Homemade “Thin Mint” Cookies
This take on Thin Mints is a variation of my most requested cookie recipe. These have the texture of a traditional chewy molasses cookie plus a just-right minty flavor and chocolate coating. You can mix it up in one or two bowls, no mixer needed. These are great for make-ahead and store, freeze and ship well.
Servings
30cookies
Servings
30cookies
Ingredients
Instructions
  1. In a large bowl, stir the cocoa and molasses into the warm butter. In medium bowl combine flour, baking soda, and salt. Add 1 c. sugar, egg, vanilla extract and mint extract to the butter mixture. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
  2. When ready to bake, preheat oven to 350 degrees. Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake cookies, one sheet at a time, for 12-14 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
  4. Microwave the chocolate in a heat-safe bowl for one minute at half power. Stir and repeat until chocolate is completely melted. Dip the cookies halfway into the chocolate, let the excess drip off and drag the bottom of the cookie along the edge of your bowl to remove the extra chocolate on the bottom. Place the cookie on a sheet of waxed paper and sprinkle immediately with green sprinkles, if using. Repeat with remaining cookies. Allow the chocolate to cool and harden before storing or serving.
Recipe Notes