If you have a craving for that classic, minty chocolate cookie that everyone raves about, you are going to LOVE this Copycat Thin Mints Recipe. It captures the perfect blend of crisp, chocolaty shortbread with a refreshing peppermint twist, all covered in a smooth chocolate coating. Making these at home is not only super rewarding but also allows you to enjoy the nostalgic taste anytime you want without having to wait for the cookie season. Trust me, once you try this Copycat Thin Mints Recipe, it might just become your new favorite cookie to bake and share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward yet crucial to nailing the authentic texture and flavor that make Thin Mints so special. Each element plays a role in building a cookie that’s tender, minty, and wonderfully chocolaty.
- Unsalted butter (1 cup, softened): Provides a rich, creamy base that keeps the cookies tender and flavorful.
- Powdered sugar (1 cup): Adds smooth sweetness and helps create a delicate crumb texture.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the chocolate notes.
- Large egg (1): Binds ingredients and gives the dough structure.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the overall flavor profile.
- Peppermint extract (1/2 teaspoon + 3/4 teaspoon): Delivers that signature refreshing mint flavor both in the dough and the chocolate coating.
- Unsweetened cocoa powder (1/2 cup): Gives the cookies their rich, chocolate flavor and color.
- All-purpose flour (1 3/4 cups): The main structure of the cookie, it ensures the perfect crispness.
- Semi-sweet or dark chocolate (12 oz): Used for the decadent coating that seals in flavor and adds a glossy finish.
- Coconut oil (1 teaspoon): Helps melt the chocolate smoothly and adds a subtle sheen to the coating.
How to Make Copycat Thin Mints Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter with the powdered sugar until the mixture becomes light and fluffy. This step is essential because incorporating air here translates into a tender and melt-in-your-mouth cookie. After achieving this texture, mix in the salt to balance the flavors perfectly.
Step 2: Add the Egg and Extracts
Next, blend in the egg, vanilla extract, and 1/2 teaspoon of peppermint extract. The egg acts as a natural binder while the vanilla and peppermint extracts layer flavor, ensuring every bite bursts with that classic Thin Mints essence.
Step 3: Incorporate Cocoa Powder and Flour
Gradually sift in the unsweetened cocoa powder and all-purpose flour. Mixing slowly helps prevent lumps and creates a soft dough that holds together beautifully. If the dough feels sticky, pop it in the fridge for a little chill to make rolling easier.
Step 4: Roll Out and Chill the Dough
Place your dough between two sheets of parchment paper and roll it to about 1/4-inch thickness. This thickness ensures a perfectly crisp cookie after baking. Chill the dough for at least 30 minutes so it firms up, which makes cutting shapes easier and helps maintain the cookie’s delicate texture.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Cut out rounds measuring about 1.5 to 2 inches using a cookie cutter or glass rim. Arrange the cookies on a baking sheet lined with parchment and bake for 10 to 12 minutes. Let them cool completely on a wire rack; proper cooling is crucial before the chocolate coating.
Step 6: Prepare the Chocolate Coating
Melt the semi-sweet or dark chocolate with coconut oil using a double boiler or microwave, stirring regularly to achieve a smooth texture. Stir in the remaining 3/4 teaspoon peppermint extract to infuse that unmistakable minty finish in the coating.
Step 7: Dip the Cookies
Once the cookies have cooled, dip each one into the melted chocolate, allowing excess chocolate to drip off. Place them back on parchment paper to prevent sticking. This step is so satisfying — watching those cookies transform into shiny chocolate mint treats!
Step 8: Chill Until Set
Pop your freshly dipped cookies into the fridge or freezer for 20 to 30 minutes, just until the chocolate hardens fully. This chilling step locks in flavor and gives you that perfect snap when you bite into the cookie.
Step 9: Serve and Enjoy
Serve these beauties chilled for the ultimate refreshing bite. Store any leftovers in the fridge or freezer to maintain freshness and that irresistible crunch.
How to Serve Copycat Thin Mints Recipe
Garnishes
For a festive touch, sprinkle crushed candy canes or add a tiny drizzle of white chocolate over the cookies before the coating sets. These little extras make your homemade Thin Mints feel extra special and gift-worthy.
Side Dishes
Copycat Thin Mints are fantastic alongside a hot cup of coffee, rich hot chocolate, or even peppermint-flavored tea. The warmth of the drinks complements the crisp, cool mint and chocolate flavors perfectly.
Creative Ways to Present
Try arranging these cookies in a layered cookie jar, or stack them tied with a cute ribbon as a homemade gift. You could also sandwich a dollop of peppermint cream between two Thin Mints for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Keep your Copycat Thin Mints Recipe cookies fresh by storing them in an airtight container in the refrigerator. This helps maintain that crisp texture and rich chocolate flavor for up to two weeks.
Freezing
You can freeze these cookies for up to three months. Separate layers with parchment paper in a freezer-safe container or bag, so they don’t stick together. Thaw in the fridge before serving to preserve their delicate crunch.
Reheating
If you like your cookies just slightly warmed, pop them in the oven at 300°F for a few minutes. Avoid microwaving as it might soften the chocolate coating too much and make the cookies chewy instead of crisp.
FAQs
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is more concentrated than extract, so use it sparingly. Start with a small amount and adjust to taste to avoid overpowering the cookie.
Is there a gluten-free option for this Copycat Thin Mints Recipe?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just ensure the blend has xanthan gum or similar to hold the dough together.
Can I skip the coconut oil in the chocolate coating?
You can, but coconut oil helps create a smoother, shinier coating and prevents chocolate from thickening too quickly when dipping. If you omit it, use a quality chocolate and work quickly.
How do I prevent the coating from melting on the cookies?
Make sure your cookies are completely cooled before dipping, and chill them well after dipping to set the chocolate. Storing them in a cool place also helps maintain the coating’s integrity.
How long do homemade Thin Mints last?
When stored properly in the fridge, they last about two weeks, and in the freezer, up to three months. Freshness and texture are best enjoyed within the first week.
Final Thoughts
This Copycat Thin Mints Recipe is such a joy to make and share because it perfectly captures the magic of that beloved cookie right in your own kitchen. Whether it’s for a holiday treat, a gift, or just a special snack, these minty, chocolaty delights are guaranteed to impress. I can’t wait for you to try this recipe and fall in love with homemade Thin Mints as much as I have!
Print
Copycat Thin Mints Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Copycat Thin Mints are a delicious homemade treat that perfectly replicates the classic Girl Scouts cookie. Featuring a rich chocolate cookie base infused with peppermint extract and coated in a smooth, minty chocolate shell, these cookies are crisp, refreshing, and wonderfully indulgent. Perfect for holiday baking or any time you crave a nostalgic chocolate-mint snack.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
Chocolate Coating
- 12 oz semi-sweet or dark chocolate
- 1 teaspoon coconut oil
- 3/4 teaspoon peppermint extract
Instructions
- Cream Butter and Sugar: Cream together softened butter and powdered sugar until the mixture is light and fluffy, which helps to incorporate air and create a tender cookie. Then mix in the salt to balance the sweetness.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract until everything is well combined, infusing the dough with a fresh mint flavor.
- Add Dry Ingredients: Gradually sift in the cocoa powder and all-purpose flour, mixing until a soft dough forms. If the dough feels sticky, chill it briefly to make it easier to handle.
- Roll and Chill Dough: Roll the dough between two sheets of parchment paper to about 1/4 inch thickness, then chill in the refrigerator for 30 minutes to firm it up for clean cutting.
- Preheat Oven and Cut Cookies: Preheat the oven to 350°F (175°C). Using a 1.5 to 2 inch round cookie cutter, cut out rounds from the chilled dough. Place them on a baking sheet.
- Bake Cookies: Bake the cookies for 10 to 12 minutes until set but still soft. Allow them to cool completely on a wire rack to prevent melting the chocolate coating later.
- Melt Chocolate Coating: Melt the semi-sweet or dark chocolate with coconut oil gently using a double boiler or microwave, stirring frequently. Once melted, stir in the peppermint extract to amplify the minty flavor in the coating.
- Dip Cookies: Dip the cooled cookies fully into the chocolate coating, letting any excess drip off, then place the coated cookies onto parchment paper to set.
- Chill to Set: Chill the dipped cookies in the refrigerator or freezer for 20 to 30 minutes until the chocolate coating is fully set and firm.
- Serve and Store: Serve the Thin Mints chilled for best texture and flavor. Store any leftovers in the fridge or freezer to maintain freshness and crispness.
Notes
- Make sure cookies are completely cool before dipping to avoid melting the chocolate coating.
- Using high-quality chocolate improves flavor and texture of the coating.
- For a stronger mint flavor, adjust peppermint extract slightly according to taste.
- Store cookies in an airtight container in the refrigerator for up to two weeks or freeze for longer storage.
- You can use a piping bag to drizzle extra chocolate over the dipped cookies as a decorative touch.
