Delicate Thin Mint Cookies Recipes

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HOMEMADE THIN MINT COOKIES



Homemade Thin Mint Cookies image

Here's exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer-- they're incredible!

Provided by Sally

Categories     Cookies

Time 3h15m

Number Of Ingredients 12

3/4 cup (172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract*
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
1 teaspoon baking powder
1/8 teaspoon salt
14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
1/2 teaspoon canola or vegetable oil
1/4 teaspoon peppermint extract*

Steps:

  • 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″ 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 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
  • 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!
  • Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

THE BEST THIN MINTS (V/GF)



The BEST Thin Mints (V/GF) image

The BEST Thin Mints that just so happen to be gluten-free, vegan, and easy to make! These cookies have a crispy base and minty, chocolaty coating. Just 9 simple ingredients required!

Provided by Minimalist Baker

Categories     Dessert

Time 50m

Number Of Ingredients 11

3/4 cup almond flour
3 Tbsp tapioca starch ((also called tapioca flour // some readers have subbed arrowroot starch successfully!))
2 Tbsp cocoa powder
1/4 tsp baking soda
1/8 tsp sea salt
2 Tbsp solid refined coconut oil
2 Tbsp maple syrup
1/4 tsp peppermint extract
1 cup semisweet chocolate chips or chunks
2 tsp refined coconut oil
1/2 tsp peppermint extract

Steps:

  • To a food processor add almond flour, tapioca flour, cocoa powder, baking soda, and salt and pulse to combine.
  • Add solid refined coconut oil (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes.
  • Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
  • Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour-dusted parchment. Also lightly flour the top of the dough. Roll the dough out until it is about 1/8-inch thick.
  • Using a 1 ½ - 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.
  • Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
  • Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
  • Meanwhile, melt the chocolate chips and 2 tsp of coconut oil (amount as recipe is written // adjust if altering batch size) in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the 1/2 tsp of peppermint extract (amount as recipe is written // adjust if altering batch size). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
  • Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
  • Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).
  • Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.

Nutrition Facts : ServingSize 1 cookie, Calories 134 kcal, Carbohydrate 11.9 g, Protein 2.2 g, Fat 9.6 g, SaturatedFat 4.7 g, Sodium 44 mg, Fiber 1.7 g, Sugar 7.4 g, UnsaturatedFat 2.9 g

HOMEMADE THIN MINT COOKIES



Homemade Thin Mint Cookies image

Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie -- even when no box is in sight.

Provided by Kitchen is My Playg

Categories     Dessert

Time 3h

Yield 36 cookies

Number Of Ingredients 12

3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
14 ounces semisweet chocolate, coarsely chopped
1/2 teaspoon canola oil
1/2 teaspoon peppermint extract

Steps:

  • In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
  • In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
  • Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
  • Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
  • Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
  • Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
  • One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
  • Allow cookies to stand until chocolate is completely set.

DELICATE MINT SANDWICH HOLIDAY COOKIES



Delicate Mint Sandwich Holiday Cookies image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h35m

Yield 2 dozen cookies, 12 sandwiches and 12 mini cutout cookies

Number Of Ingredients 10

1/2 cup unsalted butter, softened
2 ounces cream cheese, softened
3 tablespoons granulated sugar
1 1/4 cup all-purpose flour
Colored sugars, such as green, blue, red, silver and white
1/2 cup confectioners' sugar
2 tablespoons butter, softened
1 or 2 drops mint extract
1 or 2 drops red or green food coloring
Confectioners' sugar, for dusting, optional

Steps:

  • For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes.
  • On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
  • Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
  • For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
  • We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive experience, this recipe did test successfully as written. Times vary greatly depending on the type of oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans can also double the recipe if they would like to make more.

DELICATE THIN MINT COOKIES



Delicate Thin Mint Cookies image

I seldom have sweets around the house...maybe in a blue moon. The other day I had a taste for chocolate and mint. Well, to my surprise, I discovered I had a bag of semi-sweet chocolate chips. Many concoctions can be made out of chocolate chips.

Provided by Carol Morrison @Shecooks

Categories     Cookies

Number Of Ingredients 4

sleeve - ritz crackers
1 package(s) semi-sweet chocolate chips
1 teaspoon(s) peppermint extract
1/2 cup(s) crushed peppermint candies

Steps:

  • Line up crackers on a waxed-lined cookie sheet. Melt the chocolate in a double boiler or microwave. To keep your hands from getting messy, put a large mixing spoon in the pan with the chocolate, get another regular spoon. Put a cracker onto the bigger spoon and using the smaller spoon pour some chocolate over it and flip the cracker do it the same way. Scrape the excess chocolate in the pan. Repeat the same method for each cracker. When all the crackers are covered with chocolate, sprinkle crushed peppermint on top of them. Then put the waxed-paper cookie sheet in the fridge until the chocolate firms up.

EASY MINT THINS



Easy Mint Thins image

My friends often try to guess the ingredients, but I never tell them how simple they are to make. They taste just like the Girl Scout cookie, and they're perfect for Christmas and bake sales. -Jennifer Setser, Morgantown, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 5

24 ounces milk or dark chocolate candy coating
1-1/2 teaspoons peppermint extract
60 Ritz crackers
2 ounces white candy coating, melted
Optional decorations: chopped Andes mint candies, crushed spearmint candies, assorted sprinkles and green colored sugar

Steps:

  • In a microwave, melt chocolate candy coating; stir until smooth. Stir in extract., Dip crackers in chocolate candy coating; allow excess to drip off. Place on waxed paper; let stand until set., Drizzle tops with white candy coating; decorate as desired. Let stand until set. Store in airtight containers.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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