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.

237 comments

  1. OMG, I can’t wait to try out this recipe for myself, I LOVE Thin Mints!

  2. Hmmm. Mine came out like delicious
    minty chocolate covered rocks. I am thinking it needed a whole other stick of butter, 1/2 pound instead of 1/2 cup? My dough was like sand. The experiment continues…

  3. Making these right now! Dough is in the freezer. I’m going to use a little Mickey Mouse cookie cutter that I have though. The dough tasted good so I have high hopes!

  4. Would love to see the nutritional values…

  5. Great flavor but rock hard, will try cooking for less time and more butter maybe?

  6. Mine came out super dry. I had a hard time gathering it all together to form it into a log. Has anyone tried adding more butter or milk?

  7. I ended up using unsweetened almond milk in mine and it turned out fine. The cookies were a bit hard from what I assume from over cooking and I felt that they were not minty enough after I added extra. Hopefully the next batch will turn out better.

  8. I just made these. I added extra milk to bring the dough together and some extra mint. I got over five dozen, so not enough chocolate to cover them all, but I’m ok with that. I’m so glad they turned out, as I won’t let my little Daisy scout eat the “real” thing. We are buying some for operation sweet treat to support her troop, and selling to folks who would be buying anyway. Thanks for sharing.

  9. Mine came out like sand I added tablespoon after tablespoon until it was dough consistency. They are in the freezer now.

  10. Would like to try, but I don’t usually make or eat treats
    Unless I know the nutrition value. can you post the nutritional value on these.

  11. Love Thin Mints and plan to make some for my TOPS Chapter.

  12. I am making these now. The dough was like sand probably needed more butter… Can’t form a log… Added some water … Put in freezer and the one I added water to came out so I could cut it, tho it’s not round… And the sand ones came out and I tried to cut them and they fell apart into crumbs.. They are tasty but I added a little bit of water and returned to the freezer yet again for two hours :(…. The batch that I could slice into half circles is now in the oven.. I hope they turn out ok.. If not I will just bake the crumble then poor chocolate on top. Voila chocolate mint crumble… Then it won’t be a waste.. :)

  13. Now I can get these ALL YEAR ROUND! YES

  14. Hi everyone! I just wanted to jump in and say that there are no typos in this recipe (although I get a lot of questions about it). The dough is meant to be dry to produce a very crisp cookie that is as similar as possible to the actual Thin Mint. It is perfectly fine to add in a bit of water if you need the dough to come together more when forming it into a log, but just add enough so that you can press the dough into shape. It’ll firm up in the freezer. Enjoy!!

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