This recipe for homemade Thin Mint cookies creates rich, chocolatey cookies with a refreshing minty twist, making them irresistibly delicious. With a simple preparation process these Thin Mints capture the authentic flavor and texture of the beloved Girl Scout cookies.
If you’re a fan of Girl Scout cookies, you should also try my Tagalongs and Samoas!
Why you’ll love this recipe
- Rich chocolatey goodness. Thin Mints offer a delectable combination of rich, dark chocolate and a satisfying crunch, creating a delightful treat that satisfies your chocolate cravings.
- Refreshing mint flavor. The mint flavor adds a burst of freshness to the cookies, creating a perfect balance with the chocolatey base, making each bite refreshing and irresistible.
- Customizable and convenient. Making homemade Thin Mints allows you to customize the thickness and intensity of the mint flavor according to your preference. Plus, you can enjoy these delightful treats anytime you want, without having to wait for Girl Scout cookie season.
Ingredients needed
- Vegan chocolate. Vegan chocolate serves as the coating for the cookies, providing the rich, chocolatey flavor and texture that makes Thin Mints so irresistible.
- Vegan butter. Vegan butter adds richness and helps create a tender and crumbly cookie texture.
- Cocoa powder. Cocoa powder contributes to the intense chocolate flavor of the cookies, enhancing their overall taste.
- Peppermint extract. Peppermint extract is the key ingredient that provides the refreshing mint flavor, giving the cookies their signature taste.
- All-purpose flour. All-purpose flour serves as the base ingredient for the cookie dough, providing structure and texture.
- Baking powder. Baking powder helps the cookies rise slightly and creates a slightly lighter texture.
- Salt. Salt enhances the overall flavor and balances the sweetness of the cookies.
How to make Thin Mints
Step 1 – Melt the chocolate. In a microwave-safe bowl, melt the vegan chocolate chips and vegan butter together in short intervals, stirring in between until smooth. Alternatively, you can melt them in a heatproof bowl set over a saucepan of simmering water. Stir in the peppermint extract into the melted chocolate mixture until well combined.
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
Step 2 – Prepare and add the dry ingredients. In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until a smooth dough forms. If the dough is too soft, refrigerate it for about 15-20 minutes to firm up.
Step 3 – Cut the cookies and bake. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter or a small glass to cut out cookies, about 1.5 inches in diameter. Reroll any excess batter. Transfer the cookies to the prepared baking sheet, leaving some space between them.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are firm to the touch. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Step 4 – Coat the cookies and set. Once the cookies are completely cooled, melt additional vegan chocolate chips for dipping. Dip each cookie into the melted chocolate, coating it completely. Place the dipped cookies on a wax paper or parchment-lined tray and refrigerate until the chocolate sets.
Once the chocolate has hardened, the vegan Thin Mints are ready to enjoy!
Tips to make the best recipe
- Use quality vegan chocolate. Opt for high-quality vegan chocolate chips or bars for the best flavor and texture such as Enjoy Life Foods, Hu Chocolate, Alter Eco or Theo Chocolate.
- Chill the dough before rolling. After preparing the dough, refrigerate it for at least 15-20 minutes before rolling it out to make it easier to handle and help the cookies maintain their shape while baking.
- Roll the dough thinly and evenly. Roll the dough to a consistent thickness of about 1/8 inch, using guidelines like rolling pin rings or a ruler to achieve an even thickness.
- Keep the cookies cool before dipping. Once the cookies are baked and cooled, refrigerate them briefly before dipping them in melted chocolate to ensure they stay firm and avoid crumbling.
Storage instructions
To store: Allow the chocolate coating to set completely before storing the cookies. This usually takes about 30 minutes in the refrigerator. Place the Thin Mints in a single layer in an airtight container or wrap them in plastic wrap. Store the cookies in a cool, dry place. You can store them in the refrigerator in warmer climates. Enjoy the Thin Mints within 1-2 weeks for the best taste and texture.
Recommended tools
- Stand mixer. Makes the dough making process a lot easier, especially if there’s a lot of dough making in your kitchen.
- Hand mixer. Is always an alternative!
More cookie recipes to try
- Pistachio Milk and Hazelnut Chocolate Chunk Cookies
- Small Batch Vegan Chocolate Chip Cookies
- Snowball Cookies
- Vegan No Bake Cookies
Frequently asked questions
Yes, you can substitute coconut oil for vegan butter in this recipe. However, keep in mind that coconut oil has a lower melting point, so the texture of the cookies may be slightly different. Adjustments may be needed in terms of chilling the dough and handling the cookies.
Absolutely! While peppermint extract is traditional for Thin Mints, you can experiment with other extracts like spearmint, almond, or even orange for a unique twist. Adjust the amount to taste and consider the flavor combination with the chocolate.
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular all-purpose flour. Look for a blend that is suitable for baking, and follow the package instructions for any necessary adjustments.
For a nut-free version, check the ingredients of the vegan chocolate chips and other products used to ensure they are nut-free. Additionally, be mindful of potential cross-contamination if you have severe allergies.
Thin Mints
Ingredients
- 1 cup vegan chocolate chips
- 1 tablespoon vegan butter
- 1/2 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a microwave-safe bowl, melt the vegan chocolate chips and vegan butter together in short intervals, stirring in between until smooth. Alternatively, you can melt them in a heatproof bowl set over a saucepan of simmering water. Stir in the peppermint extract into the melted chocolate mixture until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until a smooth dough forms. If the dough is too soft, refrigerate it for about 15-20 minutes to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter or a small glass to cut out cookies, about 1.5 inches in diameter. Transfer the cookies to the prepared baking sheet, leaving some space between them.
- Bake the cookies in the preheated oven for 10-12 minutes, or until they are firm to the touch. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once the cookies are completely cooled, melt additional vegan chocolate chips for dipping. Dip each cookie into the melted chocolate, coating it completely. Place the dipped cookies on a parchment-lined tray and refrigerate until the chocolate sets.
- Once the chocolate has hardened, the vegan Thin Mints are ready to enjoy!
Talk Back To Me