Homemade Thin Mints

Easy to make homemade thin mints that are just like the real thing – crisp, slice and bake chocolate mint cookies coated in chocolate – they’re amazing!

Watch how to make Homemade Thin Mints here:

Who loves thin mints?  I know I do.  What’s not to love about crisp, mint chocolate cookies coated in more chocolate?

We go through those boxes of cookies at a ridiculous rate.  They never last long.

It’s probably a little bit dangerous that I know how to make them.  Especially since it’s not that hard at all.  There are a few steps, there’s some chilling time, and all the dipping in chocolate – so it takes a little time to make them, but none of the steps are difficult.

And then you have homemade thin mints sitting in your freezer for whenever you have a craving for a minty, chocolate-y cookie.  Or am I the only one that gets those cravings?

I definitely have a thing for the mint and chocolate combination though.  These chewy chocolate mint chip cookies might be some of my favourite cookies ever.  And this chocolate mint popcorn?  Amazing.  Although I’m pretty sure I just said that about these homemade thin mints so…you can take that however you like.  I like mint and chocolate together?

These homemade thin mints are amazing though.  The dough mixes up quickly, and then you just shape it into two logs so that you can quickly slice and bake the cookies after chilling the dough.  If it’s possible to do a slice and bake cookie rather then rolling out the dough and cutting out shapes I will always take that option.  It doesn’t even matter to me that they aren’t perfectly round then – you always end up with that slightly flattened side, but the ease of making them wins over perfectly round cookies!

Then you just dip the cooled cookies in melted chocolate and let it set.  I drizzled mine in white chocolate, for the sake of prettiness, but obviously you don’t have to.  You could throw sprinkles on top instead if you want.  Or just leave them plain.  They’re fantastic however you choose to make them.

Especially straight out of the fridge.  Amazing.

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Yield: 48 cookies

Homemade Thin Mints

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Easy to make homemade thin mints that are just like the real thing - crisp, slice and bake chocolate mint cookies coated in chocolate - they're amazing!

Prep Time 30 minutes

Cook Time 12 minutes

Chill Time 1 hour

Total Time 1 hour 42 minutes

Ingredients

• 1 cup (5 ounces, 142g) all-purpose flour
• 1/2 cup (1.6oz, 45g) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons (2.25oz, 65g) unsalted butter, softened
• 3/4 cup (5.6oz, 160g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon (5mL) pure peppermint extract
• 2 pounds (907g) chocolate, coarsely chopped

Instructions

1. In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until well combined and no lumps remain. Set aside.
2. In a food processor, stand mixer or with an electric hand mixer, cream the butter and sugar until light and fluffy.
3. Add the egg and egg yolk and mix well. Mix in the peppermint extract.
4. Add the flour mixture in two or three additions, mixing well after each addition.
5. Divide the dough into two pieces and shape each into a 1.5 inch round log. Wrap each log in plastic wrap and refrigerate for at least one hour, or until firm.
6. Preheat the oven to 325 degrees F.
7. Unwrap the dough, roll it against a flat surface a bit to reshape it, then slice it into 1/4 inch rounds.
8. Lay the rounds on a cookie sheet. Bake for 12-14 minutes, or until dry to the touch. Let the cookies cool.
9. In a medium, microwave safe bowl, microwave the chopped chocolate on 50% power for 2-3 minutes, stirring every 30 seconds until the chocolate is almost completely melted. Continue stirring it until it is fully melted.
10. Use a fork to dip the cookies in the chocolate, one at a time, letting the excess chocolate drip off. Lay the cookies on wax paper to set. Drizzle with melted white chocolate if desired.
11. Store the cookies in an airtight container in the fridge for up to a week or freezer for up to a month.

Notes

I always use Dutch process cocoa powder in these. For the chocolate, you can use whatever kind you like. We like milk or dark chocolate, but I’m sure white would be wonderful too, so use your preference! Baking chocolate does melt better then chocolate chips so I would recommend using that if you can.

Source: Slightly adapted from Martha Stewart Living via Mel's Kitchen Cafe.

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  Cuisinart 7-Cup Food Processor
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  Measuring Cups/Spoons
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  Baking Sheet

Nutrition Information:

Yield:

48

Serving Size:

1 cookie
Amount Per Serving: Calories: 138Total Fat: 7.2gSaturated Fat: 4.8gCholesterol: 16mgSodium: 62mgCarbohydrates: 16.9gFiber: 1gSugar: 12.9gProtein: 2.1g