Stack of thin mints

My husband has asked me never to make these cookies again. Ever. They’re just too addictive. It’s impossible to eat just one and so we’ve been chowing down these homemade Girl Scout Thin Mints.

Thin mints with a bite

See, I had to make Thin Mints. We didn’t have any Girl Scouts come by and so I was left to come up with my own version. I used my favorite Chocolate Butter Cookie recipe as the base and added in peppermint extract. Now for the dipping! Looking through recipes online I saw plenty that relied on candy melts for the final dip. That’s a no-no. Candy melts have their place – a quick, fun addition to a dessert that you want to fancify, for instance. But you can’t rely on them. I like to mix them into semi-sweet chocolate chips to help it set, usually a 2:1 ratio. The better the chocolate wafers the better your cookies. I highly recommend Ghirardelli melting wafers.

Thin mints



*Adapted from King Arthur Flour’s Baking Companion Cookbook

Yield: 4-5 dozen cookies (depends on thickness)

Prep time: Not gonna lie, it takes awhile to put these together – but it’s worth the effort




1 1/2 cups flour

3/4 cocoa (*see note below)

1/2 teaspoon salt

3/4 butter at room temperature (not margarine)

1/4 cup granulated sugar

3/4 cup dark brown sugar

1/2 teaspoon black onyx powder (opt.)

1 egg

1 tablespoon water

1/2 tablespoon honey or agave

1/2 teaspoon peppermint extract

Dipping thin mints

Dipping Chocolate

2 cups semi-sweet chocolate chips

1 cup dark chocolate melting wafers

1/2 teaspoon black onyx powder (opt.)

1/2 teaspoon peppermint extract

2 tablespoons shortening or coconut oil

Dipped thin mints

Cookie Directions

  1. Cream the butter and sugars together. Add the egg, water, honey and extract to the butter mixture. Blend well.
  2. In a separate bowl, mix together the dry ingredients.
  3. Gently mix the dry ingredients gently into the batter just until incorporated. Place dough on waxed paper, cover with plastic wrap and refrigerate at least 4 hours or until solid.
  4. Preheat the oven to 350 degrees and line your cookie pans with parchment paper.
  5. Working with 1/3 of the dough at a time and leaving the rest refrigerated, roll out the dough, using flour and a rolling pin, to 1/4″ thick. The object here is to keep the cookies AS COLD AS POSSIBLE so they don’t melt much when you cook them.
  6. Use a circular cookie cutter, the open end of a glass, or my favorite – a Linzer cookie cutter – to cut out the cookie shapes.
  7. Bake the cookies for 9-11 minutes and then check on them. Let the cookies cool on the pan.


Dipping Directions

  1. Melt all of the chocolate dipping ingredients in a glass bowl in the microwave.
  2. Place the cookies into the dipping chocolate one at a time and smooth the top with a spoon. Move onto the waxed paper to set; I like to put the waxed paper on a cookie sheet and then into the refrigerator.
  3. If you want your cookies to have that perfect-Thin Mint edge try this tip from my neighbor who has her own candy-making business, Celestial Sweets. Once the chocolate coating is set use your vegetable peeler to trim the excess chocolate off the edges.


*Note: to get the dark color try using Hershey’s special dark cocoa at the grocers or order dark cocoa powder from King Arthur Flour.

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