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Copycat Girl Scout Thin Mint Cookies
There’s something irresistible about the crisp, chocolatey goodness of Thin Mint cookies. If you’re craving these classic treats but don’t want to wait for Girl Scout cookie season, this homemade recipe is the perfect solution! With rich cocoa flavor and a refreshing peppermint finish, these copycat Thin Mints will quickly become your go-to indulgence.
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp. salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg white
- 1 1/2 tsp. vanilla extract
- 1 tsp. peppermint extract
For the Chocolate Coating:
- 12 ounces semi-sweet chocolate, melted
- 1 tsp. peppermint extract
- 2 Tbsp. coconut oil
Instructions
1. Prepare the Dry Ingredients
In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about two minutes using a stand mixer with a paddle attachment or an electric hand mixer.
3. Add the Wet Ingredients
Mix in the egg white, vanilla extract, and peppermint extract until fully incorporated.
4. Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture. Stir until a soft dough forms.
5. Roll and Chill the Dough
Place the dough between two sheets of parchment paper. Roll it out to 1/8-inch thickness. Chill the rolled dough for at least 2 hours to make it easier to handle.
6. Cut Out the Cookies
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Use a circular cookie cutter to cut out as many cookies as possible. Re-roll any scraps and continue cutting until all the dough is used.
7. Bake the Cookies
Arrange the cookies on the prepared baking sheet, spacing them about 1 1/2 inches apart. Bake for 15 minutes, or until the tops are firm to the touch. Allow the cookies to cool completely.
8. Prepare the Chocolate Coating
Melt the semi-sweet chocolate, peppermint extract, and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Alternatively, you can melt the mixture over a double boiler.
9. Coat the Cookies
Dip each cookie into the melted chocolate using a fork, ensuring excess chocolate drips off. Scrape off any extra chocolate along the edge of the bowl.
10. Set the Chocolate
Place the coated cookies on a parchment-lined baking sheet. Chill in the freezer for 10 minutes until the chocolate sets.
11. Enjoy!
These cookies are ready to enjoy immediately or can be stored in an airtight container for later snacking.
Tips for Success
- Chill Time Matters: Don’t skip the chilling step! It makes rolling and cutting the dough much easier.
- Thin and Crisp: Keep the dough at 1/8-inch thickness for that signature Thin Mint crunch.
- Storage: Store your cookies in the freezer for an authentic Thin Mint experience—they taste amazing cold!
Final Thoughts
Making your own Thin Mint cookies at home is not only fun but also incredibly rewarding. Whether you’re baking them for a special occasion or just to satisfy a craving, this recipe delivers the perfect balance of chocolate and mint. Give it a try, and let us know how they turn out!
Check out my Brownie Mason Jar Mix or M&M Mason Jar Cookies for more inspiration.
Copycat Girl Scout Thin Mint Cookies
This Copycat Girl Scout Thin Mints recipe lets you enjoy the classic minty chocolate cookies at home. With simple ingredients and easy steps, you'll have a batch ready in no time.
Ingredients
For The Chocolate Coating
- 12 ounces semi-sweet chocolate melted
- 1 tsp. peppermint extract
- 2 Tbsp. coconut oil
Instructions
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a separate, large bowl, cream together the butter and sugar until light and fluffy. You can mix in the bowl of a stand mixer fit with a paddle attachment, or by hand with an electric mixer. Mix for about two minutes.
- Add the egg white and extracts to the butter and sugar mixture. Continue to mix until evenly combined.
- Add the dry ingredients to the wet. Mix until a soft dough forms and everything is nice and evenly combined.
- Transfer the dough to a sheet of parchment paper, then place another piece of parchment paper on top. Roll the dough out to 1/8″ thick.
- Chill the rolled out dough for at least 2 hours.
- Once the dough has chilled, preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper.
- Use a circle cookie cutter to cut out as many cookies as you can. You can re-roll the scraps until all of the dough has been used up.
- Place the cookies onto a cookie sheet fit with parchment paper about 1 1/2″ apart.
- Bake for 15 minutes or until the tops of the cookies are firm to the touch.
- Allow the cookies to cool completely on the cookie sheet.
- Allow the cookies to cool then melt down the chocolate, extract, and coconut oil together in a large bowl either in the microwave in 30 second intervals or over a double boiler.
- Once the chocolate mixture is completely melted and very smooth, use a fork to dip each cookie one at a time. Allow all of the excess chocolate to drip off the cookie then scrape off the excess along the sides of the bowl.
- Let the chocolate set on the cookies in the freezer for 10 minutes.
- Enjoy!
