Description
Craving that classic chocolate mint cookie with a crisp snap and silky coating? These Copycat Thin Mints deliver deep cocoa flavor and refreshing peppermint in every bite. Perfect as an easy recipe, quick dessert, freezer friendly treat, and holiday favorite. Ideal for dessert ideas, party food ideas, and make ahead chocolate snacks.
Ingredients
1 cup unsalted butter softened
1 cup granulated sugar
1 large egg room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
12 ounces semi sweet or dark chocolate chopped
½ teaspoon peppermint extract for coating optional
1 teaspoon coconut oil optional
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream softened butter and sugar together for 2–3 minutes until light and fluffy.
3. Beat in egg, peppermint extract, and vanilla extract until fully incorporated.
4. Whisk flour, cocoa powder, baking powder, and salt in a separate bowl.
5. Gradually combine dry ingredients into wet mixture until dough forms.
6. Chill dough 30–45 minutes if necessary.
7. Roll dough to ⅛ inch thickness and cut into small circles.
8. Bake 8–10 minutes until tops are set. Cool completely.
9. Melt chocolate gently and stir in peppermint extract and coconut oil if using.
10. Dip each cookie into chocolate, tap off excess, and let set until firm.
Notes
Roll dough thin to achieve the signature crisp texture.
Melt chocolate slowly to prevent seizing and maintain a glossy coating.
Store cookies in the freezer for the best texture and classic thin mint snap.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg