Growing up I was a girl scout. I sold 780 boxes. I remember my mom buying cases and cases of thin mints cookies. They were delicious out of the box and even more appealing out of the freezer!
As an adult, I still have the same infatuation with Girl Scout Thin Mints cookies. I can easily eliminate an entire sleeve all by myself.
Thin Mints are the most popular cookies the Girl Scouts sell, accounting for 25 percent of all sales.
December 1917 marks the first cookie sales by an individual Scout unit, the Mistletoe Troop, in Oklahoma. The Girl Scout magazine, The American Girl, suggested cookie sales as a fund-raiser in 1922, providing a simple cookie recipe. Between 1933 and 1935, organized cookie sales grew. Girl Scouts in Philadelphia organized the first official sale, selling homemade cookies at the windows of local utility companies. In 1936 there were 125 troops launched cookie sales as the national organization began licensing commercial bakers to produce cookies giving a greater increase in availability.
Thin Mints were added to the lineup in the 1950s, along with Shortbreads and the Peanut Butter Sandwich. Samoa would follow in 1976.
Now, you don’t have to wait for March; you can make your Thin Mints. This recipe has the same flavor profile–it’s just missing the snap.
Copy Cat: Girl ScoutsThin Mints Recipe
Ingredients
- [b]Copy Cat: Girl Scout Thin Mints Recipe Ingredients:[/b]
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1-1/2 tsp peppermint extract
- 1 large egg
- 1-3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- [b]Copy Cat: Girl Scouts Thin Mints Recipe Chocolate Coating Ingredients:[/b]
- 2-1/2 cups semisweet chocolate morsels
- 3/4 cup unsalted butter; plus 1 Tbsp to keep coating smooth
- 1/2 tsp peppermint extract
How to Make Copy Cat: Girl Scout Thin Mints
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper
- Make the cookie dough: In the bowl of a heavy-duty stand mixer, beat the 1/2 cup butter and the sugar together on a medium speed until light and fluffy, about two minutes. Add the mint extract and the egg, and mix until fully incorporated, scraping down the sides and the bottom of the bowl as you go.
- Whisk together the flour, cocoa, baking powder, and salt in a large bowl. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three batches, stopping to scrape the bowl until all ingredients are thoroughly mixed.
- Place the dough in 1/2 Tablespoon rounds 2 inches apart on the prepared baking sheets using a small trigger-handled scoop or a spoon.
- Bake for 14-16 minutes until the cookies are set and firm in appearance.
- Let the coolies cool completely on a wire rack.
- Make the chocolate coating: In a large microwave-safe bowl, microwave the chocolate and the 3/4 cup of butter on medium heat for 1 minute or until melted, stirring every 30 seconds. Stir in the mint extract until the mixture is entirely smooth and easily drips off the back of a spoon.
- Carefully dip the top of each cooled cookie into the coating, allowing the excess chocolate to run off. (If the chocolate begins to set before all the cookies are coated, add 1 tbsp of butter to the chocolate mixture in the bowl and microwave on medium heat for ten more seconds until the mixture is smooth again) Place the cookies back onto the baking sheets and let them rest for 45 minutes to 1-hour, or until the chocolate is set.
- Store in an airtight container for three days or freeze for up to 1 month.
Copy Cat: Girl ScoutsThin Mints #Recipe
This recipe offers a copy cat version of the Girl Scouts Thin Mint cookie. Same flavor profile, its just missing the snap.
Ingredients
Copy Cat: Girl Scout Thin Mints Recipe Ingredients:
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1-1/2 tsp peppermint extract
- 1 large egg
- 1-3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
Copy Cat: Girl Scouts Thin Mints Recipe Chocolate Coating Ingredients:
- 2-1/2 cups semisweet chocolate morsels
- 3/4 cup unsalted butter; plus 1 Tbsp to keep coating smooth
- 1/2 tsp peppermint extract
Instructions
- Copy Cat: Girl Scouts Thin Mint Cookies Recipe Directions:
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper
- Make the cookie dough: In the bowl of a heavy duty stand mixer, beat the 1/2 cup butter and the sugar together on a medium speed until light and fluffy, about two minutes. Add the mint extract and the egg, and mix until fully incorporated, scraping down the sides and the bottom of the bowl as you go.
- In a large bowl, whisk together the flour, cocoa, baking powder, and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three batches, stopping to scrape the bowl, until all ingredients are thoroughly mixed.
- Using a small trigger-handled scoop or a spoon, place the dough in a quarter=size rounds 2-inches apart on the prepared baking sheets.
- Bake for 14-16 minutes, until the cookies are set and firm in appearance.
- Let the coolies cool completely on a wire rack.
- Make the chocolate coating: In a large microwave-safe bowl, microwave the chocolate and the 3/4-cup of butter on medium heat for 1 minute, or until melted, stirring every 30-seconds.Stir in the mint extract until the mixture is completely smooth and easily drips off the back of a spoon.
- Carefully dip the top of each cooled cookie into the coating, allowing the excess chocolate to run off. (If the chocolate begins to set before all the cookies are coated, add 1 tbsp of butter to the chocolate mixture in the bowl and microwave on medium heat for 10 more seconds until the mixture is smooth again) Place the cookies back onto the baking sheets and let them rest for 45 minutes to 1-hour, or until the chocolate is set.
- store in an airtight container for 3 days or freeze for up to 1-month.
Recipe from Treat Yourself