Description
These Copycat Thin Mints are a delicious homemade treat that perfectly replicates the classic Girl Scouts cookie. Featuring a rich chocolate cookie base infused with peppermint extract and coated in a smooth, minty chocolate shell, these cookies are crisp, refreshing, and wonderfully indulgent. Perfect for holiday baking or any time you crave a nostalgic chocolate-mint snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
Chocolate Coating
- 12 oz semi-sweet or dark chocolate
- 1 teaspoon coconut oil
- 3/4 teaspoon peppermint extract
Instructions
- Cream Butter and Sugar: Cream together softened butter and powdered sugar until the mixture is light and fluffy, which helps to incorporate air and create a tender cookie. Then mix in the salt to balance the sweetness.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract until everything is well combined, infusing the dough with a fresh mint flavor.
- Add Dry Ingredients: Gradually sift in the cocoa powder and all-purpose flour, mixing until a soft dough forms. If the dough feels sticky, chill it briefly to make it easier to handle.
- Roll and Chill Dough: Roll the dough between two sheets of parchment paper to about 1/4 inch thickness, then chill in the refrigerator for 30 minutes to firm it up for clean cutting.
- Preheat Oven and Cut Cookies: Preheat the oven to 350°F (175°C). Using a 1.5 to 2 inch round cookie cutter, cut out rounds from the chilled dough. Place them on a baking sheet.
- Bake Cookies: Bake the cookies for 10 to 12 minutes until set but still soft. Allow them to cool completely on a wire rack to prevent melting the chocolate coating later.
- Melt Chocolate Coating: Melt the semi-sweet or dark chocolate with coconut oil gently using a double boiler or microwave, stirring frequently. Once melted, stir in the peppermint extract to amplify the minty flavor in the coating.
- Dip Cookies: Dip the cooled cookies fully into the chocolate coating, letting any excess drip off, then place the coated cookies onto parchment paper to set.
- Chill to Set: Chill the dipped cookies in the refrigerator or freezer for 20 to 30 minutes until the chocolate coating is fully set and firm.
- Serve and Store: Serve the Thin Mints chilled for best texture and flavor. Store any leftovers in the fridge or freezer to maintain freshness and crispness.
Notes
- Make sure cookies are completely cool before dipping to avoid melting the chocolate coating.
- Using high-quality chocolate improves flavor and texture of the coating.
- For a stronger mint flavor, adjust peppermint extract slightly according to taste.
- Store cookies in an airtight container in the refrigerator for up to two weeks or freeze for longer storage.
- You can use a piping bag to drizzle extra chocolate over the dipped cookies as a decorative touch.
