Homemade Thin Mints
Homemade Thin Mints bring a delightful twist to a beloved classic with crispy cookies coated in rich chocolate and a refreshing hint of peppermint, perfect for any gathering.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, room temperature Alternatively, coconut oil can be used.
- 1 cup granulated sugar Brown sugar can be used for a unique flavor.
- 1 large egg, room temperature Substitutes can be mashed banana or unsweetened applesauce.
- 1 teaspoon vanilla bean paste Vanilla extract can be used as an alternative.
- 1/2 teaspoon peppermint extract Too much peppermint can overwhelm the other flavors.
- 2 cups all-purpose flour Gluten-free flour blends can be used.
- 1/2 cup unsweetened cocoa powder Ensure it’s unsweetened to control overall sweetness.
- 1 teaspoon baking powder Baking soda can be used if adjusted properly.
- 1/4 teaspoon salt Sea salt can add a nice crunch.
Chocolate Coating
- 1 cup semi-sweet chocolate chips Dark or white chocolate can be used as alternatives.
- 1 tablespoon vegetable oil Coconut oil can create a beautiful texture.
Optional Finishing Ingredients
- 1/4 cup crushed peppermint candies For decoration and added festive touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla bean paste, and peppermint extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the wet mixture and stir until just combined. Avoid overmixing.
- Scoop tablespoon-sized balls of dough and flatten them slightly. Place them on a baking sheet lined with parchment paper.
Baking
- Bake in the preheated oven for 10-12 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Coating
- Melt the chocolate chips with vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each cooled cookie into the chocolate, allowing the excess to drip off.
- Place the chocolate-coated cookies back on the wire rack to set.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer for up to 3 months.