Thin Mints


Is this- Yes, yes it is. These homemade thin mints are based off of my favorite girl scout cookie! Tis the season for girl scout cookies and sadly I don’t know anyone around who is selling them, so I had to take the initiative to finding a good recipe and making them myself. They aren’t as good as the kind in the green box, however they are pretty darn close and still worth eating.

As you can see from my photos, my chocolate work isn’t the greatest. I recommend tempering your chocolate for this recipe (if you know how to do that). I also prefer dark over milk chocolate hence why the cookies look darker. The outcome in the flavor is bitter due to the use of darker chocolate..If you prefer your cookies sweeter use milk or semi-sweet chocolate.

Yield: 30 Cookies

Recipe Adapted from: Handle the Heat


Mise en Place:

-8 ounces Butter, room temperature

-1 Cup Powdered Sugar

-1 Teaspoon Vanilla Extract

-1 Cup Unsweetened Cocoa Powder

-3/4 Teaspoon Salt

-1 1/2 Cups AP Flour

1 Pound good quality Dark Chocolate (or semi-sweet)

-1 Teaspoon Peppermint extract, TT

-1 Tablespoon Coconut Oil

Additional Tools:

-Sheet trays

-Cookie cooling racks



-2 Sauce pots

-Rolling pin

-Round cookie cutter

Method of Prep:

-In a mixer, cream the butter until it is light and fluffy.

-Add the powdered sugar and continue to cream. Stir in the vanilla extract, salt, and cocoa powder. Mix until cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting.

-Add the flour and mix well. Turn the dough out onto your counter, gather it into a ball, and knead it together into a nice, smooth mass. Divide the dough in 2, flatten into disks and wrap in plastic wrap. Chill in the refrigerator for 15 minutes.

-Preheat oven to 350 degrees. Roll out dough really thin. (Sprinkle a little flour on your rolling pin and counter beforehand to avoid sticking).

-Cut out cookies with round cutter, place on a sheet tray and bake for 10 minutes. Remove the cookies from the oven and allow them to cool on a wire rack.

-Meanwhile, prepare your chocolate coating. Using a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Add in coconut oil (this gives the chocolate a beautiful shiny coat and a nice crunch once its hardened). Stir in the peppermint extract.

-Using a fork, gently drop the cookies into the chocolate coating. Flip to coat all sides. Lift the cookie out of the chocolate and try to carefully drain any extra chocolate on the cookie by gently tapping the fork on the side of the pot. Place on a parchment lined baking sheet and repeat for the rest of the cookies. Place cookies in refrigerator or freezer to set.

Remember: You are after a thin, even coating of chocolate..I was too heavy on mine 😦 For storage I recommend keeping in the freezer!




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Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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