Homemade Thin Mints Cookies (Print Version)
# Ingredients:
→ Chocolate Mint Cookie Dough
01 -
¾ cup unsalted butter, room temperature
02 -
1 cup sugar
03 -
1 large egg
04 -
1 teaspoon vanilla bean paste
05 -
¼ teaspoon peppermint extract
06 -
1½ cups all-purpose flour
07 -
¾ cup cocoa powder
08 -
1 teaspoon baking powder
09 -
⅛ teaspoon salt
→ Chocolate Coating
10 -
14 ounces semi-sweet chocolate chips
11 -
1 tablespoon vegetable oil
12 -
½ teaspoon peppermint extract
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
In a large bowl, beat the room temperature butter and sugar together with an electric mixer until the mixture is creamy and light. Then add the egg, vanilla extract, and peppermint extract, and beat until combined.
03 -
In a separate large bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to fully combine.
04 -
Add the flour and cocoa powder mixture to the wet ingredients, a little at a time, and beat with the mixer until well blended.
05 -
Divide the cookie dough in half. Roll each half out on parchment paper between two sheets of parchment until it's ¼-inch thick. Refrigerate for at least two hours.
06 -
Remove one half of the dough at a time. Use a 2-inch round cookie cutter to cut 28 circles from each half, re-rolling scraps as necessary. Transfer the cookies to a parchment-lined cookie sheet.
07 -
Bake the cookies at 350°F for eight minutes or until fully cooked. Let them cool on the sheet for 5 minutes before transferring to a cooling rack.
08 -
Microwave the chocolate chips in a medium microwave-safe bowl at 30-second intervals until fully melted, stirring after each interval. Add peppermint extract and vegetable oil to the melted chocolate and mix well.
09 -
Fully submerge the cooled cookies in the melted chocolate and place them on a clean sheet of parchment paper. Let the coating harden before serving.