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| Homemade Thin Mint Cookies |
Yes. I made thin mints. They were easy. You can make them too. No more waiting, waiting, waiting all year long for that teensy tiny window of time when they are available to buy from the cute little girls in their cute little uniforms. I personally prefer the shortbread girl scout cookies, but my handsome hubby is crazy for thin mints so I decided to try these. Crazy for Girl Scout Cookies? See also my homemade Samoas, homemade Do-Si-Dos, and my homemade Tagalongs.
Recipe from In Katrina’s Kitchen
Ingredients:
Chocolate Wafers:
· 8 ounces butter, room temperature
· 1 cup powdered sugar
· 1 teaspoon vanilla extract
· 1 cup unsweetened cocoa powder
· 3/4 teaspoon salt
· 1 1/2 cups all-purpose flour
Chocolate Peppermint Coating:
· 1 package mint dark chocolate candy melts (I used Wilton Dark Cocoa Mint Candy Melts, $2.99 at Michaels for a bag)
-or-
· 1 pound good quality semi-sweet chocolate, chopped
· peppermint extract to taste (about 1 teaspoon)
Directions:
Cookie dough:
In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and continue to cream, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract, salt, and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting. Add the flour and mix just until the batter is no longer dusty looking but still a bit crumbly. It actually looks really crumbly. Turn the dough out onto a clean counter, gather it into a ball, and knead it together into a nice, smooth mass. Divide the dough in 2, flatten into disks, and wrap in plastic wrap. Chill for 15 minutes.
Rollout and bake:
Preheat oven to 350. Roll dough out really thin, about 1/8-inch. These are called thin mints after all. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. If the dough is too firm to roll you can microwave it for 5 seconds. Cut out cookies and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.
Make the peppermint coating:
Meanwhile, prepare your chocolate coating. Using a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth. You can add 1 tablespoon of shortening if your chocolate is too thick. Alternatively, use a microwave in short 15-20 second bursts to melt the chocolate. Stir in the peppermint extract if you don’t have the mint candy melts.
Finishing the cookies:
Using a fork gently drop the cookies one at a time into the chocolate coating. Flip to coat all sides. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on a parchment lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
Rumbly in my Tumbly 
Theyre Beautiful.
Thank you!
You have captured all of my favorite GS cookies…are we soul mates??
🙂 Christy, we quite possibly are. I blame girl scout cookies for at least 20 of the lbs I gained when I was pregnant with my daughter.
you should find a recipe to post of thank you berry munch. its my fav gs cookie. it has realy sweet cranberrys in it.
I will look into adding Thank You Very Munch cookies to my GS recipe collection. Thanks for visiting!
This is a fantastic recipe! I just made them heart shaped for Valentine's day.I used semi-sweet chocolate and mint flavoring for my chocolate coating. They turned out tasting a bit dark chocolately and more minty than the original. For an authentic taste I would maybe suggest using half bittersweet and half milk chocolate and only adding about 1/2 tsp peppermint flavoring.Also, I found it easiest to roll them out between two silicone roll-pats lightly covered in flour.Overall though, they were a huge hit and very easy!
I'm so glad you liked them! Thanks for visiting and for the comment!
These are amazing!!! I did find it much easier to use the icebox method vs the rolled cookie version. After kneading dough I simply rolled dough into logs, wrapped logs in wax paper, refrigerated till firm, and sliced the dough into 1/8" slices. Same result as rolling and cutting but for me this was much easier. Thanks for sharing a great recipe! P.S. I used Lindt Excellence Intense Mint for my dipping chocolate… wonderful.
Glad you enjoyed them. Thanks for the comment!
Wow, now maybe my husband won't need to buy a dozen cases of thin mints next time the girl scouts come knocking.
True!My husband did not buy thin mints this year- a first for him! (of course, we bought other kinds of GS cookies- we just can't stay away.) 🙂 Thanks for visiting.
Que buenísima pinta!!!!!!!! anotada queda la receta ;-)Besos
Alimenta- Gracias por tu visita! 🙂
My mouth is watering! I can't wait to try out the recipe :]
You'll love them! Thanks for visiting!
OK, mine were really crumbly. I haven't dipped them yet but I am afraid they are just going to turn to dust in the chocolate when I dip them! I tried rolling them out to 1/8" and then I did a batch rolled into balls. I will try one reader's suggestion of a log and cutting it (and cutting it a little thicker…maybe more like 1/4"). They TASTE wonderful, I am just not sure the consistency is gonna work for dipping!!
This dough is REALLY crumbly and hard to work with. If it were any less crumbly, you wouldn't obtain the crunchy, airy feeling of a thin mint. Hope they worked out for you!