Description
Learn how to make delicious copycat Thin Mints at home with this easy recipe. These chocolatey, minty cookies are perfect for satisfying your cravings!
Ingredients
Scale
Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- 3/4 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Coating:
- 10 ounces semi-sweet chocolate
- 1 tablespoon coconut oil (optional)
- 1/2 teaspoon peppermint extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until fluffy.
- Add Egg and Extract: Beat in the egg and peppermint extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients to form a dough.
- Chill Dough: Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Roll and Cut: Roll out dough between parchment paper to 1/8-inch thick and cut into rounds.
- Bake: Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes. Cool on a wire rack.
- Prepare Coating: Melt chocolate and coconut oil, stir in peppermint extract.
- Dip Cookies: Dip each cooled cookie into chocolate, letting excess drip off.
- Set: Place dipped cookies on parchment paper to set completely before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg