Making Thin Mint Cookies at home is surprisingly simple! This cookie recipe starts with a chocolate sugar cookie dough that is chilled and baked to perfection. Finish off with the most divine chocolate mint topping and you’ve got the perfect copycat thin mint cookies!
Still searching for the perfect cookie? I have over 70 cookie recipes that are all worthy of your recipe box! I recommend trying the Copycat Savannah Smiles.
Recipe Features
- Freezer Friendly: I don’t know about you, but we love to keep Thin Mints in the freezer. Not only will this give you a long lasting cookie, the frosted chocolate topping is incredible.
- Perfect Copycat: You can’t always find Girl Scouts selling cookies when the mood strikes, but luckily you can still get the same great flavor at home.
This Girl Scout Copycat recipe makes it possible to enjoy the seasonal favorite year round, and I have to admit they are my favorite. Nothing beats the subtle mint flavor paired with a rich dark chocolate. And while I do try to support girl scout troops when they are selling, this thin mint recipe is ideal for their off season.
Copycat Thin Mint Cookies Ingredients
Here’s the skinny on these cookies. They have a nice soft center, slight crisp, and perfect mint flavor. The secret is a touch of mint in the chocolate coating. A winning flavor combination if I’ve ever seen one. The ingredient list is short for a baked good, and mostly uses pantry staples. Here is a quick breakdown of what you will need.
- All-Purpose Flour– I have only made these cookies with all-purpose flour, so I could not confidently say other types would work.
- Cocoa Powder– Dutch cocoa will give you a nice rich and dark cookie that is going to make the recipe drool worthy.
- Salt– Did you know that salt is added to baked goods as a flavor enhancer? It slightly boosts the chocolate and mint to give you a full and chocolate-y finish.
- Butter– Confession, I use salted butter in my cookies. However, you can definitely use unsalted. If you opt to go my route, eliminate the salt called for from the recipe.
- Granulated Sugar– Regular white sugar.
- Egg– Just 1 large egg. This is what binds the dough together and gives you that smooth perfect finish.
- Peppermint Extract– Peppermint extract has a slightly different flavor. Be sure to double check and use the one you like the best. Regular mint extract gives you more of a spearmint toothpaste flavor.
- Chocolate Chips
Mint vs Peppermint Extract
The biggest difference between mint and peppermint is going to be flavor. Mint extract is a combination of spearmint and peppermint. Peppermint is peppermint. Nothing added.
When you are looking for a type of mint in cooking or drink mixing, spearmint is going to be the one you reach for. When baking, and to get that classic Thin Mint flavor, peppermint is the right choice.
Bottom line, if you want these cookies to taste like the classic, stick with peppermint extract.
How to make Homemade Thin Mints
You need to plan on at least 2 hours of prep for these cookies. The chill time is vital in getting that perfectly round cookie that has a beautiful crisp.
- Combine the butter and sugar in the bowl of a stand mixer fitter with the paddle attachment, or in a large mixing bowl with a hand mixer.
- Stir at medium speed until the butter is light and fluffy. This should take about 1 minute.
- Scrape the sides of the bowl and add the egg and extract. Mix an additional 30 seconds, or until the egg is fully incorporated.
- In a medium sized measuring cup, stir together the flour, cocoa powder, and salt.
- Pour the dry ingredients into the butter mixture and stir at medium speed until fully incorporated.
- Divide the dough into two equal parts. Roll into a cylinder that is about 1-1/2 inches thick.
- Wrap each roll in plastic wrap and transfer to the refrigerator for 2 hours, or up to 24.
- Transfer the dough to the freezer 30 minutes before baking and preheat the oven to 350 degrees.
- Working with one dough roll at a time, slice into 1/4 inch thickness.
- Place onto a lined baking tray, roughly 1 inch apart.
- Bake 10 minutes.
- Allow to cool on the tray for 15 minutes and transfer to a cooling rack.
Tips and FAQs
Yes. This dough is extremely moist and sticky. Chilling helps the fat, or butter, solidify which keeps the cookies from spreading while baking. This ensures you have even sizes and the perfect bake.
It is best to keep these cookies in an airtight container, coated or uncoated with chocolate, in the refrigerator for up to 7 days.
Yes! In fact, this is probably the most popular way to store cookies. Keep in the freezer in an air tight container for up to 2 months. Snack on them whenever desired.
We find that you get a more authentic flavor with the use of semi sweet chocolate chips. However, this recipe is delicious with milk chocolate as well. Try a mix of half and half.
Yes. This dough is perfect for making in advance. Roll the dough and keep refrigerated for up to 3 days, or freeze for up to 2 months. When ready, cut and bake as directed.
More Cookie Recipes to Try
- Brown Butter Chocolate Chip Cookies
- Coconut Macaroons
- Coconut Lime Frosted Sugar Cookies
- Double Chocolate Cookie Recipe
- Red Velvet Cake Mix Cookies
- Chocolate Chip Cookie Recipe
- Chewy Brownie Cookies
- Oatmeal Cream Pie Recipe
- Girl Scout Samoas Cookies
More Mint Recipes
- Chocolate Mint Cupcakes
- Copycat Peppermint Patties
- No-Churn Chocolate Mint Ice Cream
- Mint Brownie Brittle
- 2-Ingredient Chocolate Mint Fudge
- Mint Chocolate Chip Ice Cream
- Chocolate Mint Brownies
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Copycat Thin Mint Cookies
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup Dutch processed cocoa*
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
For the Chocolate Coating:
- 1 cup semi sweet chocolate chips
- 1/2 teaspoon peppermint extract optional
- 1 tablespoon shortening
Instructions
For the Cookies:
- Combine the butter and sugar in the bowl of a stand mixer fitter with the paddle attachment, or in a large mixing bowl with a hand mixer.
- Stir at medium speed until the butter is light and fluffy. This should take about 1 minute.
- Scrape the sides of the bowl and add the egg and extract. Mix an additional 30 seconds, or until the egg is fully incorporated.
- In a medium sized measuring cup, stir together the flour, cocoa powder, and salt.
- Pour the dry ingredients into the butter mixture and stir at medium speed until fully incorporated.
- Divide the dough into two equal parts. Roll into a cylinder that is about 1-1/2 inches thick.
- Wrap each roll in plastic wrap and transfer to the refrigerator for 2 hours, or up to 24.
- Transfer the dough to the freezer 30 minutes before baking and preheat the oven to 350 degrees.
- Working with one dough roll at a time, slice into 1/4 inch thickness.
- Place onto a lined baking tray, roughly 1 inch apart.
- Bake 10 minutes.
- Allow to cool on the tray for 15 minutes and transfer to a cooling rack.
For the Chocolate Coating:
- Combine the chocolate chips, peppermint extract, and shortening in a small glass bowl.
- Heat for 1 minute in the microwave.
- Stir until all of the chips have melted and are smooth.
- Heat an additional 15 seconds if needed.
- Use a fork to dip each cookie in the chocolate mixture.
- Allow to cool until the chocolate has set.
Notes
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