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–+ servings

Copycat Thin Mints

Recreate the delightful taste of Girl Scout Thin Mints at home with this easy recipe. Crisp, minty, and coated in rich chocolate, these homemade cookies are a nostalgic treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure butter is softened but not melted.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the Chocolate Coating
  • 1 cup dark chocolate chips Use high-quality chocolate for best results.
  • 1/2 teaspoon peppermint extract Enhances the mint flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually stir this mixture into the wet ingredients until just combined.
  5. Roll the dough into small balls, then flatten them into discs and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake for 10-12 minutes, until firm.
  2. Let them cool as they will set nicely.
Coating
  1. While the cookies are cooling, melt the dark chocolate chips in a microwave or double boiler.
  2. Stir in the peppermint extract once melted.
  3. Dip each cookie into the warm chocolate mixture, allowing the excess to drip off before placing them on a wire rack to set.
Serving
  1. Once the chocolate has hardened, gather your family or friends—and enjoy your homemade Thin Mints!

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 34mgFiber: 1gSugar: 5g

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Try adding a sprinkle of sea salt atop the chocolate for extra flavor.

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