Best 7 Thin Mint Cookies Recipes

THIN MINT COOKIES

Steps:

• In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
• Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
• Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
• Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
• Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
• Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

HOMEMADE THIN MINT COOKIES

Steps:

• In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
• Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
• Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
• Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
• Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
• One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
• Allow cookies to stand until chocolate is completely set.

COPYCAT VEGAN THIN MINT COOKIES

Steps:

• Line baking sheets with parchment paper.
• Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
• Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
• Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

MOCK GIRL SCOUT THIN MINT COOKIES

Steps:

• Melt chocolate coating.
• I melt mine in a large bowl in the microwave.
• Stir in the peppermint oil and the shortening.
• Dip Ritz crackers in chocolate cover completely.
• Place coated crackerers on waxed paper and let sit until chocolate is hard.
• Store in air tight container.

MINT-COOKIE ICE CREAM MADE WITH GIRL SCOUT THIN MINT COOKIES

Steps:

• Combine cream, milk, mint, and salt in a medium saucepan. Bring to a simmer. Immediately remove from heat and let steep at least 1 hour and up to overnight, covered, in the refrigerator.
• In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture; discard mint. Bring milk mixture just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added.
• Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled, at least 1 hour and up to overnight.
• Pour custard into a 2-quart ice cream maker; add chopped thin mints and process according to manufacturers' instructions until set but not hard.
• Transfer the soft ice cream to a loaf pan, cover and freeze at least 4 hours and up to overnight.

NO BAKE THIN MINT COOKIES

Steps:

• Cover 2 cookie sheets with waxed paper and set aside.
• In a microwave safe bowl melt the milk chocolate chips and the semi sweet chocolate chips for about 1 minute. Stir and then return to microwave and heat at 30 second intervals until completely melted and smooth.
• Add the Andes mints and stir into the hot melted chocolate chips and stir in by hand until they are melted in and smooth.
• Then stir in the peppermint extract.
• Dip the[cookies|http://www.amazon.com/Nabisco-Famous-Wafers-Chocolate-Ounces/dp/B012DGXWG2/ref=sr_1_1?ie=UTF8&qid=1455763127&sr=8-1&keywords=nabisco+chocolate+wafers" target="_blank] into the chocolate mixture and shake off the excess chocolate. ( I used a plastic fork with the middle tines removed. Perfect for letting the excess chocolate drip off.)
• Place on the waxed paper and let set up. You can refrigerate for quicker set up.
• Mint Frosting (optional)
• Combine the very soft butter and powdered sugar until well blended. Then add in the milk, food coloring and peppermint extract. Mix until smooth. If it's too runny add more powdered sugar. If too thick add a little bit of milk.
• Put into a plastic bag and trim off the corner. Pipe over each cookie.

HOMEMADE THIN MINT COOKIES

Steps:

• 1. In large bowl, beat butter and confectioners' sugar with mixer until light and fluffy.
• 2. Mix in peppermint extract, followed by salt and cocoa powder.
• 3. Add flour and mix to incorporate.
• 4. Divide dough into two and place each on plastic wrap. Flatten into discs, wrap and refrigerate until firm enough to roll out. (about an hour)
• 5. Preheat oven to 350. Roll out chilled dough between two sheets of parchment to about 1/8 inch thick. Cut out circles or any other desired shapes and place on parchment lined cookie sheet.
• 6. Bake 5 to 6 minutes. Remove cookies from oven and let cool on pan for 3 to 4 minutes. Then remove to wire rack to cool completely.
• 7. Melt semi-sweet chocolate in double boiler or microwave then stir in peppermint extract.
• 8. Dip cooled cookies into melted chocolate with a fork or slotted spatula and let excess chocolate drip off. Then place back on wire rack or on wax paper to let chocolate set.
• 9. Add sprinkles if desired before chocolate sets.