Homemade Thin Mints

Try this organic recipe for Homemade Thin Mints!


Recipe by Mimi Council.


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Homemade Thin Mints

Makes 36


Dough

1 cup (226 grams) organic salted butter, softened

142 grams (1 cup) organic powdered sugar, sifted

1 tablespoon organic peppermint flavor (like Frontier Co-Op)

212 grams (1 2/3 cups) organic all purpose flour

43 grams (1/2 cup) organic Dutch cocoa powder, sifted


Topping

567 grams (20 ounces) organic dark chocolate, chopped


Method

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.


To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint flavor. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.


Add the flour and cocoa into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.


Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 3/4-inch in diameter.


Bake for 13 minutes or until set and dry. Allow to cool completely on the cookie sheets.


To cover the cookies: Using a double boiler, melt about 80% of the dark chocolate until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining 20%, stir vigorously to combine. Allow the chocolate to come down to 90°F.


Using a fork, dip each cookie into the chocolate and pick it up and let the excess chocolate drip off, place back on the parchment paper. Repeat with all the cookies. Place the cookie sheets in the freezer to set the chocolate, for about 10 minutes. Remove from the freezer and using the remaining chocolate, drizzle on top with a spoon. Place back in the freezer.


Store in the freezer for up to 1 month.


Gluten Free – Replace the flour with 212 grams (scant 1 1/3 cups) organic gluten free flour blend and 28 grams (1/4 cup plus 1 tablespoons) organic coconut flour.


High Altitude – Bake at 350°F for 12 minutes or until set and dry.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!