Copycat Thin Mints Recipe

I finally perfected Chewy Chocolate Mint Cookies that match Girl Scout Thin Mints, and the single unexpected pantry staple that makes it possible will surprise you.

I’ve been chasing the perfect Thin Mints for years, trying to bottle that crisp, minty snap and chocolate bite so I can have them whenever. I finally landed on something that tastes like the famous cookie, and yes a little of the trick comes from unsalted butter and a whisper of peppermint extract.

This isnt fancy baking brag, its the kind of recipe you’d hide in your cookbook when guests arrive. If you like Chewy Chocolate Mint Cookies you’ll find the texture surprising, and if you love Mint Recipes you might start dreaming up variations.

You will want to make these again.

Ingredients

• Unsalted butter: Mostly fat, gives richness and tender texture, not great for heart if overused.
• Granulated sugar: Pure carbs, adds sweetness and crunch, no fiber just quick energy.
• Cocoa powder: Rich in fiber and antioxidants, adds deep chocolate and slight bitterness.
• Peppermint extract: Intense mint flavor, almost no nutrition, wakes up the chocolate notes.
• All purpose flour: Mostly carbs with some protein, gives structure and chew to cookies.
• Semisweet chocolate chips: Sugar and fat heavy, melts to a glossy coating, adds chocolatey sweetness.
• Egg: Adds protein, binds dough, gives lift and a richer mouthfeel when baked.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened (room temp is best, not melted)
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons peppermint extract, divided (1/2 tsp for dough, 3/4 tsp for coating)
• 1/2 cup unsweetened cocoa powder, sifted
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 12 ounces semisweet chocolate chips or melting wafers (about 2 cups)
• 1 tablespoon vegetable oil or coconut oil (to thin and shine the coating)

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment; sift the 1/2 cup cocoa so there are no lumps and measure the flour accurately by spooning into the cup and leveling it.

2. In a bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes; scrape the bowl, then add 1 large egg, 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract and mix until combined.

3. Stir in the sifted cocoa, then add 2 cups all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt; mix just until a cohesive dough forms, dont overwork it or the cookies get tough.

4. Chill the dough 20 to 30 minutes if it’s too soft to handle, or you can roll right away if firm; rolling chilled dough is easier so I usually chill.

5. Roll the dough between two sheets of parchment to about 1/8 inch thickness, then cut rounds with a
1.5 to 2 inch cookie cutter (or whatever size you like). Transfer rounds to the prepared sheets, spacing them a little.

6. Bake 8 to 10 minutes at 350°F until set and edges are barely firm, not browned; let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely. Dont coat warm cookies or the chocolate will streak.

7. Melt 12 ounces semisweet chocolate chips (about 2 cups) with 1 tablespoon vegetable oil in the microwave in 20 to 30 second bursts, stirring between bursts until smooth, or use a double boiler; stir in the remaining 3/4 teaspoon peppermint extract once melted.

8. Dip each cooled cookie into the melted chocolate to coat, use a fork to lift it out and tap off excess on the side of the bowl, then lay on parchment. If chocolate is too thick add a little more oil, a teaspoon at a time.

9. Chill the dipped cookies in the fridge 10 to 15 minutes until the coating is set. Store in an airtight container at room temp for a few days or refrigerate for longer.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheets
3. Parchment paper
4. Fine mesh sieve or sifter for the cocoa
5. Measuring cups and spoons
6. Electric mixer or hand mixer (or a sturdy wooden spoon if you gotta)
7. Two mixing bowls
8. Rubber spatula
9. Rolling pin
10. Microwave-safe bowl or small saucepan for melting chocolate, plus a fork and a wire cooling rack for dipping and cooling

FAQ

Copycat Thin Mints Recipe Substitutions and Variations

• Unsalted butter: swap for solid coconut oil, same measure 1 cup for 1 cup. Use it at room temp so you can cream it with the sugar, cookies will be a bit softer and may taste faintly of coconut. If you want a closer buttery flavor use stick margarine 1 cup but dont use low fat tub margarines.
• Granulated sugar: swap with light brown sugar 1 cup for 1 cup. Gives more chew and a deeper caramel like flavor, dough will be slightly darker and a touch more moist. Coconut sugar also works but will change color and flavor more.
• Large egg: use a flax egg to make it vegan. Mix 1 tablespoon ground flax with 3 tablespoons water, let sit 5 minutes. It binds well, though cookies may be a bit denser and wont puff as much.
• All purpose flour: use a cup for cup gluten free flour blend. If the blend does not include xanthan gum add 1/4 teaspoon xanthan gum per cup to help structure, otherwise cookies can be crumbly.

Pro Tips

– Use a kitchen scale if you can — weigh the flour and cocoa for way more consistent cookies. If you dont have one spoon and level the flour, but a scale saves you from dry or gummy batches every time.

– Don’t let the butter get melty. If the dough is too soft pop it in the fridge for 20 minutes, if the butter is too hard nuke it in 3 to 5 second bursts until just soft. Rolling between parchment helps a ton so you dont add extra flour.

– Chill the cut cookies if they start to spread, and only dip when theyre completely cool. Warm cookies make the chocolate streak and can crack the coating, so be patient, put them on a rack until fully set before dipping.

– Melt the chocolate slowly and add oil a teaspoon at a time to thin and give shine, stir in the peppermint after you remove it from heat. Test one cookie first so you can tweak thickness and flavor, and if the chocolate starts to seize add a teaspoon of warm oil or cream and stir till smooth.