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
· 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
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- Using a hand mixer and a large bowl, cream the butter on medium speed until light and fluffy (about 1 minute).
- Add in Purecane™ Baking Sweetener and beat for another minute.
- Add in egg, vanilla, and peppermint until thoroughly combined and set aside.
- 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.
- Roll the dough to a ¼” thickness between two pieces of parchment paper, transfer to a baking sheet, and refrigerate for 1 hour.
- Use a 1 ½” circle cookie cutter to cut out cookies. You may have to re-roll the dough to cut out all cookies.
- Place cookies onto your prepared baking sheets and place them into the oven.
- Bake for 7 to 9 minutes, or until they no longer glisten but are still soft. Set aside to cool completely before coating.
- 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.
- 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.
- 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.