Thin Mint Shortbread Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This is post #4 in a 3 week series of Girl Scout Cookie-inspired recipes! Click here to view all of the recipes in this series. It’s hard to believe that Thin Mint week has come and gone so quickly! But here we are, at the very last Thin Mint recipe. This is the only recipe I’ve made this week that doesn’t use the actual cookie in the making. Instead, I wanted to loosely replicate the girl scout cookie from scratch. It’s not an exact copy cat, but it is delicious and a lot easier to make than dipping chocolate cookies! Chocolate shortbread always tastes sort of like brownies to me, which I love. These have a little bit of mint flavoring (which you can choose to increase a bit from what this recipe calls for if you’re a bigger mint fan than I am) and a hefty chocolate drizzle– so the Thin Mint flavors are all there, just arranged a little differently. I used both chocolate and green melting candy as a drizzle, just to give you a minty visual. But feel free to leave the green out and just drizzle chocolate! Continue to Content Thin Mint Shortbread Yield: 12 Print Ingredients 1 cups all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon salt 1/4 cup + 1 tablespoons granulated sugar 1/2 cup butter, softened 1/2 teaspoon vanilla extract 1/2 teaspoon mint extract* 1-3 tablespoons water 1/4 cup melting chocolate for dirizzling. Instructions In a small bowl, mix together the flour, cocoa powder, and salt. Set aside. Cream together the sugar and butter. Add the dry ingredients, the vanilla extract, and the mint extract. Mix well. Mixture may be crumbly at first, but should come together after mixing for a minute or two. If it doesn't, slowly add water 1 teaspoon at a time until dough is just moist enough that it sticks together when you press it with your hand. Roll dough onto a silicon baking mat or parchment paper to a 1/4 inch thickness. It helps to try and keep the dough in a rectangular shape. Place dough on a cookie sheet (with the silicon baking mat or parchment paper) and cover with plastic wrap. Chill for 30 minutes. Meanwhile, preheat oven to 350ºF. After chill time, bake dough for 15-20 minutes, until set in the middle. Immediately cut bars using a pizza cutter (but do not try to separate the bars while warm). Once cooled completely, drizzle the bars with chocolate and let chocolate set before serving. Notes *I used 1/2 tsp mint extract, because I'm always paranoid about overusing mint flavoring (toothpaste-- yuck!). But even I think you could probably up this amount to 3/4 tsp, maybe even 1 tsp if you like mint a lot. Chocolate shortbread recipe was ever so slightly modified from: Two Peas and Their Pod Don’t miss a bite! Connect with Something Swanky: Be sure to pin more of my favorite minty posts! More delicious mint recipes from my friends: Thin Mint S’mores Chocolate Mint Seven Layer Bars Chocolate Mint Pretzel Bites
ooooh! I’ve never seen a thin mint recipe like this one before and I LOVE IT! Sad thin mint week is over though 🙁 Reply
Love all of these recipes! The look so delicious!! I must try them. Absolutely, hands down will try them. Also, I just nominated you for a Liebster Award! You can find more information about it on my blog. I hope that you decide to play along and do your own Liebster post. It’s a fun way to get to know other bloggers. And I hope you enjoy it as much as I did! 🙂 http://kuukisuart.com/2014/03/01/liebster-award/ Danielle Reply
I love that you replicated the thin mint but made it a bit easier. I’m with you, I prefer to drizzle my cookies instead of dip them. Love this recipe. Pinned. Reply
I’m glad to know that Girl Scout Cookies are now made with sustainably sourced palm oil. Still, it never hurts to be able to make your own. These sound great. Reply
