Mock Girl Scout Thin Mint Cookies
Satisfy your Thin Mint cravings any time of year with these delectable Mock Girl Scout Thin Mint Cookies! This homemade version captures the iconic flavor with a crisp chocolate cookie base infused with peppermint extract, coated in a rich, glossy chocolate shell with a hint of cool mint. Perfectly simple yet irresistibly indulgent, this recipe takes just 30 minutes to prep and delivers up to 36 cookies, making it ideal for sharing—or keeping all to yourself! With pantry staples like cocoa powder, semi-sweet chocolate chips, and coconut oil, these cookies are easy to whip up and freeze beautifully for future snacking. Whether you’re a die-hard chocolate lover or a mint enthusiast, these DIY Thin Mints will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 12 ounces semi-sweet or dark chocolate chips
- 2 tablespoons coconut oil
- 1 teaspoon peppermint extract (for coating)
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and peppermint extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. The dough will be firm.
Divide the dough into two portions and flatten each into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes or until firm.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Cut out cookies using a round cookie cutter (about 2 inches in diameter) and transfer them to the prepared baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are firm. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, melt the chocolate chips and coconut oil in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and stir in the peppermint extract.
Dip each cookie into the melted chocolate, ensuring it's fully coated. Use a fork to lift the cookie out and let the excess chocolate drip off.
Place the coated cookies on a parchment-lined baking sheet. Let the chocolate set at room temperature or refrigerate for faster results.
Once the chocolate has hardened, your Mock Thin Mint Cookies are ready to enjoy!
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.1 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 92 mg | 2% | |
*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.
