Description
This recipe for Perfect Homemade Thin Mint Cookies replicates the classic Girl Scout treat with a rich chocolate base infused with peppermint extract. The crisp, thin cookies are coated in a smooth peppermint-flavored chocolate, creating a refreshing and indulgent dessert perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Chocolate Coating
- 12 ounces semi-sweet or dark chocolate chips
- 1/2 teaspoon peppermint extract
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is smooth and fluffy. Add the vanilla and peppermint extracts, mixing well to combine all flavors evenly.
- Mix dry ingredients: Sift in the cocoa powder, all-purpose flour, and salt. Stir gently until a cohesive dough forms without overmixing to keep the texture tender.
- Chill the dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling and cutting.
- Preheat the oven: Set the oven temperature to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
- Roll and cut cookies: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a small round cookie cutter (approximately 2 inches in diameter) to cut out the cookie shapes and place them evenly spaced on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until just set. For a crunchier texture, bake an additional 1–2 minutes if desired. Remove from the oven and allow them to cool completely on a wire rack.
- Melt the chocolate coating: In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring well between each until the chocolate is smooth and fully melted. Stir in the 1/2 teaspoon of peppermint extract to infuse flavor.
- Coat the cookies: Dip each cooled cookie into the melted chocolate mixture, allowing any excess chocolate to drip off. Place the coated cookies on a parchment-lined tray for easy cleanup.
- Set the coating: Refrigerate the dipped cookies until the chocolate coating is set and firm.
Notes
- For extra crunch, bake cookies 1–2 minutes longer than suggested.
- Store cookies in the refrigerator or freezer to maintain crispness and freshness.
- Use dark or semi-sweet chocolate chips according to your preference for sweetness.
- Ensure cookies are completely cool before dipping to avoid melting the coating.
