thin mint cookies

Here's exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer-- they're incredible!

Homemade Thin Mint Cookies

(200 grams) granulated sugar

egg,

vanilla extract

peppermint extract*

(63 grams) unsweetened natural cocoa powder (or dutch process)

baking powder

salt

Make the cookies

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.

Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.

Once the cookies are cool, begin the topping: 

Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

These are dangerously good ! I love all your extra tips …..it just makes all that time and expense you put into it be all the more successful!! Thank you for all your tips and delicious recipes!

Homemade thin mint cookies are the BEST way to enjoy the iconic Girl Scout cookie whenever a craving strikes! You'll love these classic thin mint cookies!

flour

cocoa powder

tsp baking powder

tsp salt

unsalted butter,

sugar

tsp vanilla extract

tsp pure peppermint extract

semisweet chocolate, chopped

Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated and dough comes together in large pieces. Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk and wrap well. Chill dough in the refrigerator for 30 minutes.

Preheat oven to 350°F and line two baking sheets with parchment paper. Work with one section of dough at a time, and roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out 20 circles per disk. Place circles on baking sheets.

Bake, rotating pans halfway through, for 9 to 10 minutes, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Reduce heat to low so that coating will retain its consistency, and stir in peppermint extract. Line two baking sheets with parchment paper.

Drop cookies (one at a time) into melted chocolate to completely coat. Use a fork to lift the cookies out of the chocolate, tapping the fork gently against the side of the bowl to allow excess chocolate to drain off. Place dipped cookies on prepared baking sheets and chill in the refrigerator for 30 minutes to set chocolate.

Store thin mint cookies in an airtight container in the refrigerator, or freeze up to two months.

These look terrific! I still have a stash of GS cookies in the freezer, but saving this for when they run out!!

These homemade thin mints are delicious and fun to make! I love the added detail of the drizzled chocolate.

Homemade Thin Mints are amazing! If you have been looking for the perfect Copycat Thin Mint Recipe, this is the one! Make this your next summer treat!

Homemade Thin Mints

sleeves Ritz Crackers

Andes Baking Chips

Line a baking sheet with parchment paper or wax paper. This will prevent the cookies from sticking and make cleanup easier.

Place the Andes Baking Chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chips are completely melted and smooth.

Using a fork, dip each Ritz Cracker into the melted Andes chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated cracker onto the prepared baking sheet.

Once all the crackers are coated, place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set completely.

Once the chocolate has hardened, remove the cookies from the refrigerator. Store them in an airtight container at room temperature or in the refrigerator for a cooler treat.

https://www.youtube.com/watch?v=x-0SpQcSSYY

Homemade Thin Mints-- Homemade Thin Mints are amazing! If you have been looking for the perfect Copycat Thin Mint Recipe, this is the one! Make this your next summer treat!

_­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ __

PRINTABLE RECIPE: 🖨️ 🖨️  

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✅Ingredients

2 sleeves Ritz Crackers
2 cups Andes Baking Chips


✅Instructions

1️⃣ Line a baking sheet with parchment paper or wax paper. This will prevent the cookies from sticking and make cleanup easier.

2️⃣ Place the Andes Baking Chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chips are completely melted and smooth.

3️⃣   Using a fork, dip each Ritz Cracker into the melted Andes chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated cracker onto the prepared baking sheet.

3️⃣ Once all the crackers are coated, place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set completely. Once the chocolate has hardened, remove the cookies from the refrigerator. Store them in an airtight container at room temperature or in the refrigerator for a cooler treat.

🍴🍴🍴🍴🍴🍴🍴🍴🍴

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The most viewed thin mint cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine