These Homemade Thin Mints have soft chewy centers, packed with lots of mint chocolate flavor, and dipped in mint dark chocolate. If you love mint chocolate treats and Girls Scouts thin mints, then you are sure to love this homemade version!
1tablespoonCoconut Oil, Vegetable Oil, or Vegetable Shortening(for thinning the chocolate)
½teaspoonPeppermint Extract
Instructions
Homemade Thin Mint Cookies
In a small bowl whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Set to the side.
1 cup All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, ⅛ teaspoon Salt
Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until light in color and fluffy in texture.
½ cup Unsalted Butter, 1 cup Granulated Sugar
Add in the egg, peppermint extract, vanilla extract. Continue to mix together on medium-high speed until well blended.
1 Large Egg, 1 teaspoon Peppermint Extract, ½ teaspoon Vanilla Extract
Reduce the mixer speed to low, gradually adding in the whisked dry ingredients until just combined. Divide the cookie dough in half.
Place one half of the thin mint cookie dough onto a sheet of wax paper. Place another sheet of wax paper over the top and roll out the dough to a ¼ inch thickness. Repeat with the other half of dough. If you're worried about the dough sticking to the wax paper, you can lightly sprinkle some powdered sugar between the dough and wax paper.
Place the rolled out thin mint cookie dough onto a baking sheet and freeze for 30-45 minutes. The colder the cookie dough is, the easier it will be to cut out the rounds.
Remove the cookie dough from the freezer and cut out each round with a 2.25" or 2.5" circle cookie cutter that's been coated in powdered sugar. Place the thin mint cookie dough rounds on a parchment paper lined baking sheet. Re-roll and cut out the thin mint dough until there's no more left. If you'd like, you can freeze the cookie dough rounds while you preheat your oven.
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Bake the cookies for 10-12 minutes. Allow the cookies to cool completely.
Melting the Chocolate
Place the semi-sweet chocolate chips, coconut oil, and peppermint extract into a medium or large-size microwaveable bowl and heat for 1 minute on full power. Stir or whisk, then heat again for another 45 seconds to 1 minute. Stir or whisk again until completely melted.
12 oz Semi-Sweet Chocolate Chips, 1 tablespoon Coconut Oil, Vegetable Oil, or Vegetable Shortening, ½ teaspoon Peppermint Extract
Assembling the Homemade Thin Mints
With a fork or candy making tools, take a thin mint cookie and dip it in the melted chocolate. Lift up then gently tap the fork on the edge of the bowl a few times to allow any excess chocolate to drip back into the pan. Carefully place on a baking sheet lined with wax paper. Repeat until you've covered each peppermint patty round in the chocolate.
Place in the refrigerator or freezer for about 20-30 minutes to allow the chocolate to set.
Peppermint patties can be stored in the refrigerator or in the freezer stored in an airtight container, layered with wax paper.
Notes
If you prefer, you can omit the peppermint extract from the chocolate dipping part and instead use a combination of semi-sweet chocolate chips and Andes Mints. Since Andes Mints come in a 4.67 ounce box, you could melt the whole box with 8 ounces of the semi-sweet chocolate chips.Keep the homemade thin mints stored in either the refrigerator or freezer in a well-sealed container.