Description

This Copycat Thin Mints recipe recreates the beloved classic girl scout cookie in a vegan and homemade version. Featuring a rich chocolate cookie infused with refreshing peppermint extract, these cookies are coated in a smooth layer of dark chocolate for the perfect minty, chocolatey treat. With simple ingredients and straightforward steps, you can bake up to 30 thin, crispy mints that are ideal for holiday gifting, special occasions, or year-round snacking.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup vegan butter, softened
3/4 cup granulated sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract

Chocolate Coating

8 ounces dark or semi-sweet chocolate, chopped or chips
1 tablespoon coconut oil or shortening (optional)

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Instructions

Cream Butter and Sugar: In a mixing bowl, cream the vegan butter and sugar together until the mixture is light and fluffy, ensuring a smooth texture for the cookie dough.
Add Flavors: Mix in the peppermint extract and vanilla extract thoroughly into the butter and sugar mixture to infuse the dough with minty and vanilla notes.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and flavor components.
Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring continuously until a cohesive dough forms without any dry patches.
Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, which helps in rolling and cutting the cookies.
Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal and cleanup.
Roll Dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness to achieve the signature thin crispiness.
Cut Cookies: Use a 1.5-inch round cookie cutter to cut out cookie shapes and place them spaced on the prepared baking sheet.
Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are set. Remove and cool completely on a wire rack.
Melt Chocolate: In a microwave-safe bowl, melt the chopped dark chocolate with coconut oil or shortening, stirring every 20 to 30 seconds until the mixture is smooth and glossy.
Dip Cookies: Dip each cooled cookie completely or partially into the melted chocolate, then place them on parchment paper to set.
Chill to Set: Refrigerate the chocolate-dipped cookies until the chocolate coating is firm and fully set, ensuring a crisp finish.

Notes

Use vegan butter to keep the cookies dairy-free and suitable for vegan diets.
Chilling the dough is essential for thin and crisp cookies that hold their shape during baking.
Adding coconut oil to the melted chocolate helps achieve a smooth and shiny coating.
If peppermint extract is too strong, adjust the quantity to your taste for balance.
Store these cookies in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose flour blend.