Copycat Thin Mint Cookies
My husband goes bananas for Thin Mint Cookies, and while I’m a big supporter of Girl Scouts, when the season is over, I’ll bake them. This copycat Thin Mint Cookie recipe is easy, quick, and darn good. There’s nothing quite like the original, but if you’ve got a craving, these are pretty terrific!
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These cookies are easier to make than you might think, and the payoff is absolutely worth it. They bake up crisp, coat beautifully, and taste every bit as good as the ones you wait all year for. Better yet, they keep well, so you can make a batch and stash them whenever a chocolate-mint craving hits.
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They’re especially good straight from the freezer, just like the original. Perfect for holiday cookie trays, bake sales, or keeping tucked away for late-night treats, these homemade Thin Mints are the kind of cookie that disappears fast. And for my hubby, who thinks that 1 sleeve is a serving, he loves that I can make endless batches of them, all for him.
Ingredients
For the Cookies
- Unsalted butter – I use unsalted butter so I can control the salt level and keep the mint and chocolate flavors balanced.
- Sugar – Provides sweetness and helps the cookies crisp as they bake.
- Large egg – Extra large works without adjustment.
- Vanilla extract – I bake almost exclusively with artificial vanilla extract, but use what you’re comfortable with.
- Mint extract – Mint extract is milder. Peppermint extract is stronger—use half the amount or the cookies will taste medicinal.
- All-purpose flour – Just scoop the flour and level it off without tapping it.
- Cocoa powder – Use unsweetened cocoa powder. Dutch-process gives richer color, but natural works fine.
- Baking powder – Check the expiration date or cookies won’t rise properly.
- Salt – I use Kosher salt.
For the Chocolate Coating
- Dark chocolate melting wafers – Use candy melts or almond bark. Don’t use chocolate chips—they won’t melt smoothly for coating.
- Mint extract – Same as above—peppermint is stronger. Use half the amount.
How to Make Thin Mint Copycat Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Cream on medium speed for about 2 minutes until smooth and fluffy.
Add the egg, vanilla extract, and mint extract. Mix until fully combined, scraping down the sides of the bowl with a silicone spatula as needed.
Add the flour, cocoa powder, baking powder, and salt. Mix on low speed until a thick dough forms. The dough will be dense, so the paddle attachment works best for mixing it evenly.
Lightly flour a clean work surface and roll the dough out using a rolling pin until it is about ¼ to 3/16 inch thick.
Use a 1½ to 2-inch round cookie cutter to cut out as many cookies as possible. Gather the scraps, reroll the dough, and continue cutting until all the dough is used. Transfer the cookie rounds to the prepared baking sheets.
Place the baking sheets in the freezer for 10 minutes before baking. This helps the cookies hold their shape and bake evenly.
Bake the cookies for 10–12 minutes, or until the centers are set. Remove from the oven and allow the cookies to cool completely on a wire cooling rack. Once the cookies are fully cooled, prepare the chocolate coating.
Place the chocolate melting wafers in a microwave-safe bowl and add the mint extract. Microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth.
Using a fork or dipping tool, dip each cookie into the melted chocolate and coat it completely. Lift the cookie out and gently tap the fork against the side of the bowl to remove excess chocolate.
Place the coated cookies back onto the parchment paper and allow the chocolate to set. To speed up the process, place the cookies in the refrigerator or freezer until the chocolate hardens.
Chef Jenn’s Recipe Notes
- Roll the dough evenly so the cookies bake consistently. Thin cookies give you the best crisp texture.
- Chilling the cookies before baking helps them hold their shape and prevents spreading.
- If the chocolate starts to thicken while dipping, warm it briefly in the microwave and stir until smooth again.
- These cookies taste amazing straight from the freezer, just like classic Thin Mints.
Serving Suggestions
Serve Thin Mint cookies with coffee, tea, or a glass of cold milk. They’re also great crumbled over vanilla ice cream or used as a topping for chocolate desserts. They make wonderful homemade gifts during the holidays and are always popular on cookie trays.
Storage
Store Thin Mint cookies in an airtight container in the refrigerator or freezer for up to 7 days. They’re especially delicious when stored in the freezer and eaten straight from frozen.
Thin Mint Copycat Cookies
Ingredients
For the cookies
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon mint extract or ¼ teaspoon peppermint extract
- 2 cups flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
For the chocolate coating
- 10 ounces dark chocolate melting wafers
- ½ teaspoon mint extract or ¼ teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F and line a couple of baking sheets with parchment paper; set aside.
- Combine the softened butter and sugar in a stand mixer, and cream until smooth. About 2-3 minutes.
- Add the egg, vanilla, and mint extract and mix well, scraping down the sides of the bowl as needed.
- Add in the flour, cocoa powder, baking powder, and salt, and mix until a thick dough forms. Scrape down the sides as needed.
- Roll the dough to ¼–3/16 inch thickness on a lightly floured surface, then cut rounds using a 1½–2 inch cookie cutter and place them on prepared baking sheets.
- Chill the cut-out cookies in the freezer for 10 minutes before baking
- Bake for 10–12 minutes or until the centers are set. Cool completely.
For the coating
- Combine the chocolate wafers with the mint extract in a medium bowl, then heat in the microwave in 30-second increments, stirring until smooth.
- Dip each cookie into the chocolate using a fork, coat completely, and place on parchment paper.
- Once all cookies have been dipped, chill in the freezer or fridge until the chocolate is fully set.
Video
Notes
Chef Jenn’s Recipe Notes
- Roll the dough evenly so the cookies bake consistently. Thin cookies give you the best crisp texture.
- Chilling the cookies before baking helps them hold their shape and prevents spreading.
- If the chocolate starts to thicken while dipping, warm it briefly in the microwave and stir until smooth again.
- These cookies taste amazing straight from the freezer, just like classic Thin Mints.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.