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Homemade Thin Mints

Let's be real, who doesn't love Thin Mints? They're pretty much the perfect cookie. And freezing them makes them even better. And, as a Girl Scout myself, I have to clarify that this is not some top-secret Girl Scout recipe that I'm betraying. Actual Thin Mints are vegan, which these aren't. In fact, this recipe is one from our family's box of my Great-Grandma's recipes. The original recipe is a sugar cookie recipe, but dipped in chocolate and with a splash of peppermint oil, they make a pretty good stand in for Thin Mints. 



  • 1 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cups powdered sugar

  • 1 ounce melted unsweetened chocolate (or make your own!)

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon peppermint extract

  • 1 egg

Chocolate coating

  • 1 cup chocolate chips

  • 1/4 teaspoon peppermint extract

  • 1 teaspoon coconut oil


  1. In a large bowl, mix butter, egg, melted chocolate, vanilla, and peppermint extract. The mixture should look slightly clumpy, so don't panic.

  2. Add in the flour, powdered sugar, baking powder, and salt. Mix to combine. If you want to roll out the dough and cut into fun shapes, flatten it into a disk and wrap in plastic wrap. If you want uniform round cookies, roll it into a log and wrap in plastic wrap. Chill the dough in the fridge at least two hours.

  3. Preheat oven 375 degrees Fahrenheit or about 190 degrees Celsius. If you rolled the dough into a log, just slice it into 1/4 inch thick slices, and place on a baking sheet lined with baking parchment. If you flattened the dough into a disk, dust your work surface liberally (this stuff can be very sticky) with powdered sugar, and roll the disk out until it's about 1/4 inch in thickness. Use your preferred cookie cutter(s) to cut into shapes. Place on a baking sheet lined with baking parchment. Whether you made round cookie or cookie cutter ones, bake them in the oven for 8 minutes, flipping halfway.

  4. Meanwhile, make the chocolate coating. Melt chocolate, coconut oil, and peppermint extract in the microwave in 30-second intervals. If you don't have a microwave, use a double-boiler.  Once its melted and nice, set aside until the cookies are out of the oven an have completely cooled. 

  5. Dip the top of the cookies into the chocolate, then place them back on their baking sheet. Pop them in the fridge for a few minutes to set up before eating. Or, if you have a bit of patience, freeze them for about ten minutes. We all preferred them frozen, especially my dad! Eat and enjoy!

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Two-Ingredient Melted Chocolate


If you can't get unsweetened chocolate like me because it's a pandemic, then you can make it with a couple pantry staples! All you need for one ounce is 1 tablespoon canola oil or melted coconut oil and 3 tablespoons unsweetened cocoa powder. Mix together, and ta-da! Melted unsweetened chocolate. You can adjust the amount depending on how much you need. 

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