No more waiting for Thin Mints

Posted by Anne on January 27, 2009 at 10:11 pm.
*This post was featured on The Kitchn on 3/4/09!

The Girl Scouts are such teases.

Each winter, they come around with their cookie order forms, and their sales pitches for thin mints and caramel delights and peanut butter patties. They entice you to forget your New Year’s resolutions and order a box or two or ten of their one-of-a-kind limited-time-only treats.

It’s for a good cause, they tell you. The cookies are delicious, they promise. And, if you’re like me, those colorful order forms also come with a healthy dose of with nostalgia for those cold, miserable, character-building evenings selling — and then delivering — 150+ boxes of cookies so you can earn earn a T-shirt with a horse on the front that you will wear exactly once that you will treasure forever.

So, you order the cookies. A box or two or ten of your favorite kind. And then you WAIT. An entire MONTH, at least, for those cookies to be delivered. That’s thirty days or more of cookie cravings.

But this year, I beat the system. I made cookies at home. Not just any cookies. Thin Mint cookies.

I know that it’s kind of risky to say this… but I think they were even better than the real thing. Maybe not as pretty, but they were gone so fast that I hardly noticed the sloppy chocolate glazing or not-so-perfectly round shape to my homemade thin mint substitutes.

Click thru for the recipe

Homemade Thin Mints
Makes 48 to 60 cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces good-quality semi-sweet chocolate, chopped
1 teaspoon vegetable oil

Beat butter and sugar until light and fluffy. Add egg and extracts and beat until smooth. Add flour, cocoa, baking powder and salt. Mix until just combined. Place dough in the fridge for about 10 minutes — this will make it easier to shape into logs.

Divide the dough into 2 equal portions. Turn one portion onto a piece of waxed paper and roll into a log about 10 inches long and 1 1/2 inches in diameter. (Or bigger, if you want bigger cookies.) Wrap the dough in plastic wrap and refrigerate at least 2 hours, or up 24 hours. Repeat with remaining dough. (You can also freeze the dough for a month, then slice and bake directly from the freezer.)

Preheat oven to 350 degrees. Slice the dough into 1/4- to 1/3-inch rounds. Place on a cookie sheet at least 2 inches apart. Bake until the cookies are firm around the edges but soft on top, about 13 to 15 minutes (or a little longer for frozen dough). Let cool.

Melt the chocolate and vegetable oil in double boiler, or in the microwave. Line two baking sheets with parchment or waxed paper. Use a small offset spatula to spread a layer of the chocolate glaze over the top of each cookie. Place the cookies in the fridge for 15 minutes, or until the chocolate is firm. Store at room temp in an airtight container.

Adapted from “Mom’s Big Book of Cookies” (Harvard Common Press) by Lauren Chattman

More Thin Mint recipes on the web:
Copycat Girl Scout Thin Mint Cookies

Homemade All-Natural Thin Mint Cookies (101 Cookbooks)
Homemade Girl Scout Cookies: Thin Mints (Baking Bites)

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  • Carrie says:

    Thanks for sharing, Anne! I have had a thin mint recipe stashed away in my recipe box for a year, but have never tried it. Yours look delicious!

  • maggie (p&c) says:

    Thanks for the recipe! I’ll start craving these…right now.

  • Paula says:

    These look delicious! I’ll have to make them this week. Thanks. :)

  • Cheryl says:

    Mmmm… delish. Very nicely put-together site too!

  • Paula says:

    I’m the same Paula that posted earlier. I tried your recipe out, and it turned out great! Thanks so much, everyone at work loved them.

    Here’s a blog writeup about my experience:

  • Kasia says:

    I tried out this recipe today and I yielded 50 cookies.
    It is safe to say that these cookies are just as good if not BETTER than actual thin mints!

    Its like comparing Chips Ahoy and Homemade chocolate chip cookies.
    The homemade ones just taste better.

    I followed this recipe exactly except for the peppermint.
    I 3/4 tsp to the batter, and 1/2 tsp to the chocolate.
    It just made the mint taste more defined.

    thank you for this recipe! I will use it alot.

  • Kristy says:

    These are amazing. Although I find that they are a little lacking in peppermint flavor (easily remedied), they are wonderful. And yes they are better than actual Thin Mints. :)

    Did it exactly as the recipe called for (except I ran out of chocolate halfway through … substituted with chips, which don’t taste anywhere near as good. But it’s works), will add more peppermint extract next time.

    It does indeed fill three cookie sheets full of cookies. I found that mine did not rise very much and it was safe to put them very close together.

    DIPPING REQUIRED FAR MORE THAN EIGHT OUNCES OF CHOCOLATE. In total, I probably used about double that, maybe more. Using chopsticks to dip/cover the cookies is very, very convenient.

    Thank you so much for this recipe! I can now have my Girl Scout cookies any time of year. :D

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