Hey there, fellow cookie enthusiasts! Welcome today we’re diving into the delicious world of homemade Thin Mint cookies. Now, if you’re like me, you probably wait all year for the coveted Girl Scout cookie season to roll around just to indulge in these minty chocolate delights. Thin Mints are iconic—crisp, refreshing, and downright addictive. But here’s the kicker: they’re only available for a short period every year through Girl Scouts. So, what’s a Thin Mint aficionado to do during the rest of the year? Well, I’ve got the answer for you.
Today, we’re taking matters into our own hands and learning how to make these beloved cookies from scratch. Spoiler alert: it’s easier than you might think! With this simple recipe, you’ll be able to enjoy Thin Mints any time you crave them, not just during Girl Scout cookie season. No more stockpiling boxes in the freezer (though that’s a great strategy too)—we’re going to show you how to whip up a batch of these minty marvels whenever the craving strikes.
So, join me as we go through every step, from mixing and baking the cookies to dipping them in their signature chocolate coating. Whether you’re a longtime fan or a newbie to the world of Thin Mints, this recipe will quickly become a household favorite. Get ready to make these Thin Mint cookies and enjoy them all year round. Let’s get started!
Ingredients
Homemade Thin Mint Cookies Recipe
Servings: About 36 cookies
Ingredients:
For the Dough:
- 1 cup (8 oz/225 g) butter, softened
- ⅔ cup (5 oz/142 g) granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups (10 oz/284 g) all-purpose flour
- ½ cup (2 oz/57 g) cocoa powder
- ½ teaspoon salt
For the Chocolate Coating:
- 2 ⅔ cups (16 oz/450 g) semisweet chocolate, finely chopped
- ½ teaspoon peppermint oil
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut oil
Directions:
1. Prepare the Dough:
- In a large mixing bowl or a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and peppermint extract. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
2. Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove one dough from the refrigerator and roll it out on a floured surface to 1/8 inch thick (0.3). Using a 2-inch cookie cutter, cut the cookies and place the cookies on the prepared baking sheets, leaving some space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
3. Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the finely chopped semisweet chocolate and coconut oil. Microwave in 30-second intervals, stirring after each interval until the chocolate is smooth and completely melted.
- Stir in the peppermint oil and vanilla extract into the melted chocolate until well incorporated.
4. Coat the Cookies:
- Line a baking sheet with parchment paper.
- Dip each cooled cookie into the melted chocolate mixture, ensuring it’s completely coated. Use a fork to lift the cookie out of the chocolate, allowing any excess to drip off.
- Place the chocolate-coated cookies onto the prepared baking sheet and allow them to set at room temperature until the chocolate hardens. You can speed up this process by refrigerating the cookies for about 15-20 minutes.
5. Enjoy Your Homemade Thin Mint Cookies:
Once the chocolate coating has fully hardened, your homemade Thin Mint cookies are ready to enjoy! Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Nutritional Values (Per Serving – 1 Cookie):
- Calories: 110-120 kcal
- Protein: 1-2g
- Carbohydrates: 13-15g
- Dietary Fiber: 1-2g
- Sugars: 7-9g
- Fat: 7-8g
- Saturated Fat: 4-5g
- Cholesterol: 10-15mg
- Sodium: 35-45mg
- Potassium: 50-60mg
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes. Enjoy your homemade Thin Mint Cookies!
You can read our post on how to make homemade vanilla extract here: https://mylowcountryliving.net/how-to-make-homemade-vanilla-extract/
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