Name: Homemade Girl Scout Cookies: Thin Mints
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 24 (Makes 4 dozen cookies)
Cuisine: American
Ingredients: 1 1/4 cups butter (at room temperature); 2 cups powdered sugar; 1 cup dutch processed cocoa or dark cocoa powder (I used Hershey's Special Dark Cocoa ); 1/2 teaspoon salt; 1 teaspoon vanilla; 1 1/2 to 1 3/4 cups flour; 1 pound good quality melting chocolate; 3/4 to 1 teaspoon pure peppermint extract

Homemade Girl Scout Cookies: Thin Mints

There may not be a better treat than Homemade Girl Scout Cookies - Thin Mints, and this recipe certainly didn’t disappoint!

Prep45 min

Cook10 min

Total55 min

Serves24 (Makes 4 dozen cookies)

Published 6 Feb 2012

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There may not be a better treat thanGirl Scout Cookies, and theseHomemade Thin Mintscertainly don’t disappoint…and they’re available year ‘round!

round chocolate cookies on white plate with one cookie sitting on side of top of glass with white milk in it.

When I hear the phrase “Thin Mint,” I must have one immediately! But I live in the middle of nowhere and don’t have the Girl Scout Cookie hook-up that one can only dream of and salivate over. So, I have to improvise. This recipe was born after some research and lots of delicious testing that I didn’t happen to mind one bit.

If you’re aThin Mint loverlike I am, these cookies will be your saving grace, especially if you don’t live near an active cookie-hawking group of little ladies or if it’s the wrong season to support the gals. Themint flavormarries perfectly with the chocolate, and thecenter of the cookie is the exact texture of the boxed version.

round chocolate cookies on white plate with two glasses of white milk and light blue background.

Why You’ll Love This Recipe

I think these areeven betterthan the original!
Easy and fun recipe to do with the kids
Keeps well in the freezerfor 2-3 months and make a yummy frozen treat, too

Recipe Ingredients

Butter –Use a little less salt than called for in the recipe if using salted butter.
Powdered sugar
Cocoa powder –Use Dutch-processed or dark cocoa. I useHershey’s Special Dark Cocoa.
Vanilla extract
Flour– Regular all-purpose flour
Melting chocolate –Choose agood qualityso it will be decadent!
Peppermint extract–Find this in the baking aisle near the vanilla extract

See the recipe card below for full information on ingredients and quantities.

round chocolate cookies on white cookie sheet pan with blue and white checked towel under edge and on light blue background.

How to Make Homemade Thin Mint Cookies

Make the cookie dough:Cream the butter with the sugar and then add the rest of the cookie dough ingredients.
Turn the dough into cookies:Split the dough into thirds and refrigerate for a bit. Roll out and cut into round shapes.
Bake the cookies:Bake the cookies and let them cool.
Coat with chocolate:Melt the chocolate and coat the cookies. Refrigerate to set and enjoy!

What do Thin Mints taste like?

Some people thumb their noses at Thin Mints because of the, in my personal opinion, ingenious combination of chocolate and mint. While that could seem like an unlikely pair, just like mint-chip ice cream, Thin Mints have the richness of chocolate treats with just a hint of refreshing, zesty peppermint.

Can you freeze Thin Mints?

These freeze very well in an airtight container or bag… if they stick around long enough! Thin Mints can keep up to 2 to 3 months in the freezer. Some people actually prefer snacking on frozen cookies as opposed to room temperature, so if you’re a fan of cold treats, give it a try!

round chocolate cookies on white plate with two glasses of white milk and light blue background and one cookie held in hand.

Expert Tips

The first time I made these cookies, I was surprised how normal-tasting they were. I wasn’t in love. The next morning, however,magic had happened. The cookie had absorbed moisture from the chocolate, and the mint flavor had time to marry with the chocolate.The texture of the cookie in the center became exactly what I was looking for!If you can, make these a day in advance,and let them sit before digging in.
These Thin Mint cookies are a great cookie tomake ahead and store in the freezer. Wrap them well in freezer bags, and they will keep for a few months. Let them defrost in the fridge or at room temperature or eat them straight out of the freezer!
Get the best quality of ingredientsyou can find to elevate the taste of these cookies, especially for the pepermint extract, cocoa powder, and chocolate.

More Cookie Recipes to Consider

Homemade Girl Scout Cookies: Thin Mints

There may not be a better treat than Girl Scout Cookies, and these Homemade Thin Mints certainly don’t disappoint…and they’re available year ‘round!

Ingredients

1 1/4 cups butter (at room temperature)

2 cups powdered sugar

1 cup dutch processed cocoa or dark cocoa powder (I used Hershey's Special Dark Cocoa )

1/2 teaspoon salt

1 teaspoon vanilla

1 1/2 to 1 3/4 cups flour

1 pound good quality melting chocolate

3/4 to 1 teaspoon pure peppermint extract

Instructions

In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.

Add the cocoa powder, salt, and vanilla, and mix until incorporated. Add half of the flour and mix. Add the remaining flour, 1/4 cup at a time, until you get a pretty dry dough. You don't want the dough to be sticky at all, and it might even crumble just a little. Don't be worried about a dry dough. We want a cookie that's cripsy and doesn't spread when baked!

Divide the dough into 3 balls, and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes. If it stays in the fridge longer, let it rest at room temperature for 15 minutes before rolling out. The butter makes the dough super stiff if it's too cold.

Preheat the oven to 350 degrees. Remove plastic from a disk and roll the dough out between 2 pieces of parchment paper or on a lightly floured surface. Roll the dough thin, 1/4-inch to 1/8-inch thick.

Use a 2-inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8 to 9 minutes. It's super hard to tell when a near-black cookie is done. I baked mine for 10 minutes the first round, and they tasted burnt on the bottom, so you'll need to adjust as you go. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.

After cookies have cooled completely, it's time to get dippin'! Chop up the chocolate. Put it in a microwave-safe bowl, and microwave it for 1 minute. Reduce the power to half, and continue to microwave in 30-second increments, stirring after each 30 seconds. Do this until the chocolate is smooth and melted. It's possible to scorch and ruin the chocolate in the microwave. If you are prone to this, use a double-boiler method instead. If the chocolate seems too thick, you can add a little shortening to thin it out. When the chocolate is melted, stir in the peppermint extract. I started with 1/2 teaspoon of peppermint extract and then added a few drops at a time until it was minty enough for me. You should be right around 1 teaspoon of extract.

Drop a cookie in the melted chocolate, and make sure all of it gets covered in the chocolate. Fish the cookie out with a fork. Tap the fork on the edge of your bowl to encourage extra chocolate to drip off. Place the chocolate-coated cookie on a piece of parchment or waxed paper until set.

Best if enjoyed after waiting 8 hours after dipping in chocolate.

Notes

If you can, make these a day in advance, and let them sit before digging in. They taste even better after the flavors have time to set in. I hear they store well in the fridge and freezer like real Thin Mints, but mine didn't last that long. This was a very fun recipe to do with the kids and made for a nice treat after the activity! My favorite time of year for these cookies is summer. Freezing them ahead and biting into one straight from the freezer on a hot summer day is true luxury!

Nutrition

Calories284

Carbohydrates31

Cholesterol27

Fat17

Fiber3

Protein3

Saturated fat11

Sodium128

Sugar17