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Thin Mint Cookie Recipe

It’s that time of year! Yep, when all the adorable little Girl Scouts hit the streets peddling cookies. Some may say that it is the best time of year when those yummy rectangular boxes of cookies are delivered. I love Girl Scout cookies!

stack of chocolate mint cookies on white plate green backgroung

The problem is that they are only available one time a year for such a short window. You missed Girl Scout Cookie season? Too bad because you’ll be waiting until next year to get your hands on those delightful cookies. Well, unless you know a cookie hoarder that buys a bazillion boxes to store in their freezer to keep ’em stocked all year round. Most people don’t know someone like that though.

One of my favorite cookies from the Girl Scouts are the Thin Mints. Well, actually I think they are a lot of people’s favorites because it is the most popular cookie ordered year after year. This year I just couldn’t wait for the cookie orders to come in. I had to jump the gun and make some myself.

Oh, you didn’t know you could make Thin Mints at home, did you?! Absolutely and they taste very, very close to the real thing. It’s crazy! Same crunchy, minty cookie dipped in chocolate. And honestly, they aren’t that hard to make. The hardest part is waiting because you have to refrigerate the dough for 5 hours. But if you plan in advance, you’d make the dough the day before and be ready to bake them the next day.

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 egg

1/2 teaspoon mint extract

6 (1 ounce) squares semisweet chocolate, chopped

1/3 cup butter

Directions:

1. In a large bowl, beat 1/2 cup butter until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.

2. Add flour, cocoa, and salt together into into creamed mixture and beat well.

3. Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders.

two rolls of thin mint cookie dough

4. Wrap each cylinder in waxed paper, and refrigerate 5 hours.

two rolls of thin mint cookie dough wrapped in wax paper

5. After the dough has been refrigerated, preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.

6. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife.

roll of thin mint cookie dough two pieces cut off
close up of mint shortbread cookie in hand

7. Place on cookie sheets about 1 1/2 inches apart. They will not spread so don’t worry too much about the distance between each cookie. Bake 10 to 12 minutes.

mint shortbread on baking sheet

8. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Carefully dip your cookies while warm in the chocolate to completely cover them.

mint cookies on cooling rack

9. Place on wire racks, and let cool and harden completely.

mint cookies with melted chocolate on cooking rack

NOTE: If you want completely flat bottoms, I would set the cookies on wax paper to cool. Also, I recommend refrigerating these cookies because otherwise the chocolate is pretty messy. You could even freeze them and they are still delicious!!

stack of mint cookies with green background

If you are feeling fancy, you could even cut the cookie slices into hearts before you cook them. I did this with a few but decided the true shape of Thin Mints is round.

stack of cookie on grey mat heart cookie on plate
stack of thin mint cookies on white plate

Stay tuned for Friday because we are making Homemade Tagalogs that day! 🙂

Thin Mints

Thin Mint Cookie Recipe

Baby Gizmo – Adapted from AllRecipes
A homemade version of the Girl Scouts Thin Mint Cookie Recipe.
Prep Time 20 mins
Total Time 31 mins
Course cookies, Dessert
Servings 18 servings

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon mint extract
  • 6 1 ounce squares semisweet chocolate, chopped
  • 1/3 cup butter

Instructions
 

  • In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Keyword cookies

Recipe adapted from AllRecipes.

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2 Comments

  1. My favorite cookie ever! Sounds easy. Can I ask why you use square chocolate instead of chocolate chips? I have chocolate chips on hand 🙂

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