Copycat Thin Mints

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Crisp, chocolatey, and infused with just the right amount of cool peppermint, these Copycat Thin Mints are the homemade answer to the Girl Scouts’ most iconic cookie. With a crunchy wafer base and a luscious coating of dark chocolate, they deliver everything you crave in the original—only better, because they’re fresh from your own kitchen.

Perfectly paired with a glass of milk, crumbled into ice cream, or enjoyed straight from the freezer, these cookies are a year-round treat. Making them at home lets you control the quality of ingredients and satisfy your Thin Mint cravings anytime, not just during Girl Scout season.

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Why You’ll Love This Copycat Thin Mints Recipe

This recipe brings together nostalgic flavor and homemade satisfaction in one bite. The rich, velvety chocolate contrasts beautifully with the fresh, cooling peppermint, making every cookie a delightful sensory experience. They’re surprisingly easy to make, freezer-friendly, and ideal for holiday gifting, dessert tables, or an indulgent snack stash.

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Preparation Phase & Tools to Use

To successfully make Copycat Thin Mints, you’ll want to have a few kitchen essentials ready:

• Mixing Bowls – You’ll need at least two for dry and wet ingredients. A stand mixer or hand mixer is helpful for achieving a smooth dough.
• Rolling Pin – Ensures even thickness when rolling out the cookie dough, which is key for consistent baking.
• Round Cookie Cutter – To get that signature Thin Mint shape. About 1.5 to 2 inches works best.
• Baking Sheets & Parchment Paper – For easy cookie transfer and even baking.
• Cooling Rack – Helps the cookies cool evenly after baking.
• Double Boiler or Microwave-Safe Bowl – Used for melting the chocolate coating without burning it.
• Fork or Dipping Tool – Essential for coating each cookie in chocolate smoothly and easily.

Each tool plays a part in making the process streamlined, ensuring your final result looks and tastes like the real deal.

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Preparation Tips

For best results, chill your dough before rolling it out—this prevents sticking and helps maintain the shape of your cookies. When cutting out the rounds, dip your cookie cutter in flour to avoid sticking. Don’t skip the cooling phase before dipping them in chocolate; warm cookies can melt the coating or lose their crispness. When melting chocolate, do so slowly over low heat or in 30-second intervals in the microwave to avoid seizing. And finally, place dipped cookies on parchment-lined trays and chill until the coating sets for that snappy Thin Mint finish.

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Ingredients for this Copycat Thin Mints Recipe

For the Cookie Base:

• 1 cup (2 sticks) 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

For the Chocolate Coating:

• 12 oz semi-sweet or dark chocolate (chips or chopped)
• 1 teaspoon coconut oil (for smooth melting, optional)
• 3/4 teaspoon peppermint extract

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Step 1: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This usually takes 2–3 minutes with a hand mixer or stand mixer. Add the salt and mix again briefly.

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Step 2: Add Egg and Flavorings

Crack in the egg and beat until fully incorporated. Then add vanilla extract and peppermint extract, mixing until combined. At this stage, the dough should smell delightfully minty.

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Step 3: Add Dry Ingredients

Sift in the cocoa powder and flour gradually, mixing on low until a soft dough forms. If the dough feels sticky, refrigerate it for 15–20 minutes before rolling.

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Step 4: Roll Out the Dough

Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness. This technique avoids sticking and keeps your rolling pin clean. Chill the rolled dough in the fridge for 30 minutes to firm it up.

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Step 5: Cut and Bake

Preheat your oven to 350°F (175°C). Use a round cookie cutter (1.5 to 2 inches) to cut out as many circles as possible. Transfer to a parchment-lined baking sheet. Bake for 10–12 minutes or until the cookies are set. Let them cool completely on a wire rack.

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Step 6: Prepare the Chocolate Coating

In a double boiler or microwave-safe bowl, melt the chocolate with the coconut oil in short bursts or over low heat. Stir until smooth. Once melted, stir in the peppermint extract. Taste and adjust peppermint strength if needed.

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Step 7: Dip the Cookies

Using a fork or dipping tool, dunk each cooled cookie into the melted chocolate. Let excess drip off and place on parchment-lined trays. Chill in the fridge or freezer for 20–30 minutes until the chocolate is fully set.

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Step 8: Serve or Store

Once the coating has hardened, your Copycat Thin Mints are ready to enjoy. For best texture and flavor, serve chilled. Store extras in an airtight container in the fridge or freezer.

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Notes

If you’re looking to recreate the iconic Girl Scout Thin Mints experience, a few tweaks can elevate the homemade version. Opt for high-quality cocoa powder and real peppermint extract (not mint extract, which can taste more like spearmint). Letting the cookies chill after being coated in chocolate not only helps the coating set faster but also gives them that classic cool-and-crisp texture. For extra crunch, you can even bake the cookies a minute longer if you like a firmer bite.

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Watch Out for These Mistakes While Cooking

• Using mint instead of peppermint extract: This simple switch can completely change the flavor profile.
• Not chilling the dough: Warm dough will be too soft and sticky to roll and cut cleanly.
• Overbaking: These cookies are thin and can become bitter or burnt quickly if left too long in the oven.
• Rushing the chocolate dip: Make sure cookies are fully cooled before dipping or the coating will melt off.
• Using chocolate chips only: Chips have stabilizers that can prevent smooth melting—adding coconut oil or using baking chocolate helps.

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Storage Instructions

Store Copycat Thin Mints in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. These cookies are often best enjoyed straight from the freezer for that signature snap and refreshing minty coolness. Avoid storing them at room temperature in warm environments, as the chocolate coating may soften or melt.

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Estimated Nutrition (Per Cookie – Approximate)

• Calories: 110
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 10mg
• Sodium: 40mg
• Total Carbohydrates: 13g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 1g

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Frequently Asked Questions

What kind of chocolate is best for the coating?

Use high-quality dark or semi-sweet baking chocolate for the best melt and flavor. Avoid only using chocolate chips, unless you’re adding coconut oil to help with consistency.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Check that your cocoa powder and chocolate are also gluten-free.

How do I get that super smooth chocolate coating?

Make sure your chocolate is fully melted and thinned with a bit of coconut oil. Use a dipping tool or fork to ensure even coverage.

Can I use mint extract instead of peppermint?

It’s not recommended. Mint extract often has a spearmint flavor, which can taste more like toothpaste. Peppermint extract delivers the classic Thin Mint taste.

How long do they need to chill after dipping in chocolate?

At least 20–30 minutes in the fridge or freezer should be enough for the chocolate to set.

Are these safe for freezing?

Absolutely! These cookies freeze very well and can be enjoyed straight from the freezer.

Can I use a different shape for the cookies?

Yes, but keep them thin. The classic shape is a round wafer, but hearts or stars can make them festive for holidays.

What’s the texture like compared to the original?

These copycat cookies are crisp and snappy with a rich chocolate shell—very close to the original, with the added freshness of homemade.

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Conclusion

Homemade Copycat Thin Mints are more than just a substitute—they’re a true treat in their own right. With rich chocolate, cool peppermint, and that irresistible crunch, these cookies are a must-bake for mint-chocolate lovers. Whether you’re stocking your freezer or sharing them with friends, they bring joy and flavor to every bite. Plus, making them yourself means no more waiting for cookie season.

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