- Pillsbury Doughboy trademarked (1970)
- 4 sticks unsalted butter, at room temperature
- 1 Cup sugar
- 2 Teaspoons peppermint extract
- 3 1/2 Cups all-purpose flour
- 1 1/4 Cup unsweetened cocoa powder
- 1/4 Teaspoon kosher salt
- One 10-ounce bag dark chocolate chip morsels
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.
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.
A very, very special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe.