The cookie base is crisp and slightly crumbly and the peppermint flavor provides a cool and refreshing contrast to the richness of the chocolate. The dark chocolate coating enrobes each cookie, giving them a smooth, velvety, and glossy finish. The notes of cocoa and mint fill the kitchen as they bake and the aroma is just totally irresistible! Similar to my Chocolate Andes Mint Cookies, you just can’t wait to take a bite! I love storing these cookies in the freezer, and popping one or two out when the craving strikes. The satisfaction of making them at home adds an extra layer of enjoyment, making each bite even more special. Adults and kids alike will love these iconic cookies!
A drinking glass with a thin rim, preferably a small 2 inch glass for these cookies. An empty tin can (like from a small tomato paste can) or small soda can. Cut slices from a log for a slice and bake option: I tested this version out with these cookies and it works well, the cookies just dont look as perfect as using a cookie cutter, but flavor is the same! 🥳
Flour: the base ingredient for the cookie dough. It provides structure and helps bind the ingredients together. I have not tested this recipe with any other flour besides all purpose. Dutch processed cocoa: I choose this cocoa because I have found it provides a smoother texture and more intense chocolate flavor in the thin mints. Cornstarch: I wanted to add a bit of cornstarch in my recipe to help reduce the spread of the cookies and give them a tad bit more thickness. Peppermint Extract: Be sure to use peppermint extract, and not mint extract. Peppermint extract provides the refreshing mint flavor that is characteristic of Thin Mint Cookies and you’ll also add some to the chocolate coating. Other ingredients needed: salt, baking powder, eggs, butter, vanilla, and sugar.
