These homemade thin mint cookies are a delicious treat for anytime of year. A delicate chocolate cookie coated in peppermint dark chocolate. Make these with einkorn or any wheat!
If you've been around the blog for any amount of time, you probably know that I'm a total copycat cookie nut... I LOVE making homemade version of my favorite store-bought cookies.
This is partly because I'm a little bit "extra", but mostly because I need to be able to control the ingredients due to allergies for various family members.
We like to use einkorn flour, but these cookies are just as delicious with regular flour too!
And just like my homemade Oreos, and homemade mint milanos - there are no funny ingredients. Just real food, for a really good finished cookie!
Homemade Thin Mint Cookies
While you might think this recipe would take too long to make - it really only takes about an hour of total work time to pull together 2 boxes worth of cookies!
This recipe does use melted dark chocolate, but if you want a lower sugar option for the coating, you can also use the honey sweetened chocolate recipe instead.
I used that chocolate for my keto almond flour thin mints and it's delicious!
Storing Homemade Thin Mints
These cookies are amazing at room temperature, or out of the fridge too! But if you're anything like my mom, you might like to eat them out of the freezer too!
For room temperature or fridge storage, you can place the cookies on a plate or in an air tight container. But for freezer storage, you can place them in a wax paper sleeve instead!
Just tear an 8-inch length of wax paper, then place a row of cookies along the length of the paper. About 16 cookies should fit. Then roll the paper around the cookies and twist the ends to seal.
You can freeze these cookies for up to 1 year and enjoy as desired.
Also, if your house is warm, these cookies need to be stored in the fridge or the coating will melt as soon as you touch them.
Homemade Thin Mint Cookies
Ingredients
For Cookies:
- 1 cup cold butter
- 2 1/2 cups flour we use einkorn flour
- 1/2 cup white sugar
- 2 tbsp powdered sugar
- 3 tbsp cacao
- 3 tbsp Dutch or black cocoa
- 1 eggs
- 1/2 tsp salt
- 1/2 Tbsp vanilla extract
For Coating:
- 12 oz dark chocolate chips (or any melting chocolate)
- 1 tbsp coconut oil
- 8 drops food-grade peppermint essential oil (or 1/4 tsp peppermint extract)
Instructions
- Mix all cookie ingredients together in a food processor.
- Rest dough in the fridge for 30 minutes.
- Roll the dough on a well floured surface and cut with a cookie or biscuit cutter (2 inch round).
- Place on a parchment lined baking sheet (can be close together since they don't spread).
- Let rest in the freezer for 15 minutes.
- Bake for 15 minutes at 375°.
- Repeat until dough is gone.
- Let cookies cool completely before coating.
- In a double boiler, melt chocolate chips and coconut oil.
- Remove from heat and add peppermint flavoring, stir well with a wooden spoon or spatula (not a whisk).
- Drop a single cookie into the melted chocolate, flip with a fork until cookie is fully coated.
- Pick up the coated cookie with the fork and tap it on the side of the bowl for several seconds to remove excess chocolate.
- Repeat until all cookies are coated. Allow cookies to fully dry before storing.
- Store in an air tight container for up to 5 days on the counter, or 2 weeks in the fridge.
Notes
Nutrition
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What is the difference between cocoa, and cacao? thank you! can’t wait to try these!
Hi Cindi! Cacao is the plant that cocoa comes from, cacao is raw and unprocessed whereas cocoa *is* processed. You can you either one for this recipe!
Let me know what you think!
Your reply has me confused since the recipe mentions both cocoa and cacao. Is it 3 T or each or 6 T of either, or just 3 T of one or the other?
Hi Jan, sorry for the confusion. Black cocoa has a very specific flavor. So in this recipe I use both black cocoa and raw cacao, both in 3T measurement EACH – so a total of 6T, but for two different items.
I hope that helps! :-)