Thin Mints

Staff Writer
Thin Mints
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. 

12
Servings
601
Calories Per Serving
Deliver Ingredients

Notes

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

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 Cup 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. 

Mint Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Mint Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.

Nutritional Facts

Total Fat
39g
60%
Sugar
30g
N/A
Saturated Fat
24g
100%
Cholesterol
81mg
27%
Protein
7g
14%
Carbs
65g
22%
Vitamin A
258µg
29%
Vitamin D
0.6µg
0.1%
Vitamin E
1mg
5%
Vitamin K
4µg
5%
Calcium
34mg
3%
Fiber
6g
23%
Folate (food)
18µg
N/A
Folate equivalent (total)
113µg
28%
Folic acid
56µg
N/A
Iron
4mg
21%
Magnesium
81mg
20%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
12%
Phosphorus
145mg
21%
Polyunsaturated
2g
N/A
Potassium
272mg
8%
Riboflavin (B2)
0.2mg
14.1%
Sodium
49mg
2%
Sugars, added
30g
N/A
Thiamin (B1)
0.3mg
20.5%
Trans
1g
N/A
Zinc
1mg
9%

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