Try this Homemade Thin Mint Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 - 40 cookie (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a mixer cream the butter until it is light and fluffy.
- Add the powdered sugar and continue to cream, scraping the sides of the bowl a couple times if necessary.
- Stir in the vanilla extract, salt, and cocoa powder.
- Mix until the cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting.
- Add the flour and mix just until the batter is no longer dusty looking but still a bit crumbly.
- Turn the dough out onto a clean counter, gather it into a ball, and knead it together into a nice, smooth mass.
- Divide the dough in 2, flatten into disks, and wrap in plastic wrap.
- Chill for 15 minutes.
- Preheat oven to 350.
- Roll dough out really thin, about 1/8-inch.
- These are called thin mints after all.
- You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way.
- If the dough is too firm to roll you can microwave it for 5 seconds.
- Cut out cookies and bake for 10 minutes.
- Remove the cookies from the oven and allow them to cool completely on a wire rack.
- Meanwhile, prepare your chocolate coating.
- Using a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth.
- You can add 1 tablespoon of shortening if your chocolate is too thick.
- Alternatively, use a microwave in short 15-20 second bursts to melt the chocolate.
- Stir in the peppermint extract if you don’t have the mint candy melts.
- Using a fork gently drop the cookies one at a time into the chocolate coating.
- Flip to coat all sides.
- Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie.
- You are after a thin, even coating of chocolate.
- Place on a parchment lined baking sheet, and repeat for the rest of the cookies.
- Place the cookies in the refrigerator or freezer to set.
Achieving a truly crisp wafer relies entirely on rolling the chocolate dough to a uniform thickness of precisely one-eighth of an inch before it goes into the oven. When working with butter-based doughs that have been chilled for fifteen minutes, managing temperature and friction dictates whether the final texture snaps cleanly or bends.
- Use two sheets of parchment paper or plastic wrap instead of excess flour during the rolling phase to prevent the cocoa-heavy dough from becoming dry and tough.
- Preheat the oven to 350 degrees Fahrenheit, ensuring the heat is evenly distributed across the racks before introducing the baking sheets.
- Bake the cutouts for exactly ten minutes, watching for the edges to firm up and lose their glossy sheen as the primary visual indicator of doneness without relying on internal probes.
- Melt the chocolate coating gently in a double boiler, adding a tablespoon of vegetable shortening if the mixture requires thinning out for a smoother dip.
- Tap the dipping fork against the side of the pot to shed excess coating, which guarantees the shell hardens into a crisp layer rather than a thick, heavy blanket when chilled.
Setting the dipped confections in the refrigerator accelerates the hardening process for the exterior shell. Storing finished batches in an airtight container keeps the wafers crisp for up to one week.
