You donβt have to wait for cookie season to enjoy these Copycat Girl Scout Thin Mint Cookies. With this easy homemade version, you can have that crisp, chocolatey-mint goodness any time of yearβstraight from your own kitchen.
Jump to:
While we love supporting our local Girl Scouts and buying their cookies when theyβre available, this way you can enjoy them year-round and satisfy that craving whenever it strikes.
What makes my copycat Girl Scout cookies so good? Itβs the perfect balance of rich chocolate flavor with a cool minty kick, all wrapped in a smooth chocolate coating. And the best part? You can bake a fresh batch anytime you want!
These cookies are simple to make, and once you take that first crispy cookie bite, you'll know you're in heaven. They're essentially chocolate sugar cookies coated in chocolate, with a little peppermint added for a fun, refreshing kick...no wonder they're so popular!
If youβre craving more homemade cookie goodness, try my kids' favorite chocolate chip cookies, or for something with a twist, give white chocolate cranberry cookies a try. Feeling a little more adventurous? Try a new cookie flavor with these adorable coffee bean cookies. Finally, if you simply can't get enough of a chocolate-mint combo and youβre in the mood for a decadent dessert, donβt miss my mint chocolate cheesecake.
Now let's get making some Copycat Girl Scout Thin Mint Cookies!
π€ What's the origin of the Thin Mint cookie?
Thin Mint cookies have been a Girl Scouts favorite for decades, first introduced in the 1950s as part of their annual cookie fundraising. Over the years, theyβve gained a loyal following thanks to their crisp texture, minty freshness, and rich chocolate coating. In fact, they've become the most popular Girl Scout cookie out there! Now, with this homemade thin mint recipe, you can enjoy these delicious cookies anytimeβnot just during cookie season. Itβs the perfect way to recreate a beloved classic, year-round.
π§Ύ Ingredients
- Butter
- Powdered sugar
- Egg
- Vanilla extract
- Peppermint extract
- All purpose flour
- Cocoa powder
- Salt
- Baking powder
- Chocolate melts
See the recipe card below for full list of ingredients and their measurements.
β Ingredient notes
- Powdered sugar - Dissolves into the batter smoothly, and keeps the cookies light, delicate, and tender, while adding just the right amount of sweetness.
- Peppermint extract - The key to that refreshing minty kick! Just enough for that cool, refreshing minty flavor without overpowering the chocolate.
- Unsweetened cocoa powder - Rich, deep chocolate flavor without any extra sweetness stealing the show.
- Chocolate melts - The smooth, glossy coating that gives these cookies their signature crunch and extra chocolatey goodness. Use high-quality melts for the best texture. If you prefer, you can use dark or semi-sweet chocolate, but you may need to add a little oil for the right consistency.
π₯£ How to make Copycat Girl Scout Thin Mints
Using a stand mixer fitted with a beater attachment or a handheld electric mixer, cream together the butter and powdered sugar.
Next, add the egg, vanilla extract, and peppermint extract, and beat together with the creamed butter and sugar until smooth.
Separately, stir together the flour, cocoa powder, salt, and baking powder.
With the mixer turning on a low speed, slowly add the dry ingredients to the wet ingredients, mixing just until it all comes together.
Between two sheets of parchment paper, roll out the dough very thin, about one-eighth of an inch. "Thin" is the key word here for "thin" mint cookies.
Refrigerate the dough for 1 hour, which will help it firm up, making it easier to roll out.
Once the dough has chilled, preheat the oven to 350β and use a 2-inch cookie cutter to cut out the cookie shapes. Don't waste the dough between the cut-outs. Just mush it all together in your hands, roll it out again, and cut out more cookies. Repeat this until you've used all the cookie dough.
Place the cut out cookies on a parchment lined baking sheet.
Bake on the middle rack of the oven for 10 minutes.
Remove from the oven and place the baked cookies on a cooling rack.
Melting the chocolate can be done using either the double-boiler method or in the microwave. Also, if you prefer to use chocolate and oil instead of chocolate melts, I have instructions for that below.
Melt the chocolate in the microwave using 30 second increments, stirring between each time. Or, if you prefer, you can also use the double boiler method by placing the bowl of chocolate on top of a pot of simmering water, stirring constantly until the chocolate is smooth.
Once the cookies have completely cooled, it's time to add the chocolate coating! The method I use is by using two forks. Place a cookie on top of a fork and dip it in the chocolate, then flip it over to get both sides. Gently lift it up and hold it over the bowl for a moment to let the excess drip off. If you find that the chocolate on top of the cookie is too thick, use a second fork to gently sweep the excess chocolate off the top.
The chocolate will thicken as it cools, so if it gets too thick for dipping, just pop it in the microwave for a few seconds or heat it up over a double boiler again until it's smooth again.
Using a second fork or a toothpick, gently push the cookie off the first fork onto a parchment-covered cooling rack or a silicone mat to allow the chocolate to set. If the chocolate hasn't completely set after a few minutes, place the cookies on a tray in the refrigerator for about ten minutes.
Enjoy right away, or pop the finished cookies in the refrigerator or freezer for a cool treat anytime!
π« Variations
- No Mint - If you love these cookies but aren't the biggest fan of mint, just leave the mint out completely - they're still a delicious chocolate sugar cookie.
- Milk Chocolate - Use milk chocolate melts for an even sweeter treat.
- Dark Chocolate Lovers - Use dark chocolate melts to add a richer, slightly more intense chocolate flavor.
- White Chocolate - Use white chocolate melts for a sweeter, creamier twist.
- Double Mint - Add a touch of spearmint extract alongside the peppermint for a more complex minty flavor.
- Spiked Thin Mints - A tiny splash of peppermint schnapps in the coating will give these cookies a grown-up twist!
- Orange Twist - Try substituting a bit of orange extract for a citrusy kick alongside the peppermint. It pairs well with the chocolate for a refreshing flavor.
β¨ Topping Ideas
Make sure to add any toppings immediately after dipping the cookies, as the chocolate sets quickly.
- Drizzled Chocolate - Drizzle extra melted chocolate over the top for an extra indulgent layer of flavor.
- Sprinkles - Add a fun pop of color with homemade sprinkles for a little extra crunch and fun.
- Toasted Coconut - Add a tropical twist with toasted coconut for a crunchy, sweet layer of flavor.
- Crushed Candies - Sprinkle crushed peppermint candies or chocolate chips on top.
π§Ί Storage and freezing
These copycat Girl Scout thin mint cookies will stay delicious when kept in the refrigerator for up to 7 days or in the freezer for up to 3 months.
β FAQ
My personal preference for these cookies is a 50/50 mix of milk chocolate and semi-sweet chocolate. If you prefer one over the other, or even dark chocolate, then by all means, use that!
You certainly can! I used the chocolate melts for their ease of use. If you prefer to use a baking chocolate bar or chocolate chips, choose a high-quality chocolate whenever possible, such as Baker's or Ghirardelli. You'll also need to add about a half teaspoon of coconut or vegetable oil to make the chocolate thinner so it coats the cookies well.
To make these cookies gluten free, simply substitute the all-purpose flour with a gluten-free flour blend. Just be aware that the texture may vary slightly.
Yes! Mix up the cookie batter and store in the refrigerator for several days or in the freezer for up to three months.
While the traditional mint flavoring used in baking is peppermint, it's fine to use other variations of mint. Spearmint has a milder flavor than peppermint, so you may want to use slightly more to get the same minty effect...just be careful, too much and you'll get into toothpaste territory. And mint extract is a combination of the two.
Love sweet treats? Check out a few more of our recipes now!
- Mint Chocolate Cheesecake
- Mom's Best Chocolate Chip Cookies
- Chocolate Molten Lava Cake
- White Chocolate Cranberry Cookies
- Chocolate Orange Layer Cake
- Coffee Bean Cookies
- Chocolate Mug Cake
- Easy Chocolate Fudge
π Recipe
Copycat Girl Scouts Thin Mint Cookies
Ingredients
Cookies
- ΒΎ cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Β½ teaspoon peppermint extract
- 1 ΒΎ cup all purpose flour
- β cup unsweetened cocoa powder
- ΒΌ teaspoon salt
- 1 teaspoon baking powder
Chocolate Coating
- 16 ounces chocolate melts (half milk chocolate, half semi-sweet chocolate)
- ΒΌ teaspoon peppermint extract
Instructions
- Using a stand mixer fitted with a beater attachment or a handheld electric mixer, cream together the butter and powdered sugar.
- Next, add the egg, vanilla extract, and peppermint extract, and beat together with the creamed butter and sugar until smooth.
- Separately, stir together the flour, cocoa powder, salt, and baking powder.
- With the mixer turning on a low speed, slowly add the dry ingredients to the wet ingredients, mixing just until it all comes together.
- Between two sheets of parchment paper, roll out the dough very thin, about one-eighth of an inch. "Thin" is the key word here for "thin" mint cookies.
- Refrigerate the dough for 1 hour, which will help it firm up, making it easier to roll out.
- Once the dough has chilled, preheat the oven to 350β.
- Use a 2-inch cookie cutter to cut out the cookie shapes. Don't waste the dough between the cut-outs. Just mush it all together in your hands, roll it out again, and cut out more cookies. Repeat this until you've used all the cookie dough.
- Place the cut out cookies on a parchment lined baking sheet.
- Bake on the middle rack of the oven for 10 minutes.
- Remove from the oven and place the baked cookies on a cooling rack.
- Melt the chocolate in the microwave using 30 second increments, stirring between each time. Or, if you prefer, you can also use the double boiler method by placing the bowl of chocolate on top of a pot of simmering water, stirring constantly until the chocolate is smooth.
- Once the cookies have completely cooled, it's time to add the chocolate coating! The method I use is by using two forks. Place a cookie on top of a fork and dip it in the chocolate, then flip it over to get both sides. Gently lift it up and hold it over the bowl for a moment to let the excess drip off. If you find that the chocolate on top of the cookie is too thick, use a second fork to gently sweep the excess chocolate off the top.The chocolate will thicken as it cools, so if it gets too thick for dipping, just pop it in the microwave for a few seconds or heat it up over a double boiler again until it's smooth again.
- Using a second fork or a toothpick, gently push the cookie off the first fork onto a parchment-covered cooling rack or a silicone mat to allow the chocolate to set. If the chocolate hasn't completely set after a few minutes, place the cookies on a tray in the refrigerator for about ten minutes.
- Enjoy right away, or pop the finished cookies in the refrigerator or freezer for a cool treat anytime!
Notes
Leave a Reply