Homemade Thin Mint Cookies Recipes

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HOMEMADE THIN MINTS



Homemade Thin Mints image

These homemade thin mints are copycat Girl Scout cookies made with everyday ingredients. Like the original, they're thin peppermint cookies coated in a shiny chocolate glaze and taste just like your beloved Girl Scout faves. Includes gluten-free as well as dairy-free options.

Provided by Silvana Nardone

Categories     Dessert

Time 1h35m

Number Of Ingredients 12

1 cup Gluten-Free All-Purpose Flour Mix
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
5 tablespoons (2 1/2 oz) shortening (or substitute butter) (at room temperature )
1 large egg plus 1 large egg yolk (at room temperature)
1 teaspoon vanilla extract
1 1/2 to 2 teaspoons peppermint extract ((depending on how minty you like your Thin Mints))
Confectioners' sugar (for dusting)
12 to 16 ounces semisweet chocolate (such as Guittard or Callebaut, finely chopped)

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer or in a large bowl with an electric mixer on medium speed, beat together the sugar and shortening (or butter) until creamy and well combined, about 1 minute.
  • Reduce the speed to medium-low and first add the egg, then the egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly add the flour and beat until just combined. The dough will be pretty darn sticky.
  • Lightly coat the cookie dough, your hands, and a piece of parchment paper with confectioners' sugar. Shape the dough into a disk and place it on the parchment paper. (If the dough is too sticky to shape into a disk, just plonk it in the fridge for 30 minutes and it'll be more manageable.)
  • Now wrap the disk of cookie dough in plastic wrap and refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat the oven to 350°F (177°C) and adjust the oven racks to the middle and upper third positions. Line 2 baking sheets with parchment paper.
  • Roll out the dough on the parchment until it's 1/8 to 1/4 inch thick. Depending on how long the dough was in the refrigerator, you may need to let the dough sit at room temperature a little so it's soft enough to roll it out.
  • Using a 1 1/2-inch round cutter, cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Reroll any scraps and cut out more cookies. Place the baking sheets in the freezer for about 15 minutes.
  • Bake the Thin Mints straight from the freezer, switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 10 to 18 minutes, depending on exactly how thick your cookies are. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool completely.
  • Meanwhile, in a double boiler or a heatproof bowl set over but not touching a pan of gently simmering water, heat 2/3 of the chocolate until it melts and registers 115°F (46°C) on a candy or deep-fry thermometer.
  • Stir in the remaining chocolate and let it sit, without stirring, over the water for 5 minutes. Then stir to combine. Remove the pan from the heat and let the chocolate cool to 90°F (32°C).
  • Submerge a cookie in the melted chocolate glaze and use the tine of a fork to turn it to coat all sides. Remove the cookie from the chocolate glaze and shake off any excess chocolate. Place the cookie on a piece of parchment paper. Repeat with the remaining cookies and chocolate glaze, reheating the chocolate as needed to maintain it as close to 90°F (32°C) as possible.
  • Let the cookies rest, undisturbed and unnibbled, until the chocolate glaze has set, at least 30 minutes. In theory, the cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week. Good luck keeping them around that long.

Nutrition Facts : ServingSize 1 cookie, Calories 76 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 4 mg, Sodium 35 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g

THIN MINT COOKIES



Thin Mint Cookies image

If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.

Provided by Lauren

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 egg
½ teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped
¼ cup butter

Steps:

  • In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g

HOMEMADE THIN MINT COOKIES



Homemade Thin Mint Cookies image

Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie -- even when no box is in sight.

Provided by Kitchen is My Playg

Categories     Dessert

Time 3h

Yield 36 cookies

Number Of Ingredients 12

3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
14 ounces semisweet chocolate, coarsely chopped
1/2 teaspoon canola oil
1/2 teaspoon peppermint extract

Steps:

  • In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
  • In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
  • Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
  • Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
  • Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
  • Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
  • One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
  • Allow cookies to stand until chocolate is completely set.

HOMEMADE THIN MINT COOKIES



Homemade Thin Mint Cookies image

Here's exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer-- they're incredible!

Provided by Sally

Categories     Cookies

Time 3h15m

Number Of Ingredients 12

3/4 cup (172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract*
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
1 teaspoon baking powder
1/8 teaspoon salt
14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
1/2 teaspoon canola or vegetable oil
1/4 teaspoon peppermint extract*

Steps:

  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
  • Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
  • Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
  • Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  • Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
  • Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
  • Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

HOMEMADE THIN MINTS



Homemade Thin Mints image

These homemade Thin Mints require just 4 ingredients, and no one ever guesses what the "secret ingredient" is! Perfect for cookie swaps and potlucks!

Provided by Averie Sunshine

Categories     Cookies

Time 1h

Number Of Ingredients 4

18 Ritz Crackers
1 cup semi-sweet chocolate chips, melted
1 tablespoon vegetable shortening, optional but recommended
3/4 teaspoon peppermint extract*

Steps:

  • Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
  • In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10- to 15-second bursts until chocolate can be stirred very smooth.
  • To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.
  • Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10- to 15-second bursts if it starts getting too firm for smooth dipping.
  • After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up.
  • Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

Nutrition Facts : Calories 70 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 30 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

HOMEMADE THIN MINTS



Homemade Thin Mints image

These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!

Provided by Alyssa Rivers

Categories     Dessert

Time 35m

Number Of Ingredients 10

4 ounces unsalted butter (room temperature)
⅓ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon peppermint extract
1 cup all-purpose flour
¼ cup dutch-processed cocoa powder
⅛ teaspoon kosher salt
8 ounces chocolate melting wafers
¼ teaspoon coconut oil
¼ teaspoon peppermint extract

Steps:

  • Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
  • Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
  • Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour.
  • When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼" thick on a cocoa dusted surface. Cut with a 2" cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
  • Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
  • Preheat the oven to 350°F.
  • When the oven is ready, place cookies on another parchment-lined baking sheet 1" - 2" apart and bake for 15 minutes.
  • Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
  • Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely.
  • Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.

Nutrition Facts : Calories 171 kcal, Carbohydrate 17 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 20 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

HOMEMADE THIN MINTS



Homemade Thin Mints image

Homemade healthy Thin Mints made with almond flour, pure maple syrup and coated in dark chocolate. Vegan + gluten-free.

Provided by Brittany Mullins

Categories     Dessert

Time 30m

Number Of Ingredients 9

1 cup almond flour
2 Tablespoons cocoa powder
2 Tablespoons maple syrup
2 Tablespoons melted coconut oil
Pinch of sea salt
½ teaspoon peppermint extract
1 cup dark chocolate chips
2 teaspoons coconut oil
¼ teaspoon peppermint extract

Steps:

  • Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that's okay. Place dough in the fridge for about 15 minutes.
  • While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
  • Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You'll want the dough semi-thin- about 1/4 of an inch thick.
  • Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet. I used a shot glass for this and it worked great.
  • Place cookies in the pre-heated oven and bake for 10-15 minutes. Watch them closely because the timing depends on thickness of your cookies. Remove from the oven and let cool completely.
  • Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.
  • Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
  • Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you're ready to enjoy! Store leftover cookies in the freezer and enjoy straight from the freezer - no need to thaw.

Nutrition Facts : ServingSize 1 cookie, Calories 96 kcal, Sugar 2 g, Sodium 10 mg, Fat 8 g, SaturatedFat 3 g, Carbohydrate 8 g, Fiber 3 g, Protein 2 g, Cholesterol 3 mg

WEED THIN MINT COOKIES



Weed Thin Mint Cookies image

Delicious thin mint cookie recipe infused with cannabis

Provided by Jake Randall

Categories     Dessert

Time 5h22m

Number Of Ingredients 9

1 & 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup cannabis butter (softened)
1 cup white sugar
1 egg
1/2 tsp mint extract
3 (1 ounce) semisweet chocolate (chopped)
1/4 cup cannabis butter

Steps:

  • In a large bowl, beat 1/2 cup of cannabis butter until creamy. Add the sugar, and beat until mixed well. Beat in 1 egg at a time and add mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add the flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 & a 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate for 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in the freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with a sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup of cannabis butter and the semisweet chocolate in a double boiler. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Nutrition Facts : Calories 153 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 104 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

THE ULTIMATE HEALTHY HOMEMADE THIN MINTS



The Ultimate Healthy Homemade Thin Mints image

These homemade cookies taste just like the original Girl Scout Thin Mint cookies! They're crunchy, with lots of rich chocolate and mint flavor, and coated in melted chocolate. A dream come true for any chocoholic! They'll keep for at least a week if stored in an airtight container.

Provided by Amy's Healthy Baking

Categories     Dessert

Time 4h15m

Number Of Ingredients 9

⅔ cup (80g) white whole wheat flour or gluten-free* flour
⅓ cup (27g) unsweetened cocoa powder
¼ tsp baking soda
¼ tsp salt
2 tbsp (28g) unsalted butter, softened ((see Notes!))
½ cup + 2 tbsp (120g) coconut sugar
2 tbsp (30mL) unsweetened cashew milk
1 tsp peppermint extract
¾ cup (168g) chopped chocolate ((see Notes!))

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps of flour or cocoa powder remain. In a large bowl, beat the softened butter and coconut sugar with an electric mixer. Beat in the milk and peppermint extract. Gradually beat in the flour mixture.
  • Transfer the cookie dough to the center of a large sheet of plastic wrap. Using a spatula, shape the cookie dough into a ½"-tall rectangle. Top with another large sheet of plastic wrap. Fold up the excess plastic wrap, and chill the cookie dough for at least 3 hours. (The cookie dough may be chilled for up to 2 days.)
  • Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.
  • Leaving the cookie dough between the sheets of plastic wrap, roll it out to ⅛" thick. Using Using a 1 ½"-wide round cookie cutter, cut out circles of cookie dough, leaving as little unused dough as possible. Pull the unused dough away from the cut-out shapes, and transfer the cookie dough circles onto the prepared baking sheets. Gather the unused dough, squish it into a ball between your palms, and roll it out between the sheets of plastic wrap again. Continue to cut out circles until all of the dough has been used.
  • Bake the cookies at 350°F for 13-16 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • Line two large baking sheets with wax paper. Melt the chocolate in a small bowl. (This size is perfect! I also highly recommend keeping the melted chocolate warm while dipping - see Notes!) Carefully dip each cooled cookie in the melted chocolate using two forks, and let the excess drip off. Place onto the prepared baking sheets. Let the chocolate harden completely before serving or storing.

HOMEMADE THIN MINT COOKIES



Homemade Thin Mint Cookies image

I found this recipe in a magazine last year, but just got around to making it this year for Christmas. They are delicious. Similar to girl scout thin mints, but a little richer.

Provided by Cynthia Real

Categories     Cookies

Time 2h5m

Number Of Ingredients 10

CHOCOLATE COOKIES
1 c butter, softened
1 c confectioners' sugar
1 tsp peppermint extract
1/2 tsp salt
1 c unsweetened cocoa powder
1 1/2 c flour
CHOCOLATE COATING
1 lb semi-sweet chocolate, chopped
1 tsp peppermint extract

Steps:

  • 1. In large bowl, beat butter and confectioners' sugar with mixer until light and fluffy.
  • 2. Mix in peppermint extract, followed by salt and cocoa powder.
  • 3. Add flour and mix to incorporate.
  • 4. Divide dough into two and place each on plastic wrap. Flatten into discs, wrap and refrigerate until firm enough to roll out. (about an hour)
  • 5. Preheat oven to 350. Roll out chilled dough between two sheets of parchment to about 1/8 inch thick. Cut out circles or any other desired shapes and place on parchment lined cookie sheet.
  • 6. Bake 5 to 6 minutes. Remove cookies from oven and let cool on pan for 3 to 4 minutes. Then remove to wire rack to cool completely.
  • 7. Melt semi-sweet chocolate in double boiler or microwave then stir in peppermint extract.
  • 8. Dip cooled cookies into melted chocolate with a fork or slotted spatula and let excess chocolate drip off. Then place back on wire rack or on wax paper to let chocolate set.
  • 9. Add sprinkles if desired before chocolate sets.

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Total Time 1 hr 58 mins
Category Dessert
Calories 151 per serving
  • Sift the flour, cocoa powder, baking powder and salt in a medium bowl then add it to the stand mixer on low speed until just combined.


HOMEMADE THIN MINT COOKIES | MEL'S KITCHEN CAFE
2018-12-03 Preheat the oven to 325 degrees. In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a medium bowl (or the bowl of an electric stand mixer), beat …
From melskitchencafe.com
5/5 (15)
Category Cookies
Servings 3
Total Time 1 hr 40 mins
  • In a medium bowl (or the bowl of an electric stand mixer), beat the butter and sugar with a mixer on medium-high speed for 1 minute. Reduce the speed to medium-low and add the egg and egg yolk. Mix well. Beat in the peppermint extract.
  • Slowly add the flour mixture, and beat until just incorporated. Shape the dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).


HOMEMADE THIN MINT COOKIES - TUTTI DOLCI
2020-03-25 Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint …
From tutti-dolci.com
Reviews 2
Estimated Reading Time 4 mins
  • Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated and dough comes together in large pieces. Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk and wrap well. Chill dough in the refrigerator for 30 minutes.
  • Preheat oven to 350°F and line two baking sheets with parchment paper. Work with one section of dough at a time, and roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out 20 circles per disk. Place circles on baking sheets.
  • Bake, rotating pans halfway through, for 9 to 10 minutes, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  • Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Reduce heat to low so that coating will retain its consistency, and stir in peppermint extract. Line two baking sheets with parchment paper.


HOMEMADE THIN MINTS RECIPE - LOS ANGELES TIMES
2021-02-26 Heat the oven to 325 degrees. Line three baking sheets with parchment paper. 2. In a large bowl, combine the butter and sugar and use a wooden spoon to cream the two together until paler in …
From latimes.com
Email [email protected]
Servings 48
Occupation Cooking Columnist
Total Time 1 hr
  • In a large bowl, combine the butter and sugar and use a wooden spoon to cream the two together until paler in color and fluffy, about 1 minute. Stir in the vanilla and ½ teaspoon peppermint extract, then add the egg and stir until smooth. Place a sieve over the bowl and add the flour, cocoa powder, salt and baking soda to the sieve. Sift the dry ingredients into the bowl, then stir slowly until they’re absorbed into a stiff dough.
  • Dust a clean work surface liberally with flour, then scrape the dough onto the flour. Sprinkle with a little more flour, then flatten the dough, either with your hands or a rolling pin, until ⅛-inch thick. Using a 2-inch round cutter, stamp out rounds of dough and transfer them to the prepared baking sheets, leaving about ½ inch between each (these don’t spread at all while baking). Reroll scraps as many times as necessary until you no longer have any dough left.
  • Bake the cookies, one sheet at a time, until dry to the touch and set in the center, 13 to 15 minutes. Let the cookies cool completely on their baking sheets.


HOMEMADE THIN MINT COOKIE RECIPE - POOFY CHEEKS
Instructions. Pour the baking chips into a microwave safe bowl and heat in 30 second intervals. Between intervals pull the bowl out and stir the chips.
From poofycheeks.com


HOMEMADE THIN MINT COOKIES RECIPE - WINDY CITY BAKER
2019-03-05 Making the Thin Mint Cookies: Sift the flour, cocoa powder, and baking powder into a medium-sized bowl, whisk together to combine, and set aside. Beat butter in the bowl of a stand mixer (or a large bowl if using a hand mixer) until smooth. Add the sugar and beat until light and fluffy on medium-low speed. Then mix in the salt and mint extract.
From windycitybaker.com


THIN MINT COOKIE COCKTAIL DRINKS STORY
You can’t go wrong with this thin mint cookie alcohol drink recipe. Read more. With just a few simple ingredients you can make this tasty alcohol drink that taste like a thin mint cookie. Read more. This is the perfect party drink, happy hour or to make for family and friends. Get ready to shake up the best thin mint cookie cocktail. Read more – Peppermint Mocha creamer – crème de ...
From kimspireddiy.com


ALDI THIN MINT COOKIES - ALL INFORMATION ABOUT HEALTHY ...
What Happened to Aldi's Girl Scout Thin Mint Copycat Cookies? hot www.aldireviewer.com. As of late 2019 to early 2020, Aldi no longer sells the Fudge Mint Cookies. Aldi's copycat Girl Scout Thin Mints, now extinct. We were first clued in that something was up in late 2019, when a reader asked us what happened to the Benton's Fudge Mint Cookies.
From therecipes.info


RECIPES USING THIN MINT COOKIES - ALL INFORMATION ABOUT ...
Homemade Thin Mint Cookies Recipe - Food.com top www.food.com. In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed ...
From therecipes.info


THIN MINTS RECIPE - AN EDIBLE MOSAIC™
2021-11-30 Make the dough. Use a handheld mixer to cream together the butter, powdered erythritol/monkfruit blend, and Swerve Brown in a large bowl. Beat in the egg, vanilla extract, and peppermint extract. Stir in the almond flour, cocoa powder, and salt. Roll and stamp out the dough. Roll the dough out between 2 sheets of parchment paper to 1/4-inch thick.
From anediblemosaic.com


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