If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.

thin mint cookies

DAY 4 OF THE 12 DAYS OF CHRISTMAS COOKIES: THIN MINT COOKIES

 

It’s Girl Scout cookie time which means one thing: Thin Mints. My husband loves Thin Mint Cookies and as soon as I see them being sold, I snatch some up for him. But what is a good wife to do in the off-season? Why, she makes them herself.

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There are a bunch of thin mint cookie recipes floating out there. There’s the easy way with Ritz crackers and then there’s this way. It takes a little more time but they are totally worth it!

Thin Mint Cookies

To make thin mint cookies, you’ll need:

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  • 1 cup all-purpose flour, plus more for surface
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon pure peppermint extract
  • 2 pounds milk chocolate

Preheat oven to 325. Sift flour, cocoa powder, baking soda, baking powder, and salt into bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until jeat incorporated. Shape dough into 2 disks, wrap each in plastic and refrigerate until firm, at least 1 hour (or up to 2 days.)

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Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Using a 2 inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disks.

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Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire cooling racks, and let cool.

Melt chocolate. Dunk cookies top side first into melted chocolate.

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Using a fork, turn to coat, let excess drip off, and gently scarpe bottom against edge of bowl.

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Place on parchment-lined baking sheets and refrigerate until set.

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Thin Mint Cookies

Ingredients

  • 1 cup all-purpose flour, plus more for surface
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon pure peppermint extract
  • 2 pounds milk chocolate

Instructions

  1. Preheat oven to 325.
  2. Sift flour, cocoa powder, baking soda, baking powder, and salt into bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until incorporated.
  3. Shape dough into 2 disks, wrap each in plastic and refrigerate until firm, at least 1 hour (or up to 2 days.)
  4. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Using a 2 inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disks.
  5. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
  6. Melt chocolate. Dunk cookies top side first into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scarpe bottom against edge of bowl. Place on parchment-lined baking sheets.
  7. Refrigerate until set.

WANT MORE CHRISTMAS COOKIE RECIPES? YOU CAN FIND THEM ALL HERE!

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