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Thin Mint
Chocolate Cookies

Prep Time:

1 Hour

Cook Time:

45 Minutes


4 Servings



About the Recipe

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  • 315g flour 

  • 75g unsweetened cocoa powder 

  • 4g tsp baking powder 

  • 225g butter, at room temperature 

  • 1 cup sugar 

  • 1 large egg, at room temperature 

  • 1 tsp vanilla extract 

  • 1/2 tsp pure peppermint extract coating 

  • 400g semisweet chocolate 

  • 1/2 tsp pure peppermint extract


Whi sk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy . Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and graduall y add flour mixture; beat jus t until incorporated and dough comes together in large pieces . Di v ide dough in half and scrape out each half onto a piece of plas tic wrap; shape into a di sk and wrap well. Chill dough in the refrigerator for 30 minutes . Preheat oven to 350°F and line two baking sheet s with parchment paper. Work with one section of dough at a time, and roll out dough to jus t shy of 1/4-inch thick on a lightl y floured board. Use a floured 2-inch round cutter to cut out circles . Gather scraps to re-roll once, punching out 20 circles per di sk. Place circles on baking sheet s . Bake, rotating pans halfway through, for 9 to 10 minutes , until tops and edges are set. Cool for 10 minutes on baking sheet s , then trans fer to a wire rack to cool completel y . Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gentl y s immering water. Slowl y melt the chocolate, s tirring occas ionall y until glos s y and smooth. Reduce heat to low so that coating will retain it s cons i s tency , and s tir in peppermint extract. L ine two baking sheet s with parchment paper. Drop cookies (one at a time) into melted chocolate to completel y coat. Use a fork to lift the cookies out of the chocolate, tapping the fork gentl y agains t the s ide of the bowl to allow exces s chocolate to drain off. Place dipped cookies on prepared baking sheet s and chill in the refrigerator for 30 minutes to set chocolate. Store thin mint cookies in an airtight container in the refrigerator, or freeze up to two months

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