Thin Mint Cookie Recipe with Dark Chocolate
A Year-Round Homemade Favorite
Thin Mints stand out as one of the most beloved cookies in the United States, known for their delightful crispness, rich chocolate coating, and invigorating mint taste. Although they are typically available only during certain seasons, you don’t have to hold off when you can prepare a batch at home with premium ingredients from Santa Barbara Chocolate.
Our Thin Mint cookie recipe calls for semi-sweet dark chocolate chips made from pure cacao, which give the cookies the same rich flavor and satisfying crunch as the original, but with a silkier, richer texture. The end product is a well-rounded cookie that goes great as a snack, a shareable dessert, or with a steaming cup of coffee.
Why Use Santa Barbara Chocolate Ingredients?
The chocolate is the star ingredient in a cookie that has a chocolate coating. Santa Barbara Semi-Sweet Dark Chocolate Chips and other high-cocoa chocolate chips will melt uniformly, have a velvety smooth texture, and taste intensely of cocoa without being excessively sweet.
Many commercial chocolates include additives and excess sugar. With our couverture-style chips, you get a cleaner chocolate that melts evenly and complements the cool peppermint profile of the cookie.
Ingredients
Dry:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (use Santa Barbara High Flavanol Cocoa Powder for richer taste)
- ½ tsp salt
Wet:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup white sugar
- 1 egg
- 1 ½ tsp peppermint extract
Chocolate Coating:
- 12 oz Semi-Sweet Dark Chocolate Chips
- Optional: 1 tsp vegetable oil to thin chocolate for dipping
Instructions
Step 1: Cream Butter and Sugar
In a mixing bowl, beat together the softened butter and sugar until light and fluffy. With an electric mixer, this typically takes two to three minutes. Add the peppermint extract and egg. Stir well till well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt. Slowly add the dry ingredients to the wet mixture in two stages, mixing just until the dough comes together.
Step 3: Chill the Dough
Refrigerate the dough for at least 30 minutes, or up to an hour, after gently wrapping it in plastic wrap. If you intend to refrigerate it overnight, allow it to sit at room temperature for ten minutes before rolling out.
Step 4: Shape the Cookies
Roll the dough to a thickness of about ⅛" after lightly flouring your work surface. To create cookies, use a round or flower-shaped cutter (1.5" diameter works nicely). Put them on a baking sheet covered with paper.
It is optional to chill the shaped cookies for an additional fifteen minutes on the tray. This aids in keeping their shape when baking.
Step 5: Bake
Set the oven temperature to 175°C (350°F). Bake the cookies for 10 to 12 minutes, or until they are matte on the outside. Do not overbake. Before moving the cookies to a wire rack, let them cool on the baking sheet for five to six minutes.
Making the Chocolate Coating
Step 6: Melt the Chocolate
Melt the semi-sweet dark chocolate chips in a microwave or double boiler. Heat in 20-second increments if using a microwave, stirring after each cycle. The chocolate should never be hot; it should be warm and liquid.
Optional: To thin the chocolate a bit, add up to 1 tsp vegetable oil. Keep in mind that too much oil can hinder the coating's ability to set correctly.
Advice: Ensure that all bowls and utensils used for melting are totally dry. Chocolate will seize with the slightest hint of water.
Step 7: Coat and Cool
Using a fork or other dipping instrument, dip each cooled biscuit into the melted chocolate. Tap off any excess chocolate and place the biscuits on parchment paper or a wire rack. To speed up the hardening process, quickly chill them in the refrigerator or let them cool and solidify at room temperature.
Serving and Storage Suggestions
Homemade Thin Mints are ideal as a standalone snack or alongside a cup of coffee or tea. Store the finished cookies in an airtight container. They last well at room temperature for up to 5 days and can be refrigerated or frozen for longer storage.
Many fans enjoy them chilled—just like the original version—so storing them in the freezer is a great option.
Chocolate Quality Matters
Using high-quality chocolate is crucial to the success of this recipe. Wax or stabilizers added to mass-produced chocolate chips alter their texture and melt point. Santa Barbara Chocolate makes couverture-quality chips that will add a stronger cocoa flavor and a smoother coating to your cookies.
Looking for other baking ingredients? Consider our range of products:
- High Flavanol Cocoa Powder
- Couverture Chocolate Blocks
- Organic Chocolate for Baking
These ingredients support a better bake and align with conscious sourcing practices.
A Note from Chocolatier Jason Vishnefske
I've always thought that basic recipes can provide the greatest satisfaction when combined with the appropriate elements. This Thin Mint dish is a favorite not because it's too difficult but because it brings people together. Each batch is consistently delicious thanks to the use of well selected chocolate that has undergone minimal processing.
Quality is the first step, regardless matter whether you're a professional chocolatier or a home baker. That's what makes Santa Barbara Chocolate unique.
