Description
These Homemade Thin Mint Cookies are a delightful copycat of the Girl Scout classic, featuring a crisp chocolate cookie coated in a smooth peppermint chocolate shell.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 cups semi-sweet or dark chocolate chips
- 1 teaspoon peppermint extract (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Mix in cocoa powder, vanilla extract, peppermint extract, and salt until combined.
- Gradually mix in flour until a dough forms. Chill dough for 30 minutes.
- Roll dough out on a floured surface and cut into small circles.
- Place on prepared baking sheet and bake for 10-12 minutes. Let cool completely.
- Melt chocolate chips in a double boiler or microwave. Stir in peppermint extract.
- Dip each cooled cookie into the melted chocolate, coating fully. Shake off excess.
- Place on parchment paper to set. Refrigerate to harden quickly if desired.
Notes
- Store in an airtight container at room temperature or in the fridge for longer shelf life.
- Use dark chocolate for a more authentic Thin Mint flavor.
- Cookies can be frozen for a refreshing treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
