Description
These Perfect Homemade Thin Mint Cookies replicate the classic Girl Scout favorite with a rich chocolate base and refreshing peppermint flavor. Crispy yet tender cookies coated in smooth, mint-infused chocolate make for an irresistible dessert that’s easy to prepare at home.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Chocolate Coating
- 16 ounces semisweet or dark chocolate, chopped
- 1 teaspoon peppermint extract (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking during baking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which provides a tender texture to the cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and 1/2 teaspoon peppermint extract until fully incorporated, infusing the dough with classic mint and vanilla flavors.
- Mix Dry Ingredients: Sift together the cocoa powder, all-purpose flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until a soft, consistent dough forms.
- Chill Dough: Divide the dough into two portions, wrap each with plastic wrap, and chill in the refrigerator for 1 hour. Chilling firms up the dough for easier rolling and enhances the flavor.
- Roll and Cut Cookies: On a lightly floured surface, roll each portion of dough to about 1/8-inch thickness. Use a round cookie cutter to cut out cookies and arrange them evenly spaced on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are set but not overbaked to maintain a crisp-tender texture.
- Cool: Remove the baking sheets from the oven and transfer the cookies to a wire rack to cool completely, ensuring the chocolate coating will adhere properly.
- Melt Chocolate: Melt the chopped semisweet or dark chocolate using a double boiler or in 30-second microwave intervals, stirring frequently until smooth. Stir in 1 teaspoon peppermint extract to the melted chocolate to intensify the mint flavor.
- Coat Cookies: Dip each cooled cookie into the peppermint-flavored melted chocolate, fully coating it. Place the coated cookies on parchment paper-lined trays to set.
- Set Chocolate: Refrigerate the coated cookies for about 30 minutes or until the chocolate is firm and set.
Notes
- For an extra crisp texture, store the finished cookies in the refrigerator or freezer.
- Use high-quality semisweet or dark chocolate for the coating to achieve the best flavor and smooth texture.
- You can prepare the dough ahead of time and freeze it to bake fresh cookies whenever desired.
