Is there anything better than peppermint treats at Christmastime?! NO! To celebrate the season let’s start off today with a few of my favorite mint treats and homemade thin mints!

1. No-Churn Peppermint Cookie Ice Cream Easy peasy and super delicious, this no-churn ice cream features candy cane bits and Oreo cookies!
2. Peppermint Bark Brownies Fudge brownies and a thick layer of peppermint chocolate make these treats to die for!
3. Mint Chocolate Souffle This recipe is a little more complicated, but the effort is worth it!
4. Peppermint Bark Bread A wreath of chocolate and peppermint-filled bread makes up the most decadent breakfast treat!
5. Peppermint Bark Icebox Cake Layers of cocoa cookies and creamy peppermint filling let the peppermint bark shine in this cake!
6. Peppermint Mocha Macarons The class French cookies get cozy for these espresso and mint-flavored sandwich cookies.
7. White Chocolate Peppermint Cheesecake White chocolate filling and a cookie crumb crust go hand-in-hand with candy cane bits!
8. Mint Chocolate Sandwich Cookies These chewy chocolate cookies have a fudgy mint center that is awesome!
9. Peppermint Brownie Cookies My favorite treat is a mash-up of brownies and cookies, featuring flaked salt and mint flavor!

Homemade Thin Mints

Today’s recipe is a good one- Scout’s Honor. December is definitely a month for cookies, and in our house, no other flavor stands above mint chocolate. Naturally, it was high time we put together a recipe for homemade thin mints inspired by the Girl Scouts favorite. If you have a hankering for mint and chocolate, let’s dive in.

I’m guessing everyone has a favorite Girl Scouts cookie. Samoas are always a good vote, and I’m guessing a bunch of people like the shortbread too. But hands down, thin mints are the best, right? A thin, crunchy mint chocolate cookie coated with a semisweet chocolate shell? Heck yes! A few years back, I made a sandwich cookie inspired the classic cookie, but this year, I decided we needed homemade thin mints too. So here she is!

Making Homemade Thin Mints

This recipe makes a few dozen cookies that are right at home on any holiday table. They keep for a few days too which means you can make this recipe in advance. To make them, start with the cookie dough. Butter, sugar, and extracts come together in a bowl before flour, cocoa powder and leavening stir in. The dough comes together into a log before being sliced into small rounds. After baking, the cookies should cool prior to dipping into melted chocolate. I like to finish each off with a sprinkle of salt as well, but sprinkles or even cookie crumbs would be a great addition as well.

I’ll be sharing cookie recipes all month long here, but be sure to try out one of these minty one this week. Happy Wednesday and Happy Baking!

Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

Print Recipe

These thin mint chocolate cookies are a copycat recipe of the Girl Scout’s Original Thin Mint Cookie!

• Author: Kate Wood
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 24 Small Cookies
• Category: Dessert

Ingredients

 For the Cookies

• ½ cup unsalted butter, at room temperature
• 1/3 cup sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• Heaping ¼ teaspoon salt
• 1/8 teaspoon baking soda

For the chocolate shell:

• 1 cup semisweet chocolate chips
• ¼ teaspoon peppermint extract
• ½ teaspoon vegetable oil
• Flaked salt

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Instructions

1. In a large bowl or the bowl of a stand mixer, combine the butter, sugar, and extracts, beating on medium speed until smooth and combined. Add the flour, cocoa powder, salt, and baking soda, stirring on low to combine. Bring the dough together into a ball and then roll on a clean surface out into a log. Wrap in plastic wrap and refrigerate for about 30 minutes or until barely firm. 
2. When ready to bake, preheat the oven to 350 degrees and line a baking sheet with a piece of parchment. Use a sharp knife to cut the dough into 1/8” slices and space them out about 2” apart on the prepared sheet pan. Bake in the preheated oven for 12 minutes or until the edges are set. Allow to cool completely.
3. Once ready to dip, gently melt the chocolate chips down until smooth, stirring occasionally being careful not to burn the chocolate. Lay out a large piece of wax or parchment paper to work on. Stir in the extract and oil. Use a fork to dip the cookies into the chocolate and shake off an excess. Allow to set up briefly on the wax paper and then sprinkle (if desired) with flaked salt. Allow to set up completely prior to enjoying.