Description
These Perfect Homemade Thin Mint Cookies are a delightful copycat of the classic Girl Scout treat, featuring a crisp chocolate-mint cookie base coated in a smooth, peppermint-infused chocolate layer. Ideal for dessert lovers craving a refreshing minty chocolate experience with a homemade touch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
Chocolate Coating
- 12 ounces semi-sweet or dark chocolate chips
- 1/2 teaspoon peppermint extract
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing well to combine all the wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the salt, unsweetened cocoa powder, and all-purpose flour to evenly distribute the dry components.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix until a cohesive dough forms.
- Chill the Dough: Divide the dough in half and flatten each half into a disc. Wrap each disc tightly with plastic wrap and refrigerate for at least 1 hour to firm up the dough for easier handling.
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for non-stick baking.
- Shape Cookies: On a floured surface, roll out each dough disc to about 1/8-inch thickness. Use a round cutter to cut the dough into 1.5 to 2-inch rounds, placing them spaced evenly on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. Once baked, transfer the cookies to wire racks and allow them to cool completely.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips by heating in 30-second intervals and stirring in between until smooth and fully melted. Stir in the 1/2 teaspoon peppermint extract for flavor infusion.
- Coat Cookies: Dip each cooled cookie entirely into the melted chocolate, ensuring full coverage. Place the coated cookies onto parchment paper-lined trays to set.
- Set Chocolate: Allow the chocolate coating to set fully at room temperature, or place the cookies in the refrigerator to speed up the hardening process.
Notes
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend.
- Store the cookies in an airtight container in the refrigerator or freezer to maintain their signature crisp Thin Mint texture.
- Ensure cookies are completely cooled before dipping to prevent melting or breakage of the chocolate coating.
- Use high-quality peppermint extract for the best authentic Thin Mint flavor.
