Homemade Thin Mints

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These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: homemade thin mints, homemade thin mints recipe, thin mints

Servings: cookies

Author: Alyssa Rivers

Ingredients

Cookies

4 ounces unsalted butter room temperature
⅓ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon peppermint extract
1 cup all-purpose flour
¼ cup Dutch-processed cocoa powder
⅛ teaspoon kosher salt

Chocolate Coating

8 ounces chocolate melting wafers
¼ teaspoon coconut oil
¼ teaspoon peppermint extract

Instructions

Beat together 4 ounces unsalted butter, ⅓ cup granulated sugar, ¼ teaspoon peppermint extract, and ½ teaspoon pure vanilla extract in a mixing bowl until combined and fluffy.
Sift 1 cup all-purpose flour and ¼ cup Dutch-processed cocoa powder into a small mixing bowl. Stir in ⅛ teaspoon kosher salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scraping the side of the bowl as necessary while mixing to ensure the flour is mixed well with the butter.
Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well, and refrigerate for at least 30 minutes and up to 1 hour.
When the dough is firm but still malleable, remove it from the refrigerator and roll it into a ¼ inch thick on a cocoa-dusted surface. Cut with a 2-inch cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
Place the cookies in a container or a lined baking sheet and freeze for about 15 minutes.
Preheat the oven to 350 degrees Fahrenheit. When the oven is ready, place cookies on another parchment-lined baking sheet 1-2 inches apart and bake for 15 minutes.
Remove from the oven, and let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Combine 8 ounces chocolate melting wafers, ¼ teaspoon coconut oil, and ¼ teaspoon peppermint extract in a heatproof bowl, set it over a pot of simmering water, and stir until the chocolate is completely melted.
Dip cooled cookies in the melted chocolate using a fork, then turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow the chocolate coating to dry completely at room temperature or refrigerate to speed it up.

Nutrition

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