Briana Milner I love authentic Girl Scout cookies, but because they are only available for a limited time, this copycat Girl Scout Thin Mint recipe gives you the opportunity to enjoy them all year!
Because these were a family favorite growing up, Mom would hide the boxes to hopefully make them last longer. Since we knew most of her hiding places, Mom started putting them in the freezer.
What do these taste like?
With a crispy chocolate center, and dipped in a chocolate coating with a great mint flavor, these mints taste as good as the original ones – maybe better! We didn’t complain because the peppermint/chocolate flavor lasted even longer as the cookie melted in our mouths.
Ingredients:
- Butter, unsalted – if you only have salted butter on hand, just omit salt in your recipe!
- Sugar, Granulated
- Large egg
- Vanilla extract – Real vanilla extract is best for full flavor!
- Peppermint extract
- All-purpose flour
- Cocoa powder – specifically baking cocoa powder; this is different from hot cocoa mix! Hot cocoa mix has sugar in it, so you’re cookies will come out too sweet!
- Baking powder
- Salt
Chocolate coating:
- Chocolate chips – Semi-sweet is better for this recipe, but you can use milk chocolate or dark chocolate if that is what you have on hand!
- Vegetable oil
- Peppermint extract
In a large bowl, whisk together your butter and sugar until creamy. Add in your egg, vanilla extract, and peppermint extract. In a separate large bowl sift together your flour, and cocoa powder. Stir together. Slowly incorporate your flour and cocoa powder mixture to your wet ingredients while mixing. Once everything is mixed, add in your baking powder and salt.
On a flat surface place, a large sheet of parchment paper. Divide half of your cookie dough to the parchment paper. By only using half of your dough, you’ll be able to fit it all on your parchment paper. Place another piece of parchment paper on top of the dough and roll it out until 1/4 inch thin. Refrigerate your dough for at least two hours. Continue to keep them in between the parchment paper.
After they have cooled in the fridge, remove one at a time and use a 1 3/4 – 2-inch round cookie cutter. Transfer your cookie dough to a cookie sheet. Since your cookies are so small, and they don’t expand much in the oven, you can place as many on your cookie sheet as you’d like. Give each cookie just a little bit of room to expand.
With your oven preheated to 350°F, bake for eight minutes or until fully cooked.
Remove from the oven, and transfer to a cooling rack. Allow them to fully cool.
Once your cookies have cooled, add to a medium size microwave safe bowl your chocolate chips. Microwave your chips at 30 second intervals until fully melted, stirring between each 30 seconds. Add to your melted chocolate chips, your peppermint oil, and vegetable oil.
Dip your cookies and fully submerge them in your melted chocolate. Transfer them to a clean piece of parchment paper. Allow them to harden and cool.Enjoy!
Extras!
These are great as a snack, but are also great as a garnish on ice cream!
What are the best ways to store by Girl Scout Thin Mint cookies?
Make sure they are kept in an airtight container. They can be kept at room temperature for several days, in the fridge for up to two weeks, and in the freezer for up to 3 months. These are perfect for storing on the counter or in the fridge.
What supplies do I need for this recipe?
I prefer putting these cookies in the freezer!
When mixing your cookies, you can use a hand mixer; or my personal favorite – the KitchenAid:
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These cookies are amazing! But I need more recipes to satisfy my sweet tooth!
If you like this recipe, you might like these Magic Cookie Bars too!
Copycat Girl Scouts Thin Mints
Ingredients
- 3/4 cup unsalted butter
- 1 cup sugar Granulated
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Chocolate coating:
- 14 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- 1/2 teaspoon peppermint extract
Instructions
- Preheat your oven to 350° when you are ready to start baking.
- In a large bowl, whisk together your butter and sugar until creamy.
- Add in your egg, vanilla extract, and peppermint extract.
- In a separate large bowl sift together your flour, and cocoa powder. Stir together.
- Slowly incorporate your flour and cocoa powder mixture to your wet ingredients while mixing.
- Once everything is mixed, add in your baking powder and salt.
- On a flat surface place, a large sheet of parchment paper.
- Divide half of your cookie dough to the parchment paper. By only using half of your dough, you’ll be able to fit it all on your parchment paper.
- Place another piece of parchment paper on top of the dough and roll it out until 1/4 inch thin.
- Repeat steps 6 – 8.
- Refrigerate your dough for at least two hours. Continue to keep them in between the parchment paper.
- After they have cooled in the fridge, remove one at a time and use a 1 3/4 – 2-inch round cookie cutter. Transfer your cookie dough to a cookie sheet. Since your cookies are so small, and they don’t expand much in the oven, you can place as many on your cookie sheet as you’d like. Give each cookie just a little bit of room to expand.
- With your oven preheated to 350°F, bake for eight minutes or until fully cooked.
- Remove from the oven, and transfer to a cooling rack. Allow them to fully cool.
- Once your cookies have cooled, add to a medium size microwave safe bowl your chocolate chips. Microwave your chips at 30 second intervals until fully melted, stirring between each 30 seconds.
- Add to your melted chocolate chips, your peppermint oil, and vegetable oil.
- Dip your cookies and fully submerge them in your melted chocolate. Transfer them to a clean piece of parchment paper.
- Allow them to harden and cool.
- Enjoy!
