thin mints

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!

Homemade Thin Mint Cookies

flour

cocoa powder

tsp baking powder

tsp salt

unsalted butter,

sugar

egg,

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.

The BEST Thin Mints that just so happen to be gluten-free, vegan, and easy to make! These cookies have a crispy base and minty, chocolaty coating. Just 9 simple ingredients required!

The BEST Thin Mints (V/GF)

almond flour

Tbsp tapioca starch ((also called tapioca flour))

tsp baking soda

sea salt

Tbsp coconut oil

maple syrup

tsp peppermint extract

semisweet chocolate chips

tsp refined coconut oil

To a food processor add almond flour, tapioca flour, cocoa powder, baking soda, and salt and pulse to combine.

Add solid refined coconut oil (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes.

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).

Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour-dusted parchment. Also lightly flour the top of the dough. Roll the dough out until it is about 1/8-inch thick.

Using a 1 ½ - 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.

Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.

Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.

Meanwhile, melt the chocolate chips and 2 tsp of coconut oil (amount as recipe is written // adjust if altering batch size) in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the 1/2 tsp of peppermint extract (amount as recipe is written // adjust if altering batch size). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.

Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).

Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).

Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.

Crispy minty chocolate cookies in a luscious minty chocolate coating: the homemade version of the wildly popular Girl Scout Cookie, Thin Mints! Best of all, these are vegan, gluten-free and sugar-free. If you've never heard of thin mints, make sure you give these a try - you won't regret it!

Healthy Thin Mints (Vegan + Gluten-Free)

tbsp Dutch cacao

tbsp monk fruit sweetener

tbsp coconut oil

extract

salt -

chocolate

tsp coconut oil

In a mixing bowl, combine melted coconut oil and all other ingredients for the cookies thoroughly. You might find it easier to use your hands. The dough will appear crumbly but should stick together when pressed between your fingers.

Carefully press the dough into a ball, and place it on a piece of parchment paper. Cover it with another piece of parchment paper and flatten it slightly by pressing down with your hand. Roll it out with a rolling pin or a bottle until about 5mm / 0.2in thick.

Use a small cookie cutter to cut out the cookies. Transfer to a lined baking sheet (you can reuse one of the pieces of parchment paper from earlier). Be gentle as they're quite delicate and can break easily. If they do break, just press them back into the form of a dough, press and roll and cut again.

Bake for 15-20 minutes or until cookies are crispy. Watch them carefully towards the last few minutes to ensure they don't burn.

Take cookies out of the oven and transfer to a cooling rack. Be gentle as they're quite brittle at this stage but will harden up as they cool. Let cool completely before proceeding dipping in chocolate coating.

Prepare your chocolate coating. First, melt chocolate and coconut oil using a double boiler. Then stir in peppermint extract.

Dip a cookie into melted chocolate using a fork. Coat both sides and let excess drip off then transfer back to parchment paper. Repeat for all cookies.

Transfer cookies to freezer for chocolate to set. Once set, you can enjoy them straight out of the freezer or store them in an air-tight container and keep in freezer.

Top 3 thin mints recipes from across the web

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Homemade Thin Mint Cookies

The BEST Thin Mints (V/GF)

Healthy Thin Mints (Vegan + Gluten-...

Top 3 thin mints recipes from across the web

The most viewed thin mints recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Thin Mint Cookies

The BEST Thin Mints (V/GF)

Healthy Thin Mints (Vegan + Gluten-...

The most viewed thin mints recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine