No need to wait, make your favorite Girl Scout Cookie at home any time of the year with this Thin Mints From Scratch recipe!
I don’t know about you all, but the one time of the year that Girl Scout cookies are sold, it’s just not enough. And no matter how I try to prepare for the many months in between that oh so delicious time each year (by prepare I mean fill my freezer with cookies to ration), there will inevitably be a time when I’m craving a Thin Mint but I’ve already run out. But oh… Oh that day is over as I bring you, Thin Mints From Scratch! happy dance
Even better, these guys are actually pretty simple, and way more affordable! The delicious minty inside is just a simple cookie made of:
- Baking soda and baking powder
- Vanilla extract (by the way, have you made your own yet?!)
- Peppermint extract
- Confectioner’s sugar
- Chocolate Chips
Simple, right? Don’t you already have everything in your pantry?
Step 1: Mix everything (except the confectioner’s sugar and chocolate chips) together into a super sticky dough. It is a sticky dough so I prefer to use a hand mixer, but you can also do it by hand.
This our our favorite hand mixer.
Step 2: Shape the dough into a disc, chill for 30 minutes.
This can be done up to 24 hours in advance, too!
Step 3: Roll out into a disc
Step 4: Roll the dough out to about 1/8 inch thick and then use a circle cutter or glass to cut out about 2 inch diameter.
The dough is super sticky – be sure to do this all on parchment paper and a spatula will help you transfer them to the baking sheets.
Step 5: Bake!
Step 6: Melt the chocolate chips in a double boiler and then coat the crispy thin cookies.
Step 7: Let the chocolate set and done!
Crispy minty chocolate cookie on the inside with a chocolate coating on the outside. Mmmm Thin Mints From Scratch success!!
We seriously love these cookies. Better yet, a batch of them will make more than you get in a box of Girl Scouts cookies!
Some of our other favorite Cookies
Other Chocolate Treats
You don’t, but I think a mixer is the best to cream the butter and sugar. You can also use a stand mixer or use a fork to mash the butter and then using a wooden spoon to stir the sugar and butter until they’re fluffy.
Chill it longer! Also, coating your hands and the dough with some confectioner’s sugar will help too. Coat your rolling pin, too and that will help! Also, when transferring your circles to the baking sheet, using a spatula is super helpful.
The best is to use a fork to dunk the cookie into the melted chocolate and then lift up out of the bowl and shake off excess chocolate. If the cookie sticks to the fork, just use a little toothpick to get it off.
Thin Mint Cookies From Scratch
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- 5 tablespoons butter at room temperature
- 1 large egg plus 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Confectioners’ sugar for dusting
- 12 to 18 ounces semisweet chocolate chips
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the sugar and butter on medium speed until creamy and well combined, about 1 minute. Reduce the speed to medium-low and add first the egg and then the egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture until just combined. The dough will be super sticky.
- Dust the cookie dough, your hands, and a piece of parchment paper with confectioners’ sugar. Shape the dough into a disk on the parchment paper. (If the dough is too sticky to work with, chill it in the fridge for 30 mins) Wrap the disk of cookie dough in plastic wrap and refrigerate until firm, at least 30 minutes. (You can refrigerate the dough up to overnight, though you’ll need to let it warm slightly at room temperature before you’re able to roll it out.)
- Preheat the oven to 350°F and adjust the oven racks to the middle and upper third positions. Line 2 baking sheets with parchment paper.
- Roll out the dough on the parchment (and covered with the plastic wrap to prevent sticking to the rolling pin)until it’s about 1/8 inch thick. Using a 1 1/2-inch round cutter, cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Re-roll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes.
- Bake the Thin Mints, switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 8 to 15 minutes, depending on thickness. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool completely.
- Meanwhile, melt the chocolate chips in a double boiler. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat for all of the cookies, re-heating the chocolate when necessary.
- Let cookies cool for at least 30 minutes or pop them in the freezer for 15.
- Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week – ha, if you have any last that long!