Homemade Thin Mints

My Homemade Thin Mints have a rich chocolate flavor, a crisp and crunchy texture, the perfect amount of peppermint in each bite and a smooth and velvety chocolate coating to finish. Dare I say they are better than the real deal!

Course Dessert

Prep Time 20

Cook Time 8

Total Time 28

Servings 2-inch cookies

Calories 142kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the cookies

2 cups all purpose flour, spooned and leveled
2/3 cup dutch process unsweetened cocoa
2 tsp. cornstarch
1 tsp. baking powder
3/4 tsp. kosher salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp. vanilla
3/4 - 1 tsp. peppermint extract (not mint extract) use less or more depending on how peppermint-y you want your cookies

Chocolate coating

20 oz. dark chocolate melting wafers you can also use high quality semi sweet chocolate but I like how the wafers set up.
1 tsp. oil (canola or vegetable)
1/2-1 tsp. peppermint extract use less or more depending on how peppermint-y you want your cookies

US Customary - Metric

Get Recipe Ingredients

Instructions

*Note: you will need to chill the rolled out cookie dough for at least 3 hours in the fridge or 1 hour in the freezer. Make sure to clear a space in the fridge or freezer so once it's time to get chillin, the open space will be ready!
Whisk the flour, cocoa, cornstarch, baking powder, and salt in a mixing bowl. Set aside.
2 cups all purpose flour, spooned and leveled, 2/3 cup dutch process unsweetened cocoa, 2 tsp. cornstarch, 1 tsp. baking powder, 3/4 tsp. kosher salt
Beat together the butter and sugars using a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes until smooth.
1 cup unsalted butter, softened, 1 cup granulated sugar, 1/2 cup dark brown sugar, packed
Add the egg, egg yolk, vanilla, and peppermint extract.
1 large egg, room temperature, 1 large egg yolk, room temperature, 1 tsp. vanilla, 3/4 - 1 tsp. peppermint extract (not mint extract)
Mix again until smooth and combined, scraping down sides of bowl as needed. Gradually add in the dry ingredients.
Mix on a medium-low speed until incorporated and dough comes together.
Divide the dough in half. Working with one half at a time, place half of dough down on a piece of parchment paper. Place another piece of parchment paper over the top. Roll into 1/4" thickness. Repeat this with the other half of dough. Dough might be just a little sticky but it's easy to work with.
Leave the dough between the parchment paper and place on a baking sheet. You can stack both pieces of rolled out dough since they're protected by the parchment. Refrigerate for at least 3 hours or freezer for 1 hour. You can chill for up to 48 hours prior to baking, just be sure it's covered.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Remove the top layer of parchment paper. Cut out the cookies using a 2-inch circular or scalloped cookie cutter.
Place cookies on prepared baking sheet about 1 1/2 inches apart. Gather and re roll the scraps, chill dough if you feel it has gotten warm, and continue to cut out the cookies and bake with remaining dough.
Bake for 8-10 minutes. Cool on the baking sheet for 5-10 minutes then transfer to wire rack to cool completely. (Note: These cookies may have slightly soft texture at first, but get that nice crisp crunch as they cool and even better if you freeze them!)
Add the melting wafers and oil to a microwave safe bowl.
20 oz. dark chocolate melting wafers, 1 tsp. oil (canola or vegetable)
Melt in 30 second intervals, stirring in between, until melted and smooth. Then add the peppermint extract and stir to combine.
1/2-1 tsp. peppermint extract
Using a fork, dunk cooled cookies into the chocolate being sure to coat the cookie completely. Gently tap off and excess chocolate and place the cookies back on a parchment lined baking sheet.
Allow the chocolate to set. To store, I like to place them in the freezer because I think they're best cold! 😍 Enjoy!

Video

Notes

Storage: store baked cookies up to 7 days in the fridge or 2-3 months in the freezer.
Make ahead: the rolled out dough can be kept in the refrigerator for up to 2-3 days.
Freeze the cookie dough prior to rolling for up to 3 months. When frozen, thaw in the fridge overnight, bring to room temperature so you can roll it out, if dough is too soft pop it back in the freezer for 10-15 minutes, then continue to cut and bake.

Nutrition