These homemade Thin Mints are crisp, chocolatey, and coated in a refreshing peppermint chocolate shell just like the iconic Girl Scout cookies, but even better made at home. Keep a stash in the freezer and enjoy them whenever the craving hits!
Ingredients
For the Cookies
- 2 cups all-purpose flour, spooned and leveled
- ⅔ cup Dutch-process unsweetened cocoa powder
- 2 tsp cornstarch
- 1 tsp baking powder
- ¾ tsp kosher salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- ¾–1 tsp peppermint extract (not mint extract), adjust to taste
For the Chocolate Coating
- 20 oz dark chocolate melting wafers (or high-quality semi-sweet chocolate)
- 1 tsp oil (canola or vegetable)
- ½–1 tsp peppermint extract, adjust to taste
Instructions
- Make the dough: In a mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes until creamy.
- Add wet ingredients: Mix in the egg, egg yolk, vanilla, and peppermint extract until smooth. Gradually add the dry ingredients, mixing on low speed until the dough comes together.
- Roll out dough: Divide dough in half. Place one half between two sheets of parchment paper and roll to about ¼-inch thickness. Repeat with the second half. Stack the rolled dough (still between parchment) on a baking sheet. Refrigerate for at least 3 hours or freeze for 1 hour. Dough can chill up to 48 hours if covered.
- Cut and bake: Preheat oven to 350°F. Line two baking sheets with parchment or silicone mats. Remove the top parchment sheet and cut out cookies with a 2-inch round or scalloped cutter. Place cookies about 1 ½ inches apart on prepared sheets. Reroll scraps as needed, chilling again if dough becomes warm. Bake for 8–10 minutes. Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
- Prepare the coating: In a microwave-safe bowl, combine the chocolate wafers and oil. Heat in 30-second intervals, stirring between each, until melted and smooth. Stir in the peppermint extract.
- Coat cookies: Using a fork, dip each cooled cookie into the melted chocolate, ensuring it’s fully coated. Gently tap off excess chocolate and place on a parchment-lined baking sheet.
- Set and store: Allow chocolate to set completely. For best texture, store cookies in the freezer—they’re crisp, refreshing, and extra delicious when served cold.
Why You’ll Love This Recipe
- Just like Girl Scout Thin Mints, but homemade and available year-round.
- Crisp chocolate cookie with a refreshing peppermint finish.
- Perfect for freezing and enjoying straight from the freezer.
- Easy to make in batches for holiday gifting or snacking.
Tips
- Chill the dough: Chilling ensures the cookies hold their shape while baking.
- Don’t overbake: Cookies may look slightly soft when they come out, but they crisp up as they cool.
- Use Dutch-process cocoa: This gives the cookies a richer, deeper chocolate flavor.
- Work quickly when dipping: Melted chocolate firms up as it cools, so dip in batches if needed.
Variations and Substitutions
- Swap dark chocolate for semi-sweet or milk chocolate if you prefer a milder flavor.
- Add a sprinkle of crushed candy canes on top for a festive holiday twist.
- Use gluten-free flour to make these cookies gluten-free.
- Try white chocolate peppermint coating for a different spin.
FAQs
Do I have to freeze the dough?
No, but at least 3 hours of chilling (or 1 hour in the freezer) helps keep the cookies from spreading.
Can I use mint extract instead of peppermint extract?
Stick with peppermint extract for that classic Thin Mint flavor. Mint extract has a different taste that won’t match the original.
How long do these last?
At room temperature, they’ll keep for 5–7 days. In the freezer, they’ll last up to 2 months.
Serving
- Best enjoyed cold straight from the freezer.
- Pair with coffee, hot chocolate, or a glass of milk.
- Crush and sprinkle over ice cream for a mint-chocolate sundae.
Suggestions
- Make a double batch and freeze half for later.
- Use them as layers in a no-bake Thin Mint icebox cake.
- Package in cellophane bags with ribbon for homemade holiday gifts.
- Enjoy them year-round instead of waiting for Girl Scout season.
Homemade Thin Mints
Servings
48
servingsPrep time
20
minutesCooking time
8
minutesIngredients
For the Cookies
2 cups all-purpose flour, spooned and leveled
⅔ cup Dutch-process unsweetened cocoa powder
2 tsp cornstarch
1 tsp baking powder
¾ tsp kosher salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed dark brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
¾–1 tsp peppermint extract (not mint extract), adjust to taste
For the Chocolate Coating
20 oz dark chocolate melting wafers (or high-quality semi-sweet chocolate)
1 tsp oil (canola or vegetable)
½–1 tsp peppermint extract, adjust to taste
Directions
- Make the dough: In a mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes until creamy.
- Add wet ingredients: Mix in the egg, egg yolk, vanilla, and peppermint extract until smooth. Gradually add the dry ingredients, mixing on low speed until the dough comes together.
- Roll out dough: Divide dough in half. Place one half between two sheets of parchment paper and roll to about ¼-inch thickness. Repeat with the second half. Stack the rolled dough (still between parchment) on a baking sheet. Refrigerate for at least 3 hours or freeze for 1 hour. Dough can chill up to 48 hours if covered.
- Cut and bake: Preheat oven to 350°F. Line two baking sheets with parchment or silicone mats. Remove the top parchment sheet and cut out cookies with a 2-inch round or scalloped cutter. Place cookies about 1 ½ inches apart on prepared sheets. Reroll scraps as needed, chilling again if dough becomes warm. Bake for 8–10 minutes. Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
- Prepare the coating: In a microwave-safe bowl, combine the chocolate wafers and oil. Heat in 30-second intervals, stirring between each, until melted and smooth. Stir in the peppermint extract.
- Coat cookies: Using a fork, dip each cooled cookie into the melted chocolate, ensuring it’s fully coated. Gently tap off excess chocolate and place on a parchment-lined baking sheet.
- Set and store: Allow chocolate to set completely. For best texture, store cookies in the freezer—they’re crisp, refreshing, and extra delicious when served cold.
Leave a Comment