Thin Mint Biscotti

Thick, buttery, chocolatey, with a hint of mint — this recipe for Thin Mint Biscotti is one I always crave during girl scout cookie season! Now you can enjoy the nostalgic flavor of your favorite minty girl scout cookie but made with organic ingredients!

If you love mint and chocolate as much as I do, make sure to check out some of my other favorite mint chocolate recipes like Homemade Organic Thin Mint Cookies, Chocolate Peppermint Crunch Cookies, Chocolate Peppermint Olive Oil Granola, or Homemade Mint Chocolate Chip Fro Yo.

thin mint biscotti dipped in milk chocolate on a plate with a glass of milk on a green and white tile table.

A Quick Look At The Recipe

Recipe Name: Thin Mint Biscotti
Ready In: 1 hour 25 minutes
Makes: 12 biscotti
Main Ingredients: salted butter, cane sugar, Dutch cocoa, all purpose flour
Flavor Profile: Crisp, mint-kissed, and decadently chocolatey
Dietary Info: no seed oils, gluten free swap available
Difficulty: Medium
Why You’ll Love It: rich chocolate biscotti that tastes like Thin Mint girl scout cookies

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Why You'll Love This Recipe

Chocolate + Mint: There's nothing better than cool mint combined with rich chocolate. This biscotti uses Dutch cocoa with peppermint extract in the dough and it's dipped in milk chocolate.
Crispy: I love biscotti because of it's crispy texture! Biscotti is the best cookie for dipping in milk, so if you love dipping cookies in milk, give this recipe a try!
Make Ahead: Homemade biscotti is a great recipe to make ahead of parties. Especially because it's already crispy, so when it sits out nothing really happens to it, which is why I love making these ahead of time.

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips for Thin Mint Biscotti
How to Make Thin Mint Biscotti
Recipe FAQ’s
More Biscotti Recipes
Thin Mint Biscotti
The Bake Shop

This rich chocolate biscotti tastes just like a Thin Mint, but in a bigger, dippable biscotti form! This goes so well with a big glass of milk or cozy drink. Try it with Bone Broth Hot Cocoa, Creamy Dark Hot Chocolate With Homemade Whipped Cream, or Hot Chocolate Bombs Without a Mold.

If you love biscotti, be sure to check out some of my other favorite biscotti recipes like Eggless Coconut Chocolate Chip Biscotti, Cranberry Orange Biscotti with Sourdough Discard, Blueberry Muffin Biscotti, Simple Chocolate Espresso Biscotti, Sea Salt Black Cocoa Biscotti, Glazed Oatmeal Raisin Biscotti, Kamut Flour Biscotti, Snickerdoodle Biscotti, or Chocolate Malt Biscotti.

Ingredients

Light Brown Sugar: I like to make my own homemade light brown sugar, as I think it lasts so much longer. But, store bought also works.
Peppermint Extract: I use organic peppermint extract to give these cookies their cool mint flavor.
Yogurt: I use organic yogurt here so these mint chocolate cookies don't dry out as cocoa can dry out cookies.
Cocoa Powder: I use organic Dutch cocoa powder for the best rich, chocolatey flavor.
Baking Powder: I use baking powder in these mint chocolate cookies because I'm using Dutch cocoa powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Milk Chocolate: I use organic milk chocolate. Be sure to chop it up into small pieces so it all melts evenly. You can also use dark chocolate if you prefer.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Thin Mint Biscotti

Always weigh ingredients for the best results.
If you don't have yogurt, you can use sour cream in its place.
Make sure to let biscotti rest, this will allow you to cut it into nice clean slices. If the biscotti seems like it's breaking, you can let it rest for a few extra minutes until it's firm enough to slice.
Be sure to bake biscotti until crispy, even if that means baking a few minutes longer. All ovens are a bit different so don't be afraid to go a few extra minutes if needed.
You can dip in dark chocolate or white chocolate if you prefer.
Gluten Free — Replace the all purpose flour with 227 grams (scant 1 ½ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 to 20 minutes.

How to Make Thin Mint Biscotti

butter, sugar and brown sugar in a glass stand mixing bowl on a white marble counte.r

Preheat the oven to 350°F. Line a baking sheet with parchment paper. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint extract.

creamed butter and sugar in a glass stand mixing bowl on a white marble counter.

Mix on low until combined and there are no chunks of butter.

creamed butter and sugar in a glass stand mixing bowl with an egg and yogurt.

Add the eggs and yogurt and mix just slightly, enough to break the yolk.

ingredients for thin mint biscotti dough in a glass stand mixing bowl on a white marble counter.

In a separate bowl, add the flour, cocoa, baking powder, and sea salt and whisk together. Add to the butter mixture.

chocolate biscotti dough in a glass stand mixing bowl on a white marble counter.

Mix on low until a stiff dough forms.

chocolate biscotti dough log on a baking sheet on a white marble counter.

Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.

baked biscotti chocolate log on a baking sheet cooling on top of an oven.

Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes.

chocolate biscotti cut into slices on a baking sheet on a marble counter.

Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.

melted milk chocolate in a glass mixing bowl with a spatula on a marble counter.

To make the topping: Using a double boiler melt 80% of the milk chocolate. Once it reaches 110°F on a chocolate thermometer, remove from heat and add in the remaining 20% and stir to combine completely. Allow the chocolate to sit until it reaches 91°F on a chocolate thermometer and is in the tempering stage. (You can skip tempering if you prefer and just melt doing 30 second intervals in the microwave).

chocolate biscotti dipped in milk chocolate on a baking sheet.

Dip one side of each biscotti into the milk chocolate, place back on the baking sheet. Repeat with the rest of the biscotti. Place baking sheet in fridge to set the chocolate for about 1 hour.

Recipe FAQ's

Can I use dark chocolate?

Yes, feel free to use dark chocolate in place of milk chocolate.

Do I need to temper the chocolate?

No, if you don't want to temper the chocolate you can skip this step. If you do skip it, then you may just need to store in the fridge to prevent chocolate from sweating.

How do you store chocolate dipped biscotti?

Biscotti is crispy, so it needs to be stored in a cool dry place. I just leave mine out on the counter on a plate for a few days while we eat them. You can also freeze this biscotti. Just store in an airtight container in the freezer and thaw before eating.

More Biscotti Recipes

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