Girl Scouts Thin Mints Cookie
Satisfy your craving for Girl Scouts Thin Mints Cookies with this irresistible homemade recipe that perfectly recreates their iconic minty-chocolate flavor. These crisp, wafer-thin cookies are infused with rich cocoa and a refreshing hint of peppermint, then enrobed in a glossy, decadent chocolate coating for that satisfying crunch. Made with simple pantry staples like flour, cocoa powder, and bittersweet chocolate, these cookies are an easy yet impressive treat you can whip up any time. With just 25 minutes of prep and guided steps for a seamless baking experience, you'll have 36 delectable, mint-chocolate cookies that rival the original. Enjoy them straight from the fridge for that signature cool bite or share them as a nostalgic gift. Perfect for chocoholics and Thin Mint fans alike!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 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
- 10 ounces bittersweet or semisweet chocolate, chopped (or chocolate chips)
- 2 tablespoons coconut oil or vegetable shortening
- 0.5 teaspoon peppermint extract (for coating)
Instructions
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and peppermint extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly crumbly.
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Roll out one disk of dough on a lightly floured surface to a thickness of about 1/8 inch.
Use a round cookie cutter (about 1.5-2 inches in diameter) to cut out cookies. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies for 10-12 minutes or until firm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until melted and smooth.
Stir in the peppermint extract for the coating.
Using a fork, dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Tap off the excess chocolate and place the cookies on a parchment-lined baking sheet.
Chill the coated cookies in the refrigerator for 15-20 minutes until the chocolate is set.
Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
Nutrition Facts
Calories |
3745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 443.3 g | 161% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 249.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 3187 mg | 68% | |
*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.
