Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Half Dipped Thin Mint Cookies Recipe
    Lost? Site Map

    Half Dipped Thin Mint Cookies

    Half Dipped Thin Mint Cookies. Photo by invictus

    1/2 Photos of Half Dipped Thin Mint Cookies

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    39 mins

    30 mins

    9 mins

    invictus's Note:

    These are nice little cookies and so simple to make. I only dipped half of each cookie because I liked the presentation better but play around to see what you like. Prep time does not include freeze time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
    2. 2
      In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
    3. 3
      Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
    4. 4
      Preheat oven to 375F before slicing your cookies.
    5. 5
      Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet. Cookies will not spread very much.
    6. 6
      Bake each batch for 9-11 minutes. Cool completely.
    7. 7
      In a double boiler melt the chocolate and butter together. Remove from heat. Dip half of each cooled cookie into chocolate mixture and let cool on waxed paper.

    Ratings & Reviews:

    • on May 22, 2014


      I followed as listed except used whole wheat pastry flour and these were inedible. I realize that's my bad for going off-recipe but usually the two are totally interchangeable. Can't see how using AP flour would make it any better. I threw out half the dough and am saving the chocolate for a different recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2008


      these were very good, mine baked out crispy not sure if they are meant to that way, I increased the peppermint extract to 1 teaspoon, I did dip each half of the cookie in melted mint chocolate chips, thanks for sharing Heidi!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Half Dipped Thin Mint Cookies

    Serving Size: 1 (878 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1202.1
    Calories from Fat 543
    Total Fat 60.4 g
    Saturated Fat 37.5 g
    Cholesterol 115.6 mg
    Sodium 712.6 mg
    Total Carbohydrate 163.7 g
    Dietary Fiber 10.9 g
    Sugars 67.5 g
    Protein 16.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes