Girl Scout Chocolate Mint Cookies Copycat
Satisfy your sweet tooth with this irresistible Girl Scout Chocolate Mint Cookies Copycat recipe, a homemade version of the beloved Thin Mints! These crisp, chocolatey cookies are infused with a perfect balance of peppermint and vanilla, creating that signature cool, refreshing flavor. Coated in a glossy layer of dark chocolate with a hint of peppermint, they deliver the same nostalgic crunch and indulgence you love, minus the wait for cookie season. With simple pantry ingredients like cocoa powder, flour, and chocolate chips, plus a quick 15-minute prep time, you'll be whipping up 36 of these decadent treats in no time. Perfect for dessert trays, gifting, or just a little self-indulgence, these cookies are a must-try for any chocolate-mint fan.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Baking powder
- 12 ounces Dark chocolate or semi-sweet chocolate chips
- 2 tablespoons Coconut oil or vegetable shortening
- 0.5 teaspoon Peppermint extract for coating
Instructions
In a large mixing bowl, beat the unsalted butter and granulated sugar until light and creamy.
Mix in the vanilla extract and peppermint extract until well combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients. Mix until a cohesive dough forms.
Divide the dough into two portions. Flatten each portion into a disc, wrap them in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Remove one dough disc from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/8 inch.
Use a round cookie cutter (approximately 2 inches in diameter) to cut out cookies. Place them on the prepared baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes. Allow them to cool completely on a wire rack.
In a microwave-safe bowl, melt the dark chocolate or semi-sweet chocolate chips with the coconut oil or vegetable shortening in 30-second increments, stirring after each interval until smooth.
Stir in the peppermint extract for the coating.
Dip each cooled cookie into the melted chocolate, coating it completely. Use a fork to lift the cookie out and let the excess chocolate drip off.
Place the dipped cookies on a parchment-lined baking sheet. Repeat for all cookies.
Refrigerate the cookies for about 20 minutes, or until the chocolate coating is set.
Serve and enjoy your homemade Girl Scout Chocolate Mint Cookies!
Nutrition Facts
Calories |
3754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 552.9 g | 201% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 344.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 3093 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
