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Homemade Thin Mints Girl Scouts Cookies

Homemade Thin Mints Girl Scout Cookies Made Healthier and Yummier

Enjoy a guilt-free indulgence with these Homemade Thin Mints Girl Scout Cookies, made with fresh ingredients and no preservatives.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 2 hours
Total Time 2 hours 28 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Can substitute with margarine or dairy-free butter for a vegan alternative.
  • 1 cup Sugar No direct substitution recommended.
  • 1 large Egg Can use flax egg for a vegan version.
  • 1 tbsp Vanilla bean paste Vanilla extract works as a suitable substitute.
  • 1 tsp Peppermint extract Use peppermint, not pure mint extract for authenticity.
  • 2 cups All-purpose flour Can substitute with a gluten-free flour blend if desired.
  • 1/2 cup Cocoa powder Dutch-processed cocoa can yield a milder taste.
  • 1 tsp Baking powder No direct alternatives.
  • 1/4 tsp Salt Essential and shouldn’t be omitted.
For the Chocolate Coating
  • 1 cup Semi-sweet chocolate chips Dark chocolate can be swapped for a more intense flavor.
  • 1 tbsp Vegetable oil Melted coconut oil can be used for added flavor.

Equipment

  • mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Cookie cutter
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together room temperature butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add in the egg, vanilla bean paste, and peppermint extract. Beat on low speed until completely mixed.
  4. Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Slowly mix this into the wet ingredients until a dough forms.
  5. Transfer the dough onto a large sheet of parchment paper, flatten it slightly, cover with another sheet, and chill for at least 2 hours.
  6. Cut out shapes using a 2-inch round cookie cutter, placing them on the prepared baking sheets.
  7. Bake for approximately 8 minutes. Let them cool on the baking sheet before transferring to wire racks.
  8. Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring regularly until smooth.
  9. Mix in the vegetable oil and peppermint extract, then dip each cooled cookie into the chocolate coating.
  10. Place the coated cookies on parchment paper to set, allowing chocolate to harden for about 30-60 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure to chill the dough for better cookie shape and texture during baking. Quality ingredients will impact the final flavor significantly.

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