why make this recipe
If you love the combination of chocolate and mint, these Easy Homemade Thin Mint Cookies are the perfect treat. They capture that classic flavor everyone knows and loves, but you can enjoy them fresh from your own kitchen. Making these cookies is simple and fun, and the result is a delightful snack that’s sure to please your family and friends.
how to make Easy Homemade Thin Mint Cookies
Ingredients:
- 1.5 cups All-purpose flour (Provides structure to the cookies.)
- 0.5 cups Cocoa powder (Infuses a rich chocolate flavor.)
- 0.5 teaspoon Baking soda (Helps cookies rise slightly.)
- 0.25 teaspoon Salt (Enhances overall flavor.)
- 1 cup Granulated sugar (Provides sweetness.)
- 0.5 cup Brown sugar (Adds moisture and caramel flavor.)
- 0.5 cup Unsalted butter (Softened for mixing.)
- 1 large Egg (Binds ingredients together.)
- 1 teaspoon Peppermint extract (Provides minty flavor.)
- 1 cup Semisweet chocolate chips (For coating the cookies.)
- 2 tablespoons Vegetable oil (Used to thin the melted chocolate.)
Directions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and peppermint extract to the butter-sugar mixture and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips using a spatula.
- Drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, until the edges are firm but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate coating by melting the chocolate chips and vegetable oil in the microwave.
- Dip each cooled cookie into the melted chocolate, allowing excess to drip off.
- Refrigerate the cookies for about 30 minutes to set the chocolate.
- Your cookies are ready to enjoy! Store leftovers in an airtight container.
how to serve Easy Homemade Thin Mint Cookies
These cookies are perfect for any occasion. Serve them with a glass of milk for a classic snack or set them out at parties for guests to enjoy. You can also crumble them over ice cream for a delicious dessert.
how to store Easy Homemade Thin Mint Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will last about a week, but they taste best when eaten within the first few days.
tips to make Easy Homemade Thin Mint Cookies
- Make sure your butter is softened for easier mixing.
- Don’t overmix the dough after adding the dry ingredients; this keeps the cookies tender.
- Test the chocolate by dipping a small piece of cookie first to make sure it’s not too thick.
variation
You can experiment by adding different flavors of extracts, like almond or lemon, to the dough for a unique twist. You can also sprinkle them with crushed candy canes for a festive touch during the holidays.
FAQs
1. Can I use different types of chocolate?
Yes, you can use milk chocolate or dark chocolate chips for a different flavor.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend.
3. Can I freeze the dough?
Yes, you can freeze the cookie dough before baking. Just shape the dough into balls, place them in a freezer-safe bag, and bake them straight from the freezer, adding a minute or two to the bake time.
Easy Homemade Thin Mint Cookies
Delicious homemade cookies that capture the classic chocolate and mint flavor in a simple and fun recipe.
- Total Time: 27 minutes
- Yield: 24 servings 1x
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Peppermint extract
- 1 cup Semisweet chocolate chips
- 2 tablespoons Vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and peppermint extract to the butter-sugar mixture and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips using a spatula.
- Drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, until the edges are firm but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate coating by melting the chocolate chips and vegetable oil in the microwave.
- Dip each cooled cookie into the melted chocolate, allowing excess to drip off.
- Refrigerate the cookies for about 30 minutes to set the chocolate.
- Your cookies are ready to enjoy! Store leftovers in an airtight container.
Notes
For the best flavor, enjoy these cookies within the first few days of baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg