Girl Scouts Thin Mints Cookie

Satisfy your craving for Girl Scouts Thin Mints Cookies with this irresistible homemade recipe that perfectly recreates their iconic minty-chocolate flavor. These crisp, wafer-thin cookies are infused with rich cocoa and a refreshing hint of peppermint, then enrobed in a glossy, decadent chocolate coating for that satisfying crunch. Made with simple pantry staples like flour, cocoa powder, and bittersweet chocolate, these cookies are an easy yet impressive treat you can whip up any time. With just 25 minutes of prep and guided steps for a seamless baking experience, you'll have 36 delectable, mint-chocolate cookies that rival the original. Enjoy them straight from the fridge for that signature cool bite or share them as a nostalgic gift. Perfect for chocoholics and Thin Mint fans alike!

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:12 mins

Total Time:37 mins

Servings: 36

Ingredients

• 0.5 cup unsalted butter, softened
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 0.25 teaspoon salt
• 0.25 teaspoon baking powder
• 10 ounces bittersweet or semisweet chocolate, chopped (or chocolate chips)
• 2 tablespoons coconut oil or vegetable shortening
• 0.5 teaspoon peppermint extract (for coating)

Directions

Step 1

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.

Step 2

Mix in the vanilla extract and peppermint extract.

Step 3

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly crumbly.

Step 5

Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

Step 6

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

Step 7

Roll out one disk of dough on a lightly floured surface to a thickness of about 1/8 inch.

Step 8

Use a round cookie cutter (about 1.5-2 inches in diameter) to cut out cookies. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.

Step 9

Bake the cookies for 10-12 minutes or until firm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until melted and smooth.

Step 11

Stir in the peppermint extract for the coating.

Step 12

Using a fork, dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Tap off the excess chocolate and place the cookies on a parchment-lined baking sheet.

Step 13

Chill the coated cookies in the refrigerator for 15-20 minutes until the chocolate is set.

Step 14

Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.

Nutrition Facts

Serving size	782 grams (782.0g)

Amount per serving	% Daily Value*
Calories	3745

Total Fat 233.00g	299%
Saturated Fat 145.10g	726%
Polyunsaturated Fat NaNg
Cholesterol 258mg	86%
Sodium 772mg	34%
Total Carbohydrate 443.30g	161%
Dietary Fiber 66.40g	237%
Total Sugars 249.60g
Protein 57.50g	115%

Vitamin D 0IU	0%
Calcium 387mg	30%
Iron 40mg	222%
Potassium 3187mg	68%

*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: 51.1%

Protein: 5.6%

Carbs: 43.2%