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Homemade Mint Thin Cookies

Homemade Mint Thin Cookies



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Who says you have to wait until that magical time of year when the little girls in green come around? This recipe makes homemade chocolate mint cookies in a snap...and they are totes addictable!MORE+LESS-

Updated October 7, 2014

1

box Betty Crocker™ Super Moist™ chocolate fudge cake mix

1/2

cup + 2 tablespoons melted coconut oil

1

teaspoon peppermint extract

1

package chocolate-flavored candy melt

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  • 1

    Preheat oven to 400°F. Place the cake mix in a large bowl.

  • 2

    Add 1/2 cup of the melted coconut oil. Mix until well combined. (To melt the coconut oil, place it in a small microwaveable container and heat for 20-30 seconds).

  • 3

    Add the mint extract and additional coconut oil 1/2 tablespoon at a time, just until a dough that sticks together forms.

  • 4

    Sprinkle the cocoa powder onto a clean surface. Roll the dough onto the surface, using the cocoa powder to keep the dough from sticking to your rolling pin. Roll to a little less than 1/2 inch thickness.

  • 5

    Use a 2-3 inch round cookie cutter to cut the dough. Transfer to an ungreased baking sheet.

  • 6

    Bake in preheated oven for 6-8 minutes, or just until the cookies are set. Remove and cool completely.

  • 7

    Microwave the chocolatey candy melt in your microwave, according to package directions. Dip each cookie into the melted candy coating, then dip the edge into sprinkles, if desired.

  • 8

    Transfer to a piece of parchment or plastic wrap until the candy coating has hardened. Serve and enjoy!

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More About This Recipe

  • Uh-oh. Did you polish off all of the cookies in that famous little green box already? Feed your craving with this clever version you can make yourself!

    There's nothing quite as nice as that time of the year when those little boxes of cookies are sold in front of stores and from door-to-door by adorable little fundraising neighbor girls. But when those boxes of goodies run out, you don't have to wait the whole year before tasting the chocolate-covered goodness of a minty cookie.

    Here's how to make your own Mint Thins right in your own kitchen!

    Grab a box of Betty Crocker Chocolate Fudge Cake mix.

    Add a half-cup of melted coconut oil to the mix and stir until well mixed. Add an additional tablespoon or two to the mix until the dough begins to stick together.

    Press the dough onto a clean surface that's been sprinkled with cocoa powder.

    Roll that dough out until it's about 1/4" to 1/2" flat.

    Cut into 2-3" inch rounds.

    Transfer your cookies to an ungreased baking sheet.

    Bake until set, about 6-8 minutes.

    Allow your cookies to cool completely before prepping your candy melt for dipping.

    Dip the top half of your cookie into the prepared candy melt.

    Make sure the entire top of the cookie is covered.

    Dip the corner of the cookie into sprinkles, if desired. Place your cookies on a piece of parchment or plastic wrap and allow to cool completely.

    Once cooled, serve your cookies. To share or not to share, that is the question!

    Coo Coo for Cookies?

    Try more fun cookie recipes!

    Red Velvet Cookies with White Chocolate Chips Recipe
    Cheery Cherry Cookies Recipe
    Apricot Butter Cookies Recipe
    Dipped Oatmeal Chocolate Chip Cookies Recipe
    Glazed Almond Sugar Cookies Recipe

    Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!


Make 4 Ingredient Copycat Thin Mints at Home!

In a microwave safe bowl, mix chocolate chips with mint extract and coconut oil.

Microwave in 15 second increments until melted and smooth, stirring each time. My microwave takes about 4 times. (Note: Using some sort of oil helps the chocolate melt smoother with less clumps).

Line a baking sheet with parchment or wax paper.

Dip the crackers into the chocolate, turning your hand to drip off the excess chocolate. I used a toothpick since the crackers have small holes in the middle.

Place on top of the wax paper and freeze or refrigerate until set. That's it!

Want a yummy no-bake dessert to make with the family?

Homemade Thin Mints are a super easy and delicious treat to make at home all year long! This quick and simple recipe requires just 4 ingredients (including Ritz crackers) and no baking! 😱 In fact, these are so easy to make using the microwave, your kids can probably help with this process.

Once set up, these homemade Thin Mints have that same crunch and minty chocolate vibes as the real Girl Scout variety! I personally like them right out of the freezer with a glass of milk! YUM.


  1. Combine almond flour, cocoa powder, maple syrup, coconut oil, and peppermint extract in a bowl until a dough is formed. The cookie dough may seem a little crumbly and that is totally OK. Place the dough in the refrigerator for 15 minutes to chill.
  2. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat mat. Place the cookie dough in between two pieces of parchment paper and roll out the dough until it’s about 1/4 inch thick. Using a small circular cookie cutter, cut out the cookies and place on the cookie sheet. Bake for 13-14 minutes. Once the cookies are baked, let them cool completely.
  3. Once the cookies are completely cool melt the chocolate and coconut oil in a microwavable safe bowl for 1-2 minutes depending on your microwave. Stir every 30 seconds. Once the chocolate is melted and smooth, stir in the peppermint extract.
  4. Use a fork to dip the cookies in the melted chocolate. Scrape off any excess chocolate off on the side of the bowl and place the cookie back on the cookie sheet. Once all of the cookies are coated in chocolate, place in the freezer for about 30 minutes to let the chocolate set. You can eat these straight from the freezer and don’t need to thaw. Enjoy!


Homemade and All-natural Thin Mint Recipe

Chocolate Wafers:
8 ounces organic butter, room temperature
1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
1 teaspoon natural vanilla extract
1 cup cocoa powder (I use Dagoba's cacao powder)
3/4 teaspoon fine grain sea salt
1 1/2 cups whole wheat pastry flour

Chocolate Peppermint Coating:
1 pound good quality semi-sweet chocolate, chopped
natural peppermint oil to taste

Preheat your oven to 350. Racks in the middle zone.

Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that's o.k. You don't want to over mix and end up with tough cookies.

Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.

Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That's how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used one with a fluted edge, I've done hearts and other shapes in the past). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you've got one.

Make the peppermint coating:

While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time - but don't go overboard.

Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the aforementioned prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. They will set at room temperature, it just takes much longer, and I prefer them straight out of the freezer anyways )


Cream the butter and sugar together in a large mixing bowl.

Then, add in your egg, vanilla extract, and mint extract. Mix well, then add in the baking powder.

Add in the cocoa powder and flour to the bowl. Mix this for about 2 minutes so that the cocoa powder can be fully combined.

Then, add in the flour. Mix this for another 2 minutes until the dough starts to come together. Make sure to scrape the sides of the bowl with a rubber spatula so that all the flour gets mixed in evenly.

Roll the cookie dough into 1 inch balls and flatten them on a cookie sheet lined with parchment paper. Then, refrigerate the dough for about 5-10 minutes before baking. This keeps them from losing their shape.

Bake the cookies for 8 minutes, rotating half-way through. Then let them cool on a cookie rack while you start the chocolate coating.

For the coating, combine the chocolate chips, vegetable oil, and mint extract into a heat-safe bowl. You can either microwave the chocolate or you can place a glass bowl over the top of a sauce pan with boiling water.

Once the chocolate is melted, you can then dip your cookies in this chocolate mint coating. Dipping the cookies will give you a thicker coating. If you want a thinner coating, use a knife/rubber spatula and spread the chocolate on.

Place the thin mint cookies on a plate lined with wax paper and let them chill in the refrigerator so the chocolate hardens. Then, enjoy!


Homemade Thin Mint Cookies

While you might think this recipe would take too long to make - it really only takes about an hour of total work time to pull together 2 boxes worth of cookies!

This recipe does use melted dark chocolate, but if you want a lower sugar option for the coating, you can also use the honey sweetened chocolate recipe instead.

I used that chocolate for my keto almond flour thin mints and it's delicious!

Storing Homemade Thin Mints

These cookies are amazing at room temperature, or out of the fridge too! But if you're anything like my mom, you might like to eat them out of the freezer too!

For room temperature or fridge storage, you can place the cookies on a plate or in an air tight container. But for freezer storage, you can place them in a wax paper sleeve instead!

Just tear an 8-inch length of wax paper, then place a row of cookies along the length of the paper. About 16 cookies should fit. Then roll the paper around the cookies and twist the ends to seal.

You can freeze these cookies for up to 1 year and enjoy as desired.

Also, if your house is warm, these cookies need to be stored in the fridge or the coating will melt as soon as you touch them.


How to Make Thin Mints

We all know and love the classic Thin Mint Cookie. But what do you do when minty cravings strike out of season? Make your own homemade Thin Mints, of course. Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie &mdash even when no green box is in sight.

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1 MIX THE DOUGH

To make the cookie middles, mix up a batch of chocolate sugar cookies flavored with just a hint of peppermint.

In a mixing bowl, beat 3/4 cup softened unsalted butter for about 30 seconds with an electric mixer at medium speed. Add 1 cup granulated sugar and beat on medium speed until fluffy, about 1 minute. Add 1 egg, 1 teaspoon vanilla extract and 1/4 teaspoon peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together 1 and 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder and 1/8 teaspoon salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.


Recipe Summary

  • 10 ounces vegan dark chocolate chips (such as Nestle® Toll House® Simply Delicious)
  • 10 ounces vegan semisweet chocolate chips (such as Nestle® Toll House® Simply Delicious)
  • 1 tablespoon coconut oil
  • 1 teaspoon peppermint extract
  • 36 buttery round crackers (such as Ritz®)

Line baking sheets with parchment paper.

Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.

Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.

Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.


Thin Mint Cookies

We all know thin mint cookies from the Girl Scouts. Who knew you could duplicate them in your own kitchen?

I found this recipe and thought I would give it a shot. Never thought a homemade version could be as good, if not better.

My sister claims these were better than the Girl Scouts. I’ll take that as a win.

Thin Mint Cookies

Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.

Beat the butter and sugar together with a mixer on medium-high speed until pale and fluffy.

Beat in egg and peppermint extract until combined.

Reduce speed to low and gradually add flour mixture beat just until incorporated.

Divide dough in half and use damp hands to shape each portion into a 10-inch log.

Wrap in plastic and refrigerate until very firm, about 2 hours (rotate dough occasionally while chilling to prevent flat sides).

Preheat oven to 350°F and line two baking sheets with parchment paper.

Use a sharp knife to cut logs into slices (just shy of 1/4-inch thick), rotating rolls to keep them from flattening.

Bake for 9 minutes, until edges are set. (bake time may vary)

While cookies cool, place chopped semi-sweet chocolate in a double boiler, or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.

Stir in mint extract and reduce heat to low so that coating will retain its consistency.

Line two baking sheets with parchment paper.

Don’t judge these cookies by my not-so-perfect semi-round shapes. I’m terrible at this sort of thing.

Drop cookies into the melted chocolate mixture one at a time to fully coat.

Lift the coated cookies out of the chocolate with a fork, tapping fork gently against the bowl to allow excess chocolate to drain off.

Place coated cookies on prepared baking sheets and freeze or refrigerate until the chocolate coating is set (about 15 to 20 minutes).

These cookies may not look as pretty and perfect but they almost taste better than the Girl Scout Thin Mints. GASP!

Check out our very popular Monster Cookie recipe.