This Thin Mint Cookie Recipe you can make at home tastes like the real deal. Thin Mints are so well-liked for a great reason - texture, flavor, and simplicity. These cookies have always been one of our favorite desserts, now we can have them year-round!
In stand mixer, beat the butter on medium speed for about 1 minute, until smooth and creamy.
Add the granulated sugar and beat on medium speed until fluffy and light in color. Beat in the egg, vanilla extract and peppermint extract on high speed. Be sure to scrape bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix dry ingredients into wet ingredients, until combined.
Divide the dough into 2 equal parts. Roll out dough onto parchment paper ¼ inch thick. Stack the dough pieces with parchment paper in between them and place on baking sheet and refrigerate for at least one hour.
After chilling, preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Remove one of the rolled out dough pieces and place on parchment paper-lined baking sheet. With a 2 inch circle cookie cutter, begin to cut out cookie shapes. Re-roll dough and cut out circular cookies until all dough is used. Repeat with second dough piece on another baking sheet.
Bake for 8 minutes. The cookies will look soft, but they are done. Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
In a double boiler, melt the chopped chocolate and oil together, until smooth. You can use the microwave if you melt in 15-second increments, ensuring you do not burn the chocolate. Stir after each 15-second increment.
Once chocolate is fully melted and smooth, dip each cookie into chocolate and lift out with a fork. Tap fork gently on the side of the bowl to let excess chocolate drip off. Place dipped cookies on parchment paper lined baking sheets. Place the full tray of cookies in the fridge to cool and set. Enjoy!