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Homemade Thin Mint Cookies

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COOK TIME
8 min
TOTAL TIME
18 min + chill time
SERVINGS
24 cookies

Back in the day, I was a Girl Scout. Oh yes, I had the green vest covered in patches and all.  I have no idea what we did, I only have memories of a sleepover at the zoo, a hike in the woods and selling Girl Scout cookies. However,  being the below average salesman I am, I basically just sold to my extended family. Then my poor parents ended up having to buy the rest and we ate cookies for months. I was a stellar Girl Scout. 

 

I don’t want to encourage you to ditch your adorable neighborhood Girl Scout because nothing beats the real Thin Mints …or Samoas… or Peanut Butter Patties… or even the Shortbread. And apparently they added a S’more cookie this year. Damn you Girl Scouts, you are good. 

 

But if you have a hankering for a Thin Mint in the off season or just want to make your own and not owe a child money, then this is a great version. Throw them in the fridge or freezer to store when you are done, so yummy when chilled. Just like the real thing. 

 

Leave me a comment and let me know what you think! What is your favorite Girl Scout cookie that I can try to recreate in my kitchen?

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Homemade Thin Mints

The classic cookie but homemade. Super easy to make and will hit all your Girl Scout Cravings.

Prep time: 10 min + chill time  |  Cook time: 8 min  |  Total: 18 min + chill time

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Ingredients

3/4 cup salted butter, room temperature
1 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1 and 1/2 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
Equipment
2 or 2.5 inch circle cookie cutter
Chocolate Topping
14 ounces semi-sweet chocolate, chopped (if you can swing it, use a quality chocolate)
1/2 teaspoon vegetable oil
1/4 teaspoon peppermint extract

Instructions

1. In a mixer, beat the butter on medium speed for about 1 minute until smooth and creamy. Add the sugar and beat again on medium high until light and fluffy. Now add the egg, vanilla extract and peppermint extract. Beat again on high until all combined. Scrape the sides down as needed.
2. In a separate bowl, combine the flour and cocoa powder. You can use a sifter to combine the cocoa and flour or I use a whisk and stir together. Add the salt and baking powder, whisk all together.
3. Add the flour mixture to the wet mixture a little at a time. Mix well after each addition. Dough will be pretty thick.
4. Separate the dough into two portions. Roll each portion out to about 1/4 inch thickness onto parchment paper or foil. Cover and chill for at least 1 hour or up to 2 days.
5. Once the dough is done chilling, preheat the oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper.
6. Remove the rolled dough from the fridge and using a 2 or 2.5 inch circle cookie cutter, cut circles out of your dough and place on the baking sheet. Continue until you have used all your dough.
7. Bake for 8-9 minutes. Cookies will be soft, cool for about 10 minutes then transfer to a wire cooling rack.
TOPPING:
1. Once the cookies are completely cooled, begin melting the topping. Using a double boiler, melt the chocolate and oil together until smooth. Stir in the peppermint extract.
2. Dip either the top of the cookie or the entire cookie into the chocolate and coat. Using a fork, remove the cookie and tap off the excess.
3. Place onto a silicone mat or parchment lined baking sheet then place in the refrigerator to set completely.
4. Cookies keep best when chilled. You can also freeze these up to 3 months. Enjoy this copycat recipe!

Notes

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