I cracked the secret to Thin Mints you can have year round that mimic the Girl Scout original so closely you’ll never wait for cookie season again.

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I am obsessed with these Copycat Thin Mints because they hit that mint-chocolate crush in the exact way I want: crisp, almost cracker-thin cookie, slick dark chocolate, mint that snaps awake. I love the way unsalted butter carries the chocolate without being greasy.

The peppermint extract gives that cool, bright zing that makes every bite addictive. But I’m also here for the texture contrast, the thinness that shatters and the glossy chocolate coating that shouts classic Girl Scout vibes.

Tiny, dangerous, utterly snackable. I keep a jar on the counter.

Resistance is useless. Worth every crumb and then some.

seriously

Ingredients

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Unsalted butter, gives rich, tender cookie dough that’s buttery and kind of addictive.
Granulated sugar, adds sweetness and a little snap when cookies crisp up.
Vanilla extract, warms the chocolate notes and makes everything taste homier.
All purpose flour, the structure builder that keeps cookies from turning into mush.
Unsweetened cocoa powder, brings deep chocolate bitterness and that classic dark color.
Baking powder, helps cookies puff just enough, not cake but not flat either.
Salt, balances sweetness and makes chocolate taste way more pronounced.
Milk, pulls dough together so it’s workable without drying it out.
Semisweet or dark chocolate, melts into the coating that makes these irresistible.
Neutral oil, thins chocolate so it coats smoothly and doesn’t crack.
Peppermint extract, gives that minty kick; add a tiny pinch if you want stronger.
Green gel food coloring, optional touch for the classic minty look, totally cosmetic.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

2 to 3 tablespoons milk, as needed to bring dough together

12 ounces semisweet or dark chocolate, chopped or chips

2 teaspoons neutral oil or vegetable oil, to thin chocolate for coating

1/2 teaspoon peppermint extract, plus a tiny extra pinch if you like it stronger

Optional: 1 to 2 drops green gel food coloring for the classic look

How to Make this

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1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.

2. Beat 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes; stir in 1 teaspoon vanilla extract.

3. Whizz together 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a bowl, then add dry mix to butter mixture and mix until crumbly.

4. Add 2 to 3 tablespoons milk, a little at a time, until the dough just comes together and is soft but not sticky; you might not need all 3 tablespoons.

5. Pat or roll the dough between sheets of parchment to about 1/8 inch thick, then use a 1 1/2 inch round cutter to stamp out circles; re-roll scraps once or twice and keep dough chilled if it gets too warm.

6. Place rounds on prepared sheets about 1 inch apart and bake 8 to 10 minutes — cookies will still be slightly soft but they firm as they cool; cool on the sheet for a few minutes then transfer to a rack to cool completely.

7. Melt 12 ounces chopped semisweet or dark chocolate gently in a microwave in 20 second bursts, stirring between, or use a double boiler; stir in 2 teaspoons neutral oil to make the chocolate glossy and thinner for coating.

8. Stir 1/2 teaspoon peppermint extract into the melted chocolate, taste and add a tiny extra pinch if you want a stronger mint punch; if you want the classic green look add 1 to 2 drops green gel food coloring and mix well.

9. Dip each cooled cookie into the chocolate, tapping off excess with a fork and setting on parchment; you can fully coat or just do one side like the store version.

10. Chill dipped cookies on parchment until chocolate sets, about 15 to 30 minutes; store in an airtight container in the fridge for longer shelf life or at cool room temperature for up to a week.

Equipment Needed

1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Electric mixer or sturdy wooden spoon and a large mixing bowl (works either way)
4. Measuring cups and spoons
5. Sifter or fine mesh sieve for the flour and cocoa (you can skip but it helps)
6. Rolling pin and a 1 1/2 inch round cookie cutter
7. Microwave safe bowl or small saucepan for a double boiler and a heatproof spatula
8. Forks and a sheet of parchment for dipping and draining excess chocolate
9. Cooling rack and an airtight container for storing leftovers

FAQ

Q: How do I get the cookies really thin like the store ones? A: Roll or press the dough between two pieces of parchment to about 1/8 inch thick before cutting. Chill the cut cookies for 10 to 15 minutes so they keep their shape while baking. Bake just until set, about 8 to 10 minutes, they will firm up as they cool.

Q: Can I make the dough ahead of time? A: Yes. Wrap the dough tightly and chill in the fridge up to 3 days. For longer storage freeze the dough log or disks up to 3 months. Thaw in the fridge before rolling and cutting.

Q: My chocolate coating looks streaky or lumpy, how do I get a smooth shiny finish? A: Chop the chocolate finely, melt gently over low heat or use a microwave in 20 second bursts stirring in between. Stir in 1 to 2 teaspoons of neutral oil to make it glossy and thinner for dipping. Work on a wire rack so excess chocolate drips off for a smooth coat.

Q: I want a stronger mint flavor. How much peppermint extract can I add? A: Start with the recipe amount, then add a very small extra pinch or up to 3 drops total if you like it stronger. Peppermint extract is potent, too much makes the cookies taste medicinal, so add a little at a time.

Q: Can I make these vegan or dairy free? A: Yes. Replace butter with a firm vegan butter stick in a 1:1 swap and use dairy free chocolate chips. Texture might be slightly different but still tasty. You may need a tablespoon more flour if dough is too soft.

Q: Why did my cookies crack or crumble when I dipped them? A: If cookies are too fragile, they were probably overbaked or not chilled enough before dipping. Let cookies cool completely and pop them in the fridge for 10 minutes so they firm up. Also make sure the chocolate is not too thick when dipping.

Copycat Thin Mints Recipe Substitutions and Variations

Butter: swap with equal-weight vegan butter or solid coconut oil. Vegan butter keeps texture similar, coconut oil gives a slight coconut taste and can make cookies crisper, so chill dough a bit before cutting.
Granulated sugar: use light brown sugar or coconut sugar 1:1. Brown sugar makes cookies a touch chewier and darker, coconut sugar is less sweet and adds caramel notes.
All purpose flour: try whole wheat pastry flour for a nuttier, slightly denser cookie, or use a 1:1 gluten free baking blend if you need GF. Note: gluten free dough might be more fragile so chill before slicing.
Semisweet/dark chocolate: substitute with milk chocolate for a sweeter coat, or use almond bark/candy coating for easier melting and thinner, shinier shells. If using a sweeter chocolate, cut back peppermint a little so it doesn’t clash.

Pro Tips

1. Chill the dough between rollings and if it warms up, pop it in the fridge for 10 to 15 minutes. Warm butter makes soft, sticky dough that loses its shape and the cookies spread too much.

2. Use a fine-mesh sieve to sift the cocoa and flour together. That prevents lumps and gives a smoother, more even texture so the cookies bake evenly.

3. When thinning the melted chocolate, add the oil a teaspoon at a time and test the dip on one cookie first. Too much oil makes the chocolate soft at room temp, too little and it cracks when you bite.

4. Cool the cookies completely before dipping and work in small batches. If any moisture gets into the chocolate it will seize, and dipping warm cookies can make the coating slip off. If you want a glossier finish, warm the bottom of the bowl slightly by setting it over a bowl of warm water for a few seconds while stirring.

Copycat Thin Mints Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I cracked the secret to Thin Mints you can have year round that mimic the Girl Scout original so closely you'll never wait for cookie season again.

Servings

servings

Calories

210

kcal

Equipment: 1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Electric mixer or sturdy wooden spoon and a large mixing bowl (works either way)
4. Measuring cups and spoons
5. Sifter or fine mesh sieve for the flour and cocoa (you can skip but it helps)
6. Rolling pin and a 1 1/2 inch round cookie cutter
7. Microwave safe bowl or small saucepan for a double boiler and a heatproof spatula
8. Forks and a sheet of parchment for dipping and draining excess chocolate
9. Cooling rack and an airtight container for storing leftovers

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 to 3 tablespoons milk, as needed to bring dough together
12 ounces semisweet or dark chocolate, chopped or chips
2 teaspoons neutral oil or vegetable oil, to thin chocolate for coating
1/2 teaspoon peppermint extract, plus a tiny extra pinch if you like it stronger
Optional: 1 to 2 drops green gel food coloring for the classic look

Directions

Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
Beat 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes; stir in 1 teaspoon vanilla extract.
Whizz together 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a bowl, then add dry mix to butter mixture and mix until crumbly.
Add 2 to 3 tablespoons milk, a little at a time, until the dough just comes together and is soft but not sticky; you might not need all 3 tablespoons.
Pat or roll the dough between sheets of parchment to about 1/8 inch thick, then use a 1 1/2 inch round cutter to stamp out circles; re-roll scraps once or twice and keep dough chilled if it gets too warm.
Place rounds on prepared sheets about 1 inch apart and bake 8 to 10 minutes — cookies will still be slightly soft but they firm as they cool; cool on the sheet for a few minutes then transfer to a rack to cool completely.
Melt 12 ounces chopped semisweet or dark chocolate gently in a microwave in 20 second bursts, stirring between, or use a double boiler; stir in 2 teaspoons neutral oil to make the chocolate glossy and thinner for coating.
Stir 1/2 teaspoon peppermint extract into the melted chocolate, taste and add a tiny extra pinch if you want a stronger mint punch; if you want the classic green look add 1 to 2 drops green gel food coloring and mix well.
Dip each cooled cookie into the chocolate, tapping off excess with a fork and setting on parchment; you can fully coat or just do one side like the store version.
Chill dipped cookies on parchment until chocolate sets, about 15 to 30 minutes; store in an airtight container in the fridge for longer shelf life or at cool room temperature for up to a week.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.