If you have ever found yourself craving those iconic Girl Scout treats, then you are in for a serious delight with this Copycat Thin Mints Recipe. These irresistibly minty, chocolate-covered cookies capture that perfect balance of a crisp, chocolaty bite with refreshing peppermint flavor that makes Thin Mints so beloved. What’s truly special about this recipe is how effortlessly it recreates that classic taste at home, giving you the joy of homemade freshness without sacrificing any of the nostalgic charm. Whether it’s cookie season or simply a moment when you want to indulge, these Copycat Thin Mints hold all the magic in every bite.
Ingredients You’ll Need
Every single ingredient in this Copycat Thin Mints Recipe plays a crucial role, blending together to create a cookie that is rich in flavor, smooth in texture, and visually inviting. From the butter that forms the base of tenderness, to the peppermint extract that delivers that unmistakable minty zing, these simple components combine to bring the perfect homemade Thin Mint experience.
- 1 cup unsalted butter, softened: This gives the cookies a luscious, buttery texture and richness that melts on your tongue.
- 1 cup powdered sugar: For a smooth sweetness that perfectly balances the mint and cocoa flavors.
- 1/2 teaspoon salt: Enhances the flavors and keeps the sweetness in check.
- 1 large egg: Acts as a binder for a tender yet sturdy dough.
- 1 teaspoon vanilla extract: Adds depth and warmth to the cookie’s flavor profile.
- 1/2 teaspoon peppermint extract: The star of the show, bringing authentic mint freshness.
- 1/2 cup unsweetened cocoa powder: Gives the cookies their distinctive deep chocolate color and rich cocoa taste.
- 1 3/4 cups all-purpose flour: Provides structure and the classic cookie crumb.
- 12 oz semi-sweet or dark chocolate: For the delicious coating that pairs perfectly with mint.
- 1 teaspoon coconut oil: Helps the chocolate coating stay silky and smooth when melted.
- 3/4 teaspoon peppermint extract (for coating): Intensifies the mint flavor in the chocolate shell to achieve that signature Thin Mint taste.
How to Make Copycat Thin Mints Recipe
Step 1: Cream Butter and Sugar
Start by creaming together the softened butter and powdered sugar until the mixture becomes light, fluffy, and pale in color. This step is really important as it aerates the base of the dough, creating the lovely crumb texture these cookies are known for. Then, mix in the salt to enhance all those sweet, chocolatey notes.
Step 2: Add Egg and Extracts
Now, beat in the egg to bind everything together and add richness. Stir in the vanilla and peppermint extracts — the peppermint here is what will make your cookies taste like the real Thin Mints everyone adores, so don’t skimp!
Step 3: Incorporate Cocoa and Flour
Sift in the cocoa powder and flour gradually, mixing gently until a soft dough starts to form. This ensures the dough is smooth without any lumps. If the dough feels a bit sticky, chill it for a while to make it easier to handle.
Step 4: Roll and Chill the Dough
Roll out the dough between two sheets of parchment paper until it’s about 1/4-inch thick. This thickness is just right for that tender snap of a cookie. Place the rolled dough in the fridge for at least 30 minutes to firm up, which makes cutting out the rounds a breeze.
Step 5: Cut and Bake
Preheat your oven to 350°F (175°C). Use a cookie cutter or glass to cut out 1.5 to 2-inch rounds. Bake your cookies for 10 to 12 minutes; you want them to be firm but not overly crisp. Let them cool completely before moving on to the next steps.
Step 6: Prepare the Chocolate Coating
Melt your chocolate together with coconut oil using a double boiler or microwave, stirring often. This mix creates that shiny, smooth coating. Stir in the 3/4 teaspoon of peppermint extract into the melted chocolate to intensify the mint flavor that sits perfectly on top of the cocoa cookie base.
Step 7: Dip Cookies in Chocolate
Dip each cooled cookie into the peppermint-infused chocolate coating, letting any excess drip off so the coat is just right. Place the dipped cookies onto parchment paper to avoid sticking. This coating will give your cookies that glossy finish and melt-in-your-mouth texture.
Step 8: Chill to Set
Pop the chocolate-coated cookies into the fridge or freezer for 20 to 30 minutes to let the coating fully harden. This step is key to achieving the satisfying snap Thin Mints are famous for.
Step 9: Enjoy or Store
Serve these beauties chilled for the best taste and texture, or store them in the fridge or freezer to enjoy anytime. They keep wonderfully, making it great to have these Copycat Thin Mints ready whenever the craving hits.
How to Serve Copycat Thin Mints Recipe
Garnishes
While the classic cookie is perfect on its own, you can add a sprinkle of crushed peppermint candy on top right after dipping to add a festive crunch and extra peppermint burst. A dusting of cocoa powder or a light drizzle of white chocolate creates an elegant touch for special occasions.
Side Dishes
These cookies pair spectacularly with a cold glass of milk or a rich, creamy hot chocolate to really bring out their minty chocolate goodness. For a grown-up twist, serve alongside a peppermint mocha or coffee to complement the flavors beautifully.
Creative Ways to Present
For gifting, stack these Copycat Thin Mints in a pretty box layered with parchment paper for a homemade touch everyone will love. They also make great edible decorations for cakes or ice cream bars, adding a mint-chocolate surprise that’s a delight both visually and in flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Copycat Thin Mints stay fresh and delicious in an airtight container in the refrigerator for up to two weeks. Keeping them chilled preserves the chocolate coating and prevents the cookies from getting soft.
Freezing
You can freeze these cookies either before or after dipping in chocolate. Lay them out in a single layer on a baking sheet to freeze initially, then transfer to a sealed freezer-safe container or bag. Frozen, they last for up to three months without losing their delightful flavor or texture.
Reheating
There’s generally no need to reheat these cookies as they are best enjoyed cold or at room temperature. If you prefer a slightly softer texture, let them sit out for 10 to 15 minutes or gently warm for a few seconds in the microwave, but be careful not to melt the chocolate coating.
FAQs
Can I substitute peppermint extract with fresh mint?
Fresh mint will not provide the same concentrated mint flavor that mint extract does, so if you want to replicate that classic Thin Mint taste, it’s best to stick with peppermint extract. Fresh mint can be used for garnish or in other recipes but won’t deliver the same intensity in cookies.
Is it necessary to chill the dough before baking?
Yes! Chilling the dough helps it firm up, which makes it easier to roll out and cut neat rounds. It also prevents the cookies from spreading too much in the oven, keeping their shape perfect.
What type of chocolate works best for the coating?
Semi-sweet or dark chocolate is best for this Copycat Thin Mints Recipe as it balances the sweet and minty flavors beautifully. Adding a little coconut oil helps with melting and makes the chocolate coating smoother and shinier.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend designed for cookies. Just ensure your cocoa powder and other ingredients are gluten-free as well to keep it safe.
How long do these cookies last once made?
Stored properly in an airtight container in the fridge, they last up to two weeks. If you freeze them, they can stay good for about three months while preserving all the rich flavors and textures.
Final Thoughts
This Copycat Thin Mints Recipe is truly a treasure to have tucked away in your baking repertoire. It brings back all those warm, nostalgic feelings wrapped up in a festive, homemade package with every bite bursting with minty chocolate joy. I hope you find as much happiness in making and sharing these delicious cookies as I do. Give it a try, and prepare for endless compliments and maybe even a few requests for the recipe!
Print
Copycat Thin Mints Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Copycat Thin Mints recipe replicates the beloved minty, chocolatey cookie with a homemade touch. Featuring a soft cocoa dough infused with peppermint extract, baked to perfection, then coated in a smooth chocolate mint glaze. Perfect for holiday treats or anytime you crave a classic Thin Mint cookie without the store-bought version.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
Chocolate Coating
- 12 oz semi-sweet or dark chocolate
- 1 teaspoon coconut oil
- 3/4 teaspoon peppermint extract
Instructions
- Cream Butter and Sugar: Cream together softened butter and powdered sugar until the mixture is light and fluffy. Then mix in the salt to evenly distribute it.
- Add Egg and Extracts: Add the large egg, vanilla extract, and peppermint extract to the creamed mixture. Mix thoroughly until all ingredients are fully combined.
- Add Dry Ingredients: Gradually sift in the unsweetened cocoa powder and all-purpose flour, mixing gently until a soft dough forms. If the dough feels too sticky, chill it in the refrigerator before proceeding.
- Roll and Chill Dough: Roll the dough between two sheets of parchment paper to a 1/4-inch thickness. Chill the rolled dough in the fridge for 30 minutes to firm up.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Cut out 1.5 to 2-inch rounds using a cookie cutter. Place them on a baking sheet and bake for 10 to 12 minutes. Once baked, let cookies cool completely on a wire rack.
- Melt Chocolate Coating: Melt the semi-sweet or dark chocolate together with the coconut oil using a double boiler or microwave in short bursts, stirring frequently. Once melted and smooth, stir in the 3/4 teaspoon peppermint extract for the mint flavor.
- Dip Cookies: Carefully dip the cooled cookies into the melted chocolate, allowing the excess chocolate to drip off. Place the coated cookies on parchment paper to set.
- Set Chocolate Coating: Chill the dipped cookies in the refrigerator or freezer for 20 to 30 minutes until the chocolate coating is fully hardened.
- Serve and Store: Serve the cookies chilled for the best minty, crisp experience. Store leftovers in the fridge or freezer to maintain freshness and texture.
Notes
- Use good quality peppermint extract for the best mint flavor without overpowering the chocolate.
- Chilling the dough ensures the cookies keep their shape while baking.
- Ensure cookies are completely cool before dipping to prevent melting the chocolate coating.
- Store cookies in an airtight container in the fridge or freezer to keep them crisp and fresh longer.
- For a dairy-free version, use vegan butter and dairy-free chocolate.
