, cocoa powder, baking soda, and salt in a bowl until evenly combined.
  • In a separate bowl, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg, vanilla, and peppermint extract until smooth.
  • Add dry ingredients to the butter mixture and mix on low just until a soft dough forms. If the dough looks crumbly, mix in milk a little at a time until it comes together.
  • Roll dough between 2 sheets of parchment to about 0.125 inch thickness. Slide onto a baking sheet and chill 10 minutes to firm.
  • Cut out rounds with a 2 inch cutter. Reroll scraps and continue cutting. Arrange cookies 1 inch apart on prepared sheets.
  • Bake until set and just dry on top, about 9 to 11 minutes. Cool completely on a rack; cookies should be crisp once cooled.
  • Melt dark chocolate with coconut oil in a microwave-safe bowl at 50 percent power in 20 to 30 second bursts, stirring between each, until smooth. Stir in peppermint extract.
  • Dip each cooled cookie into the chocolate, turning to coat. Lift with a fork, tap off excess, and place on parchment. Let set at room temperature or refrigerate 10 to 15 minutes until firm.
  • Store cookies in an airtight container at room temperature up to 5 days or freeze up to 2 months. They taste especially great chilled.

Notes

For a stronger mint, add up to 0.25 teaspoon more peppermint extract to the coating. If using peppermint oil instead of extract, use about 0.25 of the amount called for. To keep the coating snappy at warmer room temps, temper the chocolate or use compound coating wafers. Gluten-free swap: use a 1 to 1 gluten-free baking flour blend. Rolling thinner (about 0.1 inch) yields extra-crisp cookies.