Description
These Copycat Thin Mint Girl Scout Cookies capture the classic minty chocolate flavor loved by many. Made with a fudgy cake mix dough, rolled out thin, baked to crisp perfection, and coated in a smooth, peppermint-infused semi-sweet chocolate coating. Perfect for homemade treats with that iconic Thin Mint twist.
Ingredients
Cookie Dough
- 15.25 ounces fudge cake mix (1 box)
- 3 tablespoons shortening (melted)
- 1/2 cup cake flour (measured and sifted)
- 1 large egg
- 3 tablespoons water
Chocolate Coating
- 24 ounces semi-sweet chocolate chips
- 1/2 teaspoon peppermint extract
- 4 tablespoons vegetable oil
Instructions
- Make the Cookie Dough: In a large mixing bowl, beat together the fudge cake mix, melted shortening, sifted cake flour, and egg until well combined. Gradually add water one tablespoon at a time, mixing after each addition, until a dough forms that is manageable but not too sticky.
- Chill the Dough: Place the dough onto a large piece of plastic wrap. Flatten it into a disc shape and wrap it tightly. Refrigerate for 2 hours to allow the dough to firm up for easier rolling and cutting.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Cookies: Cut the chilled dough disc into four quarters. On a lightly floured surface, roll out one quarter of the dough very thinly to about 1/16-inch thickness. Use a 1.5-inch round cookie cutter or equivalent to cut out the cookies.
- Bake Cookies: Arrange the cut cookies evenly spaced on the prepared baking sheet. Bake for 8 to 10 minutes until the edges are just set and the cookies have a delicate crispness.
- Cool the Cookies: Remove cookies from the oven and allow them to cool on the pan for 1 minute. Then transfer to a wire rack to cool completely before dipping.
- Melt and Prepare Chocolate Coating: In a large microwave-safe bowl, combine semi-sweet chocolate chips, peppermint extract, and vegetable oil. Heat at 50% power for 1½ minutes, stir, then continue heating in 30-second intervals stirring after each until the chocolate is fully melted and smooth.
- Dip the Cookies: Using a fork, dip each cooled cookie into the melted chocolate, allowing excess chocolate to drip back into the bowl. Place dipped cookies on a lined baking sheet (silicone mat, parchment, or waxed paper) to set.
- Reheat Chocolate if Needed: If the chocolate begins to thicken or set up while dipping, reheat for 30 seconds at 50% power and stir well before continuing.
- Set the Chocolate Coating: Refrigerate the dipped cookies until the chocolate coating is firm and set, approximately 15-30 minutes. Store in a cool place to maintain freshness.
Notes
- Use cake flour for a tender texture; measure and sift before use to ensure accuracy.
- Melt shortening carefully to avoid overheating which can affect dough texture.
- Rolling dough thinly (1/16 inch) is key to matching the Thin Mint crispiness.
- If chocolate thickens during dipping, reheating and stirring restores smoothness.
- Store cookies in an airtight container in the refrigerator or a cool dry place to maintain crispness and freshness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
