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Homemade Thin Mints Girl Scout Cookies Recipe

Homemade Thin Mints Girl Scout Cookies Recipe
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★★★★★

4.7 from 25 reviews

These Homemade Thin Mints Girl Scout Cookies are a perfect replica of the classic favorite, featuring rich chocolate cookies infused with peppermint, dipped in a smooth chocolate mint coating. Crispy, refreshing, and ideal for any occasion, these cookies bring the beloved flavor of Thin Mints right to your kitchen.

Ingredients

Scale

For the Chocolate Mint Cookies

  • ¾ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon peppermint extract
  • 1½ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt

For the Chocolate Mint Coating

  • 14 ounces semi-sweet chocolate chips
  • 1 tablespoon vegetable oil
  • ½ teaspoon peppermint extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Sugar: In a large bowl, beat the room temperature butter and sugar together with an electric mixer until the mixture is creamy and light. You can’t overbeat here as it ensures a fluffy texture.
  3. Add Wet Ingredients: Beat in the egg, vanilla bean paste, and ¼ teaspoon peppermint extract until combined thoroughly.
  4. Combine Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk the mixture to blend evenly.
  5. Mix Dough: Gradually add the dry ingredients to the wet mixture, beating until fully incorporated and smooth dough forms.
  6. Roll Out Dough: Cover a large flat surface with parchment paper. Divide the dough in half and place one half on the parchment. Top with another parchment paper sheet and roll out to about ¼-inch thickness. Repeat with the other half.
  7. Chill Dough: Keep the dough between parchment sheets and refrigerate for at least two hours to firm up.
  8. Cut Cookies: Remove one dough half at a time from the fridge. Using a 2-inch round cookie cutter, cut 28 circles from each half, rerolling scraps as needed to use all dough. Place cookies on a parchment-lined baking sheet, spacing them lightly.
  9. Bake: Bake the cookies in the preheated oven for 8 minutes or until fully cooked but still soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Melt Chocolate: Once cooled, place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is fully melted and smooth.
  11. Add Peppermint and Oil: Stir in ½ teaspoon peppermint extract and 1 tablespoon vegetable oil into the melted chocolate to enhance flavor and texture.
  12. Coat Cookies: Fully submerge each cooled cookie into the chocolate mixture. Place the dipped cookies on a clean sheet of parchment paper to allow the chocolate coating to harden and cool completely.

Notes

  • Ensure butter is at room temperature for easy creaming and better texture.
  • Use vanilla bean paste instead of extract for an intensified vanilla flavor and speckled appearance.
  • Chilling the dough is essential to prevent spreading and helps achieve thin, crisp cookies.
  • Microwave the chocolate carefully, stirring frequently to avoid burning.
  • Cookies should be kept in an airtight container at room temperature for up to one week or refrigerated for longer freshness.

Nutrition

Keywords: Thin Mints, Girl Scout Cookies, homemade Thin Mints, chocolate mint cookies, peppermint cookies, holiday cookies, chocolate dipped cookies

Find it online: https://flavorsbymaya.com/homemade-thin-mints-girl-scout-cookies-recipe/