Thin mints are one of the most popular girl scout cookies! Check out this fun copycat girl scout thin mints recipe that you can make right at home.
What are thin mint cookies?
Thin mint cookies are a type of Girl Scout Cookie. They are chocolate wafers that are coated in peppermint frosting and then rolled in crushed peppermints. They are super popular.
How are thin mints made?
Thin mints are made by taking chocolate wafers and coating them in peppermint frosting. They are then rolled in crushed peppermints. These are a favorite girl scout cookie with a yummy mint flavor! This homemade thin mints recipe has the right amount of mint in these tasty cookies!
Why are thin mints so popular?
Thin mints are popular because they are chocolatey and have a great peppermint flavor. They also have a nice crunch to them and they are terribly addictive. This thin mint cookie recipe is just a good as the real thin mints!
Did girl scouts invent thin mints?
No, Girl Scouts did not invent thin mints. However, they are the most popular type of Girl Scout Cookie.
Where do I serve these copycat thin mint girl scout cookies?
Copycat thin mint girl scout cookies can be served at any party or event. They are great for satisfying sweet cravings.
What ingredients do you need for these copycat thin mint cookies?
3/4 cup (1.5 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg, brought to room temp*
2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1.5 cups all-purpose flour, scooped and leveled
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
You won’t need any dark chocolate, peppermint oil, almond flour, maple syrup or semisweet chocolate for this thin mint recipe. These chocolate cookies are easily made with simple ingredients from the grocery store and they taste just like the real thing.
The chocolate coating really make these my favorite cookies to buy from my friend’s daughters. The minty flavor and the rich chocolate is really the best part of these girl scout thin mint cookies.
It’s a simple recipe for the thin mint lover in your life.
What equipment do you need for the best girl scout cookie?
Parchment lined baking sheets
Piping Bag, optional
2inch – 3 inch round cookie cutter
Hand or stand mixer
If it’s that time of year where you have run out of boxes of cookies gather all the ingredients to make these delicious unique cookies. The end result is a delicious mint chocolate easy recipe with a yummy cookie part.
This amazing girl scout thin mint cookies are so easy to make at home!
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, brought to room temp*
- 2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1.5 cups all-purpose flour, scooped and leveled
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Chocolate Coating
- 2 cups semisweet chocolate chips, candy melts, or almond bark
- 1/2 teaspoon coconut oil
- 1/4 teaspoon peppermint extract
- In the bowl of a stand mixer, beat the butter and sugar for 3-4 mins until light and fluffy with a paddle attachment.
- Add in the egg, vanilla, and peppermint extracts. Mix on medium until fully incorporated.
- Sift the flour, cocoa powder, salt and baking powder into the bowl.
- Mix on low speed until just combined.
- Roll the dough out on a sheet of parchment to about 1/4 inch thickness.
- Cut out circles using a 2-3 inch cutter.
- Place in the fridge to chill* for 30 mins while your oven preheats to 350.
- Remove from the fridge and bake for 10-12 mins until edges are set (the center will still look soft)
- Allow to cool on cookie sheet for 10 min before removing to a cooling rack.
- Once cooled, melt the chocolate chips and coconut oil in the microwave, stirring every 30 seconds until fully melted.
- Add in the peppermint extract and stir well.
- Dip each cookie into the chocolate and use a fork to help lift the cookies from the chocolate.
- Place each cookie on a sheet of parchment or wax paper.
- After sitting at room temperature for about 15 mins, Add leftover chocolate to a piping bag and squeeze out a chocolate drizzle over top! (This is optional but super cute)
- Place in the fridge for 30-45 mins to set
- Store at room temp in an air-tight container for 2-3 days or inside of the fridge for up to 7 days. You can also freeze them for up to 2 months.
You can use dutch processed cocoa powder in place of regular.
To bring the eggs to room temperature, place them in a bowl of warm water for 5 mins-do not let them sit out for hours. (More info on egg safety is in the Baking Basics Bundle)
We use coconut oil in this because it hardens and doesn't stay a liquid when cool. When thinning out chocolate while you can use vegetable oil or canola oil, i highly recommend using coconut oil or paramount crystals to thin out chocolate.
I did bake off half the batch immediately while the other half went into the fridge for 30 mins, the only difference was the cold cookies did NOT bubble up in the oven, where the room temp ones did, but they were the same size, minimal spreading occurred
Amount Per Serving Calories 152Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 29mgCarbohydrates 26gFiber 2gSugar 17gProtein 2g
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