Making the perfect batch of homemade Girl Scout Thin Mint cookies might seem daunting at first. After all, how could we possibly replicate those crisp, chocolate-coated, mint-infused delights that have captured our hearts for so long?
Table of Contents
How to make Girl Scout Thin Mints Cookies
Girl Scout Thin Mint Cookies are one of the most popular cookies sold by the Girl Scouts of the USA as part of their annual cookie fundraiser. They are crispy, chocolate-covered cookies infused with a refreshing mint flavor.
Ingredients
For the Cookies:
- 1 cup (125g) all-purpose flour, plus more for dusting
- 1/2 cup (50g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pure peppermint extract
For the Coating:
- 12 ounces (340g) semi-sweet chocolate chips or chunks
- 1 tablespoon coconut oil (optional for smoother coating)
- 1/2 teaspoon pure peppermint extract
Instructions
- Make the Cookie Dough:
- In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a large bowl, using an electric mixer or by hand, cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet, mixing until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Chill the Dough:
- Divide the dough in half and form into two disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat Oven and Prep Baking Sheets:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Roll and Cut the Cookies:
- On a lightly floured surface, roll out one disk of dough at a time to about 1/8 inch thickness. Using a cookie cutter or a glass (about 2 inches in diameter), cut out the cookies and place them on prepared baking sheets, spacing them about 1 inch apart.
- Gather the scraps, reroll, and cut until all the dough is used.
- Bake the Cookies:
- Bake for 8-10 minutes or until the cookies are just set. Allow them to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, heat the chocolate and coconut oil (if using) in 30-second bursts, stirring in between, until smooth. Stir in the peppermint extract.
- Dip the Cookies:
- Once the cookies are completely cool, dip each one into the chocolate, using a fork to flip and ensure an even coating. Let the excess chocolate drip off, and then transfer the cookies to parchment paper or a silicone mat to set.
- Let Them Set:
- Allow the cookies to set completely at room temperature, or refrigerate for about 15 minutes to speed up the process.
Tips for Perfect Thin Mints
- Rolling Dough: Chill your rolling pin to help prevent the dough from sticking.
- Cutting Cookies: If the dough becomes too soft while cutting, pop it back in the fridge for a bit to firm up.
- Chocolate Coating: Add a teaspoonful of peppermint extract to your chocolate for that extra minty flavor, but be careful not to add too much as oils can cause the chocolate to seize.
- Setting Chocolate: If you’re in a rush or prefer a firmer coating, setting the dipped cookies in the refrigerator can help the chocolate harden quicker.
What to serve with
Girl Scout Thin Mint cookies are delightfully crisp and minty, making them a versatile treat that pairs wonderfully with various beverages and desserts.
Beverages
1. Coffee:
Type: A rich, dark roast or an espresso makes an excellent choice.
Why It Works: The robust bitterness of coffee contrasts beautifully with the sweet and minty flavor of the Girl Scout Thin Mint Cookies, enhancing both tastes.
2. Tea:
Type: Try peppermint tea for a mint-on-mint experience or a strong black tea like Earl Grey or English Breakfast.
Why It Works: Peppermint tea amplifies the mint flavor, while black tea offers a bold contrast that cleanses the palate.
3. Milk:
Type: Classic cold milk or try almond milk for a nutty twist.
Why It Works: Milk is a classic choice with cookies. Its creaminess complements the crisp texture and chocolate coating of the Thin Mints.
4. Hot Chocolate:
Type: Rich and creamy hot chocolate, perhaps with a peppermint stick for stirring.
Why It Works: Hot chocolate and mint are a classic pairing; the warmth and richness of the hot chocolate make the minty crispness pop.
5. Dessert Wines:
Type: A sweet dessert wine like Port or a late-harvest Riesling.
Why It Works: These wines offer a sweetness that can elevate the mint and chocolate flavors without overpowering them.
Desserts
1. Ice Cream:
Flavors: Vanilla, chocolate, or mint chocolate chip.
How to Serve: Use Thin Mints cookies as a garnish, crushed and sprinkled over the ice cream, or mix them into a homemade ice cream recipe.
2. Cheesecake:
Type: A plain or chocolate cheesecake.
How to Serve: Crumble Thin Mints and sprinkle them over the top or incorporate them into the crust for added texture and flavor.
3. Mousse:
Flavor: Chocolate mousse.
How to Serve: Use crushed Thin Mints as a base or sprinkle them on top for a decorative touch and a burst of flavor.
4. Parfaits:
Ingredients: Layers of yogurt or pudding (vanilla or chocolate), whipped cream, and crushed Girl Scout Thin Mint Cookies.
How to Serve: Layer the ingredients in a clear glass for a visually appealing dessert.
5. S’mores:
How to Serve: For a minty take on this campfire classic, replace the traditional graham cracker with Girl Scout Thin Mint Cookies.
Ingredients Substitutes
Making a homemade version of Girl Scout Thin Mint cookies can be incredibly satisfying. Whether you’re aiming for a closer match to the classic flavor or you’re tweaking the recipe for dietary preferences or restrictions, there are a variety of substitute ingredients you can consider.
1. Flour (for the cookie base):
Gluten-Free Alternative: The best one-for-one substitute is a gluten-free all-purpose flour blend. Look for a blend that includes xanthan gum to mimic the texture of gluten.
Why It Works: It allows those with gluten sensitivities or celiac disease to enjoy a similar treat without compromising on health.
2. Cocoa Powder:
For a Deeper Chocolate Flavor: Dutch-processed cocoa powder can be used instead of natural cocoa powder for a more intense chocolate flavor.
Why It Works: It has been treated to neutralize its acids, resulting in a smoother, more mellow chocolate flavor that complements the mint well.
3. Sugar:
Healthier Alternative: To reduce the glycemic index, coconut sugar or a granulated sugar substitute (like Swerve) can be used in equal parts with regular granulated sugar.
Why It Works: These substitutes offer a lower glycemic index, making them suitable for those monitoring blood sugar levels without significantly altering the taste or texture.
4. Butter:
Vegan/Dairy-Free Alternative: Coconut oil (solid form) or vegan butter can replace butter in a 1:1 ratio.
Why It Works: These alternatives mimic the fat content and texture of butter, ensuring the cookies retain their characteristic crispiness and flavor.
5. Eggs:
Vegan Alternative: Though traditional Thin Mint recipes might not call for eggs, some variations do. Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to thicken for 5 minutes).
Why It Works: It acts as a binding agent without adding any animal products, making it suitable for vegans.
6. Peppermint Extract:
Natural Alternative: For those avoiding artificial flavors, pure peppermint oil can be used, but due to its potency, much less is needed (about ¼ teaspoons of oil per teaspoon of extract).
Why It Works: Provides the minty freshness naturally, making it a healthier and more holistic choice.
7. Chocolate Coating:
Healthier/Vegan Alternative: Use a high-quality dark chocolate (70% cocoa or higher) or vegan chocolate chips melted down with a teaspoon of coconut oil for smoothness.
Why It Works: Dark chocolate is richer in antioxidants than milk chocolate and vegan chocolate allows those who avoid dairy to enjoy the cookies.
8. Sweetener for Coating:
Keto-Friendly Alternative: To keep the chocolate coating keto-friendly, use a sweetener like monk fruit sweetener or erythritol.
Why It Works: These sweeteners do not raise blood sugar levels, making them suitable for ketogenic diets and diabetics.
Final Thoughts
There you have it! A comprehensive guide to making your own batch of deliciously minty, crisp, and chocolaty Girl Scout Thin Mint cookies right at home.Â
More Cookie Recipes:
- Girl Scout Toffee-Tastic Cookies Recipe
- Girl Scout Trefoils Cookies Recipe
- Red Velvet Oreo Cookie Dough Recipe
Ingredients
For the Cookies:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pure peppermint extract
For the Coating:
- 12 ounces (340g) semi-sweet chocolate chips or chunks
- 1 tablespoon coconut oil (optional for smoother coating)
- 1/2 teaspoon pure peppermint extract
Instructions
- Make the Cookie Dough:
- In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a large bowl, using an electric mixer or by hand, cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet, mixing until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Chill the Dough:
- Divide the dough in half and form into two disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat Oven and Prep Baking Sheets:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Roll and Cut the Cookies:
- On a lightly floured surface, roll out one disk of dough at a time to about 1/8 inch thickness. Using a cookie cutter or a glass (about 2 inches in diameter), cut out the cookies and place them on prepared baking sheets, spacing them about 1 inch apart.
- Gather the scraps, reroll, and cut until all the dough is used.
- Bake the Cookies:
- Bake for 8-10 minutes or until the cookies are just set. Allow them to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, heat the chocolate and coconut oil (if using) in 30-second bursts, stirring in between, until smooth. Stir in the peppermint extract.
- Dip the Cookies:
- Once the cookies are completely cool, dip each one into the chocolate, using a fork to flip and ensure an even coating. Let the excess chocolate drip off, and then transfer the cookies to parchment paper or a silicone mat to set.
- Let Them Set:
- Allow the cookies to set completely at room temperature, or refrigerate for about 15 minutes to speed up the process.
