Homemade Thin Mints Girl Scout Cookies Recipe

Introduction

These homemade Thin Mints capture the classic Girl Scout cookie flavor with a rich chocolate and refreshing peppermint twist. Crispy, cocoa-infused cookies are dipped in a silky minty chocolate coating for a delightful treat you can make anytime at home.

Ingredients

• ¾ cup unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla bean paste
• ¼ teaspoon peppermint extract
• 1½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 14 ounces semi-sweet chocolate chips
• 1 tablespoon vegetable oil
• ½ teaspoon peppermint extract

Instructions

1. Step 1: Preheat the oven to 350°F. In a large bowl, beat the butter and sugar with an electric mixer until creamy and light.
2. Step 2: Add the egg, vanilla bean paste, and ¼ teaspoon peppermint extract to the butter mixture and beat until combined.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt, then whisk to blend.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, beating until fully blended.
5. Step 5: Divide the dough in half. Place half on a large sheet of parchment paper, cover with another sheet, and roll out to ¼-inch thickness. Repeat with the other half.
6. Step 6: Refrigerate the rolled dough, still between the parchment sheets, for at least two hours.
7. Step 7: Remove one dough half at a time and cut out 2-inch circles using a cookie cutter. Place cookies on parchment-lined baking sheets, leaving a little space between them.
8. Step 8: Bake cookies for 8 minutes at 350°F or until cooked through. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the coating, melt the chocolate chips in the microwave at 30-second intervals, stirring after each, until smooth.
10. Step 10: Stir in ½ teaspoon peppermint extract and vegetable oil into the melted chocolate.
11. Step 11: Dip each cooled cookie fully into the chocolate mixture, then place on parchment paper to set and harden.

Tips & Variations

• Use high-quality cocoa powder and chocolate for a richer flavor.
• Adjust peppermint extract to taste, adding more for a stronger mint flavor.
• Store the dough wrapped tightly in the fridge for up to 3 days before baking.
• For a glossy finish on the coating, add a small amount of vegetable oil to the melted chocolate.

Storage

Store the finished Thin Mints in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks or freeze in a sealed container for up to three months. Allow frozen cookies to come to room temperature before serving. Reheating is not necessary as these cookies are best enjoyed cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated, wrapped tightly in plastic wrap, for up to 3 days before rolling and baking.

What if I don’t have peppermint extract?

You can substitute peppermint oil or omit it altogether, but the signature mint flavor will be milder. Alternatively, a drop of spearmint extract can offer a similar minty note.

Homemade Thin Mints Girl Scout Cookies Recipe

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★★★★★

4.7 from 100 reviews

These Homemade Thin Mints Girl Scout Cookies are a delicious replica of the classic treat with a rich chocolate mint flavor. Featuring a crisp cocoa cookie base combined with a smooth, melted chocolate and peppermint coating, these cookies offer the perfect balance of sweet and refreshing mint, ideal for holiday baking or anytime indulgence.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 8 minutes per batch (about 16 minutes total for two batches)
• Total Time: 2 hours 40 minutes (including chilling time)
• Yield: Approximately 56 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chocolate Mint Cookies

• ¾ cup unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla bean paste
• ¼ teaspoon peppermint extract
• 1½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 teaspoon baking powder
• ⅛ teaspoon salt

For the Chocolate Mint Coating

• 14 ounces semi-sweet chocolate chips
• 1 tablespoon vegetable oil
• ½ teaspoon peppermint extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the cookies.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the room temperature unsalted butter and sugar until the mixture becomes creamy and light in texture. This ensures a tender cookie base.
3. Add Wet Ingredients: Beat in the egg, vanilla bean paste, and peppermint extract until fully combined with the butter and sugar mixture.
4. Mix Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk well to combine evenly.
5. Combine Wet and Dry: Gradually add the dry flour and cocoa mixture to the wet ingredients, mixing with the electric mixer until the dough is well blended and smooth.
6. Roll the Dough: Cover a flat surface with parchment paper. Divide the cookie dough in half, placing one half on the parchment paper. Cover with another sheet of parchment and roll out the dough until it is ¼-inch thick. Repeat this rolling process with the second half.
7. Chill the Dough: Keep the rolled dough between the parchment sheets and refrigerate for at least two hours. This step helps maintain the cookie shape during baking.
8. Cut Cookies: Remove the dough from the fridge and, one half at a time, use a 2-inch round cookie cutter to cut circles. You should get about 28 cookies per half. Use scraps by re-rolling them as necessary. Place the cookies on a parchment-lined baking sheet with a little space between each.
9. Bake Cookies: Bake the cookies on 350ºF for 8 minutes or until fully cooked but still soft. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to come to room temperature.
10. Melt Chocolate Coating: Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave at 30-second intervals, stirring thoroughly after each, until the chocolate is fully melted and smooth.
11. Add Flavor and Oil: Stir the peppermint extract and vegetable oil into the melted chocolate to enhance flavor and improve the coating’s texture.
12. Coat Cookies: Fully submerge each cooled cookie into the melted chocolate, then transfer onto a clean parchment paper-lined surface to allow the chocolate to harden and set.

Notes

• The dough must be chilled properly to ensure the cookies maintain their shape and have a tender texture.
• Use parchment paper when rolling out and baking to prevent sticking and aid in easy cleanup.
• When melting chocolate, stir frequently to avoid burning and create a smooth coating.
• The peppermint extract is split between dough and coating to give balanced mint flavor without overpowering.
• Cookies can be stored in an airtight container at room temperature for up to one week.

Keywords: Thin Mints, Girl Scout Cookies, Homemade Cookies, Chocolate Mint Cookies, Holiday Cookies, Melted Chocolate Coating