Girl Scouts-Inspired Thin Mints Recipe
Prep Time:
1 hour, 5 minutes
Cook Time:
10 minutes
Servings:
56 Cookies
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 ½ teaspoons peppermint extract, divided
  • 2 cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • 1 (10-ounce) package bittersweet chocolate chips
  • 1 tablespoon coconut oil or neutral oil
Directions
  1. Beat the butter, confectioners’ sugar, and 1 teaspoon peppermint extract in a stand mixer fitted with a paddle attachment until smooth.
  2. Add the flour, cocoa powder, and salt. Beat to combine.
  3. Transfer the dough to a sheet of parchment paper.
  4. Cover the dough with an additional sheet of parchment paper, then roll it out to ¼-inch thickness.
  5. Transfer the parchment-covered dough to a baking sheet and chill at least 15 minutes, or until firm.
  6. Preheat the oven to 375 F.
  7. Cut out cookies using a 1 ¼- or 1 ½-inch round cutter and transfer to a lined baking sheet.
  8. Roll and repeat the process with the dough scraps, until you have roughly 56 cookies.
  9. Bake the cookies for 10-12 minutes, or until fragrant and firm. Optional: Before baking, poke holes on top of the cookies using a lollipop stick or skewer for a similar look to official Thin Mints.
  10. In a microwave-safe bowl, heat the chocolate chips and oil until mostly melted.
  11. Add the remaining ½ teaspoon peppermint extract to the chocolate and stir until fully melted and smooth.
  12. Use a fork or dipping tool to dip a baked cookie into the chocolate coating, tapping and wiping off the excess on the bottom.
  13. Repeat with remaining cookies, placing them back onto the lined baking sheet after dipping.
  14. Chill the cookies until firm and serve.