Name: Copycat Thin Mints
Prep time: 1 h 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup unsalted butter softened; 1/2 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 10 oz semi-sweet chocolate chips or chopped chocolate; 1/2 teaspoon peppermint extract for coating

If you’ve ever waited eagerly for Girl Scout cookie season just to stock up on Thin Mints, this recipe is for you. These homemade Copycat Thin Mints taste just like the classic version: snappy, crisp chocolate cookies coated in a refreshing peppermint chocolate shell. They’re cool, chocolatey, and downright addictive.

Making them at home is surprisingly easy and rewarding. You don’t need any special equipment or obscure ingredients, just a love for mint and a little patience while the chocolate sets. Once you’ve tried these, you might never go back to the boxed version!

What Kind of Chocolate Should I Use?

For the best results, use good quality semi-sweet chocolate chips or chopped chocolate bars. If you want an even more authentic “snap,” you can temper your chocolate or add a little coconut oil to help it set with a shiny finish.

Ingredients for the Copycat Thin Mints

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
10 oz semi-sweet chocolate chips or chopped chocolate
1/2 teaspoon peppermint extract (for coating)

How To Make the Copycat Thin Mints

Step 1: Make the Dough

Cream the butter and sugar together until light and fluffy. Add the egg, vanilla, and peppermint extract. Mix in the dry ingredients until a dough forms.

Step 2: Roll and Chill

Divide the dough in half, roll into logs or discs, wrap in plastic, and chill for at least 1 hour.

Step 3: Slice and Bake

Preheat oven to 350°F (175°C). Roll out the dough or slice into 1/4-inch rounds. Place on a parchment-lined baking sheet and bake for 10-12 minutes. Let cool completely.

Step 4: Melt and Coat

Melt the chocolate in a microwave or double boiler. Stir in the peppermint extract. Dip each cooled cookie into the chocolate, let excess drip off, and place on parchment to set.

Step 5: Chill and Store

Chill the coated cookies until set. Store in an airtight container in the fridge or freezer.

Serving and Storing Copycat Thin Mints

These cookies are best served cold or straight from the freezer for that classic Thin Mint crunch and coolness. They make great gifts and are perfect for snacking, dipping in coffee, or even crumbling over ice cream.

Store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. They taste just as delicious thawed slightly or enjoyed frozen!

Frequently Asked Questions

How do I make them gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it includes xanthan gum for structure.

Can I use dark chocolate instead?

Absolutely! Dark chocolate gives a richer flavor and works beautifully with the peppermint.

What if I don’t have peppermint extract?

You can use peppermint oil instead, but it’s stronger. Use only a few drops in place of the extract.

Do I have to chill the dough?

Yes, chilling the dough helps it firm up so the cookies hold their shape and get that crisp texture.

How long does it take for the chocolate to set?

Usually about 20-30 minutes in the fridge, or 10 minutes in the freezer.

Can I temper the chocolate?

Yes, tempering will give the cookies a glossy finish and better snap. It’s optional but great if you’re gifting them.

If you love these Copycat Thin Mints, try these other irresistible treats:

Irresistible Pecan Pie Bites for a mini holiday classic.
Cherry Chocolate Cheesecake with a fruity, creamy richness.
Sopapilla Cheesecake Bars if you’re craving something warm and cinnamon-sweet.
Peanut Butter Balls with Chocolate Rice Krispies for a no-bake crunchy treat.
Cinnamon Donut Bread that tastes like your favorite coffee shop indulgence.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with dark chocolate or semi-sweet? Freeze them or devour them right away?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter. And if you’re craving more sweet inspiration, don’t miss out on my daily treats shared on Pinterest @NinaDishes.

Copycat Thin Mints

Author: Nina Klatten
Total Time: 1 hour 32 minutes
Yield: 30 cookies
Diet: Vegetarian

Print Recipe

Description

Homemade Copycat Thin Mints deliver the perfect mix of crisp chocolate cookies and cool peppermint coating, just like the beloved Girl Scout classic. Easy to make and freezer-friendly, these minty treats are the ultimate DIY indulgence.

Instructions

1. Cream the butter and sugar together until light and fluffy. Add the egg, vanilla, and peppermint extract. Mix in the dry ingredients until a dough forms.

2. Divide the dough in half, roll into logs or discs, wrap in plastic, and chill for at least 1 hour.

3. Preheat oven to 350°F (175°C). Roll out the dough or slice into 1/4-inch rounds. Place on a parchment-lined baking sheet and bake for 10-12 minutes. Let cool completely.

4. Melt the chocolate in a microwave or double boiler. Stir in the peppermint extract. Dip each cooled cookie into the chocolate, let excess drip off, and place on parchment to set.

5. Chill the coated cookies until set. Store in an airtight container in the fridge or freezer.