Description
Delicious homemade Thin Mint cookies, capturing the essence of the classic treat with a minty chocolate flavor.
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 softer cookies, avoid overbaking; they should still be slightly underbaked in the center when you take them out of the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American