Girl Scout Mint Cookies Copycat
Indulge in the classic taste of Girl Scout Thin Mint Cookies anytime with this irresistible copycat recipe! Featuring a crisp, chocolatey cookie base infused with a hint of peppermint, these homemade treats are coated in a smooth, glossy layer of dark chocolate for that perfect cooling minty finish. With simple pantry ingredients like cocoa powder, peppermint extract, and chocolate chips, these cookies are surprisingly easy to make, while the addition of coconut oil ensures a flawless chocolate coating. Perfect for a cozy baking day or as a crowd-pleasing gift, these minty delights can be stored in the fridge or freezer for a refreshing snack whenever the craving hits. Whether you're recreating nostalgic flavors or treating yourself to gourmet cookie perfection, this Girl Scout Mint Cookies Copycat recipe is sure to impress!
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Recipe Information
Ingredients
- 0.5 cups unsalted butter
- 0.5 cups granulated sugar
- 1 teaspoons pure vanilla extract
- 0.75 teaspoons peppermint extract
- 1 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.25 teaspoons salt
- 2 cups dark chocolate or semi-sweet chocolate chips
- 2 tablespoons coconut oil
- 1 teaspoons peppermint extract (for coating)
Instructions
In a medium-sized mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Mix in the vanilla extract and peppermint extract until well combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two portions, wrap each in plastic wrap, and flatten into disks. Refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Remove one dough disk from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness.
Use a round cookie cutter (about 2 inches in diameter) to cut out cookie shapes. Place the cookies onto the prepared baking sheets about 1 inch apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. Allow the cookies to cool completely on a wire rack.
In a microwave-safe bowl, melt the dark chocolate (or semi-sweet chocolate chips) and coconut oil in 30-second intervals, stirring between intervals until smooth. Stir in the peppermint extract.
Dip each cooled cookie into the chocolate mixture, coating it completely. Use a fork to lift the cookie out and gently tap to remove excess chocolate.
Place the dipped cookies onto a parchment-lined baking sheet and refrigerate until the chocolate coating is set, about 20 minutes.
Store the cookies in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 15.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 139 mg | 3% | |
*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.
