Homemade Thin Mint Cookies

Did you know that Thin Mints are by far the #1 selling Girl Scout Cookie in America? Year over year, people buy thousands of boxes of these little babies. But over the years the ingredients list keeps getting longer and longer and full of more fake junk. So if you have a craving for those delicious minty delights, try whipping up a batch of these delicious homemade Thin Mints! So simple, clean ingredients, and SO delicious!

Print Recipe

No ratings yet

Homemade Thin Mint Cookies

A delicious homemade version of the classic #1 selling cookie

Prep Time1 hour hr 20 minutes mins

Cook Time12 minutes mins

Course: Dessert

Cuisine: American

Keyword: best cookies, chocolate dessert, desserts

Servings: 48

Ingredients

• 1 1/2 cup einkorn flour can use 1 1/4 c all purpose flour
• 1/2 tsp salt
• 3/4 cup cane sugar
• 1/4 c cocoa powder
• 8 tbsp cold butter cubed
• 6-8 tbsp cold coffee
• 10 oz semi sweet chocolate chips melted
• 1 tsp peppermint extract

Instructions

Make Dough

• In a food processor, add einkorn flour, salt, cane sugar, and Dutch processed cocoa powder (regular will work too but the chocolate flavor is stronger with Dutch)
• Pulse for a few seconds until ingredients are incorporated
• Then add in cold, cubed butter and pulse.
• Then turn on blender and add in cold coffee 1 tbsp at a time until dough comes together. Will use 6-8 tbsp. Do not make dough overly wet, only add coffee until it just comes together to form a ball
• Then remove dough, wrap in parchment paper, and chill for 1 hour in the fridge

Cut and Bake

• Preheat oven to 350 degrees
• Once dough has chilled, roll out on a floured surface to about 1/4 inch thick
• Use a round cookie cutter about the size of a ritz cracker and cut out into cookies, place on a lined cookie tray. They do not need a ton of spacing, they will not spread hardly at all
• Continue until all dough is shaped
• Bake at 350 degrees for 12 minutes, cool on wire rack
• While cooling, melt chocolate chips in microwave in 30 second intervals or in a saucepan over low heat, stirring frequently.
• Once chocolate has melted stir in 1 tsp peppermint extract and mix well
• Once cookies are cooled you add chocolate in 2 ways:
• 1. Dip cookie into melted chocolate and use a fork to remove it to get excess chocolate off. Place back on wire rack to cool OR
• 2. Add a dollop of chocolate on top, spread around using the back of a spoon, and cool.
• Store cookies in fridge once chocolate has set for up to a week, enjoy!