These homemade thin mints are copycat Girl Scout cookies made with everyday ingredients. Like the original, they’re thin peppermint cookies coated in a shiny chocolate glaze and taste just like your beloved Girl Scout faves. Includes gluten-free as well as dairy-free options.
Homemade Thin Mints
- Quick Glance
- 45 M
- 1 H, 35 M
- Makes 50 (1-inch) cookies
Special Equipment: 1 1/2-inch round cookie or biscuit cutter; candy or deep-fry thermometer
- Make the homemade Thin Mint cookies
- Make the chocolate glaze
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of a stand mixer or in a large bowl with an electric mixer on medium speed, beat together the sugar and shortening (or butter) until creamy and well combined, about 1 minute.
Reduce the speed to medium-low and first add the egg, then the egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly add the flour and beat until just combined. The dough will be pretty darn sticky.
Lightly coat the cookie dough, your hands, and a piece of parchment paper with confectioners’ sugar. Shape the dough into a disk and place it on the parchment paper. (If the dough is too sticky to shape into a disk, just plonk it in the fridge for 30 minutes and it’ll be more manageable.)
Now wrap the disk of cookie dough in plastic wrap and refrigerate until firm, at least 30 minutes and up to overnight.
Preheat the oven to 350°F (177°C) and adjust the oven racks to the middle and upper third positions. Line 2 baking sheets with parchment paper.
Roll out the dough on the parchment until it’s 1/8 to 1/4 inch thick. Depending on how long the dough was in the refrigerator, you may need to let the dough sit at room temperature a little so it’s soft enough to roll it out.
Using a 1 1/2-inch round cutter, cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Reroll any scraps and cut out more cookies. Place the baking sheets in the freezer for about 15 minutes.
Bake the Thin Mints straight from the freezer, switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 10 to 18 minutes, depending on exactly how thick your cookies are. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool completely.
Meanwhile, in a double boiler or a heatproof bowl set over but not touching a pan of gently simmering water, heat 2/3 of the chocolate until it melts and registers 115°F (46°C) on a candy or deep-fry thermometer.
Stir in the remaining chocolate and let it sit, without stirring, over the water for 5 minutes. Then stir to combine. Remove the pan from the heat and let the chocolate cool to 90°F (32°C).
Submerge a cookie in the melted chocolate glaze and use the tine of a fork to turn it to coat all sides. Remove the cookie from the chocolate glaze and shake off any excess chocolate. Place the cookie on a piece of parchment paper. Repeat with the remaining cookies and chocolate glaze, reheating the chocolate as needed to maintain it as close to 90°F (32°C) as possible.
Let the cookies rest, undisturbed and unnibbled, until the chocolate glaze has set, at least 30 minutes. In theory, the cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week. Good luck keeping them around that long. Originally published February 7, 2015.
Recipe Testers' Reviews
This take on the famous Thin Mints cookie brought to you annually from the Girl Scouts is, in a word, UNBELIEVABLE. The flavor and texture are incredible.
I found the finished dough to be soft but not at all sticky. Having little room in my refrigerator to rest rolled sheets of dough, I chose to roll the dough into a log about 2 inches in diameter. It worked perfectly. I then wrapped the dough tightly in plastic wrap and refrigerated it overnight. When it was time to bake the cookies, I simply sliced them a bit under 1/4 inch thick.
I couldn't find chocolate coating, so in its stead, I melted 14 ounces semisweet chocolate with 1 tablespoon vegetable shortening. It worked very well, hardened nicely, and had a beautiful sheen. Now that I have this MAGNIFICENT homemade Thin Mints recipe in my arsenal, I shall easily be elevated to a cookie baking god. Although trust me, there is enough room in the cookie kingdom for everyone!
This homemade Thin Mints recipe really does replicate the taste of the iconic Girl Scouts Thin Mints. These are a bit chewier and moister, which I think is normal given that they're homemade and have fewer preservatives than "the real thing.” The mint flavor and the texture were delightful, and the chocolate coating really made them feel like Thin Mints. These were a real pleasure to make.
This recipe is quite easy to follow and mostly true to the directions. A few things to note, however. First, I used regular white flour, not gluten-free. Second, the sugar and shortening mixture never got "fluffy" for me like it does with butter and sugar. Also, the dough was VERY sticky. I had to use a healthy coating of confectioners' sugar on the rolling pin and tabletop to be able to roll the dough out.
I refrigerated the cookie dough overnight. When I took it out in the morning, the dough cracked easily. It’s worth noting that the first batch I made I did not coat in chocolate, but rather put a layer on top, and the full cookie coating in my second batch made a huge difference in the flavor and similarity to real Thin Mints.