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A Christmas cookie can be any cookie that brings back Christmas memories. For me, that list is never-ending. My childhood was filled with endless cookies every season. There were oftentimes so many that we hardly knew what to do with them all! This is a great problem to have and one that I have seemed to make into a tradition.
Christmas time evokes a feeling of nostalgia unlike any other, and I can’t stop baking and making all sorts of treats. Homemade goods really do make the best gifts and are just fun to have around. These chocolate thin min cookies are a family favorite at The Farm, and you will see why! They are a chocolate cookie sandwich with a smooth and creamy mint center! They’re so delicious that I usually double the recipe!
More Christmas Cookies
- Pecan tassies
- Chocolate, ginger, and dulce de leche sandwich cookies
- Great Grandma’s gingerbread cookies
- Peanut butter cup cookies
Have I Convinced You to Make This Recipe?
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Chocolate Thin Mint Cookies
Ingredients
- 6 oz semi-sweet chocolate
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ⅔ cup (1 ⅓ sticks) unsalted butter room temperature
- ¼ cup light corn syrup
- 1 large egg
- ½ tsp kosher salt
- 2 tsp baking soda
- 25 thin mints
Instructions
- Melt chocolate in the microwave and set aside to cool slightly.6 oz semi-sweet chocolate
- In the bowl of an electric mixer, beat melted chocolate, butter, corn syrup, egg, and sugar on low speed until well incorporated. Sift together flour, salt, and baking soda. Slowly add dry ingredients to the mixer running on low speed. Increase speed to mix until just combined. Chill dough in an airtight container for at least two hours or overnight.2 cups all-purpose flour, ½ cup granulated sugar, ⅔ cup (1 ⅓ sticks) unsalted butter, ¼ cup light corn syrup, 1 large egg, ½ tsp kosher salt, 2 tsp baking soda
- Using a small cookie scoop or tablespoon measurer, make small balls of dough. Roll in sugar and place on a parchment-lined or ungreased baking sheet. Put in a preheated 350°F oven for 10-12 minutes, until set but slightly soft in the middle of the cookie.
- Let set on pan for two minutes. While warm, turn half of the cookies upside down. Place thin mint on top and immediately set another cookie on top, creating a sandwich. Let thin mint melt then twist and gently push cookies together. This spreads the thin mint to the edges and seals the "sandwich." Let cool completely and enjoy!25 thin mints
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
These are so easy. Great for a beginner baker. I sent them to my adult sons, both across country, any they raved about them. So much, they requested them again this year . I did use GF flour and they came out fine.
These are so easy. Great for a beginner baker. I sent them to my adult sons, both across country, any they raved about them. So much, they requested them again this year . I did use GF flour and they came out fine.
These are a hit and pretty easy to make. Don’t be a slave to any holiday. I’ve just made these for a Easter party for a group of foster kids. They wanted chocolate, chocolate and more chocolate. The Chocolate Thin Mint “Easter” Cookies are hubby approved! Thank you for your creativity and fabulous recipes … well, that just the start of your talents!
The chocolate mint cookies were hard the next day. I had them in a closed container. I had to throw them away. Did nit want a broken tooth. They were great the first day. Let me know if I did something wrong in making. I would like to try again.
Thank you love your recipes.
What is the brand name of the mints you used or a good substitution? The link is broken & I’d love to make them.
Please tell me how to keep my cookies from going hard before Christmas day. Mines hard already
I need help watch your video like four times before I started making these cookies got all my ingredients out measure my flour like you said refrigerate it for over two hours went to Make them They came out flat like their wasn’t enough flour, could it be that I’m using unbleached flour and I might need some more can you please help me because the smell was delicious and they taste good they just flat and buttery