Description
These Easy Homemade Thin Mint Cookies offer a delightful blend of rich chocolate and refreshing peppermint flavors. Perfectly crisp on the edges with a soft center, these cookies are coated in a smooth semisweet chocolate glaze that provides an irresistible, flavor-packed treat that’s sure to satisfy your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Wet Ingredients
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter (softened)
- 1 large Egg
- 1 teaspoon Peppermint extract
For Coating
- 1 cup Semisweet chocolate chips
- 2 tablespoons Vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Peppermint Extract: Incorporate the egg and peppermint extract into the creamed mixture, mixing thoroughly until smooth and uniform in texture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined to avoid overdeveloping gluten for a tender cookie.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips using a spatula, ensuring even distribution without breaking the chips.
- Form Dough Balls: Drop rounded balls of cookie dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the cookie edges are firm but the centers remain slightly soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set and maintain shape.
- Melt Chocolate Coating: Melt the semisweet chocolate chips and vegetable oil together in the microwave, stirring every 30 seconds until smooth and glossy.
- Dip Cookies: Dip each cooled cookie into the melted chocolate, letting excess chocolate drip off for an even coating.
- Set Coating: Refrigerate the dipped cookies for about 30 minutes to allow the chocolate coating to fully set and harden.
- Serve and Store: Enjoy your Thin Mint Cookies immediately or store leftovers in an airtight container to keep them fresh and flavorful.
Notes
- Make sure the butter is softened at room temperature for easier creaming with sugars.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- For a thicker chocolate coating, you may double the semisweet chocolate chips and adjust the oil accordingly.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
