Description
Crisp, chocolatey cookies coated in a smooth peppermint-chocolate shell. These homemade Thin Mints are perfect for year-round snacking.
Ingredients
Scale
-
1 cup unsalted butter, softened
-
1 cup granulated sugar
-
1 teaspoon vanilla extract
-
1 1/2 cups all-purpose flour
-
3/4 cup unsweetened cocoa powder
-
1/4 teaspoon salt
-
1 tablespoon milk (if needed, to bring dough together)
-
12 ounces semisweet or dark chocolate, chopped
-
1 teaspoon peppermint extract
Instructions
tions:
- Cream butter and sugar together until light and fluffy, then mix in vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, and salt, then add to wet ingredients until a dough forms. Add milk if needed.
- Roll dough between parchment paper to ¼-inch thickness, cut into circles, and place on a lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes, then cool completely on a wire rack.
- Melt chocolate in a double boiler or microwave, stir in peppermint extract, then dip cooled cookies to coat fully.
- Place coated cookies on parchment paper to set, or refrigerate for 15–20 minutes for quicker setting.
Notes
Store cookies in an airtight container for up to 5 days or freeze for up to 3 months. Serve chilled for the classic Thin Mint crunch.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American