Homemade Thin Mint Cookies
Try this Homemade Thin Mint Cookies recipe, or contribute your own.
Try this Homemade Thin Mint Cookies recipe, or contribute your own.
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup (200g) granulated sugar
- 1 large eggland's best egg at room temperature
- 3/4 cup (172g) unsalted butter softened to room temperature
- 1/4 teaspoon peppermint extract1
- 1 and 1/2 cups (188g) all-purpose flour (spoon and l
- 3/4 cup (63g) unsweetened natural cocoa powder (or dutch p
- 14 ounces (395g) quality semi-sweet chocolate coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract1
- sifter (here's the one i own and love)
- 2- inch-- or similar small size-- circle cookie cutte another option hereâ andâ 2.5-inch option here)
- Carbohydrate 0.12357039329806 g
- Cholesterol 0.0907407405566422 mg
- Fat 0.083119212741161 g
- Fiber 6.13425925925926E-05 g
- Protein 0.0751833100328436 g
- Saturated Fat 0.0170911631558702 g
- Serving Size 1 1 two inch cookie (13g)
- Sodium 2.39254629146371 mg
- Sugar 0.123509050705468 g
- Trans Fat 0.00183082522720394 g
- Calories 2 calories
Step-by-step
- Make the cookies: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
- Add the granulated sugar and beat on medium high speed until fluffy and light in color.
- Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined.
- On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4 inch thickness.
- Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 8 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time.
- Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
- Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth.
- Once melted, stir in the peppermint extract.
- Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
- Place cookie onto a parchment or silicone baking mat-lined baking sheet.
- Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy! The cookies are best cold. I love eaten straight from the freezer!
- Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator if desired. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
The Allure of Homemade Thin Mint Cookies: A Culinary Journey
As a busy professional, time is often my most precious commodity. Yet, there’s something deeply satisfying about stepping away from the relentless demands of my career and immersing myself in the quiet ritual of baking. The rhythmic mixing, the delicate scent of cocoa and peppermint filling my kitchen – it's a form of meditation, a mindful escape that leaves me feeling refreshed and invigorated. And the result? These incredibly delicious homemade thin mint cookies, a perfect blend of crisp, cool mint and rich, dark chocolate.
The journey to creating the perfect thin mint cookie wasn't without its trials. I've experimented with different ratios of cocoa powder and flour, meticulously adjusting baking times to achieve that perfect balance of crispness and tenderness. The chilling process, I've discovered, is absolutely crucial. It’s the secret to preventing the cookies from spreading too thin and ensures that each bite delivers a delightful textural contrast. But beyond the technical aspects, the real reward lies in sharing these cookies with loved ones. The smiles, the exclamations of delight – these are the moments that make the hours spent in the kitchen worthwhile.
The Ingredients: A Symphony of Flavors
The beauty of this recipe lies in its simplicity. High-quality ingredients are key to achieving that rich, authentic thin mint flavor. I use unsalted butter, allowing me to control the salt level to perfection. The unsweetened cocoa powder provides a deep, intense chocolate flavor that complements the refreshing peppermint extract beautifully. And, of course, the semi-sweet chocolate for the dipping – a luxurious touch that elevates these cookies to a whole new level.
Beyond the Recipe: A Story of Connection
Baking, for me, is more than just a hobby; it's a connection to my past, a link to cherished memories. These thin mint cookies evoke a sense of nostalgia, reminding me of holiday gatherings and family traditions. They're a symbol of warmth and connection, a tangible expression of love and care that I can share with those I hold dear.
More than just cookies: a treat for the soul
The process of making these cookies is a journey of its own. The anticipation as the dough chills, the satisfying aroma as they bake, the careful dipping in rich chocolate. It's a multi-sensory experience that engages all your senses. Each step allows for mindfulness and connection to the process of creating something beautiful and delicious. The final product is not merely a cookie, but a testament to the time and effort invested, the love poured into each step.
A Culinary Legacy: Sharing the Joy
Ultimately, the joy of baking lies not only in the act of creation but in the sharing. These homemade thin mint cookies are a perfect gift to share with family, friends, or colleagues. It's a way to express your appreciation and create lasting memories. The smiles and happy exclamations you receive as people savor your creations are the ultimate reward. And who knows, you might even inspire others to embark on their own culinary journeys, sharing the joy and satisfaction of baking with their loved ones.
A Final Thought: Embrace the Process
Don't be afraid to experiment. Baking is a journey of exploration and discovery. Each batch is a new opportunity to learn and refine your skills. Embrace the process, savor the moments, and enjoy the delicious rewards of your labor. Happy baking!
