These Homemade Thin Mints are a delicious copycat recipe of the beloved girl scouts cookies. Thin Mint cookies are crunchy mint chocolate cookies covered in mint chocolate.
Why Are Girl Scout Thin Mint Cookies So Popular?
Each year, over 200 million boxes of Girl Scout cookies are sold and thin mints are a favorite! It’s so hard to eat just one or even the entire box in one sitting!
This copycat thin mint recipe is so easy to make and taste just like a fresh box of girl scout cookies. The peppermint and chocolate flavors are sweet, rich, and fresh with every bite. I have been known to almost eat an entire box of Girl Scout cookies all by myself in a very short period of time. Thin mints are definitely a favorite in our house. We also love to store these cookies in the freezer. It doesn’t get much better than a crisp, cold, chocolaty Thin Mint on a warm summer day.
Other thin mint recipes you will love are Thin Mint Poke Cake, Thin Mint Pudding Shots and Thin Mint Layered Cake.
Key Ingredients You’ll Need
Extract: You will need vanilla and peppermint extract to flavor the cookies.
Flour: You will need all-purpose flour for the best results along with baking powder to allow the cookies to rise in the oven.
Chocolate: You will need Hershey’s cocoa powder and semi-sweet chocolate chips to mix with heavy whipping cream to make the chocolate coating.
How To Make Thin Mints
Step 1. Add the butter and sugar into a standing mixer and combine until light and fluffy. Put in the egg, vanilla, and peppermint extract and combine until smooth. Add the flour, cocoa powder, baking powder, and salt into a medium bowl and whisk to combine. Slowly combine the wet and dry ingredients until it forms a soft dough. Roll the dough out into 1/2 inch thickness and use two silicone mats. Set in the fridge to chill for 1 hour. Set the oven to 350 degrees and use parchment paper to line two baking trays or silicone mats.
Step 2. Cut out 24 round cookies using a 2-inch round cookie cutter. Arrange the cookies onto the prepared baking sheets and place them in the oven to bake for 10-12 minutes or until the edges are firm and soft in the middle. Let the cookies cool while you prepare the chocolate coating. Add the heavy cream to a small pot and bring to a simmer. In a medium bowl, add the chocolate chips and heated cream and let it sit for 1 minute. Combine using a whisk until smooth, add in the peppermint extract, and combine again.
Step 3. Lift each cookie into the chocolate and out using a fork. Make sure to do them one at a time and remove the excess by tapping the side gently. Arrange the dipped cookies onto a silicone baking mat. Dip the rest of the cookies. In a piping bag, add the remaining melted chocolate and cut off the tip. Drizzle the chocolate on top of the cookies and let them set and harden. Serve and enjoy.
Variations For Thin Mints
You can use some of the options below to alter the recipe to your liking.
- You can use dark or white chocolate chips instead of semi-sweet.
- If you want to decorate the cookies, you can drizzle them with a bar of different colored chocolate or add sprinkles on top.
Storing Thin Mints
- Storing. You can store the cookies in an airtight container or Ziplock bag. Store these cookies in a cool spot so that they do not melt.
- Freezing. this is our preferred method of storing this thin mint recipe.
- How Long Do They Last? Homemade Thin Mints will stay fresh for up to a week in the refrigerator or up to two months in the freezer.
More Cookie Recipes:
- Homemade Dunkaroos Cookies
- Homemade Banana Pudding Cookies
- Easy Homemade Lemon Sugar Cookies
- Nutella No Bake Cookies
Homemade Thin Mints
- 3/4 cup butter unsalted, softened
- 1 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 1 1/2 cup flour
- 3/4 cup Hershey cocoa powder
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 cup chocolate chips semi-sweet
- 1/2 cup heavy whipping cream
- 1/4 tsp pure peppermint extract
- Using a standing mixer, cream the butter and sugar until light and fluffy Beat in the egg, vanilla, and peppermint extract until combined and smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms. Using two silicone baking mats, roll the dough out to ½” thick. Place into the fridge for 1 hour. Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats.
- Using a 2-inch round cookie cutter, cut out 24-round cookies. Place the cookie rounds onto the cookie sheets and bake in the oven for 10-12 minutes or until they are firm around the edges but soft in the center. Allow cooling while you make the chocolate coating. Using a small pot, bring the heavy cream to a simmer. Pour the hot heavy cream over the chocolate chips in a medium bowl. Allow sitting for 1 minute before whisking until smooth. Whisk in the peppermint extract.
- Using a fork, easy to lift the cookie out of the chocolate, dip 1 cookie at a time, and lightly tap the side of
- the bowl to remove excess chocolate and the coating is smooth. Place the freshly dipped cookie onto a cookie sheet lined with a silicone baking mat. Continue to dip the remaining cookies. Once all cookies have been dipped, scoop the rest of the chocolate into the disposable piping bag and cut the tip off the piping bag and drizzle over the chocolate-coated cookies. Allow the chocolate to fully harden before enjoying
- 1 disposable piping bag
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