Thin Mint Cookies From Scratch
User Reviews
4.9
75 reviews
Excellent
Thin Mint Cookies From Scratch
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Your favorite Girl Scout Cookie can be made at Home From Scratch!
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Ingredients
- 1 cup all-purpose flour 135 g
- 1/2 cup unsweetened cocoa powder 50 g
- 3/4 cup granulated sugar 134 g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter softened at room temp
- 1 large egg plus 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon peppermint extract divided
- 2 1/2 cups semisweet chocolate chips about 15 oz
Instructions
- In a medium sized bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, with a hand mixer on medium, beat together butter and sugar with a hand mixer on medium speed until creamy and it's all well combined. This will take about 1- 2 minutes. Turn the speed down to medium-low and add eggs and beat until well combined. Add vanilla extract and 1 teaspoon peppermint extract and beat again.
- Slowly add the flour and continue to mix until a super sticky dough forms. You may want to use a spoon or spatula for the final mixing.
- Line a clean workspace with parchment paper and take out a large piece of plastic wrap and set it aside. Run your hands under cold water and shake them dry. Use your hands to add the sticky dough onto the parchment paper and shape it into a round disc. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
- Add (2 different pieces) parchment paper to two baking sheets.
- Remove the dough from the fridge and place it on the reserved parchment paper. Reuse the plastic wrap and place it over the dough disc to prevent sticking to the rolling pin while your roll. Use the rolling pin to roll out a disc to about 1/8 inch thick.
- Pre-heat oven to 350 degrees and place rack in the middle.
- Use a 2-inch round cutter or glass to cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Gather and re-roll any scraps to cut out more cookies. If the dough sticks to your hands, run under cold water again and shake off the water.
- Add trays, one at a time to the center rack. Bake for 4 minutes and then rotate the baking sheet and bake for another 4 minutes. If cookies are thicker than 1/8 inch, then you will need to increase the cooking time. For cookies that are closer to 1/4 inch thick, bake for 5 minutes and then rotate and bake another 5 minutes.
- Let the cookies cool for 1 minute on the baking sheet and then transfer them to wire racks to cool completely. Remove parchment paper from cookie sheets and set aside.
- Meanwhile, melt the chocolate chips and 1/2 teaspoon of peppermint extract in a double boiler. Once the chocolate is melted, dip a cookie into the melted chocolate and turn to coat. Shake off any excess using a fork and place it on the parchment paper. Repeat for all of the cookies.
- Add cookies to the freezer to set for at least 15 minutes.
- Enjoy!
Equipments used:
Notes
- Nutritional value is approximately per cookie
- Storage Good luck keeping any around!
- Storage
- Fridge: We prefer to store them in the fridge, which will mean they'll last for at least a month (good luck).
- Room Temp: Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week.
- Room Temp: Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week.
- Freeze: Freeze-baked cookies for up to 2 months.
- Make-Ahead
- Make-Ahead
- Make cookie dough a day ahead and store it in the fridge.
- Freeze unbaked cookie dough for up to 3 months.
Nutrition Information
Show Details
Calories
77kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.05g
Cholesterol
6mg
(2%)
Sodium
28mg
(1%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
39IU
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 56cookies
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 6mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 39IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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