Deb Homemade Thin Mints
These are my homemade Thin Mints. I am not sure if you are really allowed to clone the Thin Mints…. I hope I don’t get sued!
The Girl Scouts don’t have much to worry about because I will never mass produce them and rarely make them even for my family.
They are YUMMY, taste like the real thing and have a healthy twist because I use part whole wheat flour.
Homemade Thin Mints
This recipe is actually easier if you do it on three different days.
Make the dough, bake the cookies, then glaze them on the last day allowing them to cool thoroughly in between each day.
1 large egg
¾ Tbs peppermint oil-extract (Do not buy imitation.)
1/2 teaspoon vanilla extract
1 -3/4 cups all-purpose flour & whole wheat combined (Don’t go more than 1/2 whole wheat.)
1 cup powdered sugar
1/2 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon fine salt
2 sticks unsalted butter – cut into small pieces
- Whisk egg, peppermint, and vanilla extract in a small bowl.
- Combine flour, sugar, cocoa powder, and salt in the bowl of a food processor and pulse a few times to break up any lumps.
- Add butter and pulse until the mixture looks like sand, about 25 pulses. It should start to look grainy.
- Add egg mixture and pulse just until the dough forms into a ball.
- Turn dough out onto a clean work surface and roll into 2 logs. Wrap the logs in parchment paper then plastic wrap and refrigerate until firm.
- Remove a dough log from the refrigerator and slice the dough into 1/4-inch coins. Place the cookies 1/2 inch apart on baking sheet.
- Bake at 350 and cool thoroughly.
Glaze Your Girl Scout Cookie Cones
The real Girl Scout Thin Mints are what they call enrobed in chocolate. There is chocolate on all sides. The quality of chocolate these days makes working with chocolate tough sometimes. Don’t buy the cheap stuff!
Cream or oils may make it easier to work with the chocolate but will not give you a room temperature chocolate coating that you can handle without getting chocolate all over your fingers.
This glaze uses butter so that it hardens properly but is a bit thick.
- Melt 1 lb semi-sweet chocolate morsels, 1/2 tsp mint oil and 1 stick of butter in a double boiler. Do not overheat, and stir as it melts to get the consistency.
Drop the cookies in one at a time to get the chocolate on the bottom. Then pick up with your fork or dipping tool and top with a blob of chocolate and sweep it off with a knife.
Gently tap the tool or fork on the edge to remove any dripping and place on parchment paper. Refrigerate them until set.
This technique will give you an enrobed cookie that you can eat handled at room temperature without being sticky and chocolatey all over your hands.
Freeze Thin Mints At Any Point
This is not hard but it is a bit time consuming and tedious.
You can freeze your products at any point in the recipe. I like to make the dough ahead of time and freeze as needed for up to a month. You can also freeze the baked cookies then come back to glaze them another day.
Your friends and family will be impressed with the homemade Thin Mints! They taste exactly like the original!