Copycat Thin Mint Cookies are so easy to make and will satisfy your craving for Girl Scout cookies. Try this thin mint recipe at home for a luscious treat.
Everyone loves Girl Scout cookies, and they are so addictive. The thin mint is a popular choice and never disappoints. Now, thanks to this easy recipe, you can enjoy these at home.
If you love mint flavor as much as we do, try Chocolate Andes Mints Cookies and Mint Chocolate Chip Cookies.
Table of contents
What Are Thin Mint Cookies?
They are mint flavored cookies that are round and thin. The entire cookie is coated in chocolate for a decadent dessert.
Ingredients
- Salted butter. Make sure it is cold. Don’t remove from the fridge until ready to use.
- Sugar. Plain, white granulated sugar.
- Egg. Large egg.
- Peppermint extract. Don’t substitute this for mint.
- All-purpose flour. Be careful that you don’t pack too much flour into the cup. Spoon it inside the cup for best results.
- Cocoa powder. I like to use Hershey’s.
- Semi-sweet chocolate chips. Use a good quality chocolate.
Find the complete list of ingredients at the bottom of the page.
How to Make Thin Mint Cookies
- Step 1. Preheat oven to 350. Allow your oven to preheat to 350 degrees while you prepare the cookie dough.
- Step 2. Cream the butter and sugar. Using an electric hand mixer or stand mixer, combine the butter and granulated sugar in a large bowl. Mix the ingredients on a low speed to start and work up to a medium-high speed until the butter is broken into small pieces.
- Step 3. Add the egg and peppermint extract. Mix again until the egg is fully incorporated into the cookie dough.
- Step 4. Combine the dry ingredients. Add the flour, cocoa powder, and baking powder.
- Step 5. Combine the dry ingredients and wet ingredients. Gently mix the dry ingredients into the wet ingredients until the cookie dough is homogenous.
- Step 6. Make the cookies. Form the cookie dough into balls about 1 inch in diameter. Place the balls of dough on a cookie sheet 8 at a time and press them down with a glass so that they form discs.
- Step 7. Chill the dough. Place the cookie sheet in the freezer for 15 minutes to allow the dough to chill.
- Step 8. Bake the cookies. Bake the cookies for 10 minutes while you prepare the peppermint chocolate coating.
- Step 9. Make the coating. In a small bowl, combine the chocolate chips, vegetable oil, and stir in the peppermint extract. Microwave the ingredients on 30 second intervals until fully melted.
- Step 10. Dip the cookies. Allow the cookies to chill in the freezer for an additional 10 minutes after they come out of the oven before dipping the top of each cookie in the chocolate mixture. Return the cookies coated in melted chocolate to the freezer for 10 minutes, or until the chocolate has set.
- Step 11. Serve and enjoy! These will most definitely be a crowd pleaser.
Storage
You can store these cookies in the fridge for up to 5 days. Make sure to place inside an airtight bag or container. Separate the layers with sheets of parchment paper.
I do not recommend storing these cookies on the counter because the chocolate will soften considerably and result in messy cookies.
How to Freeze?
You can store these cookies in the freezer for up to 2 months. Place the cookies inside a freezer container and use pieces of parchment paper to separate the layers.
When ready to enjoy, simply allow them to thaw on the counter. It normally takes about 15 minutes to come to room temperature so they aren’t too hard.
Pro Tips
- Chill the cookies. Chilling the cookies before dipping them in the chocolate mixture helps the chocolate stick to the cookies. This also reduces the time needed for the chocolate to set since it has a head start when it hits the cold cookie.
- The dough needs time to chill. It is important to chill your dough before putting it in the oven in order to prevent spreading. The cookies will spread a little bit and form rough edges. However, you can cover each cookie with a glass and swirl them in a circular motion to clean up the edges and form more uniform cookies.
- Allow to set. The cookies will be a little soft when they come out of the oven. As they set up and cool, the cookies will look more like classic thin mint crunch.
- Double boiler. We used the microwave to melt the chocolate coating but you can use a double boiler if preferred.
- Excess chocolate. Remove any excessive chocolate when dipping the cookies. I like to use a fork to dip the cookies and tap the sides to remove excess.
- Lined Baking Sheet. Clean up is much easier if you line the baking sheet with foil or wax paper.
- Dark Chocolate. Milk chocolate most closely resembles Thin Mints. However, you can substitute dark chocolate in these homemade thin mints.
More Copycat Desserts
- Buckeye Brownie Crumble Cookie
- Starbucks Snowman Cookie Recipe
- Homemade Lofthouse Cookies Recipe
- Copycat Nothing Bundt Cakes
Make these copycat cookies for a tasty treat at home without much work. They are so yummy and will be a hit with the entire family. Then leave a comment and star rating.
Copycat Thin Mint Cookies
Copycat Thin Mint Cookies are so easy to make and will satisfy your craving for Girl Scout cookies. Try this thin mint recipe at home for a luscious treat.
Ingredients
- 1 cup salted butter cold
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp peppermint extract divided
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 2 ¼ cups semi-sweet chocolate chips
- 1 tsp vegetable oil
Instructions
- Allow your oven to preheat to 350 degrees while you prepare the cookie dough.
- Using an electric hand mixer or stand mixer, combine the butter and granulated sugar in a large bowl. Mix the ingredients on a low speed to start and work up to a medium-high speed until the butter is broken into small pieces.
- Add the egg and 1 teaspoon of the peppermint extract. Mix again until the egg is fully incorporated into the cookie dough.
- Add the flour, cocoa powder, and baking powder. Gently mix the dry ingredients into the wet ingredients until the cookie dough is homogenous.
- Form the cookie dough into balls about 1 inch in diameter. Place the balls of dough on a cookie sheet 8 at a time and press them down with a glass so that they form discs. Place the cookie sheet in the freezer for 15 minutes to allow the dough to chill.
- Bake the cookies for 10 minutes while you prepare the peppermint chocolate coating. In a small bowl, combine the chocolate chips, vegetable oil, and remaining peppermint extract. Microwave the ingredients on 30 second intervals until fully melted.
- Allow the cookies to chill in the freezer for an additional 10 minutes after they come out of the oven before dipping the top of each cookie in the chocolate mixture. Return the coated cookies to the freezer for 10 minutes, or until the chocolate has set.
- Serve and enjoy!
Recipe Notes
Chilling the cookies before dipping them in the chocolate mixture helps the chocolate stick to the cookies better and reduces the time needed for the chocolate to set since it has a head start when it hits the cold cookie.
It is important to chill your dough before putting it in the oven in order to prevent spreading. The cookies will spread a little bit and form rough edges; however, you can cover each cookie with a class and swirl them in a circular motion to clean up the edges and form more uniform cookies.
You can store these cookies in the freezer for up to 2 months, simply allow them to thaw on the counter for about 15 minutes before serving so they aren’t too hard.
Alternatively, you can store these cookies in the fridge for up to 5 days. You should avoid storing these cookies on the counter because the chocolate will soften considerably, making the cookies messy. The cookies will be a little soft when they come out of the oven but will set up more as they cool, giving the cookies that classic thin mint crunch.
Nutrition Facts
Calories 232kcal, Carbohydrates 23g, Protein 3g, Fat 15g, Saturated Fat 9g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 0.3g, Cholesterol 28mg, Sodium 83mg, Potassium 138mg, Fiber 2g, Sugar 13g, Vitamin A 255IU, Calcium 27mg, Iron 2mg
