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 Gluten Free Chocolate Peppermint Shortbread Cookies, Easy Peppermint Hot Chocolate, 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! Try these organic cookies instead this Girl Scout season!
These simple mint chocolate 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 this easy recipe!
Why You'll Love This Recipe
Organic Cookies: 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! With these organic cookies you can 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 these mint chocolate cookies, you can satisfy your craving for minty girl scout cookies any time!
Ingredients
- Butter: I use Organic Valley Salted Butter. You can use unsalted, just add 1/2 teaspoon of salt to the dough. The key with the butter is to ensure that it's super soft before beginning the recipe.
- Powdered Sugar: You'll need organic powdered sugar for these mint chocolate cookies. I really like using powdered sugar as it makes these incredibly delicate and light, just like the traditional Thin Mints.
- Peppermint Extract: I use organic peppermint extract.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for rich mint chocolate cookies.
- Dark Chocolate: I dip these organic cookies in dark chocolate, just like the originals! Be sure to chop the dark chocolate into small pieces so it melts evenly. I provide instructions to temper the chocolate, but this part is optional.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake these mint chocolate cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think it bakes the best cookies. But, whenever I'm coating cookies in chocolate because parchment paper will ensure you can easily remove them once they have set.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
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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 24 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 2-inches in diameter.
Step 3
Bake for 15 to 18 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 these organic cookies completely 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 mini dark chocolate chips
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 24 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 2-inches in diameter.
- Bake for 15 to 18 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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