Thin Mint Cookies Recipe – learn with expert

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Thin Mint Cookies Recipe – learn with expert: Is there anyone who does not enjoy the time-honored pairing of chocolate and mint? Your craving for something sweet can be satiated with a refreshing twist when you indulge in Thin Mint Cookies, which are an appealing treat.

Thin Mint Cookies Recipe – learn with expert

There is something very unique about making these wonderful cookies from scratch in your own kitchen, despite the fact that store-bought versions are easily available. In this article, we will discuss the pleasure of making homemade Thin Mint Cookies, as well as provide a recipe that is both delicious and helpful in ensuring that the cookies are successful.


For the cookies

  • 1 cup unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder, I used Dutched dark cocoa powder which worked well
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • 1 ½ cups all purpose flour, fluff the flour before scooping and leveling the cup, too much flour will result in a dry dough

For the coating

  • 16 ounces semi-sweet baking chocolate
  • 1 tsp vegetable or coconut oil
  • 1 tsp pure peppermint extract or oilMake sure you get peppermint, not spearmint, and make sure you get extract, or oil, not flavoring I used McCormick’s Pure Peppermint Extract

Also See:

Peanut Butter Chocolate Chip Blondies – learn like a pro


  • Prepare the oven to 350 degrees Fahrenheit. Butter should be creamed until it is light and fluffy, then powdered sugar should be added and mixed until it is incorporated.
  • Salt, vanilla extract, and cocoa powder should be stirred in. To ensure that the cocoa powder is completely incorporated into the batter, mix it until it resembles a thick frosting.
  • When you add the flour, make sure not to overmix it and mix it until it is completely incorporated into the mixture.
  • Produce a ball out of the dough. After bringing the dough together by kneading it a few times, flatten it into a disk with a thickness of between half an inch and one inch, cover it with plastic wrap, and then lay it in the freezer for fifteen minutes.
  • When you take the dough out of the freezer, roll it out on a surface that has been dusted with flour to a thickness of approximately 1/8 inch.
  • The cookies were cut with a cutter measuring 1 1/2 inches (I used a small cordial glass that measured almost 2 inches and it was the ideal size for the biscuits).
  • You should bake the cookies for ten minutes after placing them on a baking pan. Once the cookies have finished baking, remove them from the oven and place them on a wire rack to cool fully.
  • The peppermint coating should be prepared while the cookies are baking. Bake chocolate should be chopped into very little bits that are quite thin.
  • Along with the oil, place in a glass measuring cup or another container of a similar nature, and then microwave in short bursts of fifteen to twenty seconds.
  • The peppermint extract should be stirred in. You are free to add additional peppermint as you deem appropriate. There is no need to add any more; the quantity is just right.
  • The cookies should be dropped into the coating in a gentle manner, one at a time. When you have finished turning the cookie to ensure that it is completely coated, remove it from the chocolate using the fork and then bang the fork against the side of the pan until any excess coating falls off.
  • Place on a baking sheet that has been prepared with plastic wrap or parchment paper, and continue the process for the remaining cookies.
  • In order for the cookies to harden, place them in the refrigerator or freezer. It was unnecessary for me to do this because they were able to set up without any problems after approximately half an hour at room temperature; however, considering that we were experiencing a blizzard, “room temperature” is relative!


  • Before you begin, make sure that the butter is really at room temperature. The dough won’t stick together well if the butter is cool. To get the right amount of flour, use the “fluff and scoop” method.
  • That means to loosen up the flour in the jar or bag BEFORE you measure it out with a spoon or scoop. For the most exact reading, use the back of a knife to gently level the top of the measuring cup. We all know this, but when you measure flour, use a cup made for dry grains, not liquids.
  • Some people can’t get the peppermint extract to mix with the melted chocolate. It should work better now that I added some veggie oil to the chocolate in the recipe. You could also mix the extract right into the chocolate before it melts. Remember that the bowl must be dry and clean, and you must use an oil-based taste.
  • Read the labels on your peppermint extract to make sure you follow these rules. You could also use oils that taste like candy. McCormick’s Pure Peppermint Extract was what I used. You can buy it from Amazon HERE if you can’t find it in the store.


  • Calories: 118 kcal
  • Carbohydrates: 11 g
  • Protein: 1 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Polyunsaturated Fat: 0.3 g
  • Monounsaturated Fat: 2 g
  • Trans Fat: 0.2 g
  • Cholesterol: 11 mg
  • Sodium: 38 mg
  • Potassium: 86 mg
  • Fiber: 2 g
  • Sugar: 6 g
  • Vitamin A: 123 IU
  • Calcium: 10 mg
  • Iron: 1 mg


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