Homemade Thin Mints
It’s officially girl scout cookie season AKA the best time of the year. We’re celebrating with these Homemade Thin Mints so you can have access to Thin Mints at any time of year!
Homemade Thin Mint Cookies
It’s that time of year again. The season of spotting those iconic green boxes everywhere. The mini, green vest-clad entrepreurs are posted up outside every Stop & Shop, your coworker’s kid is making the office rounds, and suddenly…you black out and wake up holding an empty sleeve of Thin Mints.
Listen. Zero judgment form me.
But if you’re anything like me, sometimes you want that same crisp, chocolate-mint magic without waiting for Girl Scout cookie season (or making awkward eye contact while you buy your fifth box). Enter: these homemade Thin Mints. They’re buttery, perfectly snappy, deeply chocolatey and finished with that cool peppermint kick that we know and love.
Let’s make them at home, shall we?
What are Thin Mints?
If you’ve been deprived your whole life and have never had a Thin Mint, please allow me to enlighten you. These delightful cookies are made with a crisp, chocolate cookie flavored with cool peppermint flavor. They’re then dipped in a smooth chocolate peppermint coating. I prefer to eat them chilled, but they’re tasty at any temperature and any time of year.
How to make the best Homemade Thin Mints
This homemade thin mints recipe is surprisingly super easy and quick to make!
- Roll the cookies out thin: The signature Thin Mint texture comes from making a thin, crisp cookie so be sure to roll your cookie dough out to 1n 1/8 inch thickness!
- Carefully measure the peppermint extract: A little goes a long way so make sure you’re carefully measuring the peppermint extract. It’s not like vanilla where an extra splash won’t hurt. Too much peppermint extract and you’ll feel like you’re eating breath mints.
- Use a fork to dip the cookies We like to use a fork to dip the cookies in chocolate so that you scrape off the excess on the bottom and easily transfer to a wire rack or to wax paper!
- Try freezing them: Trust me on this. Frozen Thin Mints are elite! Plus, they last longer in the fridge so you can have treats for months.
How to Store Homemade Thin Mint Cookies:
These healthy thin mints keep well for an alarmingly long time. I promise there are no preservatives snuck in! Like any shortbread, these homemade thin mints just have a long shelf life.
- Room temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Store in an airtight container or plastic bag for up to 2 weeks.
- Freezer: Store in a freezer safe container or plastic bag for up to 3 months.
Homemade Thin Mints FAQs
You sure can! These cookies freeze beautifully after dipping. Just be sure to let the chocolate set completely before stacking and freezing.
They’re buttery, crisp, minty and have the perfect chocolate peppermint flavor balance. They’re alarming close.
You can, but dark chocolate will give that classic Thin Mint flavor!
We hope you enjoy these Homemade Thin Mints just as much as we do.
Happy baking!
XXX
For the cookies
- 10 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
For the chocolate coating
- 8 ounces dark chocolate, roughly chopped
- 1 tablespoon coconut oil
Instructions
- First, make the cookies. In a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium speed until combined, about 1 minute.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, vanilla and peppermint extract. Beat on medium-high speed until the mixture is smooth and combined, about 30 seconds.
- Add the flour, cocoa, baking powder and salt and beat on low until just combined and no streaks of flour remain, about 15 seconds.
- Form a flat, oval disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Sprinkle a clean surface generously with cocoa powder. Roll out the dough to about a 1/16th inch thickness. The dough will be thin but this is correct! Use a small round cookie cutter to cut out the cookies, carefully transferring them to the prepared sheets 1 inch apart.
- Bake the cookies until fully set and firm to the touch, about 9 minutes. These cookies are like chocolate shortbread so you want them to be crisp. Transfer to a cooling rack to cool completely.
- Once the cookies are are cool, make the chocolate coating. In a small microwave-safe bowl, add the chocolate and coconut oil and microwave in 15-second increments, stirring between each, until fully melted (microwaving in increments helps to prevent the chocolate from seizing).
- Use a fork to dip each cookie into the chocolate to coat fully, then briefly hover it over the bowl to let the excess chocolate drip off, transporting to a surface lined with parchment paper or wax paper to cool. Repeat with the remaining cookies.
- Let the chocolate set completely before stacking and storing in the fridge for up 2 weeks or in the freezer for up to 3 months. Enjoy.
Notes
We used to have a Healthy Thin Mints recipe, but chose to swap it out for this copycat version. If you’re looking for the Healthy Thin Mints recipe here it is!
Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tablespoon coconut sugar (or brown sugar!)
- 2 teaspoons peppermint extract
- 1 tablespoon almond milk
- 1 cup gluten free flour*
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
For the chocolate coating
- 8 ounces dark chocolate, roughly chopped
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- Combine the coconut oil, maple syrup, and coconut sugar together in a bowl, whisking to fully combine. Add the peppermint extract.
- In a separate bowl combine the gluten free flour, cocoa powder, and salt. Add the dry ingredients to the wet, mixing together until completely homogenous.
- On a well floured surface, turn out the dough and form into a disc. Roll out the dough to about 1/16th inch thickness. The dough will be thin, but it won’t tear. Use a small round cookie cutter to cut out cookies and carefully transfer them to the prepared sheets.
- Bake cookie for 9 minutes or until fully cooked. These cookies are like a chocolate shortbread so you want them to be crisp! Allow to cool completely.
- When you are ready to dip the cookies in chocolate, line a cookie sheet with wax paper. Melt the dark chocolate and coconut oil over medium low heat in a double boiler or microwave in 30 second intervals, stirring in between each heating. Repeat until the chocolate is completely smooth and melted.
- Using a fork, dip each cookie in the chocolate, scraping the excess chocolate off of the cookie before transporting to the wax paper to cool. Repeat with the remainder of the cookies and pop in the freezer for 20 minutes to set. Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months! Enjoy!
Looking for other girl scout cookie inspired desserts? We gotcha.
Homemade Samoa Ice Cream Sandwiches
Sofi | Broma Bakery
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