There’s something magical about the crisp, chocolatey perfection of a Thin Mint, and now you can recreate it at home. These copycat cookies boast a rich, velvety coating of dark chocolate and a cool, refreshing hint of mint that melts on your tongue. With just 15 minutes of prep and 9 minutes of baking, you’ll have a batch of 75 cookies ready to share or savor. Each bite delivers a satisfying crunch, followed by a smooth, indulgent finish that’s impossible to resist.
Perfect for cookie swaps, late-night treats, or gifting, these homemade Thin Mints are a guilt-free indulgence at just 46 calories per cookie. The bold mint flavor pairs beautifully with the deep, bittersweet chocolate, creating a balance that’s both refreshing and decadent. Whether you’re a Girl Scout cookie enthusiast or just love a good homemade treat, this recipe is a quick, easy way to bring a classic favorite to your kitchen. Your taste buds—and your friends—will thank you!
Ingredients for Copycat Thin Mints
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract (ensure it’s “peppermint,” not “mint”)
- 1 ¾ cups (220 g) all-purpose flour
- ⅔ cup (67 g) natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- Mint Chocolate Coating:
- 2 (10 oz) packages dark chocolate melting wafers, divided
- 2 teaspoons Crisco shortening, divided
- ½ teaspoon peppermint extract, divided
- Sprinkles, for decorating (optional)
Step-by-Step Instructions
- In a large bowl (or stand mixer), beat 1 cup (226 g) unsalted butter and 1 cup (200 g) sugar until creamy and well-combined.
- Add 1 large egg and stir well.
- Mix in ½ teaspoon vanilla extract and ¼ teaspoon peppermint extract.
- In a separate bowl, whisk together 1 ¾ cups (220 g) all-purpose flour, ⅔ cup (67 g) cocoa powder, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Scrape the sides and bottom of the bowl to ensure even mixing.
- Divide the dough into two disks, flatten each to about 1″ thick, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Roll the chilled dough on a lightly floured surface to ⅛-⅙” thickness.
- Use a 1 ¾” round cookie cutter to cut out circles, placing them ½-1″ apart on the prepared sheets. Re-roll scraps to maximize cookies.
- Bake for 8-9 minutes, then let cool completely before dipping.
- Mint Chocolate Coating: Melt 1 (10 oz) package of dark chocolate wafers according to package instructions.
- In a small bowl, combine 1 teaspoon Crisco shortening and ¼ teaspoon peppermint extract. Microwave until melted, then stir into the melted chocolate.
- Dip each cooled cookie into the chocolate using a fork, letting excess drip off. Place on wax paper to set. Add sprinkles immediately if desired.
- Repeat the coating process with the second package of wafers, shortening, and extract.
- Allow the chocolate to harden completely before serving.
Storage and Reheating Tips
Store your Copycat Thin Mints in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to two weeks or freeze for up to three months. If frozen, let them thaw at room temperature for 10-15 minutes before enjoying. Pro tip: Layer cookies with parchment paper to prevent sticking!
Recipe Variations to Try
Switch up the flavor by using white chocolate or milk chocolate melting wafers instead of dark chocolate. For a fun twist, add a pinch of cinnamon to the dough or sprinkle crushed candy canes on top of the chocolate coating. If you’re feeling adventurous, swap the peppermint extract for orange extract for a chocolate-orange combo!
Equipment Guidance for Perfect Cookies
A rolling pin and 1 ¾” round cookie cutter are essential for achieving the signature thin shape. If you don’t have a dipping fork, a regular kitchen fork or even a skewer works well for coating the cookies in chocolate. For even melting, use a microwave-safe bowl and heat the chocolate in 20-second intervals, stirring in between.
Common Questions Answered
Can I use mint extract instead of peppermint?
Avoid mint extract—it’s often a blend of spearmint and peppermint, which can overpower the flavor. Stick to pure peppermint extract for that classic Thin Mint taste.
Why chill the dough?
Chilling helps the dough firm up, making it easier to roll thinly without sticking.
Serving Suggestions for a Sweet Treat
Pair these cookies with a glass of cold milk or a cup of hot cocoa for a classic combo. For a festive touch, arrange them on a platter with other homemade treats like brownies or fudge. They also make a great gift—wrap them in a cute box or tin for a thoughtful homemade present!
Copycat Thin Mints
Ingredients
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract (make sure it’s ‘peppermint’ and not ‘mint’)
- 1 ¾ cups (220 g) all-purpose flour
- ⅔ cups (67 g) natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Mint Chocolate Coating
- 2 10oz packages of dark chocolate melting wafers divided
- 2 teaspoons Crisco shortening divided
- ½ teaspoon peppermint extract divided
- Sprinkles, for decorating optional
Instructions
- Combine butter and sugar in a large bowl (or the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined.
- Add egg and stir well.
- Stir in extracts.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to wet, stirring until well-combined (be sure to scrape the sides and bottom of the bowl so that all ingredients are evenly incorporated).
- Divide the dough into two parts and form each into a disk, flattening each to about 1″ thick. Cover in plastic wrap and chill for at least 1 hour.
- Once dough has chilled, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper. Set aside.
- Transfer dough to a clean, lightly floured surface and sprinkle flour over the top. Use a rolling pin to roll dough to about ⅛-⅙” thickness (yes, you want it to be pretty thin!).
- Using a 1 ¾” round cookie cutter and cut out circles, transferring each to cookie sheet (the cookies won’t spread so you can place them about ½-1″ apart).
- Once you have cut out all of the circles that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
- Bake on 350F (175C) for 8-9 minutes and allow cookies to cool completely before dipping.
- Mint Chocolate Coating
- Melt one 10oz package of melting wafers in a microwave-safe bowl according to package instructions.
- Once melted, set aside and in a separate, small bowl, combine 1 teaspoon of shortening and ¼ teaspoon of peppermint extract. Microwave until shortening is melted.
- Pour shortening and extract mixture into melted chocolate and stir until well-combined.
- Place one baked, cooled cookie on the tongs of a dipping fork (I use the fork from this set (affiliate), but a regular kitchen fork would work in a pinch!) and dip in chocolate. Lift out of chocolate and try to drain off as much as possible, transfer covered cookie to wax paper lined surface to cool completely. If using sprinkles, decorate immediately as the chocolate sets rather fast.
- Once you’ve used all of your chocolate, repeat with second set of melting wafers/shortening/extract.
- Allow chocolate to harden before serving.