Organic Thin Mint Cookies
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These Organic Thin Mint Cookies are just like your favorites in the green box, but these are made with completely organic ingredients. So, no need to track down a girl scout this year, as you can easily make your own Homemade Thin Mints with ingredients you can trust.
If you love chocolate and mint as much as I do, be sure to check out some of my other favorite recipes like my Mint Chocolate Coconut Squares, Eggless Mint Chocolate Cookies, or my Thin Mint Biscotti.
Table of Contents
These Organic Thin Mint Cookies taste just like the nostalgic ones you know and love. But, these use organic ingredients so you can feel good indulging and sharing with friends and family!
These simple mint chocolate shortbread cookies are coated in dark chocolate. I add a little drizzle of chocolate on top for a delightful texture in every bite! Instead of buying cookies this year, make your own Homemade Thin Mints with my easy recipe!
Why You'll Love This Recipe
Organic Ingredients: I use completely organic ingredients in this recipe! No seed oils, no soy, no artificial flavors in these Organic Thin Mint Cookies!
Homemade: When you make your own homemade thin mints instead of buying them, you can indulge without the worry. You can choose organic ingredients you know and trust and avoid seed oils, soy, and artificial flavors that are in the originals.
Enjoy Year Round: No need to wait for girl scout cookie season to roll around. With this recipe for Organic Thin Mint Cookies, you can satisfy your craving for minty girl scout cookies any time!
Ingredients
Florida Crystals Organic Powdered Sugar
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Mama Ganache Organic Dark Chocolate
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
Step 3
Bake for 13 minutes or until set and dry. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To cover the cookies: Using a double boiler, melt about 80% of the dark chocolate until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining 20%, stir vigorously to combine. Allow the chocolate to come down to 91°F.
Step 5
Using a fork, dip each cookie into the chocolate and pick it up and let the excess chocolate drip off, place back on the parchment paper. Repeat with all the cookies. Place the cookie sheets in the freezer to set the chocolate, for about 10 minutes. Remove from the freezer and using the remaining chocolate, drizzle on top with a spoon. Place back in the freezer.
Baker's Tips
- Make sure your butter is soft. This is key for this type of shortbread cookie! The best way to soften butter is to leave it out on the counter to soften naturally.
- I use peppermint extract in this recipe, but if you're using peppermint flavor, just double the amount as flavors are not as strong.
- I dip the whole cookie in chocolate, just like traditional thin mints. But, you could also just half dip them if you prefer.
- I temper the chocolate in this recipe, but feel free to skip this step if you are going to store them in the fridge or freezer as it's not necessary then.
- Make sure to store in a cool dry place, or in the fridge or freezer.
FAQ's
Yes, just add ½ teaspoon fine sea salt to the recipe.
No, this part is optional. If you plan to store these in the fridge or freezer, then you can skip the tempering.
Store in a cool dry place. If you don't temper the chocolate, then be sure to store in the fridge or freezer.
Craving More?
Organic Thin Mint Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons peppermint extract
- 212 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
Topping
- 567 grams dark chocolate (chopped)
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour and cocoa into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 13 minutes or until set and dry. Allow to cool completely on the cookie sheets.
- To cover the cookies: Using a double boiler, melt about 80% of the dark chocolate until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining 20%, stir vigorously to combine. Allow the chocolate to come down to 91°F.
- Using a fork, dip each cookie into the chocolate and pick it up and let the excess chocolate drip off, place back on the parchment paper. Repeat with all the cookies. Place the cookie sheets in the freezer to set the chocolate, for about 10 minutes. Remove from the freezer and using the remaining chocolate, drizzle on top with a spoon. Place back in the freezer.
- Store in the freezer for up to 1 month.
Notes
Nutrition
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