These double chocolate peppermint cookies feature a minty, chocolate cookie smothered in a chocolate coating. They're a homemade version of Thin Mints that's so delicious.
When Girl Scout cookie season rolls around, I feel like I personally donate enough money to fund a new chapter because I buy so many Thin Mints!
I've been in love with these cookies for as long as I can remember, so instead of waiting, I just decided to make my own version.
Copycat Thin Mint Cookies
These delicious cookies were inspired by both the Thin Mint cookies I buy from the Girl Scouts and my mint chocolate fudge.
I already knew that combining chocolate and mint would be easy, and I wasn't wrong. These cookies are amazing!
This delicious chocolate flavor is to die for. For another amazing chocolatey recipe, check out our Chocolate Pistachio Honeycomb.
Why You Will Love this Recipe
- It's quick and easy to make.
- It features the delicious flavor combination of chocolate and mint.
- It uses simple ingredients.
- It's perfect for a special occasion or everyday indulgence.
- It makes a tasty gift for family, friends, or coworkers.
Top Tip:
Room temperature butter and eggs will give you the absolute best cookie texture.
Ingredients
This recipe only uses simple baking ingredients. You probably have most of them in your kitchen right now, in fact.
The main ingredients are listed here, but you'll find the complete list along with amounts in the recipe card at the end of the post.
Cookies
- Unsweetened cocoa powder
- Unsalted butter, room temperature
- Sugar
- Brown sugar
- Peppermint extract
Chocolate Coating
- Semi-sweet baking chocolate squares or bars
- Vegetable shortening or coconut oil
- Peppermint extract
Substitutions and Variations
- Vegetable Shortening or Coconut Oil - Use butter instead.
- Coca Powder: Carob powder can be used in place of cocoa powder for a slightly different flavor.
- Egg: Applesauce, flaxseed meal and water, mashed banana, or yogurt can all work as vegan substitutes for eggs.
- Peppermint extract/oil: Almond extract, orange extract, vanilla extract, or even mint jelly can also give these cookies some extra flavor.
- Semi-sweet baking chocolate bars: Dark Chocolate Chips, White Chocolate Chips, or Milk Chocolate Chips can make delicious coatings for this cookie recipe.
- Decoration: Sprinkles, crushed candy canes, or chopped nuts are great decorations for these cookies. You could also drizzle some white chocolate over the top for an extra special touch!
- Sugar: Maple syrup, honey, or agave nectar can substitute for some of the sugar in this recipe. Remember that these sweeteners are much sweeter than regular granulated sugar and will change the flavor slightly. Adjust other ingredients accordingly.
- Gluten-Free: Replace the all purpose flour with a gluten free baking mix or make your own blend using GF flours such as rice flour, tapioca starch, almond flour and/or coconut flour. Be sure to also use certified gluten free oats if needed.
Instructions
This simple recipe only requires the most basic baking skills. Anyone who follows the recipe can make it easily. The highlights are listed here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Combine the dry cookie ingredients.
2: Combine the wet cookie ingredients.
3: Combine the wet and dry ingredients and refrigerate.
4: Bake the cookies and cool them completely on a wire rack.
5: Melt the chocolate and shortening. Then, dip the cookies and place them on parchment paper.
Storage
Room Temperature: Store for up to 5 days in an air-tight container.
Refrigerator: Store for up to 10 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container.
What to Serve with Double Chocolate Peppermint Cookies
These tasty cookies are perfect with an ice-cold glass of milk or a cup of coffee. They're also great alongside any of your other favorite dessert options as a larger spread at a party. Pair them with pretty much anything sweet!
Tips
- Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
- Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
- The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.
FAQ
Do you have questions about these cookies? Here are some of the most commonly asked questions about double chocolate peppermint cookies.
The cookies should be baked for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies).
The dough needs to be chilled in the refrigerator for at least one hour prior to baking, if not overnight to prevent spreading while baking.
Yes, you should allow the cookies to cool for 15 minutes before spreading the glaze over them. This will ensure that they don't get too soggy and stay crispy after they have been glazed.
More Cookie Recipes
If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below. Just in case!
Double Chocolate Peppermint Cookies
Ready to get cooking? Remember that you can print this recipe if you would like.
Double Chocolate Peppermint Cookies
Equipment
Ingredients
Cookies
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature or 1 stick
- ½ cup sugar
- ½ cup brown sugar packed
- 1 large egg room temperature
- ½ teaspoon peppermint extract
Chocolate Coating
- 2 bars (4 oz) semi-sweet baking chocolate, cut into chunks
- ½ teaspoon vegetable shortening or coconut oil
- ⅛ to ¼ teaspoon peppermint extract
Instructions
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- In a mixing bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down as needed, for about 7 minutes. Add the egg and peppermint, beating until well blended.
- To the creamed sugar, add the flour mixture and beat until mixed, scraping down as needed.
- Cover with plastic wrap and refrigerate the dough for at least 1 hour.
- When ready to bake: Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
- Using a small cookie scoop, drop mounds of cookie dough on the prepared baking sheet about 2-inches apart.
- Bake the cookies for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies.) Allow to cool completely on a wire rack.
For the chocolate coating
- In a large microwave-safe bowl, place the chocolate chunks and shortening. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. Stir in the peppermint extract.
- Prepare a baking sheet with parchment paper.
- Dip the bottoms of the cookies in the melted chocolate. Using a fork and a spoon, pour additional chocolate over the top, scraping the spoon across the bottom and top to remove any excess chocolate. Transfer the cookies to the waxed paper.
- Refrigerate the cookies until the chocolate is set.
Notes
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- Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
-
- Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
-
- The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.
Nutrition
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