Copycat Thin Mints

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These Copycat Thin Mints are everything you love about the classic Girl Scout favorite — but better, because they come straight from your kitchen. A crisp chocolate cookie infused with cool peppermint is dipped in rich, glossy chocolate coating. The snap, the flavor, the nostalgia—they’re all here.

Whether you’re making them to stash in your freezer for future cravings or as a showstopper on your holiday cookie tray, these Thin Mints deliver big flavor with minimal fuss. Plus, they taste just as incredible chilled as they do at room temp. It’s a win for cookie lovers everywhere.

Why You’ll Love This Copycat Thin Mint Recipe

• Perfect texture: crunchy, snappy cookie with a smooth chocolate shell.
• No special equipment needed.
• Better-than-store-bought freshness and flavor.
• Freezer-friendly and great for gifting.
• Customizable with extra toppings like sea salt or crushed peppermint.

What Kind of Chocolate Should I Use for Coating?

You’ll want to use a good-quality semi-sweet or dark chocolate for coating. Couverture chocolate melts smoothly and sets with a nice shine, but chocolate chips work too if that’s what you have. Just be sure to add a little coconut oil to get that glossy, snappy finish. Avoid milk chocolate—it overwhelms the mint flavor.

Ingredients

• Unsweetened cocoa powder: Gives the cookie its deep chocolate flavor and color.
• All-purpose flour: Provides structure to the crisp cookie.
• Baking powder: Helps the cookies rise just enough for a light snap.
• Salt: Balances the sweetness and enhances flavor.
• Unsalted butter: Brings richness and helps the cookies hold their shape.
• Granulated sugar: Sweetens the cookie base.
• Vanilla extract: Adds warmth and depth.
• Peppermint extract: Delivers that signature Thin Mint flavor.
• Egg: Binds the dough together.
• Semi-sweet chocolate: For the outer coating; gives that classic crisp shell.
• Coconut oil: Helps the coating set with shine and smoothness.

How To Make the Copycat Thin Mints

Step 1: Make the Dough

Cream the butter and sugar until light and fluffy. Mix in the egg, vanilla, and peppermint extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture into the wet ingredients until a dough forms.

Step 2: Chill and Roll

Divide the dough into two disks and wrap in plastic wrap. Chill for at least 1 hour. Once firm, roll out each disk on a lightly floured surface to about 1/8 inch thick. Cut into 1.5-inch rounds using a cookie cutter.

Step 3: Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and arrange cookies 1 inch apart. Bake for 10-12 minutes or until firm and crisp. Let cool completely.

Step 4: Make the Chocolate Coating

In a heatproof bowl, melt the chocolate and coconut oil together until smooth (using a double boiler or microwave in short bursts). Stir in peppermint extract to taste.

Step 5: Dip and Set

Dip each cooled cookie into the chocolate coating using a fork, letting excess drip off. Place on a parchment-lined tray and let the chocolate set completely at room temperature or in the fridge.

How to Serve Your Copycat Thin Mints

This recipe yields about 32 cookies, enough to serve 10 to 12 people depending on how many cookies you allocate per serving. They’re perfect with a glass of milk, crumbled over ice cream, or simply enjoyed chilled straight from the freezer.

How to Store Copycat Thin Mints

Store your cookies in an airtight container at room temperature for up to 1 week. For longer freshness, refrigerate them for up to 3 weeks. They also freeze beautifully—just layer parchment between them and freeze for up to 2 months. You can enjoy them straight from the freezer for that classic Thin Mint experience.

Frequently Asked Questions

1. Can I use peppermint oil instead of extract?
Yes, but peppermint oil is more concentrated. Use only a few drops and taste-test as you go.

2. Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

3. Why is my chocolate coating dull or streaky?
It may be overheated or not stirred enough. Use a thermometer to avoid surpassing 90°F when melting chocolate.

4. Do I have to chill the dough?
Yes. Chilling helps the cookies hold shape and ensures the texture is crisp.

5. Can I double the recipe?
Absolutely. These freeze well, so make a big batch for later.

Want More Cookie Ideas with a Twist?

If you loved these Copycat Thin Mints, check out these other reader favorites:

• Small Batch Almond Joy Cookies
• Cheesecake Stuffed Chocolate Chip Cookies
• Mint Oreo Truffles
• Chocolate Snowball Cookies with White Chocolate Center
• Salted Caramel Fudge Truffles

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you dip in dark chocolate or go semi-sweet? Add extra mint or play it subtle? I’d love to hear how you make this classic your own.

For more dessert inspiration and everyday recipes, visit Life With Livia on Pinterest.

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