Homemade Thin Mint Cookies recipe -

It's Girl Scout Cookie Time! I remember (maybe, fondly??) selling Girl Scout cookies when I was a kid. Our garage was full of the boxes until I could get them all delivered to the purchasers. How would you like to try making your own? Here's a great recipe for homemade Thin Mint Cookies. Yum!

Homemade Thin Mints Girl Scout Cookies Recipe

Homemade Thin Mint Cookies Directions

Prep: 25 minutes, not including chill time

Yield: 24 cookies

Ingredients for the homemade thin mint cookies:

1 cup all-purpose flour

? cup unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

½ cup sugar

½ cup brown sugar

1 egg, room temperature

½ teaspoon peppermint extract

For the chocolate coating:

2 (4-ounce) bars semi-sweet baking chocolate, cut into chunks

½ teaspoon vegetable shortening or coconut oil

? to ¼ teaspoon peppermint extract

Instructions for the homemade thin mint cookies:

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.

In a mixing bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down as needed, for about 7 minutes. Add the egg and peppermint, beating until well blended.
To the creamed sugar, add the flour mixture and beat until mixed, scraping down as needed.

Cover and refrigerate the dough for at least 1 hour.
When ready to bake: Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
Using a small cookie scoop, drop mounds of cookie dough on the prepared baking sheet about 2-inches apart.
Bake the cookies for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies.) Allow to cool completely on a wire rack.

For the chocolate coating: In a large microwave-safe bowl, place the chocolate chunks and shortening.

Heat on high for 1 minute, then stir vigorously to allow the chocolate to continue melting from residual heat. Repeat in 30-second increments if needed, taking care not to overheat the chocolate. Stir in the peppermint extract.

Prepare a baking sheet with waxed paper.
Dip the bottoms of the cookies in the melted chocolate.
Using a fork and a spoon, pour additional chocolate over the top, scraping the spoon across the bottom and top to remove any excess chocolate.