Homemade Thin Mint cookies are the perfect copy cat Girl Scout cookie that’s even better than the original!
Were you a Girl Scout?
I was. But I was something of a rebel. I had stringy hair, wore my uniform skirt hiked up, my tie undone, sash askew, and my badges were sewn on crooked. I categorically refused to wear the beanie. It was the early 70s and that’s how we rolled. Both my daughters were Girl Scouts too. So I have ALOT of experience with Girl Scout cookies. I’ve schlepped them, loaded them, unloaded them, stacked them, stored them, inventoried them, counted, miscounted and recounted them, foisted them off on sold them to friends, relatives, and unsuspecting passers by, bribed teachers with them, gifted them, regifted them, froze them, thawed them, used them as dog treats, and of course eaten them. Many, many, many of them.
Lets just say I don’t have the purely nostalgic associations that some of you might have with these Thin Mint cookies.
Even so, when I came across this wacky scheme to make Thin Mint cookies from scratch, I was intrigued. It might have had something to do with the fact that I was stuck inside all day during a freak March blizzard. But Thin Mints are truly unique cookies. They’re the all time top seller for the Girls Scouts, and people have been known to hoard them in their freezer. Couple that with the fact that no commercial bakeries are allowed to market them, and you’ll understand why I jumped on this one.
This Thin Mint cookie recipe is the perfect copy cat
It’s not often that a recipe hums along, step by step, without a hitch. Especially when it’s a copy-cat recipe that depends on an exacting replica of the original. The color, shape, texture and taste of these cookies was perfect. Eerily perfect. I can tell you without hesitation that this is the perfect Thin Mint recipe. If you’re one of those people who loves Thin Mints, put your face right up close to the screen and listen carefully…run, don’t walk, to the nearest store to get what you need to make these. Seriously.
I could tell the minute I cut out the cookies that something special was about to happen. Even unbaked, the cookies already look like they’re going to be the perfect Thin Mint. An added bonus is that the dough itself is wonderful to snack on, and there are LOTS of little leftover bits in between all those perfect little circles!
I tasted one of the cookies just out of the oven. Still perfect. I was getting really excited.
By the time I dipped the cookies in the peppermint infused chocolate I was positively giddy. These are exact replicas of Thin Mints. Clones, actually.
I think I just earned my cooking badge.
MORE CLASSIC COOKIE RECIPES
- DoubleTree Chocolate Chip Cookie Recipe
- No Bake Vegan Thin Mint Cookies
- Harry and David Fruit Galettes
- Nutella Sandwich Cookies
- Maple Glazed Oatmeal Cookies
Thin Mint Cookies
Ingredients
For the cookies:
- 1 cup unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder, I used Dutched dark cocoa powder which worked well
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour, fluff the flour before scooping and leveling the cup, too much flour will result in a dry dough
For the coating:
- 16 ounces semi-sweet baking chocolate
- 1 tsp vegetable or coconut oil
- 1 tsp pure peppermint extract or oil, Make sure you get peppermint, not spearmint, and make sure you get extract, or oil, not flavoring I used McCormick's Pure Peppermint Extract
Instructions
- Set the oven to 350F
- Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
- Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
- Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2″ and it was the perfect size).
- Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don’t add any more, the amount is perfect)
- Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. (I didn’t need to do this, they set up fine after about 1/2 hour at room temperature, but then again, we were having a blizzard, “room temperature” is relative!)
Notes
- Be sure that your butter is truly at room temperature before you start. If your butter is cool the dough will not come together well.
- Use the ‘fluff and scoop’ method to measure out your flour. That means fluff up the flour in the canister or bag to loosen it BEFORE you scoop or spoon out your measurement. Level the top of the measuring cup gently with the back of a knife to get the most accurate measurement. This goes without saying, but use a measuring cup meant for dry solids, not liquids for measuring flour.
- Some people are having trouble adding the peppermint extract to the melted chocolate. I have updated the recipe to add a bit of vegetable oil to the chocolate, this should help. You can also try putting the extract right in with the chocolate before melting. Remember everything must be clean and dry, with no moisture in the bowl, and you must use an oil based flavoring, so definitely read the labels on your peppermint extract. Candy flavoring oils are also a good choice. I used McCormick’s Pure Peppermint Extract. If you can’t find it in your grocery store you can buy it from Amazon, HERE.
Nutrition
Hmm…Based on your comment about the taste of the raw dough, I bet if the flour was heat treated, this would make the most excellent truffles!
What do you think? Thanks, as always, Sue!
The dough fell apart and would not roll out from the freezer…not sure what I did wrong
As for the dough falling apart, it might have needed a bit more moisture ~ everyone measures their flour a little bit differently. Be sure to work the dough until it comes together before proceeding. And the dough will need to rest after chilling, before it’s pliable enough to roll, that’s normal. Hope this helps!
Can’t wait to make these!! My husband loves thin mint cookies..I might make him some for Valentine’s Day!!
If dipping chocolate is not tempered doesn’t bloom form on the chocolate after a while?
I haven’t had any problems with these cookies, the little bit of oil adds sheen, and I keep them in the fridge, which keeps the chocolate nice and ‘snappy’.
I like to try the recipe but was concerned with the dough etc after reading all the comments. Is it possible for you to provide the measurements of flour , butter etc in Metrics rather than Cups? It will be more accurate to make sure the recipe works.
Confectioner here, to say this recipe is terrific, but please DO NOT use a tsp. of peppermint oil – a quarter teaspoon should be more than enough – Altoid-level, for reference. I’d start with an 1/8 tsp., taste your mixture, and very gradually add a drop of oil at a time. A quarter teaspoon of peppermint oil is sufficient to flavor a batch of 108 1×1 marshmallows or 2# dark chocolate – a teaspoon in this recipe would be too strong.
I’m curious why it is called ‘No Bake’ cookie. It is baked for 10 minutes.
The no-bake cookie is a different recipe, here: https://theviewfromgreatisland.com/no-bake-vegan-thin-mint-cookies-recipe/
I also would love to know how many cookies this recipe makes!
About 4 dozen, depending on how you cut them.
How many cookies does the recipe make?
Approximately 4 dozen.