homemade thin mint cookies
Over the weekend, I stocked my freezer with 60 homemade thin mint cookies (dipping five dozen chocolate cookies in peppermint-laced chocolate = dream job!). I first shared thin mints here in 2011, and with an updated cookie, now is the time to resurrect the recipe.
At their heart, these thin mint cookies are still one of the best ways to enjoy the iconic Girl Scout cookie year-round, whenever a craving strikes. I swapped the original slice-and-bake chocolate cookie with a roll-out cookie for uniformity and reduced chilling time.
Because this recipe yields such a volume of cookies, it’s easiest to divide the chocolate in half and melt in two separate batches so that the consistency stays nice and glossy for coating. Stash these cookies away in your freezer and join me in snacking on thin mints all day long, or turn them into thin mint ice cream!
How to dip thin mint cookies
The easiest way to dip these cookies in chocolate is to work with one cookie at a time. Drop the cookie into melted chocolate to completely coat all sides, then use a fork to lift the cookie from the chocolate, tapping the fork gently against the bowl to allow any excess chocolate to drain off.
Once the cookies are dipped, place them on a parchment-lined baking sheet and chill briefly in the refrigerator to set the chocolate. If you have any extra melted chocolate, transfer the chocolate to a piping bag to drizzle thin lines of chocolate over the tops of the cookies.Print
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp pure peppermint extract
- 20 ounces semisweet chocolate, chopped
- 1/2 tsp pure peppermint extract
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk and wrap well. Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Work with one section of dough at a time, and roll out dough to 1/4-inch thick on a lightly floured board. Use a floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out more circles. Place circles on baking sheets.
- Bake, rotating pans halfway through, for 8 to 9 minutes, until tops and edges are set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Reduce heat to low so that coating will retain its consistency, and stir in peppermint extract. Line two baking sheets with parchment paper.
- Drop cookies (one at a time) into melted chocolate to completely coat. Use a fork to lift the cookies out of the chocolate, tapping the fork gently against the side of the bowl to allow excess chocolate to drain off. Place dipped cookies on prepared baking sheets and chill in the refrigerator for 20 minutes to set chocolate. Store thin mint cookies in an airtight container in the refrigerator, or freeze up to three months.
Make ahead: Cookies can be baked 1 day ahead of dipping in chocolate (once cool, store in an airtight container at room temperature). You can also roll out the dough, punch out circles, and flash-freeze dough circles for one hour on baking sheets, then transfer to freezer bags for storage.
- Calories: 95
- Carbohydrates: 10
Keywords: Chocolate, Peppermint, Thin Mints, Thin Mint Cookies