Girl Scout Cookie

Indulge in the nostalgic flavors of classic Thin Mint cookies with this homemade Girl Scout Cookie recipe, a delightful blend of rich cocoa and refreshing peppermint wrapped in a silky chocolate coating. Perfectly crisp and made from scratch, these cookies combine a buttery chocolate base with a cooling pop of peppermint extract for an irresistible treat. The secret lies in the vibrant contrast between the velvety semi-sweet chocolate coating and the subtly spiced cocoa-flour dough. With just 20 minutes of prep time and simple ingredients like coconut oil and unsweetened cocoa powder, this recipe is a DIY twist on the beloved cookie—and it’s freezer-friendly for whenever cravings strike! Whether you’re serving them as an after-dinner indulgence or saving them for a special snack, these homemade Thin Mint cookies are guaranteed to impress both kids and adults alike.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 0.5 cup Unsalted butter, softened
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Peppermint extract
• 1 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 0.25 teaspoon Salt
• 10 ounces Semi-sweet chocolate chips
• 1 tablespoon Coconut oil or shortening
• 0.5 teaspoon Peppermint extract (for coating)

Directions

Step 1

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and 1/2 teaspoon peppermint extract, mixing until well combined.

Step 2

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.

Step 3

Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.

Step 4

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 5

On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out cookie shapes. Transfer the cookies to the prepared baking sheets, leaving a small gap between them.

Step 6

Bake the cookies for 8-10 minutes, or until the edges are set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 7

Once the cookies have cooled, melt the chocolate chips and coconut oil (or shortening) in a microwave-safe bowl in 30-second increments, stirring until smooth. Stir in 1/2 teaspoon peppermint extract.

Step 8

Dip each cookie into the melted chocolate, using a fork to lift and let excess chocolate drip off. Place the coated cookies on a parchment-lined baking sheet.

Step 9

Refrigerate the cookies for 20-30 minutes, or until the chocolate has fully set.

Step 10

Enjoy your homemade Girl Scout-style Thin Mint cookies! Store leftovers in an airtight container in the refrigerator or freezer for lasting freshness.

Nutrition Facts

Serving size	814.8 grams (814.8g)

Amount per serving	% Daily Value*
Calories	3611

Total Fat 203.40g	261%
Saturated Fat 129.70g	649%
Polyunsaturated Fat NaNg
Cholesterol 258mg	86%
Sodium 609mg	26%
Total Carbohydrate 507.90g	185%
Dietary Fiber 65.00g	232%
Total Sugars 307.40g
Protein 56.10g	112%

Vitamin D 0IU	0%
Calcium 185mg	14%
Iron 32mg	175%
Potassium 1972mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 5.5%

Carbs: 49.7%