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This homemade Thin Mint Cookies recipe transforms your kitchen into a Girl Scout cookie factory any time of year. The crisp chocolate cookies coated in peppermint-infused chocolate deliver that iconic minty chocolate experience we all crave, without waiting for cookie season.
These cookies became my signature holiday gift after I perfected the recipe three winters ago. Now friends and family start asking in October when they can expect their annual tin of homemade Thin Mints.
Ingredients
- All purpose flour: forms the base of our crisp cookies
- Unsweetened Dutch processed cocoa powder: creates rich dark chocolate flavor
- Salt: enhances all the flavors and balances sweetness
- Unsalted butter: provides structure and rich texture choose good quality
- Granulated sugar: sweetens and helps create the perfect crisp texture
- Large egg: binds ingredients together room temperature works best
- Vanilla extract: adds depth to the chocolate flavor
- Peppermint extract: delivers that classic minty freshness use pure not imitation
- Semisweet chocolate chips: for the coating darker varieties work beautifully too
- Coconut oil: helps thin the coating chocolate for perfect dipping
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Whisk together flour cocoa powder and salt in a medium bowl until well combined. In a separate larger bowl beat the butter and sugar with an electric mixer for about 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. Add the egg vanilla extract and peppermint extract beating until completely incorporated. The mixture might look slightly curdled which is normal. Gradually add the dry ingredients about a third at a time mixing on low speed just until no flour streaks remain. The dough will be somewhat thick and slightly sticky.
- Chill and Prepare for Baking:
- Shape the dough into a disc about 6 inches across and wrap tightly in plastic wrap. Refrigerate for at least one hour or overnight if possible. This resting period allows the flour to hydrate fully and makes the dough easier to roll. When ready to proceed prepare two baking sheets with parchment paper.
- Roll and Cut:
- Lightly dust a clean surface with flour and unwrap your chilled dough. Working with half the dough at a time leaving the remainder refrigerated roll to precisely 1/8 inch thickness. If the dough becomes too soft return it to the refrigerator for 10 minutes. Use a 2inch round cookie cutter to create perfect circles pressing firmly and twisting slightly to ensure clean edges. Transfer the cut cookies to the prepared baking sheets leaving about 1 inch between each cookie.
- Second Chill and Bake:
- Place the filled cookie sheets in the refrigerator for 15 minutes this prevents spreading during baking. Meanwhile preheat your oven to 350°F ensuring the rack is positioned in the center. Bake one sheet at a time for 8 to 10 minutes until the cookies appear set but not browned at the edges. They will firm up as they cool. Allow cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Create the Chocolate Coating:
- Set up a double boiler by placing a heatproof bowl over a pot of simmering water making sure the bottom of the bowl doesn't touch the water. Add the chocolate chips and coconut oil to the bowl stirring frequently with a silicone spatula until completely melted and smooth about 3 to 4 minutes. Remove from heat and let cool for 5 minutes until slightly thickened but still fluid.
- Dip and Set:
- Working with one cookie at a time drop into the melted chocolate. Using two forks lift the cookie and allow excess chocolate to drip off. Place dipped cookies on a parchment lined sheet. If the chocolate begins to thicken too much return it briefly to the double boiler. Allow the cookies to set completely at room temperature about 1 to 2 hours or speed up the process by refrigerating for 15 minutes.
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The peppermint extract is truly the star ingredient here. I discovered through multiple test batches that adding just a touch to both the cookie dough and the chocolate coating creates the most authentic Girl Scout Thin Mint flavor. My daughter now requests these for her birthday instead of cake every year.
Storage Solutions
These homemade Thin Mints actually improve with time as the flavors meld together. Store them in an airtight container at room temperature for up to a week. For longer storage place them in the freezer where they'll keep for up to three months. Many people including myself actually prefer eating them straight from the freezer where they develop an extra satisfying snap when bitten.
Perfect Peppermint Balance
The key to authentic tasting Thin Mints is getting the right amount of peppermint flavor. Too little and they taste like regular chocolate cookies too much and they resemble toothpaste. Start with the recommended amount and adjust according to your preference. Pure peppermint extract is much stronger than imitation so adjust accordingly if substituting. For an extra burst of mint consider adding 1/4 teaspoon of peppermint extract to the chocolate coating mixture.
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Make Ahead Options
The cookie dough can be made up to three days in advance and kept refrigerated. You can also freeze the shaped dough discs for up to a month just thaw overnight in the refrigerator before rolling and cutting. Baked uncoated cookies can be frozen for up to two weeks then thawed and chocolate dipped when ready to serve. This makes them perfect for preparing in stages when you have limited time.
Serving Suggestions
Serve these cookies alongside vanilla ice cream for a delightful dessert. They also pair beautifully with hot chocolate coffee or tea. For special occasions arrange them on a tiered serving plate alternating with fresh mint leaves for a beautiful presentation. During the holidays package them in decorative tins with parchment paper between layers for an impressive homemade gift that everyone will appreciate.
Frequently Asked Questions
- → Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder if you don't have Dutch-processed. The cookies will have a slightly different flavor profile and might be a bit more acidic, but they'll still be delicious. Dutch-processed gives a smoother, richer chocolate flavor.
- → How thick should I roll the dough?
For the best thin mint experience, roll the dough to approximately 1/8 inch thickness. This ensures the cookies will be crisp rather than soft and cakey after baking.
- → How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to 3 weeks or freeze them for up to 3 months. The cool temperature actually enhances the mint flavor!
- → Can I use mint extract instead of peppermint?
While peppermint extract provides the classic thin mint flavor, you can substitute regular mint extract if needed. Be aware that mint extract often contains a blend of peppermint and spearmint, which will give a slightly different flavor profile.
- → Why is coconut oil added to the chocolate coating?
Coconut oil helps thin the chocolate to make dipping easier and creates a smoother coating. It also helps the chocolate set properly and gives it that satisfying snap when you bite into it. If you don't have coconut oil, shortening can be substituted.
- → Can I make these cookies without a double boiler?
Yes! You can melt the chocolate and coconut oil in a microwave instead. Use a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until smooth. Just be careful not to overheat the chocolate, which can cause it to seize.