They’re delicious, and they’re in the right ballpark, but I’ll be the first to admit, “Close, but no cigar.” You’ll still have to buy piles and piles of delicious, calorie-ridden Thin Mint cookies from your favorite local Girl Scout to get a taste of the real thing. This homemade thin mint cookie recipe is still delicious, though!
Homemade Thin Mint Cookie Recipe Ingredients
- 1/2 cup butter, softened at room temperature
- 1 cup white sugar
- 1 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/2 teaspoon mint extract
- 4 ounces of bittersweet chocolate, chopped
- 1/4 cup butter, separate from the other
- Fresh mint leaves
Homemade Thin Mint Cookie Recipe Directions
Beat the softened butter and sugar until creamy. Add the egg, mint extract and chopped mint leaves. Sift together the flour, cocoa powder and salt together in a separate bowl. Add the dry ingredients mixture in parts, about 1/3 at a time and beating well after each addition. Divide the cookie dough in half. Lightly flour your work surface. Roll the thin mint cookie dough up from the long end into a long, tight roll about 1.5 to 2 inches in diameter. Wrap them in plastic wrap, and refrigerate overnight (or at least 5-6 hours). When you’re preparing to bake, put your rolls of thin mint cookie dough in the freezer. Get out your cookie sheets and preheat your oven to 350 degrees. After a half hour or so, pull out your cookie dough rolls and slice them 1/4 to 1/2 inch thick with a sharp knife. If you had trouble rolling your dough into a long roll and your cookies are a little thin, feel free to squish your disc down a bit if you like. Bake about 10 minutes minutes. While the cookies are cooling, melt your butter and chopped chocolate in a double boiler, stirring semi-constantly to avoid it scalding or burning. While the cookies are warm but nearing room temperature, plop them in the chocolate mixture and turn over once or twice to coat completely, then cool on a wire rack with waxed paper below it to catch the drippings, or directly on wax or parchment paper if you want. While the chocolate on the thin mint cookies is cooling, press a fresh mint leaf into the chocolate on the cookies that will be presented and eaten in the next day or so! Cute.