Make your own Thin Mints with this easy Homemade Thin Mints Recipe! Crunchy, chocolatey, and refreshing, these copycat Thin Mints are better than the real deal (and healthier too).
HOMEMADE THIN MINTS
Hello, mint-chocolate bbs! Today I bring you Homemade Thin Mints! Look, I’m the biggest fan of the mint-chocolate combo but I, unfortunately, can’t get my hands on them. No Thin Mints where I’m at. That’s like the *perfect* excuse to whip up a batch of Homemade Thin Mints though, am I right?!
These Homemade Thin Mints are deliciously crispy, chocolatey, and so refreshing. Especially if you freeze them and eat them frozen (yup, I’m a stright-from-the-freezer Thin Mint kinda gal).
Also, making them at home allows you to choose high-quality ingredients for your cookies! Does this make Thin Mints healthy? Not exactly, *but* Homemade Thin Mints are without a doubt healthier than the ones you’d buy.
The only negative side of making them at home is that you won’t be supporting your local Girl Scouts this way 🙁 so I obviously encourage all of you to keep donating to Girl Scouts as their program is intended to improve the financial literacy of girls (and to raise money to support the GS councils and troops) which is *super* important!
But I also encourage you to learn how to make your own Thin Mints so you can enjoy them all-year-round 🙂
WHAT ARE THIN MINTS?
Thin mints are one of the best-selling Girl Scout cookies in the US (so, like, they’re *good*). They’re crisp mint-flavored chocolate cookies coated in (even more) chocolate.
I like them cold so I keep them stored in the freezer and eat them cold! YUM. Cold, crunchy, and super refreshing!
WHAT ARE THIN MINTS MADE OF?
Thin mints are made with a simple chocolate cookie dough (butter, sugar, egg, flour, cocoa, baking powder, vanilla, and peppermint extract). It’s kinda like making a batch of classic sugar cookies, nothing fancy. Cut the cookie dough into circles & bake. The baked cookies are then dipped into mint-flavored (melted) chocolate and devoured lol.
Super easy, right?
WHY DO PEOPLE FREEZE THIN MINTS?
Oh I’m one of those people! We freeze Thin Mints because frozen Thin Mints taste better + freezing will keep them fresh for longer (up to 2 months)! Win-Win!
Frozen Thin Mints are cold, crunchy, and super refreshing. Give them a try! 🙂
HOW DO YOU STORE THIN MINT COOKIES?
I recommend storing your homemade Thin Mints in an air-tight container in the freezer. This way the chocolate coating won’t melt and you’ll be able to enjoy your Thin Mints cold. I actually think cold Thin Mints taste better than room temperature so this is how I do it. You can freeze Thin Mints for up to 2 months.
You can also store them in the refrigerator for up to a week or at room temperature for short periods of time (1-2 days) *if* your kitchen isn’t particularly warm. Keep in mind that the chocolate coating may tend to melt this way!
HAPPY BAKING LOVES!! I hope you’ll love these easy Homemade Thin Mints as much as I do! Please leave a comment and/or give this recipe a rating if you make it! I LOVE hearing from you! 💘
OH! YOU MIGHT ALSO LIKE MY:
Homemade Thin Mints
For the Chocolate Cookies
- 1/3 cup 3.0 oz unsalted butter room temperature
- 1/2 cup white granulated sugar
- 1/4 tsp kosher salt
- 1/4 tsp vanilla extract
- 1/8 tsp peppermint extract
- 1 small-medium egg room temperature
- 3/4 cups 3.3 oz all-purpose flour
- 2 tbsp cornstarch
- 1/3 cup 1.1 oz unsweetened cocoa powder
- 1/4 tsp baking powder
For the Chocolate Coating
- 7 oz high-quality semi-sweet chocolate chopped
- 1/4 tsp vegetable oil
- 1/8 tsp peppermint extract
- In a large bowl, beat the butter until smooth and creamy (about 1 minute). You can do this using a hand-held mixer, stand mixer (fitted with a paddle), or by hand. Add in the sugar, and salt and beat on medium speed until fluffy and lighter in color. Add in the egg, vanilla, and peppermint extract and beat on high until fully combined.
- In a separate bowl, sift together the flour, cocoa powder, and baking powder. Whisk to combine. Slowly add to the wet ingredients and beat on low until combined.
- Divide the dough into 2 equal pieces, then roll each piece onto a piece of parchment paper. You want the dough to be about 1/4" thick. Pop in the refrigerator and chill for 1 hour. Meanwhile, preheat the oven to 350F and line 2 baking sheets with parchment paper.
- Remove one of the pieces of dough from the refrigerator and using a 2-inch round cookie cutter (or bowl, or glass), cut into circles. Place the cookies on your prepared baking sheets. Repeat with the remaining dough.
- Bake for 8-9 minutes or until the edges are set. If you bake both sheets at the same time, make sure to rotate them halfway through the baking time. Transfer to a cooling rack and allow to cool down to room temperature before moving onto the next step.
- Using a double boiler or microwave, melt the chocolate and oil together. Once the chocolate has melted completely, add in the peppermint extract and mix. Dip each cookie in the mint-flavored chocolate. I recommend using a fork for this step unless you have a three dine for dipping. Place your cookies on a large baking sheet lined with parchment paper. Place in the refrigerator to set (about 1-2 hours). Enjoy!
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