Homemade Thin Mints
Indulge in the crisp, chocolatey perfection of Homemade Thin Mints, your ultimate DIY version of the classic Girl Scout cookie. This easy-to-follow recipe combines a buttery cocoa-infused dough with a refreshing hint of peppermint, creating cookies that are delightfully thin and irresistibly crunchy. Coated in a silky, peppermint-infused chocolate glaze, each bite offers a harmonious blend of cool mint and rich chocolate that’s sure to satisfy your sweet tooth. Perfect for holiday gifting or as a crowd-pleasing treat, these cookies are made from simple pantry staples and take just 40 minutes of prep and bake time. With a yield of 36 cookies, they’re great for sharing (if you can resist keeping them all for yourself).
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 Egg
- 0.5 teaspoon Peppermint extract
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Shortening
- 0.25 teaspoon Peppermint extract (for coating)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, mint extract, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough should be soft and pliable.
Divide the dough into two portions. Roll each portion between two sheets of parchment paper to 1/8-inch thickness.
Using a 2-inch round cookie cutter, cut out circles and place them onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the cookies are just firm to the touch. Allow the cookies to cool completely on a wire rack.
While the cookies cool, melt the chocolate chips and shortening in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.
Stir in the peppermint extract for the coating into the melted chocolate mixture.
Dip each cooled cookie into the chocolate coating, ensuring each is entirely covered. Shake off excess chocolate and place back onto the parchment-lined baking sheets.
Allow the chocolate coating to set completely. To speed up the process, you can place the cookies into the refrigerator for about 15 minutes.
Store cookies in an airtight container at room temperature, or for a chilled version, store them in the refrigerator.
Nutrition Facts
Calories |
97 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 8.2 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 45 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.
