Description
Homemade Thin Mints are a delicious, chocolatey mint cookie that perfectly blends rich cocoa and refreshing peppermint flavors. These crispy yet tender cookies are coated in a smooth peppermint-chocolate ganache, making them a delightful treat for any occasion, especially during the holidays.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 cup Hershey’s cocoa powder
- 1 tsp baking powder
- 1/4 tsp kosher salt
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 tsp pure peppermint extract
Instructions
- Prepare the Dough: Using a standing mixer, cream the softened butter and sugar together until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract until the mixture is combined and smooth. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the wet mixture until a soft dough forms. Roll the dough out to ½-inch thickness between two silicone baking mats and chill in the refrigerator for one hour. Meanwhile, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Cut and Bake Cookies: Using a 2-inch round cookie cutter, cut out 24 cookie rounds from the chilled dough. Arrange the cookies on the prepared baking sheets spaced apart. Bake them in the preheated oven for 10-12 minutes or until the edges are firm but the centers remain soft. After baking, allow the cookies to cool completely before coating.
- Make Chocolate Coating: In a small pot, gently bring the heavy cream to a simmer. Pour the hot cream over the semi-sweet chocolate chips placed in a medium heatproof bowl. Let it sit for one minute to melt the chocolate, then whisk until smooth and glossy. Stir in the peppermint extract to infuse the coating with fresh mint flavor.
- Dip the Cookies: Using a fork to lift each cookie, dip them one at a time into the chocolate coating, ensuring they are evenly covered. Lightly tap the side of the bowl to remove any excess chocolate and create a smooth coating. Place the dipped cookies onto a cookie sheet lined with a silicone baking mat.
- Drizzle and Set: After dipping all cookies, transfer any remaining chocolate into a disposable piping bag or a plastic bag with a small corner cut off. Drizzle the chocolate over the coated cookies in a decorative pattern. Allow the chocolate to fully harden at room temperature before serving or storing.
Notes
- For a stronger mint flavor, you can add a little more peppermint extract to the dough or coating, but avoid overdoing it to prevent bitterness.
- Make sure the butter is softened, not melted, for the best texture in the dough.
- Chilling the dough helps keep the cookies from spreading too much during baking, ensuring a crisp edge and tender center.
- If the chocolate coating is too thick, gently warm the ganache again to keep it smooth for dipping.
- Store the Thin Mints in an airtight container at room temperature for up to a week or freeze for longer storage.