Homemade Thin Mint Cookies

A delicate chocolate cookie coated in peppermint dark chocolate. Make these with einkorn or any wheat. Makes 68 cookies.

Course Dessert

Cuisine American

Keyword Copycat girl scout thin mints, homemade thin mint recipe, homemade thin mints, thin mint cookies

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings servings

Calories 246kcal

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

NOTE: If you find that the dough is too sticky to roll, add an extra 1/4 cup of flour at a time until the dough reaches a rolling consistency. This can happen sometimes depending on the type of flour used.

Nutrition