Move over Girl Scouts, it's time to make your own thin mint cookies at home! This recipe is easy to follow and will have you whipping up a batch of fresh, delicious thin mints in no time.
Whether you're craving them for dessert or need a quick snack to take on the go, these cookies are sure to hit the spot. And what's better than knowing that you made them yourself?
Make Fresh, Homemade Thin Mint Cookies at Home Anytime
Thin mint cookies are a classic treat that can be enjoyed year-round. However, they're especially delicious during the colder months of winter and early spring.
When the days get shorter and the temperatures drop, there's nothing quite like baking up a batch of homemade thin mints to warm your soul.
Plus, these cookies make for an easy grab-and-go snack when you find yourself out in the cold weather.
So don't wait until Girl Scout cookie season rolls around again—make fresh, homemade thin mints at home anytime!
What You Need To Make Thin Mint Cookies
For the Cookies:
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 ½ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
For Topping:
- 14 ounces dark chocolate
- ½ tsp vegetable oil coconut oil
- ¼ tsp peppermint extract
How to Make Thin Mint Cookies
In a medium bowl sift the flour and cocoa powder together. Add the baking powder and salt and mix well until combined. Set it aside.
In another medium bowl with an electric mixer, beat the butter until creamy. Add sugar and continue to beat until fluffy.
Add in the egg, vanilla and peppermint extract. Mix well to combine.
Add in the dry ingredients previously combined and slowly mix until all ingredients are well combined.
Divide the dough into two equal parts. Onto a piece of parchment, roll each dough and place it onto a baking sheet. Refrigerate for at least 1 hour.
Remove from the refrigerator and use a 2-inch glass or round cookie cutter to cut the dough into circles.
Prepare baking sheets with parchment paper and transfer the cut cookies.
Bake at 350°F (177°C) for about 10 minutes.
Let it cool completely before dipping in chocolate.
To make the chocolate topping, add some water into a medium saucepan and bring to a simmer over medium-high heat. Place chopped dark chocolate in the ceramic bowl that is slightly larger than the saucepan. Then place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with spatula, until chocolate is melted.
Add the coconut oil, peppermint extract and mix to combine.
Using a fork, dip each cooled cookie into the melted chocolate and place on a prepared plate covered with parchment paper.
Place the plate into the refrigerator to help the chocolate set.
Tips to Make Thin Mint Cookies
- Use high-quality dark chocolate for coating the cookies
- Make sure to chill the cookie dough before rolling out and cutting it into circles
- Freeze thin mints after dipping them in chocolate, as this helps the chocolate harden quickly
- Allow room between cookie pieces when baking, as they will expand while in the oven
- Choose a peppermint or spearmint extract with no added sugar for an authentic flavor
- Use parchment paper on baking sheets to make cleanup easier
- Refrigerate leftover thin mints to keep them fresh longer
- Substitute coconut oil instead of butter if desired
- Dust with cocoa powder prior to serving for a delicious presentation
- Let melted chocolate cool slightly before using it to coat cookies, this way it'll thicken just slightly and be a bit thicker on your cookies.
FAQs of Making Homemade Thin Mints
How long will the cookies stay fresh?
Homemade thin mints can last up to 4 weeks when stored properly in an airtight container. Be sure to keep them in a cool, dry place away from direct sunlight as well.
Can I freeze my thin mints?
Yes, thin mints can be frozen. Just make sure to wrap them in parchment paper and then place them in an airtight container or freezer bag before freezing.
What are the nutritional benefits of these cookies?
Thin mints are a great source of antioxidants and vitamins A, C, E as well as calcium and iron. They also contain dietary fiber, protein and healthy fats which all make for a nutritious snack or dessert.
Can I substitute the chocolate coating with something else?
Sure! For a healthier version, you can use melted dark chocolate chips that are 70% cocoa content or higher. You can also experiment with different flavors such as white chocolate, peanut butter or salted caramel chips.
Are these vegan thin mint cookies?
No, as the recipe is written, these are not vegan cookies. But, these thin mints can be made vegan-friendly. Just use a vegan butter or coconut oil instead of regular butter and a dairy-free chocolate for the coating.
Are these gluten-free thin mints?
No, as the recipe is written, these are not gluten-free cookies. However, they can be adapted to be made gluten-free. Just use a gluten-free flour blend instead of all-purpose flour and be sure to check that your other ingredients do not contain any traces of wheat or gluten. You may also want to try using almond meal in place of the all-purpose flour. This will provide a nuttier flavor and texture to your thin mints.
📋 Recipe
Homemade Thin Mint Cookies
Equipment
- 1 cookie cutter
Ingredients
For the Cookies:
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ½ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
For Topping:
- 14 ounces dark chocolate
- ½ teaspoon vegetable oil coconut oil
- ¼ teaspoon peppermint extract
Instructions
- In a medium bowl sift the flour and cocoa powder together. Add the baking powder and salt and mix well until combined. Set it aside.1 ½ cups all purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, Pinch of salt
- In another medium bowl with an electric mixer, beat the butter until creamy. Add sugar and continue to beat until fluffy.¾ cup unsalted butter, 1 cup granulated sugar
- Add in the egg, vanilla and peppermint extract. Mix well to combine.1 egg, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
- Add in the dry ingredients previously combined and slowly mix until all ingredients are well combined.
- Divide the dough into two equal parts. Onto a piece of parchment, roll each dough and place it onto a baking sheet. Refrigerate for at least 1 hour.
- Remove from the refrigerator and use a 2-inch glass or round cookie cutter to cut the dough into circles.
- Prepare baking sheets with parchment paper and transfer the cut cookies.
- Bake at 350°F (177°C) for about 10 minutes.
- Let it cool completely before dipping in chocolate.
- To make the chocolate topping, add some water into a medium saucepan and bring to a simmer over medium-high heat. Place chopped dark chocolate in the ceramic bowl that is slightly larger than the saucepan. Then place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with spatula, until chocolate is melted.14 ounces dark chocolate
- Add the coconut oil, peppermint extract and mix to combine.½ teaspoon vegetable oil, ¼ teaspoon peppermint extract
- Using a fork, dip each cooled cookie into the melted chocolate and place on a prepared plate covered with parchment paper.
- Place the plate into the refrigerator to help the chocolate set.
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