Homemade Thin Mints 🍫🌿
A crispy, chocolatey, mint-infused copycat of the iconic Girl Scout Cookie—no freezer stash required!
Prep Time: 20 mins
Chill Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hour
Makes: ~36 cookies
📝 Ingredients
For the Cookies:
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1¼ cups (160g) all-purpose flour
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½ cup (60g) cocoa powder (Dutch-process preferred)
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) sugar
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1 large egg
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½ tsp vanilla extract
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½ tsp peppermint extract
For the Coating:
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12 oz (340g) semi-sweet chocolate chips
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1 Tbsp coconut oil (or shortening)
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½ tsp peppermint extract
👩🍳 Instructions
1. Make the Dough
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Whisk flour, cocoa powder, and salt in a bowl.
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In another bowl, beat butter and sugar until fluffy. Add egg, vanilla, and peppermint extract.
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Gradually mix in dry ingredients. Wrap dough in plastic; chill 30 mins.
2. Shape & Bake
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Preheat oven to 350°F (175°C). Roll dough to ⅛-inch thickness.
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Cut into 1.5-inch rounds (use a shot glass or bottle cap).
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Bake for 8-10 mins (they’ll firm up as they cool). Transfer to a rack.
3. Chocolate Coating
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Melt chocolate chips + coconut oil in 30-sec bursts. Stir in peppermint extract.
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Dip each cookie, let excess drip off, and place on parchment.
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Chill 10 mins to set.
💡 Pro Tips
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Extra crisp: Use bread flour for a snappier texture.
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Freezer hack: Layer unbaked dough between parchment; freeze for slice-and-bake cookies anytime!
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Double mint: Add ¼ tsp mint extract to the dough for a stronger kick.
Why These Beat the Box
✔ Rich dark chocolate with a refreshing mint zing.
✔ Crisp-yet-tender—just like the original.
✔ Year-round supply: No waiting for cookie season!
Pair with: Cold milk or coffee. ☕
Need a gluten-free version or white chocolate twist? Just ask! 😊