Copycat Girl Scout Thin Mints and Do Si Dos


  • 8 tbsp unsalted butter room temperature
  • ¾ c white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 tsp peppermint extract
  • 2 c all-purpose flour
  • ½ c unsweetened cocoa powder, plus more for rolling
  • 1 tsp salt
  • 10 oz bittersweet or dark chocolate chips
  • ½ tsp vegetable oil
  • peppermint extract, to taste
  • 8 tbsp unsalted butter room temperature
  • ¾ c smooth peanut butter
  • ½ c white sugar
  • ¾ c brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1 c all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 c quick oats, roughly pulsed in food processor
  • 4 tbsp unsalted butter room temperature
  • ½ c smooth peanut butter
  • 1 c powdered sugar
  • 1 tsp vanilla
  • 1 tsp golden syrup
  • Start by making the Thin Mint dough. In a stand mixer, beat together the butter and sugar until pale and fluffy, about 5 minutes. Mix the egg, vanilla extract, and peppermint extract on low speed until incorporated. It Is okay if the mixture separates slightly. Slowly beat in the flour, cocoa powder, and salt until a stiff dough has formed. Turn out the dough and form into a disc, kneading the dough as necessary to combine. Cover in plastic wrap and refrigerate for 1 hour, or until firm.
  • While the Thin Mints are chilling, prepare the peanut butter cookie dough. In a clean stand mixer bowl, beat together the butter and peanut butter until smooth with no clumps, about 3 minutes on medium speed. Mix in the white and brown sugars and beat until incorporated, about 2 minutes. Beat in the eggs one at a time on low speed until combined, about 2 minutes. Add vanilla extract, maple syrup, all purpose flour, baking powder, baking soda, and salt. Mix on low speed until the dough has formed, about 5 minutes. Fold in the pulsed oats. Scoop dough into a clean bowl and set aside until ready for use.
  • Prepare the peanut butter filling. In the bowl of a stand mixer, beat butter and peanut butter until smooth with no clumps, about 3 minutes on medium speed. Slowly incorporate the powdered sugar on low speed. Stir in the vanilla and golden syrup and set aside until ready for use.
  • Roll out the Thin Mint dough. Dust 1 tbsp cocoa powder on a work surface. Discard the plastic wrap, and roll the dough to ¼ inch thick, using extra cocoa powder if the dough is sticking. Cut cookies using a 2-inch circle cookie cutter. Roll any remaining scraps and continue cutting shapes until dough is gone, about 48 cookies.
  • Scoop the Peanut Butter dough. Using a tablespoon ice cream scooper, form 24 cookie balls and set aside.
  • Bake the cookies. Preheat the left side of the Instant Vortex Air Fryer with VersaZone to 330°F on BAKE and the other at 350°F on BAKE. Bake 6-8 Thin Mint cookies on the left for 10 minutes. Bake 6 of the peanut butter cookies on the right for 12 minutes. Repeat the baking process until all cookies are done. Allow all to cool before proceeding.
  • Coat the Thin Mints. In a small microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave at 15-second intervals until melted, stirring frequently. Add peppermint extract to taste. Using a fork, dip one cookie in the melted chocolate at a time, tapping the side of the bowl to remove any excess chocolate. Place on wax paper to cool and repeat until all cookies are covered. Drizzle any remaining chocolate over the top. Freeze cookies until ready to eat!
  • Stuff the Peanut Butter Cookies. Spread two teaspoons of peanut butter filling on the bottom of one cooled peanut butter cookie. Top with another and gently press together. Continue until all sandwich cookies are complete. Enjoy!
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