Homemade Thin Mints

AuthorcarliemarieCategory

Enjoy Girl Scout cookies year round!

Yields48 Servings

Cookie
 ½ cup Butter, Room Temperature
 1 cup Granulated Sugar
 1 Egg
 1 tsp Peppermint Extract
 ¼ tsp Salt
 ½ cup Dark Cocoa Powder
 1 ¼ cups Flour
Chocolate Coating
 20 oz Ghiradelli Dark Chocolate Wafers
 1 tsp Vegetable Oil
 1 tsp Peppermint Extract

1

Beat butter and sugar until well blended. Add egg and peppermint extract.

2

Add salt, cocoa powder, and gradually add flour.

3

Once combined, evenly split dough into two sections. Roll each section into a cylinder about the size of a paper towel roll. Freeze for 1 hour or refrigerate for 3 hours.

4

Preheat oven to 350 degrees. Slice cookies with a chef's knife to about 1/4" thickness.

5

Bake 10 to 14 minutes - time will vary based off oven. Cookie should be firm to the touch.

6

Once cookies have cooled completely, begin making the chocolate coating. Place a bowl over a slightly simmering pot of water. Add chocolate wafers, vegetable oil, and peppermint extract. Stir continuously until completely melted.

7

Drop the cookies into the melted chocolate. Use a large fork to completely coat the cookies, then place them on parchment paper to cool. I recommend placing them in the fridge.

8

Best served cold!

Ingredients

Cookie
 ½ cup Butter, Room Temperature
 1 cup Granulated Sugar
 1 Egg
 1 tsp Peppermint Extract
 ¼ tsp Salt
 ½ cup Dark Cocoa Powder
 1 ¼ cups Flour
Chocolate Coating
 20 oz Ghiradelli Dark Chocolate Wafers
 1 tsp Vegetable Oil
 1 tsp Peppermint Extract

Directions

1

Beat butter and sugar until well blended. Add egg and peppermint extract.

2

Add salt, cocoa powder, and gradually add flour.

3

Once combined, evenly split dough into two sections. Roll each section into a cylinder about the size of a paper towel roll. Freeze for 1 hour or refrigerate for 3 hours.

4

Preheat oven to 350 degrees. Slice cookies with a chef's knife to about 1/4" thickness.

5

Bake 10 to 14 minutes - time will vary based off oven. Cookie should be firm to the touch.

6

Once cookies have cooled completely, begin making the chocolate coating. Place a bowl over a slightly simmering pot of water. Add chocolate wafers, vegetable oil, and peppermint extract. Stir continuously until completely melted.

7

Drop the cookies into the melted chocolate. Use a large fork to completely coat the cookies, then place them on parchment paper to cool. I recommend placing them in the fridge.

8

Best served cold!

Homemade Thin Mints

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