Tsr Version of Girl Scout Thin Mints Recipe by Todd Wilbur
Recreate the irresistible magic of Girl Scout Thin Mints right in your own kitchen with Todd Wilbur's genius copycat recipe! These homemade cookies deliver the iconic crunch and refreshing balance of rich cocoa and cool peppermint that Thin Mint fans crave. The cookie base is rolled ultra-thin, baked to perfection, and generously dipped in a smooth, mint-infused chocolate coating for that signature crisp and indulgent finish. With just 20 minutes of prep time, this easy-to-follow recipe yields 36 luscious treats—perfect for sharing or storing for those inevitable snack cravings. Whether enjoyed at room temperature or chilled, these homemade Thin Mints are a minty, chocolatey dream come true.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Butter
- 1 large Egg
- 0.25 teaspoon Salt
- 0.5 teaspoon Peppermint extract
- 12 ounces Semi-sweet chocolate chips
- 0.25 cup Shortening
- 0.75 teaspoon Peppermint extract (for coating)
Instructions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
In a mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, and salt.
Add the softened butter, egg, and 1/2 teaspoon of peppermint extract to the dry ingredients. Mix until the dough forms.
Roll the dough out on a lightly floured surface to about 1/8 inch thick. Use a small round cookie cutter (approximately 1.5 inches in diameter) to cut out cookies.
Place the cookies on the prepared baking sheets, spacing them slightly apart.
Bake the cookies in the preheated oven for 10 minutes or until crisp. Allow them to cool completely on a wire rack.
While the cookies cool, melt the semi-sweet chocolate chips and shortening in a double boiler or microwave in 20-second increments, stirring frequently until smooth.
Stir 3/4 teaspoon of peppermint extract into the melted chocolate mixture.
Using a fork, dip each cooled cookie into the melted chocolate to coat completely. Gently tap off any excess chocolate, and place the coated cookies onto a parchment-lined surface to set.
Once the chocolate coating is firm, the cookies are ready to enjoy. Store in an airtight container at room temperature or in the refrigerator for a more chilled experience.
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.4 g | 329% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 596.3 g | 217% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 388.4 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 209 mg | 16% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2034 mg | 43% | |
*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.
