Thin Mints Recipe


Nutrition

Cal/Serving: 601
Daily Value: 30%
Servings: 12

High-Fiber, Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat39g60%
Saturated24g122%
Trans1g0%
Carbs65g22%
Fiber5g21%
Sugars30g0%
Protein7g14%
Cholesterol81mg27%
Sodium58mg2%
Calcium34mg3%
Magnesium81mg20%
Potassium272mg8%
Iron4mg21%
Zinc1mg9%
Vitamin A946IU19%
Vitamin C0mg0%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg14%
Niacin (B3)2mg12%
Vitamin B60mg2%
Folic Acid (B9)74µg18%
Vitamin B120µg1%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K4µg5%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Alexis Murphy

Our Thin Mints we’re chocolaty, fulfilling, and homespun. They retained all of the delicious qualities we love in the Girl Scouts’ original cookie, with just a hint of homemade flair. 

Click here to see a step-by-step guide to how to make these Thin Mints at home. 

2.5
Ratings24

INGREDIENTS

  • 4 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 2 teaspoons peppermint extract
  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • One 10-ounce bag dark chocolate chip morsels

DIRECTIONS

Preheat the oven to 350 degrees. 

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until just combined, then add 1 ½ teaspoons of the peppermint extract.  In a medium bowl, sift together flour, cocoa powder, and salt.  Slowly add the dry mixture to creamed butter until dough starts to come together.

By hand, roll the dough into balls slightly smaller than the size of a golf ball and place on baking sheet. With the bottom of a drinking glass or your palm, flatten the balls until the dough is approximately ½-inch thick.

Bake the cookies until cooked through, about 15 minutes and place on a rack to cool.

While the cookies are cooling, melt the chocolate chips with the butter over a double-boiler. Once melted, stir in the last ½ teaspoon of the peppermint extract.

One by one, dip the bottom of the cooled cookies in the melted chocolate mixture, then turn to coat top and all sides. Place on a parchment-lined baking sheet and let cool so that the dark chocolate can harden. 

Recipe Details

Servings: 12

Notes and Substitutions:

A very, very special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe. 



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2 Comments

mburns01's picture

"mix together the butter and sugar until just combined,

melt the chocolate chips with the butter"

There are 2 places in the recipe for butter however "butter" is listed only once in the ingredients list and there is no indication of how much to use in each part of the recipe.

foodie4's picture

I'm glad you mentioned this before I tried this recipe. I went searching and found the same recipe by the same person at another site. You use 3 sticks of butter for the cookie dough and 1 stick for the coating. Here is a link to the correct recipe. http://www.jacolynmurphy.com/2013/02/homemade-thin-mints-from-old-girl-s...

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