It’s that time again….Girl Scouts Cookie Sales.
These get me and my budget every year at $4 a box.
I think to myself, oh maybe I will just buy a couple boxes for my guys.
But a couple is never enough and the next thing I know I have spent the equivalent of a utility bill on cookies.
Who am I kidding? Samoas are like my kryptonite 😉
Seriously, it’s amazing how easy it is to eat a box of them in a day…..or a sitting…if you put the fact that they are not good for your waistline out of your mind for just a little while.
Gather these ingredients to make your Thin Mints Cookies.
Then scroll down for full Copycat Girl Scout Thin Mints Cookies Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Thin Mints Ingredients
- Flour
- Cocoa Powder
- Salt
- Butter
- Sugar
- Egg
- Peppermint Extract
- Dipping Chocolate
How to Make Copycat Thin Mints Cookies
Preheat oven to 350.
Line baking sheet with parchment paper.
Whisk together flour, cocoa, and salt.
Cream together butter and sugar until fluffy.
Add in egg and peppermint and mix until blended.
Slowly add flour mixture into creamed mixture.
Shape dough into a 1 1/2″ – 2″ round cylinder and wrap in wax or parchment paper.
Place in freezer for 1 hour to firm up.
You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
Slice into 1/4″ thick cookies.
Place on prepared sheet.
Bake 10 to 12 minutes.
Allow to cool.
Line baking sheet with parchment paper.
Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
Dip cookies in the chocolate and lift out with a fork shaking off excess.
Place the cookies on prepared sheet and allow to set.
Copycat Thin Mint Cookies
Ingredients
- 1 1/4 cup Flour
- 1/2 cup Cocoa Powder
- 1/4 tsp Salt
- 1/2 cup softened Butter
- 1 cup Sugar
- 1 Egg
- 3/4 tsp Peppermint Extract
- 8 oz Dipping Chocolate
Instructions
- Preheat oven to 350.
- Line baking sheet with parchment paper.
- Whisk together flour, cocoa, and salt.
- Cream together butter and sugar until fluffy.
- Add in egg and peppermint and mix until blended.
- Slowly add flour mixture into creamed mixture.
- Shape dough into a 1 1/2″ – 2″ round cylinder and wrap in wax or parchment paper.
- Place in freezer for 1 hour to firm up.
- You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
- Slice into 1/4″ thick cookies.
- Place on prepared sheet.
- Bake 10 to 12 minutes.
- Allow to cool.
- Line baking sheet with parchment paper.
- Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
- Dip cookies in the chocolate and lift out with a fork shaking off excess.
- Place the cookies on prepared sheet and allow to set.
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
