Girl Scout Cookie
Indulge in the nostalgic flavors of classic Thin Mint cookies with this homemade Girl Scout Cookie recipe, a delightful blend of rich cocoa and refreshing peppermint wrapped in a silky chocolate coating. Perfectly crisp and made from scratch, these cookies combine a buttery chocolate base with a cooling pop of peppermint extract for an irresistible treat. The secret lies in the vibrant contrast between the velvety semi-sweet chocolate coating and the subtly spiced cocoa-flour dough. With just 20 minutes of prep time and simple ingredients like coconut oil and unsweetened cocoa powder, this recipe is a DIY twist on the beloved cookie—and it’s freezer-friendly for whenever cravings strike! Whether you’re serving them as an after-dinner indulgence or saving them for a special snack, these homemade Thin Mint cookies are guaranteed to impress both kids and adults alike.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 10 ounces Semi-sweet chocolate chips
- 1 tablespoon Coconut oil or shortening
- 0.5 teaspoon Peppermint extract (for coating)
Instructions
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and 1/2 teaspoon peppermint extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out cookie shapes. Transfer the cookies to the prepared baking sheets, leaving a small gap between them.
Bake the cookies for 8-10 minutes, or until the edges are set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, melt the chocolate chips and coconut oil (or shortening) in a microwave-safe bowl in 30-second increments, stirring until smooth. Stir in 1/2 teaspoon peppermint extract.
Dip each cookie into the melted chocolate, using a fork to lift and let excess chocolate drip off. Place the coated cookies on a parchment-lined baking sheet.
Refrigerate the cookies for 20-30 minutes, or until the chocolate has fully set.
Enjoy your homemade Girl Scout-style Thin Mint cookies! Store leftovers in an airtight container in the refrigerator or freezer for lasting freshness.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 65 mg | 1% | |
*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.
