Girl Scout cookie season is only once a year, but you can enjoy one of my favorites with this easy Homemade Thin Mints recipe!
Girl Scout cookie season is only once a year, and I know several people who buy a case of the oh-so-precious-thin-mints and keep them in the freezer so they can enjoy them year round! I don’t know about you, but we only have a side-by-side refrigerator, and no deep freezer, so that puts our space for hoarding to a minimum. That’s ok, because this recipe for Homemade Thin Mints requires just a few ingredients, a couple of hours, because you gotta let the dough chill, and you can make your very own thin mints…oh, for a fraction of what one box will set you back!
They are best frozen, for the texture to be just right, and that’s ok, because I have room for these guys!
We’re you a girl scout growing up? Is your daughter one now? I went to a few girl scout meetings in a room at the library, didn’t have a vest or earn any badges, but I did go to a gym lock-in at some college (which was utterly cool), and I do have some ceramic ornaments from the leaders that painted and sold them. I also vaguely remember us dancing to Mariah Carey’s Vision of Love song. From what I can recall it was fun.
Kayla was never interested in being a girl scout, and at the time that Kelsie wanted to become one, I contacted the local troop and never heard back from them. She decided to get into dance, and we’ve never really looked back. She’ll be 12 this year, and at this point, we sort of feel it’s just too late to join up. She would be way behind on badges, and even though it would be another chance to hang out with her homeschool friends (several of the girls are in a troop), she said she wants to stick to dance. Sounds good to me. Dance your heart out Kelsie!
Let’s just talk about these Homemade Thin Mints for just a moment….there are several different recipes going around online, but I’m sorry, one of the most popular ones around, which happen to be the simplest, is not even close unless you count the mint and chocolate. You can not dip a butter cracker…ahem, Ritz, into melted chocolate with mint extract and call that a thin mint. Since when did you taste butter or salt in that green box of thin mints from the girl scouts? You didn’t. So save yourself the time that you would have made those simple ones, and give these a try! A little more work, but the rewards are totally worth it!
- 1 1/2 sticks butter, room temperature
- 1 cup sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups flour
- 3/4 cup cocoa powder I used Hershey's Speicla Dark
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 10 ounces semi-sweet chocolate chips I like Ghiradelli 60% Cacao for this recipe
- 1/2 teaspoon canola oil
- 1/2 teaspoon peppermint extract
- Whisk together the flour, cocoa powder, baking powder, and salt together. Making sure to remove any lumps. You can sift, but I didn't find the need too. Set aside.
- In a large bowl attached to a stand mixer, beat the butter until light and fluffy, about a minute. Pour in the sugar, and cream the butter and sugar together.
- Beat in the egg and extracts.
- On low speed, slowly add the dry ingredients in with the wet, until thoroughly combined. This dough is sticky!
- Divide the dough into two equal portions, and roll each into 1/4 inch thickness onto parchment paper. Place one disc on top of the other, with the parchment in between; and place in the fridge for 2 hours.
- Once the dough has chilled, preheat the oven to 350 degrees, and line baking sheets with parchment paper.
- Using a 2-inch round cookie cutter, cut out all the dough that is rolled, and re-roll and cut, until there is no more dough remaining.
- Bake for 8 to 9 minutes. Remove from the oven and allow to cool for 8 minutes, before removing to a cooling rack.
- Once the cookies are completely cooled, melt the chocolate, oil, and extract together in a double boiler. I would not recommend using the microwave for this. Dip each cookie into the melted chocolate, and allow the excess chocolate to drip away, before placing on parchment paper to completely set. Store in an airtight container in the freezer.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 193 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 82mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 16g Sugar Alcohols: 0g Protein: 2g
By the way this recipe was adapted from Sally’s Baking Addiction.