Thin Mint-Inspired Cookies
Soft & chewy Thin Mint-Inspired Cookies with flavors of rich dark chocolate and peppermint.
Ingredients
- ½ cup vegan butter, melted (I used Country Crock Plant Butter)
- ½ cup (111g) packed dark brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp unsweetened, non-dairy milk
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- 1 tbsp corn starch
- ½ tsp baking soda
- ⅓ cup (39g) black cocoa powder*
- 1 cup (175g) all-purpose flour
- ½ tsp kosher salt
- ½ cup chopped dark chocolate (60-70%)
Instructions
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In a large mixing bowl, whisk together the melted butter, sugars, non-dairy milk, vanilla, and peppermint extract until creamy. Add the corn starch, baking soda, and cocoa powder and whisk until fully incorporated.
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Use a wooden spoon or rubber spatula to fold in flour and salt until a soft dough forms. Fold in chopped dark chocolate, reserving a few tbsp for topping. Cover and refrigerate for at least 1 hour.
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a large cookie scoop (~5 tbsp) to distribute dough onto baking sheet (about 4 cookies for a large baking sheet). Top dough with a couple pieces of dark chocolate.
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Bake for 12 minutes until edges are crisp, and middle is still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack. Finish with flaky sea salt and enjoy!
Recipe Notes
*Black cocoa powder can be purchased on Amazon. If you are short on time, then you can substitute Hershey’s Dark Cocoa powder – it won’t be quite the same but will do. I highly recommend not substituting with regular cocoa powder as it won’t yield the same Oreo cookie taste.