homemade thin mints
It’s officially Girl Scout cookie season, aka the best time of the year. Celebrate with these homemade Thin Mints so you have access to Thin Mints any time of the year.
homemade thin mint cookies
It’s that time of year again. It’s that time of year when the iconic green boxes can be found everywhere. Mini-entrepreneurs in green vests are posted outside every Stop & Shop, your coworker’s kids are patrolling the office, and suddenly… you pass out and wake up with an empty Thin Mint sleeve in your hand.
listen. I have zero judgment.
But if you’re like me, you sometimes want the same crunchy, chocolate-mint magic without having to wait for Girl Scout cookie season (or make awkward eye contact when you buy that fifth box). Now, homemade Thin Mints. It’s buttery, perfectly crunchy, richly chocolatey, and finished with that cool peppermint flavor we know so well.
Shall we make it at home?
What is Thin Mint?
If you have been deprived of something in your life and have never taken a Thin Mint, allow me to enlighten you. These fun cookies are made with crunchy chocolate cookies with a refreshing peppermint flavor. Then dip them in a smooth chocolate peppermint coating. I like to eat it cold, but it’s delicious at any temperature, any time of the year.
How to make the best homemade Thin Mints
This homemade thin mint recipe is incredibly easy and quick to make.
Roll out the cookies thin: The signature thin mint texture comes from making thin, crispy cookies, so be sure to roll out the cookie dough to a thickness of 1n 1/8 inch. Measure your peppermint extract carefully: A small amount goes a long way, so make sure you measure your peppermint extract carefully. Like vanilla, extra splashes are not without problems. Too much peppermint extract will make you feel like you’re eating breath mints. Use a fork to dip cookies. Using a fork to dip cookies in chocolate makes it easier to scrape off excess from the bottom and transfer to a wire rack or wax paper. Try freezing it. Trust me on this. Frozen Thin Mints are elite! Plus, they last longer when stored in the refrigerator, so you’ll have snacks for months.
How to store homemade thin mint cookies:
These healthy thin mints have a surprisingly long shelf life. We promise there are no preservatives! Like other shortbreads, these homemade thin mints have a long shelf life.
Room temperature: Store in an airtight container for up to 1 week. Refrigerator: Store in an airtight container or plastic bag for up to 2 weeks. Freezer: Store in a freezer-safe container or plastic bag for up to 3 months.
Homemade Thin Mints FAQ
I’m sure you can! These cookies freeze beautifully after soaking. Be sure to allow the chocolate to fully harden before stacking and freezing.
It’s buttery, refreshing, minty, and the perfect balance of chocolate and peppermint flavors. They are surprisingly close.
You can, but using dark chocolate will give you the classic Thin Mint flavor.
We hope you enjoy these homemade Thin Mints as much as we do.
Happy baking!
XXX
About cookies
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large eggs, room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla essence
1 3/4 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
For chocolate coating
8 ounce dark chocolatecoarsely chopped
1 tablespoon coconut oil
Instructions
First, let’s make cookies. Add the butter and sugar to a stand mixer fitted with the paddle attachment and mix on medium speed until combined, about 1 minute. Use a silicone spatula to scrape down the sides and bottom of the bowl and add the eggs, vanilla, and peppermint extract. Mix on medium-high speed until mixture is smooth and combined, about 30 seconds. Add the flour, cocoa, baking powder, and salt and mix over low heat until combined, about 15 seconds until no streaks of flour remain. Form into a flat oval disk and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight. When ready to bake, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Let’s set it aside. Sprinkle the clean surface liberally with cocoa powder. Roll out the dough to about 1/16 inch thick. The dough will be thinner, but this is the correct answer! Use a small round cookie cutter to cut out the cookies and carefully transfer them to the prepared sheets, spacing them 1 inch apart. Bake until cookies are completely set and firm to the touch, about 9 minutes. This cookie is like chocolate shortbread, so I like the crunchy texture. Transfer to a cooling rack to cool completely. Once the cookies have cooled, make the chocolate coating. Add the chocolate and coconut oil to a small microwave-safe bowl and heat in the microwave, stirring in 15-second increments, until completely melted (microwaving in small batches will prevent the chocolate from solidifying). Using a fork, dip each cookie in the chocolate until fully coated, place lightly over a bowl to let excess chocolate drip off, then transfer to a parchment paper or wax paper-lined surface to cool. Repeat with remaining cookies. Once the chocolate is completely hardened, you can stack it and store it in the refrigerator for 2 weeks or in the freezer for 3 months. enjoy.
Precautions
I previously had a recipe for Healthy Thin Mints, but I decided to replace it with this copycat version. If you’re looking for a healthy Thin Mints recipe, you’ve found it here!
material
1/4 cup coconut oil 1/4 cup maple syrup 1 tablespoon coconut sugar (or brown sugar!) 2 teaspoons peppermint extract 1 tablespoon almond milk 1 cup gluten-free flour* 1/4 cup cocoa powder 1/4 teaspoon salt
For chocolate coating
8 ounces dark chocolate, coarsely chopped 1 tablespoon coconut oil
Instructions
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Let’s set it aside. Combine coconut oil, maple syrup, and coconut sugar in a bowl and mix well. Add peppermint extract. In a separate bowl, combine gluten-free flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until completely homogeneous. Turn the dough out onto a floured surface and shape it into a disc. Roll out the dough to about 1/16 inch thick. The fabric is thin, but it won’t tear. Use a small round cookie cutter to cut out the cookies and carefully transfer them to the prepared sheets. Bake cookies for 9 minutes or until cooked through. These cookies are like chocolate shortbread, so we recommend the crunchy texture! Wait until completely cool. When you’re ready to dip your cookies in chocolate, line a cookie sheet with wax paper. Melt the dark chocolate and coconut oil in a double boiler or microwave over medium-low heat in 30-second intervals, stirring between heats. Repeat until chocolate is completely smooth and melted. Using a fork, dip each cookie in the chocolate, scraping excess chocolate from the cookies, then transfer to wax paper to cool. Repeat with the remaining cookies and place in the freezer for 20 minutes to harden. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. enjoy!
Looking for other Girl Scout cookie-inspired desserts? You got it.
Samoa brownie
thin mint milkshake
Samoan macarons
homemade samoan ice cream sandwich
