Homemade Girl Scout Cookies: Thin Mints

Homemade Thin Mints

Thin Mints are the Girl Scouts’ best selling cookies – although Samoas, Do-si-dos and Tagalongs have their fans, too – when they have their annual cookie sale. Even though they’re a wonderfully tasty combination of mint, chocolate and crispiness, there are a couple of good reasons not to buy them no matter how tempting they seem. First, only a small portion of the cookie sales go to the troops, and as the prices rise, the cookies themselves shrink. I’d rather donate to my local chapter and know where the money is going. Second, the cookies are still made with partially hydrogenated oils, which means that they contain trans fats despite the fact that the boxes proudly proclaim “zero trans fats per serving!” Eat two servings, and those trans fats will start to add up.

I’d much rather make my own. These crispy cookies are easy to make at home and taste even better than the “real” thing. The dough is made in advance, rolled into a log and chilled. This allows the cookies to be sliced off easily into rounds so there is no need to fiddle with a cookie cutter.

Once baked, they are dipped into a dark chocolate coating. I used Guittard chocolate for this batch and would definitely recommend getting a good quality dark chocolate to work with, starting with a bar and chopping it up. Semisweet chocolate – by which I mean chocolate chips – will work pretty well, too, although you might need to add an extra tablespoon of butter if your chocolate doesn’t get thin enough to ensure a thin cookie coating.

The cookies can be stored at room temperature in an airtight container for several days, but like “real” Girl Scout cookies, they taste great when frozen and will last for weeks – if not longer – in the freezer.

Homemade Thin Mints

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

236 comments

  1. How have I not seen these cookies before on here, they look awesome! Green and Blacks dark chocolate would be a good alternative to coat them in.

  2. Our council sells the cookies for $3.50/box. They were $3.00 last year. Council gets 50% of the price, troop gets 55 cents and the rest goes to the baker. I know the money is intended for Girl Scout programs and the more money council makes, the lower the cost for the individual girls. I think our council is still charging way too much! The normal price to go skating at our local rink is $4.00. The council charges $4.00 for early registration, and $5.00 at the door! Just had to add my two cents worth…

  3. This is one of my favorites, I must try to learn this and make them myself.

  4. thanks for the recipe, looks good and yummy!

  5. Thin mints are so addictive to eat. you cannot just eat one. These are the best girl scout cookies.

  6. I made these yesterday.
    I am definitely need to try these out as $5 a box is just too much for me.

  7. O, it’s looks not so good, sir. hehe..

  8. Haha, yeah, they don’t look as good as they taste. Nonetheless I love ‘em :)

  9. Interesting story.

  10. I would like to make a sugestion on the chocolate for all those out there. I have found with melting chocolate in the microwave it is always to thick. A way to make it thinner is to add a few drops if vegatable oil, it will thin it out. I love baking and loves those cookies and will have to try them out tonight. Thanks for the recipe.

  11. This recipe was great. I omitted the cocoa powder, as the cookies I sold in the 80′s were white on the inside. Dough sliced easily. I added more extract to the dough, and added extract to the melted chocolate. Served at a party last night and they disappeared within minutes.

  12. I just gave this a shot last night, and they turned out great! I also had a difficult time getting a thin chocolate coating, but it’s probably lack of skill on my part. I used semi-sweet chocolate as you recommended, so (thankfully) there is no overwhelming chocolate taste.

  13. adding cinnamon makes it even better

  14. I love the recipe and even better no trans fat !

  15. Better than the brownies version !

  16. I’m trying to cut down on the old trans fats at the moment so these are perfect, thanks.

  17. Try slim fast Brownies! They are great!

  18. Girl Scout Cookie Mom

    While I love baking and these recipes do sound delicious, please don’t shut the girl scouts out. The cookie sale is the biggest and only one out of the two fund raisers they do. Cookies have remained $3.50 per box, and yes the portions are getting smaller, but so is everything at the grocery store. A 5 lb bag of sugar is only 4 lbs now for the same price. If you still don’t want to purchase cookies from the girls, please consider making a donation to a local troop whether money, materials for projects,or your time. Girl Scouts is a wonderful outlet for girls learn about leadership and learn things about themselves. Please don’t “stick it to the Girl Scouts”. What if it were your daughter?

  19. Oh, this is really excellent!
    I always need a slice-and-bake recipe. This sounds really good.

  20. Going to try and make some of these – cookies my biggest weakness!

  21. I just made these and they turned out wonderful. I had no trouble with crumbling or burning or hardness in the finished cookies. However, I did run out of the coating about halfway through coating the cookies, so I reccomend doubling the coating recipe.
    I personally agree with your choice not to buy from the Girl Scouts but for reasons other than those that you mentioned. Boxes of cookies here in Colorado cost $5.25 each and the cookies are considerably smaller and fewer than they were when I was a girl scout (10 years ago). Plus it seems that the mentality of the girls selling the cookies has changed. When I was a scout we said please and thank you to each and every person that we spoke to whether they actually purchased cookies or not and now the little stinkers that come around to my door, and hang out in front of my king soopers, seem to think that they are entitled to every person they encounter buying huge amounts of cookies. They wear their ipods while selling cookies and if you decline to make a purchase they simply turn away from you to accost the next person instead of sweetly saying “thank you anyway”. Dealing with all of that attitude is simply not worth it for a box of small, stale cookies!
    PS: This could just be the girls in my area, maybe other girl scouts are still taught to be polite to people who are making a donation to their cause.

  22. So delicious, thank you told me how to do it, but I am just worried about my weight.

  23. nice article
    –thanks–

  24. I made them yesterday and it turned out pretty good. The only problem I faced was that the chocolate would keep thickening. Maybe if I microwaved it, it would have been better.

  25. I put a post on this on my blog today do check it out sometime.

  26. OK so I baked these off today (made dough yesterday and froze it overnight) and I too had a lot of problems with dough dryness – I wound up adding about 1/4 cup of vodka even after omitting the cornstarch. I added an extra tbsp of cocoa, 2 full tsp of peppermint extract, and for 1/4 cup of the AP flour I subbed sweet rice flour for a bit crisper texture. We’ll have to see how the coating portion holds up… at least the dough after my changes reflected how I remember the TMs tasting.

  27. I adore thin minties and these look amazing, I could almost eat the photo, great recipe.

  28. Easy thin mints: melt down a bag of Dark Cocoa Mint Flavored Candy Melts, then dip Ritz crackers in and lay on wax paper to dry, then eat. That’s it, that simple, and they taste exactly like the real deal. Or use regular chocolate and add peppermint oil to taste.

  29. MOTHER OF GOD!!!!
    You’ve posted the recipe to the HOLY GRAIL!!
    I almost fainted just now!!

  30. Would it be possible for me to re-post this recipe on my blog and/or make them on a youtube video? I dunno if that would be cool with u…or if it’s “legal” in the internet world…but let me know if that would be alright-I understand if it’s not.
    I’d really love to do this recipe, and I’d be sure everyone knew it was your recipe with many links of course!
    :)

  31. Ola laaa! These cookies are just fantastic! I have to make it!
    Thanks a lot!

  32. I love the recipe and even better no trans fat !

  33. you can get these cookies at dollar general year round for about$2 a box they are called mint thins by clover valley and tasts just like them

  34. Thanks :D

    I know what I will be doing once I get back home from work :D yupp..baking..*Grin*

  35. I usually hate mint chocolate, but this one’s really good.

    Your girl Mary :)

  36. The taste was actually pretty good – not too minty when dipped in chocolate. That scored an A- for coming very close to the real thing. It was the texture that was VERY off (D grade). GS ones are crisp and wafer-like. These (although sliced thin) ended up hard, dry, and “heavy.” I don’t know that anything could make them crispy anyway. So . . . the final consensus: Spend the $3.50 and enjoy a box of the real thing.

  37. I tried this recipe and am very pleased with how it tastes – the only thing is, the texture was way off. I remember GS cookies being very crumbly, like shortbread, and my cookies are dry and dense, like ginger snaps. Not sure if that’s the recipe, or if I did something wrong. Did anyone else have this problem?

  38. haha. Scratch my last question – I see quite a few people have had the same problem! I guess now my question is, how would you go about fixing the problem? I would hesitate to add baking powder or anything like that in case it would affect the texture in other ways, like making the cookies too thick.

  39. Did anyone have trouble with the dough not forming too well? I feel like I needed to add more liquid or something :(

  40. wow these look good.

  41. Licensed bakers can offer up to eight varieties of Girl Scout Cookies; I personally like Thin Mints and Peanut Butter

  42. I tried these & the recipe is pretty dead on, as is. But I too had the crumbly dough problem prior to it going into the freezer–maybe next time a 1/2 cup of milk would be better than 1/3? But with the chilled logs, it’s so much easier to slice and bake than to roll out and cookie cut. Oh, and the chocolate dipping part was tricky, in that despite fork tapping, the chocolate is pretty thick (not that I’m complaining–the end result are like extra chocolately thick mints). Simple, excellent recipe!

  43. These taste fantastic! I’m not usually a fan of mint but I’ll make an exception for these. The best thing about them is that they really do last for a long time, I made them about three weeks ago and they still taste as good as the day I baked them.

  44. Mmm these are most definitely my favourite. Thanks!

  45. Good point about giving direct to your local chapter and making your own and I also try and avoid trans fats. All the same, I don’t know if I’ll try making my own as I don’t quite trust myself with all that chocolate :)

  46. These taste fantastic! I’m not usually a fan of mint but I’ll make an exception for these. The best thing about them is that they really do last for a long time, I made them about three weeks ago and they still taste as good as the day I baked them.

  47. it’s looks not so beautiful.

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