Thin Mints
Thin Mints
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.
Servings
12
Ingredients
- 4 sticks unsalted butter, at room temperature
- 1 cup sugar
- 2 teaspoon peppermint extract
- 3 1/2 cup 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.