Homemade Thin Mint Cookies
Rated 5.0 stars by 1 users
Servings
36 cookies
Prep Time
30 minutes
Cook Time
24 minutes
Craving the classic Girl Scout cookie? This homemade version of a thin mint cookie offers all of the crunchy, minty, and chocolatey goodness of the real thing.
Ingredients
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12 tablespoons (1 ½ sticks) unsalted butter, room temperature
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1 cup granulated sugar
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1 large egg, room temperature
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1 teaspoon Ann Clark Clear Vanilla Extract
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1 teaspoon Ann Clark Peppermint Flavoring
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1 ½ cups (6 ½ ounces) all-purpose flour
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¾ cup natural unsweetened cocoa powder
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1 teaspoon baking powder
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¼ teaspoon sea salt
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1 ¼ cups (14 ounces) coarsely chopped dark chocolate
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Stand mixer with paddle attachment or electric hand mixer
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2-inch cookie cutter
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Rolling Pin
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Parchment Paper
Equipment needed:
Directions
Beat butter and sugar in a stand mixer with paddle attachment or electric hand mixer, until just lightened, about 3 minutes.
Add egg, vanilla and peppermint to the bowl, scraping the sides, as needed.
Sift flour, cocoa, powder and salt into a medium bowl.
On low speed, add the flour mixture to the bowl, mix until just combined.
Remove from bowl and place on a piece of parchment. Place another piece of parchment on top of the dough and press down with your hands to flatten out. Continue to roll with a rolling pin to ¼ inch thick and place on a large-rimmed baking sheet to chill the freezer for up to 1 hour to overnight.
Meanwhile, preheat the oven to 350 F. Line 2 large-rimmed baking sheets with parchment paper.
Remove dough from the refrigerator and using a 2-inch cookie cutter, cut in circles and transfer to the prepared sheets.
Place in preheated oven and bake until set, about 10 minutes.
Let cool on the baking sheet completely before coating in chocolate.
Meanwhile, place ¾ of the chocolate in a medium microwaveable bowl and place in microwave on 50% until melted, stirring every 45 seconds, about 4 minutes. Remove and stir in the remaining ¼ chocolate and stir in until melted. If becomes too thick to coat, place back in microwave for 30 seconds, stir and repeat until melted.
Dip each cookie into the chocolate, using a fork, until coated and place on a clean parchment lined tray. Enjoy once completely set.
Recipe Note
Notes & Tips:
- To make ahead: Make cookies the day before and dip following day, if desired.
- Dough must be chilled before baking or the cookies will not hold their shape, don’t skip this step.
Photo by Laura Kanya
