Description
This Copycat Thin Mints recipe replicates the beloved minty, chocolatey cookie with a homemade touch. Featuring a soft cocoa dough infused with peppermint extract, baked to perfection, then coated in a smooth chocolate mint glaze. Perfect for holiday treats or anytime you crave a classic Thin Mint cookie without the store-bought version.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
Chocolate Coating
- 12 oz semi-sweet or dark chocolate
- 1 teaspoon coconut oil
- 3/4 teaspoon peppermint extract
Instructions
- Cream Butter and Sugar: Cream together softened butter and powdered sugar until the mixture is light and fluffy. Then mix in the salt to evenly distribute it.
- Add Egg and Extracts: Add the large egg, vanilla extract, and peppermint extract to the creamed mixture. Mix thoroughly until all ingredients are fully combined.
- Add Dry Ingredients: Gradually sift in the unsweetened cocoa powder and all-purpose flour, mixing gently until a soft dough forms. If the dough feels too sticky, chill it in the refrigerator before proceeding.
- Roll and Chill Dough: Roll the dough between two sheets of parchment paper to a 1/4-inch thickness. Chill the rolled dough in the fridge for 30 minutes to firm up.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Cut out 1.5 to 2-inch rounds using a cookie cutter. Place them on a baking sheet and bake for 10 to 12 minutes. Once baked, let cookies cool completely on a wire rack.
- Melt Chocolate Coating: Melt the semi-sweet or dark chocolate together with the coconut oil using a double boiler or microwave in short bursts, stirring frequently. Once melted and smooth, stir in the 3/4 teaspoon peppermint extract for the mint flavor.
- Dip Cookies: Carefully dip the cooled cookies into the melted chocolate, allowing the excess chocolate to drip off. Place the coated cookies on parchment paper to set.
- Set Chocolate Coating: Chill the dipped cookies in the refrigerator or freezer for 20 to 30 minutes until the chocolate coating is fully hardened.
- Serve and Store: Serve the cookies chilled for the best minty, crisp experience. Store leftovers in the fridge or freezer to maintain freshness and texture.
Notes
- Use good quality peppermint extract for the best mint flavor without overpowering the chocolate.
- Chilling the dough ensures the cookies keep their shape while baking.
- Ensure cookies are completely cool before dipping to prevent melting the chocolate coating.
- Store cookies in an airtight container in the fridge or freezer to keep them crisp and fresh longer.
- For a dairy-free version, use vegan butter and dairy-free chocolate.
