Quarantine Recipes: Thin Mints

Emily Derrenbacker, Writer - The Reporter

Thin mints are the classic Girl Scout Cookies we all know and love, but they only come around once a year, so here’s a recipe you can try at home to take your mind off of COVID-19.



3/4 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract (or maple extract)

1/4 teaspoon peppermint extract

1 1/2 cups all-purpose flour, spooned and leveled

3/4 cup unsweetened natural cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt



14 ounces semi-sweet chocolate 

1/2 teaspoon canola or vegetable oil

1/4 teaspoon peppermint extract


  1. In a large bowl, using a mixer, beat the butter for one minute on medium speed until smooth and creamy. Add the granulated sugar and beat on medium speed until light and fluffy.
  2. Beat in the egg, vanilla extract, and peppermint extract on high speed.
  3. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
  4. Divide the dough into two equal parts, roll out each piece onto parchment paper or line a baking sheet with aluminum foil and grease the top with butter to prevent sticking. 
  5. Refrigerate for at least an hour.
  6. Preheat the oven to 350°F.
  7. Cut the dough into two inch circles using a cookie cutter or a knife. Reroll the remaining dough and continue cutting until all of it is used.
  8. Transfer cut cookie dough onto a baking sheet and bake in the oven for 8-10 minutes, making sure to rotate the sheet in the oven halfway through. The cookies will seem soft at the center. 
  9. Cool on a baking sheet for five minutes then transfer to a wire rack to cool completely.
  10. To make the topping, melt the chocolate and oil together in the microwave for 15 second increments, stirring after each increment until completely smooth. Once melted, stir in the peppermint extract.
  11. Dip each cookie into the melted chocolate completely and use a fork to lift out. Place cookies on a baking sheet and place the sheet in the refrigerator until the chocolate sets.