You don’t have to wait for cookie season to enjoy these Copycat Girl Scout Thin Mint Cookies. This easy homemade version delivers crisp, chocolatey-mint cookies any time of year — fresh from your kitchen.
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While buying Girl Scout cookies is a wonderful way to support local troops, this copycat recipe lets you satisfy that Thin Mint craving any time. These cookies balance rich cocoa and a cool peppermint note, finished with a glossy chocolate coating. They’re essentially crisp chocolate sugar cookies with a refreshing mint twist.
They’re straightforward to make, and the first crunchy bite is pure bliss. Below you’ll find ingredient notes, step-by-step instructions, variations, topping ideas, storage tips, and FAQs to help you bake the best batch.
🤔 What’s the origin of the Thin Mint cookie?
Thin Mints first appeared as part of the Girl Scout cookie program in the mid-20th century and quickly became a favorite for their crisp texture, minty flavor, and chocolate coating. This homemade version recreates that iconic taste so you can enjoy it year-round.
🧾 Ingredients
- Unsalted butter
- Powdered sugar
- Egg
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Baking powder
- Chocolate melts (or chocolate for coating)
See the recipe card below for exact measurements and yields.
⭐ Ingredient notes
- Powdered sugar: Keeps the cookies tender and dissolves smoothly into the butter for a delicate texture.
- Peppermint extract: Adds the signature refreshing mint flavor — use sparingly so it complements the chocolate.
- Unsweetened cocoa powder: Provides deep chocolate flavor without extra sweetness.
- Chocolate melts: Create a glossy, even coating. If you use baking chocolate or chips, add a little neutral oil to reach a coating consistency.
🥣 How to make Copycat Girl Scout Thin Mints
1. In a stand mixer with the paddle attachment (or using a handheld mixer), cream the butter and powdered sugar until light and smooth.
2. Add the egg, vanilla, and peppermint extract and beat until fully combined.
3. Whisk together the flour, cocoa powder, salt, and baking powder in a separate bowl.
4. On low speed, gradually mix the dry ingredients into the wet until just combined.
5. Place the dough between two sheets of parchment and roll very thin — about 1/8 inch. Thin is key for authentic Thin Mints.
6. Chill the dough for 1 hour to firm it up, which makes cutting easier.
7. Preheat the oven to 350°F. Use a 2-inch round cutter to cut shapes. Gather scraps, re-roll, and cut until all dough is used.
8. Arrange cookies on a parchment-lined sheet and bake on the middle rack for about 10 minutes. Transfer to a cooling rack to cool completely.
9. Melt the chocolate in 30-second bursts in the microwave, stirring between intervals, or use a double boiler until smooth. Stir in a little peppermint extract to flavor the coating.
10. Dip each cooled cookie into the chocolate using two forks: place the cookie on one fork, dip and flip, lift and let excess drip off, then transfer to parchment or a silicone mat to set. If the coating becomes too thick, gently rewarm it.
11. Let the chocolate set at room temperature, or chill the cookies briefly in the refrigerator to speed setting. Enjoy immediately, or store for later.
Serve right away, or keep chilled for an extra-cool bite.
🍫 Variations
- No Mint: Omit peppermint for a plain chocolate cookie.
- Milk Chocolate: Use milk chocolate melts for a sweeter coating.
- Dark Chocolate: Use dark chocolate for a richer finish.
- White Chocolate: Swap for white chocolate melts for a creamier twist.
- Double Mint: Add a touch of spearmint extract with peppermint for a layered mint profile.
- Adult Twist: Add a splash of peppermint schnapps to the coating for an adult version.
- Orange Twist: Replace some peppermint with orange extract for a chocolate-citrus combo.
✨ Topping Ideas
Add toppings immediately after dipping while the chocolate is still wet so they stick.
- Drizzled chocolate: Create a decorative drizzle with contrasting chocolate.
- Sprinkles: Add colorful sprinkles for a festive look.
- Toasted coconut: For a crunchy, tropical touch.
- Crushed candies: Try crushed peppermint candies or small chocolate pieces.
🧺 Storage and freezing
Store cookies in the refrigerator for up to 7 days, or freeze for up to 3 months. Thaw in the refrigerator before serving.
❓ FAQ
A 50/50 mix of milk and semi-sweet chocolate gives a balanced flavor. Use your preferred chocolate—milk, semi-sweet, or dark—to suit your taste.
Yes. Use good-quality baking chocolate or chips and add about 1/2 teaspoon of neutral oil (vegetable or coconut) per cup of chocolate to improve coating consistency.
Substitute all-purpose flour with a gluten-free flour blend. Texture may vary slightly depending on the blend.
Yes. Refrigerate the dough for a few days or freeze it for up to three months. Thaw and roll as directed.
Yes. Peppermint is stronger; spearmint is milder, so adjust quantity to taste to avoid an overpowering flavor.
Love sweet treats? Try other recipes for more baking inspiration.
📝 Recipe
Copycat Girl Scouts Thin Mint Cookies
Ingredients
Cookies
- ¾ cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 ¾ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp baking powder
Chocolate Coating
- 16 oz chocolate melts (half milk, half semi-sweet) or equivalent chocolate
- ¼ tsp peppermint extract, or to taste
Instructions
- Cream butter and powdered sugar until light.
- Add egg, vanilla, and peppermint; beat until smooth.
- Whisk flour, cocoa, salt, and baking powder together.
- Mix dry ingredients into wet on low until just combined.
- Roll dough very thin (about 1/8 inch) between parchment sheets.
- Chill dough for 1 hour.
- Preheat oven to 350°F. Cut 2-inch rounds and arrange on parchment-lined sheets.
- Bake 10 minutes, then cool on a rack.
- Melt chocolate and stir in peppermint extract. Dip cooled cookies, allow excess to drip off, and set on parchment.
- Let chocolate set at room temperature or chill briefly to speed setting. Store as directed.
Notes
For a glossier coating with baking chocolate or chips, add a small amount of neutral oil. Variations, topping ideas, storage, and FAQs are listed above to help tailor the recipe to your taste.
Carbs: 10 g |
Protein: 1 g |
Fat: 5 g