Thin Mint Cookies

Thin Mint Cookies

 

We all know thin mint cookies from the Girl Scouts. Who knew you could duplicate them in your own kitchen? I found this recipe and thought I would give it a shot. Never thinking a homemade version could be as good, if not better. My sister claims these were better than the Girl Scouts. I’ll take that as a win.

Thin Mint Cookies. Yes, you can make them at home and they are even almost better than the Girl Scouts. - by Don't Sweat The Recipe

Mix the dough, divide in half and roll into 2 logs. Refrigerate. Slice and bake. This recipe makes about 70 cookies so plan to bake for a while.

Thin Mint Cookies. Yes, you can make them at home and they are even almost better than the Girl Scouts. - by Don't Sweat The Recipe

Melt the chocolate and dip to coat the cookies.

Thin Mint Cookies. Yes, you can make them at home and they are even almost better than the Girl Scouts. - by Don't Sweat The Recipe

Don’t judge these cookies by my not-so-perfect semi round shapes. I’m terrible with this sort of thing.

Thin Mint Cookies. Yes, you can make them at home and they are even almost better than the Girl Scouts. - by Don't Sweat The Recipe

These cookies may not look as pretty and perfect but they almost taste better than the original cookies. GASP!

Thin Mint Cookies
 
Author:
Recipe type: Cookie
Serves: 80 cookies
Ingredients
  • 2⅔ cups flour
  • ⅓ cup unsweetened dark cocoa powder
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • ½ tsp peppermint extract
Chocolate Coating
  • 24 ounces semisweet chocolate, chopped
  • ¾ tsp peppermint extract
Instructions
  1. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
  2. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy.
  3. Beat in egg and peppermint extract until combined.
  4. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
  5. Divide dough in half and use damp hands to shape each portion into a 10-inch log.
  6. Wrap in plastic and refrigerate until very firm, about 2 hours (rotate dough occasionally while chilling to prevent flat sides).
  7. Preheat oven to 350°F and line two baking sheets with parchment paper.
  8. Use a sharp knife to cut logs into slices (just shy of ¼-inch thick), rotating rolls to keep them from flattening.
  9. Bake for 9 minutes, until edges are set.
  10. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
  11. While cookies cool, place chopped chocolate in a double boiler, or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Stir in peppermint extract and reduce heat to low so that coating will retain its consistency. Line two baking sheets with parchment paper.
  12. Drop cookies into the melted chocolate mixture one at a time to fully coat.
  13. Lift the coated cookies out of the chocolate with a fork, tapping fork gently against bowl to allow excess chocolate to drain off. Place coated cookies on prepared baking sheets and freeze or refrigerate until set (about 15 to 20 minutes).
  14. Store leftover cookies in an airtight container in the refrigerator or freezer.
Recipe adapted from tutti-dolci

Comments

  1. Reply

    Is there anything better than mint + chocolate + cookies? Love the girl guide cookies…we just finished off a box last weekend!

  2. Reply

    Yum! Would love to try these! Pinning to share 🙂
    Thank you for sharing with us at Snickerdoodle Sunday!
    ~Laurie

    1. Reply

      Thanks Laurie!

  3. Reply

    Awww! One of my favorite cookies! Looks delicious 🙂 #SmallVictories

    1. Reply

      Thanks Danita!

  4. Reply

    oh may, these look amazzzzzzzzzzzzzzzing! Thank you so much for linking this up at SHARE IT at FineCraftGuild.com I just cant wait to see what you’ll bring us tomorrow when a new party opens! Yahoo!!!! ~ Rose

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