Chocolate Mint THC Thin Mints
(10 mg THC each · 40 cookies · 400 mg total batch)
Crisp, snappy dark chocolate cookies with cool peppermint punch – iconic thin mint perfection, elevated. Rich cocoa, refreshing mint, addictive crunch, zero weed flavor.
Decarboxylation
2.0 g flower @ 22–25 % THC (or 1.0 g good kief)
240 °F for 40 minutes in sealed mason jar → ~400 mg usable THC
Infusion
¾ cup (170 g) unsalted butter + ½ tsp liquid sunflower lecithin
Melt gently → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 400 mg THC butter (chill to solidify)
Coating
16 oz (450 g) premium dark chocolate (64–70%), tempered
1–1½ tsp pure peppermint extract (food-grade, to taste)
Cookie Base
All 400 mg THC butter (softened)
2 cups (240 g) all-purpose flour
¾ cup (75 g) Dutch-process cocoa powder
1 tsp baking soda
½ tsp fine salt
1 cup (200 g) granulated sugar
½ cup (110 g) packed brown sugar
1 large egg
1 tsp vanilla extract
Steps
1. Whisk dry: flour + cocoa + baking soda + salt.
2. Cream THC butter + sugars until fluffy → add egg + vanilla → beat smooth.
3. Fold in dry until just combined → chill dough 1 hour (firm for rolling).
4. Preheat oven 350 °F (175 °C) → roll dough ⅛-inch thick between parchment → cut 2-inch rounds → bake on lined sheets 8–10 minutes until crisp edges.
5. Cool completely.
6. Temper chocolate → stir in peppermint extract → dip cooled cookies fully → tap excess → set on parchment → chill to set crisp shell.
Storage
Airtight tin with parchment → room temp 2 weeks
Fridge → 1 month
Dosing
400 mg ÷ 40 = 10 mg exact per cookie
One cookie = mint chocolate lift
Two cookies = full thin mint euphoria
Ultra-thin crisp wafers with glossy dark mint chocolate shell, intense cocoa bite, cool peppermint exhale.
These are the cookies that vanish from the sleeve fastest.
Make double.
Stash one tin for midnight cravings.
Thin mint mastery – elevated.