Soft & chewy Thin Mint-Inspired Cookies with flavors of rich dark chocolate and peppermint.
These Thin Mint-Inspired Cookies are reminiscent of the Girl Scout Cookie Thin Mints. Soft and chewy cookies are filled with chunks of dark chocolate and black cocoa powder with added peppermint extract for that classic minty taste.
Your favorite (or second favorite) Girl Scout Cookie but revamped. Not to say this is a replacement for the original Girl Scout Thin Mints, but now you can satisfy those cravings ALL YEAR ROUND.
These Thin Mint-Inspired Cookies are crisp on the outside and chewy in the middle and filled with rich black cocoa powder, chunks of dark chocolate, and peppermint extract.
How to make Thin Mint-Inspired Cookies:
- In a large mixing bowl, whisk together the melted butter, sugars, non-dairy milk, vanilla, and peppermint extract until creamy. Add the corn starch, baking soda, and cocoa powder and whisk until fully incorporated.
- Use a wooden spoon or rubber spatula to fold in flour and salt until a soft dough forms. Fold in chopped dark chocolate, reserving a few tbsp for topping. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a large cookie scoop (~5 tbsp) to distribute dough onto baking sheet (about 4 cookies for a large baking sheet). Top dough with a couple pieces of dark chocolate.
- Bake for 12 minutes until edges are crisp, and middle is still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack. Finish with flaky sea salt and enjoy!
Why you’ll love these Thin Mint-Inspired Cookies:
- Soft and chewy
- Easy and simple to make
- Flavors of the classic Girl Scout Cookie, Thin Mints: dark chocolate and peppermint!
- Ideal for anyone who wants Thin Mints allll year-round.
Frequently Asked Questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not say how it would turn out. However, you are more than welcome to do some experimenting yourself! I’ve found some successes with other baked goods using Bob’s Red Mill 1-1 GF flour.
What kind of vegan butter do you recommend?
I typically use Country Crock because it’s the most affordable and yields pretty good results. If you want to spend the extra couple dollars then I would suggest Earth Balance.
Do I have to refrigerate the dough?
The amount of time I refrigerate the dough yields the perfect amount of spread. If you bake right away it may yield a flatter cookie – unless that’s your preference!
Where do I find black cocoa powder?
I purchased mine on Amazon. If you are short on time, then you can substitute Hershey’s Dark Cocoa powder – it won’t be quite the same but will do. I highly recommend not substituting with regular cocoa powder as it won’t yield the same Oreo cookie taste.
If you’re looking for more delicious cookie recipes, you’ll also love these Samoa-Inspired Cookies, these Coconut Walnut Chocolate Chip Cookies, and these Oreo Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & chewy Thin Mint-Inspired Cookies with flavors of rich dark chocolate and peppermint.
- ½ cup vegan butter, melted (I used Country Crock Plant Butter)
- ½ cup (111g) packed dark brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp unsweetened, non-dairy milk
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- 1 tbsp corn starch
- ½ tsp baking soda
- ⅓ cup (39g) black cocoa powder*
- 1 cup (175g) all-purpose flour
- ½ tsp kosher salt
- ½ cup chopped dark chocolate (60-70%)
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In a large mixing bowl, whisk together the melted butter, sugars, non-dairy milk, vanilla, and peppermint extract until creamy. Add the corn starch, baking soda, and cocoa powder and whisk until fully incorporated.
-
Use a wooden spoon or rubber spatula to fold in flour and salt until a soft dough forms. Fold in chopped dark chocolate, reserving a few tbsp for topping. Cover and refrigerate for at least 1 hour.
-
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a large cookie scoop (~5 tbsp) to distribute dough onto baking sheet (about 4 cookies for a large baking sheet). Top dough with a couple pieces of dark chocolate.
-
Bake for 12 minutes until edges are crisp, and middle is still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack. Finish with flaky sea salt and enjoy!
*Black cocoa powder can be purchased on Amazon. If you are short on time, then you can substitute Hershey’s Dark Cocoa powder – it won’t be quite the same but will do. I highly recommend not substituting with regular cocoa powder as it won’t yield the same Oreo cookie taste.
