We all know thin mint cookies from the Girl Scouts. Who knew you could duplicate them in your own kitchen?

I found this recipe and thought I would give it a shot. Never thought a homemade version could be as good, if not better.

My sister claims these were better than the Girl Scouts. I’ll take that as a win.

Try our Peanut Butter Balls!

Thin Mint Cookies

Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.

Beat the butter and sugar together with a mixer on medium-high speed until pale and fluffy.

Beat in egg and peppermint extract until combined.

Reduce speed to low and gradually add flour mixture; beat just until incorporated.

Divide dough in half and use damp hands to shape each portion into a 10-inch log.

Wrap in plastic and refrigerate until very firm, about 2 hours (rotate dough occasionally while chilling to prevent flat sides).

Preheat oven to 350°F and line two baking sheets with parchment paper.

Use a sharp knife to cut logs into slices (just shy of 1/4-inch thick), rotating rolls to keep them from flattening.

Bake for 9 minutes, until edges are set. (bake time may vary)

While cookies cool, place chopped semi-sweet chocolate in a double boiler, or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.

Stir in mint extract and reduce heat to low so that coating will retain its consistency.

Line two baking sheets with parchment paper.

Try our Strawberry Shortcake!

Don’t judge these cookies by my not-so-perfect semi-round shapes. I’m terrible at this sort of thing.

Drop cookies into the melted chocolate mixture one at a time to fully coat.

Lift the coated cookies out of the chocolate with a fork, tapping fork gently against the bowl to allow excess chocolate to drain off.

Place coated cookies on prepared baking sheets and freeze or refrigerate until the chocolate coating is set (about 15 to 20 minutes).

These cookies may not look as pretty and perfect but they almost taste better than the Girl Scout Thin Mints. GASP!

Check out our very popular Monster Cookie recipe.

Thin Mint Cookie Recipe

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Thin Mint Cookies

Thin Mint Cookies – Get your Girl Scout cookie fix any time of the year!

Course: Cookie, Dessert, Snack

Cuisine: American

Keyword: cookies, girl scout, mint, thin

Servings: 80

Calories: 96kcal

Author: DSTR

Ingredients

Cookies

• 2 2/3 cups all-purpose flour
• 1/3 cup unsweetened dark cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1/2 tsp peppermint extract

Chocolate Coating

• 24 ounces semisweet chocolate chopped
• 3/4 tsp peppermint extract

Instructions

• Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
• Cream butter and sugar with a mixer on medium-high speed until pale and fluffy.
• Add egg and peppermint extract until combined.
• Reduce speed to low and gradually add flour mixture; beat just until incorporated.
• Divide dough in half and use damp hands to shape each portion into a 10-inch log.
• Wrap in plastic and refrigerate until very firm, about 2 hours (rotate dough occasionally while chilling to prevent flat sides).
• Preheat oven to 350°F and line two baking sheets with parchment paper.
• Use a sharp knife to cut logs into slices (just shy of 1/4-inch thick), rotating rolls to keep them from flattening.
• Bake for 9 minutes, until edges are set.
• Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
• While cookies cool, place chopped chocolate in a double boiler, or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Stir in peppermint extract and reduce heat to low so that coating will retain its consistency. Line two baking sheets with parchment paper.
• Drop cookies into the melted chocolate mixture one at a time to fully coat.
• Lift the coated cookies out of the chocolate with a fork, tapping fork gently against the bowl to allow excess chocolate to drain off. Place coated cookies on prepared baking sheets and freeze or refrigerate until set (about 15 to 20 minutes).
• Store leftover cookies in an airtight container in the refrigerator or freezer.

Nutrition

Calories: 96kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 17mg | Potassium: 65mg | Fiber: 1g | Sugar: 6g | Vitamin A: 79IU | Calcium: 9mg | Iron: 1mg

Recipe adapted from tutti-dolci

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