A dark, delightful twist on traditional Thin Mints cookies! These elegant, homemade Dark Chocolate thin mints make a stunning addition to cookie party trays and are definitely worth the extra effort. (Original recipe from Baked by an Introvert.)
What’s shaped like a hockey puck, darker than an episode of Squid Game, and more delicious than the sweet taste of victory when you finally run longer than your panting, sweating arch-nemesis does at the gym (who, unbeknownst to them, has been competing with you in a silent, slightly petty treadmill race for the past six months)?
Guys, welcome to the wonderful world of these homemade Dark Chocolate Thin Mints.
I’m not usually one to put effort into making multi-step desserts, as evidenced by some of my favorite easy dessert recipes such as my 30-Minute Flourless Chocolate Cake, Vanilla Crazy Cake for Two, and Gluten-free Crustless Cheesecake. (I’m a firm believer in the Time-from-Bowl-to-Mouth Dessert Optimization Theory, which plainly affirms that the faster a dessert can transition from the “mixing bowl phase” to the “in your mouth” phase, the more delicious it will be. Science!)
But sometimes even science needs to take a break from the stressors of life, and it’s at moments like these that cookies like these rise to the spotlight. Although they take just a tad more effort to make than your traditional cookie, these Dark Chocolate Thin Mints (a twist on the classic Girl Scout cookie!) are worth every extra second of chilling, rolling, and cutting they require.
Thankfully, what this recipe requires in time it makes up for in simple ingredients: aside from the usual cookie pantry ingredients, the only item I needed to purchase was peppermint extract, which I added to both the chocolate cookie base and dark chocolate coating for a mint-y taste that is almost indistinguishable from the real deal. (Huge shoutout here to Baked by an Introvert for her amazing copycat recipe!)
I personally preferred to use dark chocolate for this recipe just because it’s kind of the best thing invented since Mr. Clean’s Magic Eraser (seriously, that stuff is like magic!), but if you want something more approximate to the classic Thin Mint, feel free to substitute yours with semisweet chocolate.
So what are you waiting for? Get baking, and next time bring a batch with you to the gym so you can savor a few as you bask in treadmill victory glory!
For the cookie:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2/3 cup white sugar
- 1 large egg white, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
For the coating:
- 12 oz. dark chocolate chunks
- 1/2 teaspoon vegetable or other non-flavored oil
- 1/4 teaspoon peppermint extract
To make cookies:
- In a medium bowl, combine flour, cocoa powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg white, vanilla, and peppermint extract. Gradually add flour mixture (1 cup at a time), beating gently after each additional until just incorporated. Be sure not to overbeat.
- Working with half the dough at a time, place dough between two pieces of parchment paper on a baking sheet. Use a rolling pin to roll to 1/4-inch thickness. Transfer baking sheet to fridge and repeat with remaining dough. Refrigerate for 3 hours.
- Preheat oven to 350 degrees. Gently transfer parchment paper and dough all together from baking sheets to countertop, then line baking sheets with new parchment paper.
- Working with half the dough at a time, remove top sheet of parchment paper and cut circles using a 2-inch cookie cutter. Place dough cutouts on prepared baking sheet (about 1 1/2 inches apart). Continue cutting out dough circles, rerolling scraps of dough as needed before cutting.
- Bake in preheated oven for 15 to 18 minutes, until cookies are firm. Cool slightly, then transfer to wire rack to cool completely.
To make dark chocolate coating:
- Place chocolate and oil in a microwave-safe bowl. Heat at 15-second intervals at medium power, stirring between each interval, until chocolate is melted. Quickly stir in peppermint extract.
- Use a fork to quickly dip each cooled cookie into melted chocolate, letting any excess coating drip back into bowl. Place cookie onto a sheet of parchment paper. Repeat until all cookies are coated, then allow to set until coating hardens.