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Girl Scouts Thin Mints Dupe

DinnerThenDessert inspired us to create these no sugar added Thin Mint dupe cookies for a healthier (but just as delicious) afternoon treat! These poppable goodies have the perfect balance of peppermint, chocolate, and our go-to Baking Sweetener that makes them an irresistible obsession for some guilt-free snacking! A cookie we know you’ll love, Girl Scout’s honor!
Made by Meredith @merlada
Prep Time
PREP TIME
45 mins
Cook Time
COOK TIME
8 mins
Total Time
TOTAL TIME
1 hour 58 mins
Servings
SERVINGS
60 servings

Ingredients:

Cookie Ingredients:

· ¾ cup unsalted butter (softened)
· 1 large egg (room temperature)
· 2 teaspoons pure vanilla extract
· ¼ teaspoon peppermint extract
· 1 ½ cups flour
· ¾ cup unsweetened cocoa powder
· 1 teaspoon baking powder
· ¼ teaspoon salt

    Chocolate Coating Ingredients:

    · 14 oz sugar-free chocolate chips
    · ½ teaspoon peppermint extract

      Directions


      1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
      2. Using a hand mixer and a large bowl, cream the butter on medium speed until light and fluffy (about 1 minute).
      3. Add in Purecane™ Baking Sweetener and beat for another minute.
      4. Add in egg, vanilla, and peppermint until thoroughly combined and set aside.
      5. In a medium bowl, sift the flour, cocoa powder, baking powder and salt, then stir. Add dry mix to the butter mix and beat on low speed until combined.
      6. Roll the dough to a ¼” thickness between two pieces of parchment paper, transfer to a baking sheet, and refrigerate for 1 hour. 
      7. Use a 1 ½” circle cookie cutter to cut out cookies. You may have to re-roll the dough to cut out all cookies.
      8. Place cookies onto your prepared baking sheets and place them into the oven.
      9. Bake for 7 to 9 minutes, or until they no longer glisten but are still soft. Set aside to cool completely before coating.
      10. While the cookies cool, fill a medium saucepan halfway with water and bring to a boil on medium-high heat. Reduce to a rolling simmer.
      11. In an oven-safe ceramic bowl, add the chocolate chips, place your bowl into the water, and stir until fully melted. Add peppermint extract and stir to combine.
      12. Dip each cookie into chocolate, top side down, and retrieve with a fork. Tap the fork gently on the side of the bowl to ensure the chocolate layer isn’t too thick, then place onto parchment paper to cool.
      13. Enjoy!
      Made with Purecane

      Did you like this Thin Mint Dupe recipe? Check out some of our other delicious cookies for some bite sized treats!

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      You could pop a dozen of these babies in your mouth if you aren’t careful. Strawberry Shortcake Cookie Cup

      These soft and pillowy Pumpkin Maple Cookies delight your taste buds. Soft Pumpkin Maple Cookies



      Tags: Reduced Sugar,   Chocolate,   No sugar added,   Girl Scout,   Girl Scouts,   Thin Mint,   Cookie,   Peppermint,   Vanilla,   Chocolate,   Poppable,   Dupe,   Copycat,   Dessert.

      Girl Scouts Thin Mints Dupe
      Girl Scouts Thin Mints Dupe

      DinnerThenDessert inspired us to create these no sugar added Thin Mint dupe cookies for a healthier (but just as delicious) afternoon treat! These poppable goodies have the perfect balance of peppermint, chocolate, and our go-to Baking Sweetener that makes them an irresistible obsession for some guilt-free snacking! A cookie we know you’ll love, Girl Scout’s honor!
      Made by Meredith @merlada

      Ingredients:

      Cookie Ingredients:

      · 1 cup Purecane™ Baking Sweetener
      · ¾ cup unsalted butter (softened)
      · 1 large egg (room temperature)
      · 2 teaspoons pure vanilla extract
      · ¼ teaspoon peppermint extract
      · 1 ½ cups flour
      · ¾ cup unsweetened cocoa powder
      · 1 teaspoon baking powder
      · ¼ teaspoon salt

        Chocolate Coating Ingredients:

        · 14 oz sugar-free chocolate chips
        · ½ teaspoon peppermint extract

          Directions


          1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
          2. Using a hand mixer and a large bowl, cream the butter on medium speed until light and fluffy (about 1 minute).
          3. Add in Purecane™ Baking Sweetener and beat for another minute.
          4. Add in egg, vanilla, and peppermint until thoroughly combined and set aside.
          5. In a medium bowl, sift the flour, cocoa powder, baking powder and salt, then stir. Add dry mix to the butter mix and beat on low speed until combined.
          6. Roll the dough to a ¼” thickness between two pieces of parchment paper, transfer to a baking sheet, and refrigerate for 1 hour. 
          7. Use a 1 ½” circle cookie cutter to cut out cookies. You may have to re-roll the dough to cut out all cookies.
          8. Place cookies onto your prepared baking sheets and place them into the oven.
          9. Bake for 7 to 9 minutes, or until they no longer glisten but are still soft. Set aside to cool completely before coating.
          10. While the cookies cool, fill a medium saucepan halfway with water and bring to a boil on medium-high heat. Reduce to a rolling simmer.
          11. In an oven-safe ceramic bowl, add the chocolate chips, place your bowl into the water, and stir until fully melted. Add peppermint extract and stir to combine.
          12. Dip each cookie into chocolate, top side down, and retrieve with a fork. Tap the fork gently on the side of the bowl to ensure the chocolate layer isn’t too thick, then place onto parchment paper to cool.
          13. Enjoy!