These cookies are chewy, satisfying version of the much beloved Thin Mint girl scout cookies.  This thin mint cookie recipe is extra chocolatey with a just-right amount of mint, half-dipped in rich dark chocolate.  If you are prone to eating a whole sleeve of the originals, this is the cookie for you.  One or two of these and you’re all set.  Best of all, this recipe couldn’t be easier.  No mixer needed, just a couple of bowls and a fork.  I like adding little green sprinkles to give it a St. Paddy’s Day/Girl Scout vibe, but that’s totally optional.

Last week I fell into the Pinterest rabbit hole while looking for St. Patrick’s Day baking inspiration.  A LOT of cute ideas but so much green dye, rainbow this and that, and gold luster dust that it looked more like an art project than food.  And just personally, I don’t like eating green baked goods as a rule.  You know how some people feel about the word “moist”?  I’m like that with baked goods.  So I was hoping for something more subtle.  Something delicious and appetizing.  Not too labor intensive or jacked up with food dye.  That’s when it hit me, why reinvent the wheel?

Another Twist On My Most Popular Cookie:

Honestly, I’m always trying to think up new twists on my most-requested Mexican Hot Chocolate Cookies.  Those are my go-to and I really never get tired of them, but the chewy texture and deep flavor of the base recipe lends itself to so many different flavor profiles.  I have a Chocolate Espresso version, and a Chocolate Cherry version that is perfect for Valentine’s Day.  This Thin Mint Cookie recipe takes that dependable favorite, adds a chocolate mint twist, than half-enrobes it with rich dark chocolate.  Perfect for this time of year when you can’t swing a stick without hitting some 8-year-old shaking you down to buy Girl Scout cookies.  Just kidding of course, definitely buy a bunch of Girl Scout cookies.  Samoas?  Come on.  But then get in the kitchen and whip up some of these babies.  Dare I say they’re even better than the original?  It’s true.

Perfect Size, Even Bake

But did I mention how easy they are? Oh, they are easy.  It takes two bowls and a fork. You do not even need a mixer.  Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers.  I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher in size 50 is the way to go.  It makes perfectly sized cookies.  Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses.  It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it.  Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what.  You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here.

Chewy Thin Mint Cookie Recipe, Perfect Every Time:

• If you are using pure peppermint oil like I did, add it a drop at a time.  I needed about 5 drops, or a scant 1/8 teaspoon.  If you’re using mint extract, 1 teaspoon should be fine.
• Don’t over bake these guys.  Take them out when the cracks have formed but they still look moist (ew!) between the cracks (double ew!).  Any longer and when they cool they’ll be more crunchy than chewy.
•  Make sure to sprinkle each cookie right after you dip it.  If you wait too long, the chocolate hardens and the sprinkles won’t stick.

More Foolproof Cookies from Bakers Brigade:

• Chewy Chocolate Espresso Cookies
  
• Chewy Mexican Hot Chocolate Cookies
• Chewy Molasses Cookies
• Buttery Roll Out Sugar Cookies

And Everything You Ever Wanted to Know About Cookie Scoops:

• Cookie Scoop Sizes Explained

Print Recipe

Homemade "Thin Mint" Cookies

This take on Thin Mints is a variation of my most requested cookie recipe. These have the texture of a traditional chewy molasses cookie plus a just-right minty flavor and chocolate coating. You can mix it up in one or two bowls, no mixer needed. These are great for make-ahead and store, freeze and ship well.

Servings

cookies

Ingredients

• 12 tablespoons unsalted butter melted and slightly cooled
• 1/2 cup cocoa powder I prefer Nestle
• 1 cup sugar
• 2 tablespoons unsulphered molasses I like Brer Rabbit Mild Flavor
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract or less than 1/8 teaspoon pure peppermint oil
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar for rolling
• 10 ounces Ghirardelli Dark Chocolate Melting Wafers or other chocolate melting wafers
• green sprinkles optional

Servings cookies Ingredients 12 tablespoons unsalted butter melted and slightly cooled 1/2 cup cocoa powder I prefer Nestle 1 cup sugar 2 tablespoons unsulphered molasses I like Brer Rabbit Mild Flavor 1 egg 1 teaspoon vanilla extract 1 teaspoon mint extract or less than 1/8 teaspoon pure peppermint oil 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup sugar for rolling 10 ounces Ghirardelli Dark Chocolate Melting Wafers or other chocolate melting wafers green sprinkles optional

Instructions

1. In a large bowl, stir the cocoa and molasses into the warm butter. In medium bowl combine flour, baking soda, and salt. Add 1 c. sugar, egg, vanilla extract and mint extract to the butter mixture. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
2. When ready to bake, preheat oven to 350 degrees. Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
3. Bake cookies, one sheet at a time, for 12-14 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
4. Microwave the chocolate in a heat-safe bowl for one minute at half power. Stir and repeat until chocolate is completely melted. Dip the cookies halfway into the chocolate, let the excess drip off and drag the bottom of the cookie along the edge of your bowl to remove the extra chocolate on the bottom. Place the cookie on a sheet of waxed paper and sprinkle immediately with green sprinkles, if using. Repeat with remaining cookies. Allow the chocolate to cool and harden before storing or serving.

Recipe Notes

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