Copycat Girl Scouts Thin Mints

Are you sad that the Girl Scout cookie season is over? Well, don’t fret. Make these super duper delicious thin mint cookies. And dare I say, they’re even better than the originals? Try them for yourself.

Ingredients

Cookies

• 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1-1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• pinch of salt

Topping

• 14 ounces good quality semi-sweet chocolate, coarsely chopped
• 1/2 teaspoon vegetable oil
• 1/4  teaspoon peppermint extract

Instructions

1. Cookies: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute until smooth and creamy. Add the granulated sugar and continue to beat for until light and fluffy.
2. Add in the egg, vanilla extract, and peppermint extract. Beat until completely mixed. Scrape down the sides of the bowl as needed.
3. Add in the flour, cocoa powder, and salt. On low speed, slowly mix until combined.
4. Divide dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4-inch thickness. Stack the pieces onto a baking sheet and refrigerate for 1 hour. Chilling is absolutely necessary, do not skip this step! You can chill up to 2 days.
5. Once chilled, preheat oven to 350ºF. Line 2-3 large baking sheets with parchment or silicone baking mat. Using a 2-inch round cookie cutter, cut dough into circles. Transfer cut cookie dough to the prepared baking sheets. Re-roll the remaining dough and continue cutting until all dough is used.
6. Bake for 8-10 minutes or until the edges appear to be set. The cookies will seem very soft still in the centers. Cool on baking sheets for 5 minutes prior to transferring the baked cookies onto a wire rack to cool completely.
7. Topping: Once the cookies are cool, melt the chopped chocolate and oil together over a double boiler. Once melted, stir in the peppermint extract.
8. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to let excess chocolate drip off.
9. Place dipped cookies onto a parchment-lined baking sheet. Place cookies into the refrigerator to help the chocolate to set.
10. Store cookies in an airtight container in the refrigerator for up to 1 week!

Copycat Girl Scout Thin Mints

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute until smooth and creamy. Add the granulated sugar and continue to beat for until light and fluffy.

Add in the egg, vanilla extract, and peppermint extract. Beat until completely mixed. Scrape down the sides of the bowl as needed.

Add in the flour, cocoa powder, and salt. On low speed, slowly mix until combined.

Divide dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4-inch thickness. Stack the pieces onto a baking sheet and refrigerate for 1 hour. Chilling is absolutely necessary, do not skip this step! You can chill up to 2 days.

Once chilled, preheat oven to 350ºF. Line 2-3 large baking sheets with parchment or silicone baking mat. Using a 2-inch round cookie cutter, cut dough into circles. Transfer cut cookie dough to the prepared baking sheets. Re-roll the remaining dough and continue cutting until all dough is used.

Bake for 8-10 minutes or until the edges appear to be set. The cookies will seem very soft still in the centers. Cool on baking sheets for 5 minutes prior to transferring the baked cookies onto a wire rack to cool completely.

Once the cookies are cool, melt the chopped chocolate and oil together over a double boiler. Once melted, stir in the peppermint extract.

Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to let excess chocolate drip off.

Place dipped cookies onto a parchment-lined baking sheet. Place cookies into the refrigerator to help the chocolate to set.

Store cookies in an airtight container in the refrigerator for up to 1 week!