Homemade Organic Thin Mint Cookies
These Homemade Organic Thin Mint Cookies are just like your favorite girl scout cookies 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 at home with ingredients you can trust.
If you love chocolate cookies as much as I do, check out some of my other favorites like Big Chocolate Cookie, Chocolate Malt Biscotti, Bakery Style Chocolate S’mores Cookies With Fluff, or Eggless Cosmic Brownie Cookies.
A Quick Look At The Recipe
- Recipe Name: Homemade Organic Thin Mint Cookies
- Ready In: 38 minutes
- Makes: 24 cookies
- Main Ingredients: salted butter, powdered sugar, Dutch cocoa, all purpose flour
- Flavor Profile: rich chocolate with cool mint
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: crispy chocolate shortbread with cool mint covered in dark chocolate
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Why You'll Love This Recipe
- No Seed Oils or Soy: I use completely organic ingredients in this recipe, unlike the traditional cookies. No seed oils, no soy, no artificial flavors in these Homemade Organic Thin Mint Cookies!
- Dark Chocolate + Cool Mint: Savor that dark chocolate and cool mint experience with every bite! If you love mint chocolate, try other favorites like Homemade Mint Chocolate Chip Fro Yo, Gluten Free Chocolate Peppermint Shortbread Cookies, Chocolate Peppermint Kourambiethes (Greek Butter Cookies), or Peppermint Pretzel Chocolate Chip 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!
Thin Mints were always my favorite girl scout cookie. And, while I was never a girl scout (I tried, it just wasn't for me), I still enjoyed my fair share as a child. But, these days, these nostalgic cookies are filled with ingredients that are no longer part of my lifestyle. So, I love making these homemade thin mints when girl scout season rolls around!
If you love making better for you nostalgic treats, like me, you should try my other girl scout cookie recipes! I use up sourdough discard in Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard (aka Do Si Dos!). And, indulge in another chocolate covered cookie with Chocolate Covered Peanut Butter Cookies (Homemade Tagalongs).
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 this 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.
- 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. You do not have to temper the chocolate, but you can if you want. Check out my post How to Temper Chocolate for Candy Making if you want to do this step.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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 as extracts.
- 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.
- Gluten Free — Replace the flour with 212 grams (scant 1 ⅓ cups) gluten free flour blend and 28 grams (¼ cup plus 1 tablespoon) coconut flour.
- High Altitude — Bake at 350°F for 14 to 17 minutes or until set and dry.
How to Make Homemade Thin Mint Cookies
- 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.
- 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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- 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 (like a spoon), 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 (or using a piping bag). Place back in the freezer to set.
Storage & Freezing Tips
We all know that Thin Mint Cookies are best eaten out of the fridge or freezer! So, feel free to pop them in there after you are done making for those cool cookie vibes! They will last in the fridge for up to 2 weeks and in the freezer for up to 3 months. Store in an airtight container in the fridge or freezer.
Homemade Organic Thin Mint Cookies FAQ's
No, this part is optional. If you plan to store these in the fridge or freezer, then you can skip the tempering.
No, traditionally they are not. But, my recipe has a simple swap for gluten free so you can easily make them gluten free if needed!
Yes, incredibly! Chocolate is toxic to dogs and cocoa powder is even more so than chocolate because of higher levels of theobromine.
Yes, you can replace the flour with 212 grams (scant 1 ⅓ cups) gluten free flour blend (I used Namaste Organic Perfect Flour for testing) and 28 grams (¼ cup plus 1 tablespoon) coconut flour. This mix gives you the best texture for gluten free.
Yes! Freeze in an airtight container and you can enjoy them right out of the freezer or you can thaw in the fridge. They will stay good in the freezer for up to 3 months.
More Mint Chocolate Desserts
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Homemade Organic Thin Mint Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
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 (or using a piping bag). Place back in the freezer to set.
- Store in the fridge or freezer for up to 1 month.
Video
Notes
- Always weigh ingredients for the best results.
- 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 as extracts.
- 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.
- Gluten Free — Replace the flour with 212 grams (scant 1 ⅓ cups) gluten free flour blend and 28 grams (¼ cup plus 1 tablespoon) coconut flour.
- High Altitude — Bake at 350°F for 14 to 17 minutes or until set and dry.
Nutrition
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So much better than the Girl Scouts! I make these every Girl Scout season.