Copycat Thin Mint Cookies
Copycat Thin Mint Cookies are so easy to make and will satisfy your craving for Girl Scout cookies. Try this thin mint recipe at home for a luscious treat.
Servings: 24
Calories: 232kcal
Ingredients
- 1 cup salted butter cold
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp peppermint extract divided
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 2 ¼ cups semi-sweet chocolate chips
- 1 tsp vegetable oil
Instructions
- Allow your oven to preheat to 350 degrees while you prepare the cookie dough.
- Using an electric hand mixer or stand mixer, combine the butter and granulated sugar in a large bowl. Mix the ingredients on a low speed to start and work up to a medium-high speed until the butter is broken into small pieces.
- Add the egg and 1 teaspoon of the peppermint extract. Mix again until the egg is fully incorporated into the cookie dough.
- Add the flour, cocoa powder, and baking powder. Gently mix the dry ingredients into the wet ingredients until the cookie dough is homogenous.
- Form the cookie dough into balls about 1 inch in diameter. Place the balls of dough on a cookie sheet 8 at a time and press them down with a glass so that they form discs. Place the cookie sheet in the freezer for 15 minutes to allow the dough to chill.
- Bake the cookies for 10 minutes while you prepare the peppermint chocolate coating. In a small bowl, combine the chocolate chips, vegetable oil, and remaining peppermint extract. Microwave the ingredients on 30 second intervals until fully melted.
- Allow the cookies to chill in the freezer for an additional 10 minutes after they come out of the oven before dipping the top of each cookie in the chocolate mixture. Return the coated cookies to the freezer for 10 minutes, or until the chocolate has set.
- Serve and enjoy!
Notes
Chilling the cookies before dipping them in the chocolate mixture helps the chocolate stick to the cookies better and reduces the time needed for the chocolate to set since it has a head start when it hits the cold cookie.
It is important to chill your dough before putting it in the oven in order to prevent spreading. The cookies will spread a little bit and form rough edges; however, you can cover each cookie with a class and swirl them in a circular motion to clean up the edges and form more uniform cookies.
You can store these cookies in the freezer for up to 2 months, simply allow them to thaw on the counter for about 15 minutes before serving so they aren’t too hard.
Alternatively, you can store these cookies in the fridge for up to 5 days. You should avoid storing these cookies on the counter because the chocolate will soften considerably, making the cookies messy. The cookies will be a little soft when they come out of the oven but will set up more as they cool, giving the cookies that classic thin mint crunch.
Nutrition
Calories: 232kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 83mg | Potassium: 138mg | Fiber: 2g | Sugar: 13g | Vitamin A: 255IU | Calcium: 27mg | Iron: 2mg
