These Sourdough Thin Mint Cookies are inspired by the classic Girl Scout favorite we all know and love, but with a homemade sourdough twist that makes them even better.
The rich chocolate cookie base is adapted from my beloved sourdough Oreo cookie recipe, giving these cookies that perfectly crisp texture and deep chocolate flavor that pairs so well with cool mint. Finished with a minty chocolate coating, they’re nostalgic, buttery, crunchy, and completely irresistible straight from the freezer.
Why I love this recipe
- Pure nostalgic goodness – These cookies bring back everything you love about classic Thin Mints with their crisp chocolate cookie and cool minty coating.
- Made with sourdough discard – A fun and delicious way to use up discard while adding incredible depth of flavor to the cookies.
- Perfectly crisp and chocolatey – The cookie base bakes up buttery, rich, and snappy thanks to my beloved sourdough Oreo-inspired recipe.
- Even better from the freezer – Just like the originals, these are absolutely irresistible eaten straight from the freezer for that extra refreshing mint-chocolate bite.
FAQ
Can I make these without sourdough discard?
Yes—just replace the discard with equal parts flour and liquid (for example, 50g flour + 50g milk or water).
How do I get them nice and crispy?
Bake until fully set and allow them to cool completely on the pan—they’ll crisp up as they cool.
Can I make them softer instead of crispy?
They’re designed to be crisp, but slightly underbaking will give you a softer texture.
How should I store them?
Store in an airtight container at room temperature for up to 3–4 days.
Can I freeze these cookies?
Yes! You can freeze the cookies (with or without filling). Just thaw at room temperature before serving.
Can I make the dough ahead of time?
Absolutely—wrap and refrigerate the dough for up to 24–48 hours before baking.
Why Did My Cookies Spread?
If your cookies spread too much, don’t worry, it’s an easy fix. Make sure the dough is rolled thin enough before cutting, as thicker dough can cause excess spreading in the oven. Chilling the cut cookies in the freezer for 10–15 minutes before baking also helps them hold their shape and bake up just right.
How to make sourdough thin mint cookies: step-by-step
Ingredients
Wet ingredients:
- 113 grams unsalted butter (softened)
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients:
- 40 grams black cocoa powder (or dutch processed cocoa)
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Peppermint Chocolate Coating
- 400 grams semi-sweet or dark chocolate (I like to use a mix)
- 1 teaspoon peppermint extract
- 1 tablespoon coconut oil or neutral oil (for smoother dipping)
You will need:
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
- 2-2.5 inch round cookie cutter
Instructions
- Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Next add the sourdough discard, egg yolk, vanilla, and peppermin extract until smooth.
- To the same bowl add the flour, black cocoa powder, baking soda, and salt.
- Mix until a soft dough is formed.
- Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking.
- Place the rolled out dough on a large baking tray, cover it and place it into the refrigerator for 1-24 hours (The longer chill time deepens the flavor and makes the dough much easier to handle).
Shape and bake the sourdough thin mint cookies
- Once ready to bake the sourdough thin mint cookies, preheat the oven to 350 degrees F.
- Remove the sheet of dough from the fridge and place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet.)
- Cut as many 2-inch circles as possible and transfer them to your baking sheet.
- Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
- Bake the sourdough thin mint cookies for 10-12 minutes for that crispy finish (if you’d prefer a softer cookie bake for 8-10 minutes).
- Allow them to cool on the pan and cool completely before coating. They crisp up as they cool.
Coat the thin mint cookies
- In a small sauce pan melt the chocolate with the coconut oil on low heat until smooth. Stir in the peppermint extract.
- Fully dip each cooled cookie into the chocolate using a fork, letting the excess drip off.
- Place on parchment paper and let set completely.
- For that true thin mint snap, refrigerate or freeze before baking.
- Store the cookies in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. For best results, place parchment paper between layers when freezing.
More sourdough recipes like this
- Homemade Sourdough Oreo Cookies (chocolate sandwich cookies)
- Sourdough Lemon Oreo Cookies
- Sourdough Peanut Butter Oreo Cookies
- Sourdough Chocolate Chip Cookies (no brown butter required)
Sourdough Thin Mint Cookies (Girl Scout Copycat Recipe)
These Sourdough Thin Mint Cookies are a delicious Girl Scout copycat recipe made with sourdough discard, featuring crisp chocolate cookies coated in a refreshing mint chocolate shell.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
- 2-2.5 inch round cookie cutter
Ingredients
- 113 grams unsalted butter (softened)
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temp, active starter can be used)
- 1 large egg yoolk (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients
- 40 grams black cocoa powder (OR dutch processed cocoa)
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Peppermint Chocolate Coating
- 400 grams semi-sweet or dark chocolate (I like to use a mix of both)
- 1 teaspoon peppermint extract
- 1 tablespoon coconut oil OR neutral oil (for smooth dipping)
Instructions
-
Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
-
Next add the sourdough discard, egg yolk, vanilla, and peppermint extract until smooth.
-
To the same bowl add the flour, black cocoa powder, baking soda, and salt.
-
Mix until a soft dough is formed.
-
Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking.
-
Place the rolled out dough on a large baking tray, cover it and place it into the refrigerator for 1-24 hours (The longer chill time deepens the flavor and makes the dough much easier to handle).
Shape and bake the sourdough thin mint cookies
-
Once ready to bake the sourdough thin mint cookies, preheat the oven to 350 degrees F.
-
Remove the sheet of dough from the fridge and place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet.)
-
Cut as many 2-inch circles as possible and transfer them to your baking sheet.
-
Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
-
Bake the sourdough thin mint cookies for 10-12 minutes for that crispy finish (if you’d prefer a softer cookie bake for 8-10 minutes).
-
Allow them to cool on the pan and cool completely before coating. They crisp up as they cool.
Coat the thin mint cookies
-
In a small sauce pan melt the chocolate with the coconut oil on low heat until smooth. Stir in the peppermint extract.
-
Fully dip each cooled cookie into the chocolate using a fork, letting the excess drip off.
-
Place on parchment paper and let set completely.
-
For that true thin mint snap, refrigerate or freeze before baking.
-
Store the cookies in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. For best results, place parchment paper between layers when freezing.
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