Description
These Copycat Thin Mints replicate the iconic cookie with a crisp chocolate cookie base and a mint-infused dark chocolate coating.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 12 oz semi-sweet or dark chocolate
- 1 teaspoon coconut oil
- 3/4 teaspoon peppermint extract
Instructions
- Cream together softened butter and powdered sugar until light and fluffy. Mix in the salt.
- Add the egg, vanilla extract, and peppermint extract. Mix until combined.
- Sift in cocoa powder and flour gradually, mixing until a soft dough forms. Chill if sticky.
- Roll dough between parchment paper to 1/4-inch thickness. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Cut out 1.5–2 inch rounds. Bake for 10–12 minutes. Cool completely.
- Melt chocolate with coconut oil using a double boiler or microwave. Stir in peppermint extract.
- Dip cooled cookies into chocolate coating. Let excess drip and place on parchment paper.
- Chill in fridge or freezer for 20–30 minutes until coating is fully set.
- Serve chilled and enjoy! Store in the fridge or freezer for best results.
Notes
- These cookies are great for freezing.
- Adjust peppermint extract to taste.
- Use high-quality chocolate for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg