Description
Learn how to make chocolate-coated thin mint cookies at home! Recipe inspired by the classic thin mint Girl Scout cookie you know and love. These easy roll-out cookies bake up perfectly round, and are ideal for dipping in rich chocolate! Recipe yields 38 bite-size cookies.
Ingredients
Cookies
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 cup (48 g) Dutch process unsweetened cocoa
- 3/4 tsp (3 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (224 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) pure peppermint extract
Coating
- 20 ounces (565 g) semisweet chocolate, chopped
- 1/2 tsp (2 g) pure peppermint extract
Instructions
- Make dough: 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 and dough comes together in large pieces. The dough will be soft, slightly tacky, and easy to shape.
- Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk (each disk weighs approximately 420 g) and wrap well.
- Chill dough in the refrigerator for 30 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Roll out dough: Work with one section of dough at a time. Use a lightly floured rolling pin to roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a lightly floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out 19-20 circles per disk. Use a lightly floured metal spatula to transfer circles to baking sheets.
- Bake cookies for 9 to 10 minutes, rotating pans halfway through, until tops and edges are set and cookies are matte. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Melt chocolate: 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.
- Dip cookies in chocolate: 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 30 minutes to set chocolate.
- Store thin mint cookies in an airtight container in the refrigerator, or freeze up to two months.
Notes
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.
Freeze thin mints: To freeze, chill dipped cookies in the refrigerator until the chocolate coating is completely set and firm. Transfer cookies to an airtight container in the freezer for up to 2 months.