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Homemade Thin Mints



  • 1 1/2 sticks butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups flour
  • 3/4 cup cocoa powder I used Hershey's Speicla Dark
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt


  • 10 ounces semi-sweet chocolate chips I like Ghiradelli 60% Cacao for this recipe
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon peppermint extract


  1. Whisk together the flour, cocoa powder, baking powder, and salt together. Making sure to remove any lumps. You can sift, but I didn't find the need too. Set aside.

  2. In a large bowl attached to a stand mixer, beat the butter until light and fluffy, about a minute. Pour in the sugar, and cream the butter and sugar together.

  3. Beat in the egg and extracts.

  4. On low speed, slowly add the dry ingredients in with the wet, until thoroughly combined. This dough is sticky!

  5. Divide the dough into two equal portions, and roll each into 1/4 inch thickness onto parchment paper. Place one disc on top of the other, with the parchment in between; and place in the fridge for 2 hours.

  6. Once the dough has chilled, preheat the oven to 350 degrees, and line baking sheets with parchment paper.

  7. Using a 2-inch round cookie cutter, cut out all the dough that is rolled, and re-roll and cut, until there is no more dough remaining.

  8. Bake for 8 to 9 minutes. Remove from the oven and allow to cool for 8 minutes, before removing to a cooling rack.

  9. Once the cookies are completely cooled, melt the chocolate, oil, and extract together in a double boiler. I would not recommend using the microwave for this. Dip each cookie into the melted chocolate, and allow the excess chocolate to drip away, before placing on parchment paper to completely set. Store in an airtight container in the freezer.