Chocolate-Mint Thins With Candy Cane Crunch Recipe

Name: Chocolate-Mint Thins With Candy Cane Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons/230 grams granulated sugar; ½ tablespoons/170 grams/1 1/2 sticks unsalted butter, softened at room temperature; 1/2 teaspoon/3 grams kosher salt; 1 egg; 1 teaspoon peppermint extract; 1 1/2 cups/187 grams all-purpose flour; 3/4 cup/63 grams unsweetened cocoa, preferably Dutch-process; 8 to 12 candy canes; About 16 ounces/500 grams semisweet or bittersweet chocolate; 1/4 to 1/2 teaspoon peppermint extract; 1/4 teaspoon vanilla extract; 2 tablespoons coconut oil

Servings: persons

1 cup plus 2 tablespoons/230 grams granulated sugar
½ tablespoons/170 grams/1 1/2 sticks unsalted butter, softened at room temperature
1/2 teaspoon/3 grams kosher salt
1 egg
1 teaspoon peppermint extract
1 1/2 cups/187 grams all-purpose flour
3/4 cup/63 grams unsweetened cocoa, preferably Dutch-process
8 to 12 candy canes
About 16 ounces/500 grams semisweet or bittersweet chocolate
1/4 to 1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 tablespoons coconut oil

1
In the bowl of a mixer, cream sugar and butter together until very fluffy, at least 3 minutes.
2
Add salt, egg, peppermint extract and 1 tablespoon water, and mix until smooth.
3
Mix or sift flour and cocoa together, then add to bowl and mix until combined.
4
The dough will be very stiff (it can be made 1 or 2 days ahead and kept refrigerated).
5
Heat oven to 350 degrees.
6
Using your hands, break off pieces of dough the size of walnuts (about 2 teaspoons) and roll into balls.
7
Place 3 inches apart on baking sheets lined with parchment paper or nonstick liners.
8
Use the bottom of a glass to flatten each ball into a round, 1/8-inch thick.
9
(Dust the bottom of the glass with cocoa if it sticks to the dough.)
10
Bake about 15 minutes, until cookies are flattened, firm and beginning to crisp.
11
Remove from cookie sheets and let cool on wire racks.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup plus 2 tablespoons/230 grams granulated sugar, ½ tablespoons/170 grams/1 1/2 sticks unsalted butter, softened at room temperature, 1/2 teaspoon/3 grams kosher salt, 1 egg, and more.

Yes, Chocolate-Mint Thins With Candy Cane Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Mint Thins With Candy Cane Crunch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions