Thin Mint Cookies

Thin Mint Cookies are a refreshing twist on the classic chocolate chip cookie. With a boost of peppermint flavor and a rich, velvety chocolate coating, these treats are sure to satisfy your sweet tooth and leave you wanting more.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon peppermint extract
• 1 cup semisweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, confectioners’ sugar, baking powder, salt, and baking soda.

In a large bowl, cream the butter and egg until light and fluffy.

Add the peppermint extract and mix until combined.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

Dip the cooled cookies into the melted chocolate, using a fork to fully coat the cookies.

Place the dipped cookies on a piece of parchment paper or a silicone mat.

Refrigerate for at least 30 minutes to set the chocolate.

Serve and store in an airtight container in the refrigerator for up to 5 days.

Notes

Make sure to use high-quality cocoa powder for the best flavor. If you don’t have unsalted butter, you can use salted butter and omit the added salt.

Don’t overmix the dough, as it can lead to tough cookies.

If you don’t have a double boiler, you can melt the chocolate chips in the microwave in 30-second increments, stirring between each interval until smooth. To help the chocolate set faster, you can place the dipped cookies in the freezer for about 10-15 minutes.

Consider using a cookie scoop to portion out the dough for uniform cookies.

Store any leftovers in an airtight container in the refrigerator to keep the cookies fresh.

Nutrional Value

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 50mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g