Cookies, Cakes, Treats and Sweets
Thin Mint Cookies

Thin Mint Cookies

Fun fact: I was in the girl scouts for a hot minute when I was in elementary school. I think the only reason that I was a Girl Scout was because of the cookies, and my personal favorite was absolutely those thin mints cookies. The chocolate married with the perfectly vibrant flavor of peppermint, and the added crunch as you bit into it. SO GOOD. I’ve become way more confident in the kitchen with making cookies, so this was a feat I had been putting off for a while, but I decided to just go with it, use my base cookie batter recipe I trust, and see what happens. I’ve eaten five of them already, as has my husband, and exact words were “They’re really good.” So you KNOW they are good!

For whatever reason, I also hesitate when melting chocolate. I always get a bit nervous when experimenting with things and so melting chocolate for recipes or to dip fruit, pretzels, etc. in intimidates me. Hu Kitchen chocolate is excellent to bake with because they are high-quality with NO stabilizers, meaning, if the chocolate is in a warmer space, the chocolate will indeed melt. Hu Kitchen’s chocolate covered almonds and sea salt, and their dark chocolate baking gems are perfect for this recipe.

I didn’t use a double boiler to melt the chocolate as my microwave has a “melt chocolate” button, but the chocolate did indeed melt perfectly fine (phew), and paired beautifully with the teaspoon of peppermint extract added to the batter. I swear to the cookie Gods that these thin mint cookies are INCREDIBLE – I took my time with the batter, let it chill for just one hour, and baked for 12 minutes. Literally, perfection.

Here’s what you’ll need for these Thin Mint Cookies:

  • 2 1/2 cups all purpose flour (I love Thrive Market Organic AP Flour)
  • 1 tsp baking soda
  • 2 Organic Valley eggs
  • 2 sticks of Organic Valley butter (I love Organic Valley for all of their dairy and egg products, find out why, here!)
  • 1/2 cup organic cane sugar
  • 1 1/4 cup dark brown sugar
  • A few drops of peppermint extract
  • melted Hu Kitchen chocolate baking gems (get their amazing chocolate – and non-chocolate – products here).
  • Mini mini chocolate chips

Using either a hand or a stand mixer, cream the butter and both sugars. Once the butter and sugar is a creamy consistently, melt 1 cup of baking chocolate using a double boiler (a pot with boiling water and a heat-resistant glass bowl) or in the microwave and set aside.

Add in eggs (one at a time) and mix. Pour in the melted chocolate and several (literally four or five) drops of peppermint extract; whisk to incorporate. In a separate bowl, whisk together the flour and baking soda. Add in flour and baking soda and mix. Add a cup of mini chocolate chips. Once the dough is formed, cover the bowl with cling wrap and let sit in the refrigerator for one hour. When the hour is nearly up, preheat the oven to 350* and prepare a few baking sheets with parchment paper. Take the dough out of the fridge. Using a cookie scoop, scoop into balls and place onto the baking sheet. Bake 350° for 12 minutes, rotating pans halfway through. Let cool for 10m and enjoy!

Thin Mint Cookies

Remember those girl scout cookies? These are fun copycat version and they are ADDICTING! Moisty, minty, and double the chocolate, this cookie is perfect for any day of the week!

Course Cookies, Dessert
Cuisine Cookies
Keyword baking, chocolate, classic cookies, cookies, dessert, holiday baking, hu Kitchen, Mint, Thin Mint
Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings 24 cookies
Author nomastehungry

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 2 eggs
  • 2 (16oz) sticks of butter room temperature
  • 1/2 cup organic cane sugar
  • 1 1/4 cup dark brown sugar
  • 1 cup melting or baking chocolate Hu Kitchen is great for this!
  • 5 drops peppermint extract (or about 1 tsp)
  • 1 cup mini chocolate chips

Instructions

  1. Using either a hand or a stand mixer, cream the butter and both sugars. Once the butter and sugar is a creamy consistently, melt 1 cup of baking chocolate using a double boiler (a pot with boiling water and a heat-resistant glass bowl) or in the microwave and set aside.

  2. Add in eggs (one at a time) and mix.

  3. Pour in the melted chocolate and several (literally four or five) drops of peppermint extract; whisk to incorporate.

  4. In a separate bowl, whisk together the flour and baking soda. Add in flour and baking soda and mix.

  5. Add a cup of mini chocolate chips. Once the dough is formed, cover the bowl with cling wrap and let sit in the refrigerator for one hour.

  6. When the hour is nearly up, preheat the oven to 350* and prepare a few baking sheets with parchment paper.

  7. Take the dough out of the fridge. Using a cookie scoop, scoop into balls and place onto the baking sheet. Bake 350° for 12 minutes, rotating pans halfway through. Let cool for 10m and transfer to a cooling rack.

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