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Girl Scout–Style Mint Cookies

Written by Ashley Palmer | March 2, 2011

Chef Chloe, you first wowed me when you won the Food Network’s Cupcake Wars with your vegan Raspberry Tiramisu Cupcake. Then, you outdid yourself with your avocado pesto. Now, you’ve done it again with these Girl Scout–inspired mint cookies!

I tried this recipe over the weekend, and they took me straight back to my childhood. My mom used to store boxes of Thin Mints in our freezer, which is exactly what I did with my homemade vegan cookies. And I’ll be honest, they probably won’t last long!

Vegan Mint Cookies 

Wafer Cookies 
1 1/4 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1/4  tsp. salt
1/4  tsp. baking soda
3/4 cup vegan margarine
3 Tbsp. nondairy milk (I use almond, rice, or soy)
1 tsp. pure vanilla extract
1/2 tsp. pure peppermint extract

Chocolate Coating 
(Double the recipe for the chocolate coating if you plan to bake off all the dough.)
2 cups dairy-free semi-sweet chocolate
1 Tbsp. vegan margarine
1/2  tsp. peppermint extract

Wafer Cookies 

  • In a food processor, pulse the flour, sugar, cocoa powder, salt, and baking soda until combined.
  • Add the margarine, milk, vanilla, and peppermint. Pulse a few times until the mixture comes together.
  • Transfer the mixture to a large bowl and knead with your hands in the bowl for 1 minute.
  • Chill the dough in the refrigerator for 1 hour.
  • Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or Silpats.
  • Remove the dough from the refrigerator. Roll a heaping teaspoonful of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball.
  • Evenly flatten the dough with your fingertips so that it is approximately 1/4-inch thick and bake for 12 to 14 minutes. Let cool completely.

Chocolate Coating

  • Melt the chocolate chips and margarine over a double boiler or in the microwave.
  • Stir in the peppermint extract and mix until smooth.
  • Dip the completely cooled cookies into the chocolate and remove with a fork, gently scraping off any excess chocolate using the side of the bowl. (Or spread a thin layer of the chocolate on top of the cookies.)
  • Place the cookies on a parchment-lined plate or tray and refrigerate until the chocolate coating sets.
  • Store in the refrigerator.
Commenting is closed.
  • cc says:

    How do you feel about rolling and slicing the dough? I think I might try that…

  • Chelly says:

    bluja, did you use the vegan ingredients? I have found adapting the two is not always 1 to 1.

  • Amy says:

    We made these cookies this weekend, and they were fantastic! I don’t think you could get closer than this when trying to imitate the original. Not sure why soulshine posted that they had a problem with the moisture (we ended up melting the vegan margarine that went in the food processor…maybe that helped). The cookies were meant to be thin, crisp wafers, and they turned out well. Chocolatey, minty, delicious! Try them!

  • Ashley-P says:

    Hi bluja, This recipe is vegan, as it clearly states to use vegan margarine and non-dairy butter.

  • soulshine says:

    My roommate and I tried this recipe and honestly, it did not turn out very well. There needs to be more moisture… the inside of the cookies were not very good and the chocolate coating didn’t help a lot. Those girl scouts had some secret!

  • bluja says:

    you do know these aren’t vegan, right? they may be vegetarian, but vegan means no dairy as well, so no butter, milk, etc.

  • akamat says:

    These are just cruel! Cruel i tell you. What would they taste like with dark chocolate? Delicious, that’s what they’d be. I now have chocolate cemented in my mind as a must have. damn it.