Homemade Thin Mints Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 14

Chill Time: 1

Total Time: 1 44

Servings: cookies

Calories: 168kcal

Author: Becky Hardin

These copycat Thin Mints are an upgraded version of the Girl Scout classic, made with high-quality semisweet chocolate and an easy food processor dough.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Food Processor
Baking Sheet
Rolling Pin

Ingredients

For the Wafer Cookies

1¼ cups all-purpose flour sifted
½ cup unsweetened cocoa powder sifted
1 cup granulated sugar
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup vegetable oil
3 tablespoons milk
1 teaspoon pure vanilla extract
¾ teaspoon pure peppermint extract *

For the Chocolate Coating

2 cups chopped semisweet chocolate
1 tablespoon milk warmed**
1 teaspoon pure peppermint extract

Instructions

Using a food processor add the flour, cocoa powder, sugar, baking soda, and salt, and pulse until combined well.
1¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 cup granulated sugar, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
Add the oil, milk, vanilla, and peppermint, and pulse or blend low until fully combined. The mixture should be forming together in a solid round shape.
¾ cup vegetable oil, 3 tablespoons milk, 1 teaspoon pure vanilla extract, ¾ teaspoon pure peppermint extract
Transfer the dough to a large mixing bowl and knead with hands until a solid smooth ball is formed.
Place the dough in the refrigerator and cover while chilling for 1 hour. This step is optional, but highly recommended!
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Place the dough on a flat surface and roll it out into a flat ¼-inch sheet.
Using a small circular cookie cutter or a thin fluted glass to press out small circular cookie wafers.
Place the wafers onto the prepared baking sheet and bake for 14-20 minutes depending on desired crispness. These are excellent soft and crisp!
Remove from the oven and let cool completely.
While the cookies cool, make the chocolate coating: Place the semisweet chocolate into a medium-sized bowl set over a large saucepan with about 2 inches of water in it. Bring to a low boil and stir the chocolate until fully melted.
2 cups chopped semisweet chocolate
Add the warmed milk and peppermint to the chocolate and stir well.
1 tablespoon milk, 1 teaspoon pure peppermint extract
Dip each wafer into the chocolate and place back on the parchment paper to settle.
When finished covering all of the wafers with chocolate place the sheet pan in the refrigerator to speed the chocolate hardening process.

Notes

*I do not recommend using mint/spearmint extract in these cookies, as it will give them too strong of a minty flavor.

**This creates a soft-set coating, which I prefer since I enjoy them chilled. For a harder snap, swap the milk for 1 tsp of coconut oil.

Dough Tips:

Sift the cocoa and flour together before pulsing to prevent dry pockets of flour or cocoa in the wafers.
If the dough seems too sticky, you can more easily roll it out by sandwiching it between 2 layers of parchment.
Use a 2 or 3-inch cookie cutter for evenly-sized cookies.
You can also roll the dough into a log, chill for one hour, then slice the dough into equal-sized pieces for slice-and-bake cookies.

Chocolate Tips:

If your chocolate looks grainy when you add the milk, it may have seized. Whisk in an extra teaspoon of warm milk or oil immediately to smooth it back out.
Use a fork to dunk each cookie in the chocolate. This will allow the excess to drip off more easily.
When the cookie is on the fork, tap your wrist (not the fork itself) against the edge of the bowl. This vibration shakes off the excess chocolate smoothly without knocking the cookie off the fork.
When placing the cookie on parchment, slide it forward slightly as you set it down. This prevents a puddle of chocolate from forming at the base.

Make-Ahead: You can prep the dough up to 3 days in advance if stored in the fridge (wrap tightly in plastic) or up to 2 months in the freezer; if frozen, let it thaw in the fridge overnight before rolling out.

Storage: Store cookies an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Enjoy cold or at room temperature.

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