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*
What You Need:
- Flour
Even better, these guys are actually pretty simple, and way more affordable! The delicious minty inside is just a simple cookie made of flour, cocoa, eggs, vanilla extract, and peppermint extract.
All mixed together into a super sticky dough,
and shaped into a disc, chilled, then rolled out.
Then, with a small round cookie cutter, or the members glass from TeSoAria Winery (which just happens to be the perfect size), I cut out the little rounds that would become that crispy minty center.
The dough is still pretty sticky so I used a baking spatula to gently get the rounds off of this parchment paper and onto some baking sheets lined with parchment. I used confectioners’ sugar like flour and cleaned the spatula often to prevent sticking. 
Then I popped these guys in the freezer once they were done and baked them at 350 degrees for 8-12 minutes (the thicker cookies took a few extra minutes).
From there, it’s just a quick dip in some melted semi-sweet chocolate and then left to cool (Because I’m super impatient, I put them into the freezer to set).
Success! Thin Mints From Scratch! 
Make these Thin Mints From Scratch cookies and you’ll undoubtedly be the Hero of any Holiday Party you go to this year! Bring these with some Homemade Milanos and then really blow their minds! Hooray for Girl Scout cookies any time of the year!
Thin Mints not your fav? Well check out these homemade Samoas from The Cozy Cook!
Thin Mint Cookies From Scratch
Ingredients
- 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
Instructions
- 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!
Yum yum yum!!! Love the texture and taste of these, spot on. My only question, anything special you do to make the chocolate go on easier? Do you dip your fingers into the chocolate? Thanks!!
Great to hear, Miranda! I used a fork to dip the cookie into the chocolate and then would use a spoon to kind of spread it on, too. 🙂
These are my favorite Girl Scout cookies, and I love the fact that you can make them from scratch to have any time of the year! Cookies and milk here I come!
What a fantastic recipe. I can’t believe you duplicated the thin mints. I’m sure these will be so much better than the commercial ones. You hardly get any in the box plus they are super expensive. My daughter loves these mints and I’m making this recipe for her birthday.
Wow…you make it look so easy. Maybe it is? With your clear directions and awesome photos, I think I can give this a try. These have always been my favorite cookie. Would love to make them from scratch!
Whaaaaat! This is so simple! I always buy a box of shortbread and thin mints. And I’m always so so bummed when I crush those cookies and am left with nothing but crumbs on my shirt and self-loathing. I call it post-cookie depression. But I mean, now… now I can just indulge all year long. THANKS TRACY!!
HUGE fan of thin mints since…as far back as I can remember! I LOVVVVE how easy and fun this recipe is! I can’t believe I haven’t been making these my entire adult life. They fulfill my sweet tooth cravings…thanks for the recipe!
I love thin mints so much! Im going to have to try making it from scratch so I can have a stash in the freezer 24/7 haha. Whenever we get a couple of boxes at work, the thin mints are always first to go, in seconds.
This is probably my favorite cookie, so it’s great to know that they are so easy to make at home! I bet they also make great Christmas gifts for friends and family. Thank you for the great recipe!
Just like you, I’m a hopeless thin mints addict — and no matter how much I buy (and ration) my husband usually gets hold of them and mows them down, sleeve by sleeve. I can (and will) make these for every chocolatey, minty craving that comes this year. Thank you — I’m bookmarking and pinning this!
Right? I used to try to hide them in the freezer, but he’d still find them!
Oh dear, how addictive are these? What a great (and deadly) idea. Now I can make mints whenever I want. Perfect for a hostess gift too, or any gift to a foodie. Love this idea.
Sooo addictive! And much more affordable 😉
I love how easy these are, and I can imagine they’re a crowd-pleaser.
I could eat these all year round. Awesome recipe.