homemade thin mint cookies
Homemade thin mint cookies are one of the best ways to enjoy the iconic Girl Scout cookie year-round, whenever a craving strikes. These easy roll-out brownie cookies bake up perfectly round and are ideal for dipping in rich chocolate!
Stash these cookies away in your freezer and join me in snacking on thin mints all day long! 🙂
How to Dip Thin Mint Cookies
You’ll need 20 ounces of chopped semisweet chocolate for the chocolate coating. It’s easiest to divide the chocolate in half and melt in two separate batches so that the consistency stays nice and glossy for coating.
To dip the cookies in chocolate, work with one cookie at a time. Drop the cookie into melted chocolate to completely coat all sides, then use a fork to lift the cookie from the chocolate, tapping the fork gently against the bowl to allow any excess chocolate to drain off.
Once the cookies are dipped, place them on a parchment-lined baking sheet. Gently tap the baking sheets to settle and smooth the chocolate, then chill briefly in the refrigerator to set the chocolate. If you have any extra melted chocolate, transfer the chocolate to a piping bag and drizzle thin lines of chocolate over the tops of the cookies.
Make Ahead Thin Mint Cookies
The cookies can be baked one day ahead of dipping in chocolate and stored in an airtight container at room temperature overnight. You can also roll out the dough, punch out circles, and flash-freeze dough circles for one hour on baking sheets. Transfer to an airtight container in the freezer for up to 2 months. On baking day, bake as directed, adding 1-2 minutes to baking time.
Freeze Thin Mint Cookies
To freeze thin mint cookies, chill in the refrigerator until the chocolate coating is completely set and firm. Transfer cookies to an airtight container in the freezer for up to 2 months.Print
Homemade thin mint cookies are the BEST way to enjoy the iconic Girl Scout cookie whenever a craving strikes! You’ll love these classic thin mint cookies!
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp pure peppermint extract
- 20 ounces semisweet chocolate, chopped
- 1/2 tsp pure peppermint extract
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated and dough comes together in large pieces. Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk and wrap well. Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Work with one section of dough at a time, and roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out 20 circles per disk. Place circles on baking sheets.
- Bake, rotating pans halfway through, for 9 to 10 minutes, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Reduce heat to low so that coating will retain its consistency, and stir in peppermint extract. Line two baking sheets with parchment paper.
- Drop cookies (one at a time) into melted chocolate to completely coat. Use a fork to lift the cookies out of the chocolate, tapping the fork gently against the side of the bowl to allow excess chocolate to drain off. Place dipped cookies on prepared baking sheets and chill in the refrigerator for 30 minutes to set chocolate.
- Store thin mint cookies in an airtight container in the refrigerator, or freeze up to two months.
Make ahead: Cookies can be baked 1 day ahead of dipping in chocolate (once cool, store in an airtight container at room temperature). You can also roll out the dough, punch out circles, and flash-freeze dough circles for one hour on baking sheets, then transfer to freezer bags for storage.
Keywords: Chocolate, Peppermint, Thin Mints, Thin Mint Cookies