These delicious homemade Thin Mint Cookies are the real deal. Sweet crisp cookies are dipped in the most divine mint and chocolate mixture to recreate this Girl Scout Cookie favorite.
I’m sure there are numerous debates online about what the best Girl Scout cookie is, but Thin Mints have to be at the top of the list. Come Girl Scout Cookie season, I know Thin Mints are what I’m after.
If you love them as much as I do, the next time you’re craving the minty chocolate cookies you should try out this recipe. Maybe even make a double batch to make sure you have plenty.
Common Questions about Homemade Thin Mint Cookies
Are there two different kinds of Thin Mints?
Yes there are. There are different bakeries who make the cookies for the Girl Scouts so they may taste different depending on where you buy them.
Are Keebler Grasshoppers the same as Thin Mints?
They may not be the same but often they are made in the same factory.
What are the highest selling Girl Scout Cookies?
Thin Mints are among the highest selling along with Caramel deLites (aka, Samoas).
You can store these on the countertop or keep them in the fridge or freezer.
Refrigerator: Store homemade Thin Mints in the fridge in an airtight container for up to a month. You can also wrap in plastic wrap or store them in a ziploc bag.
Freezing: Freeze cookies for up to 3 months in a freezer bag or freezer-safe container.
- When storing, place parchment paper in between cookies to avoid sticking.
- Be sure to use unsalted butter — the recipe already calls for salt so you don’t need it also added in with the butter.
Be sure all ingredients are at room temperature.
- All-purpose flour
- Unsweetened cocoa powder (use natural instead of Dutch process cocoa)
- Baking powder
- Butter – room temperature (unsalted)
- Granulated sugar
- Brown sugar
- Peppermint extract
- Semi-sweet baking chocolate – cut into chunks
- Vegetable shortening or coconut oil
- Peppermint extract
Kitchen Supplies You’ll Need for Copycat Thin Mint Cookies
- Bowls (large bowl and medium-sized bowl)
- Small cookie scoop
- Baking sheet
- Microwave-safe bowl
- Wire rack
How to Make Homemade Thin Mint Cookies
These cookies are relatively easy to make but be sure to follow guidelines for refrigeration in between steps.
- Add the flour, cocoa, baking powder, and salt to a medium bowl and combine completely. Set the flour mixture aside.
- Beat butter, sugar, and brown sugar in a large mixing bowl.
- While continuing to mix, add the egg and the peppermint extract.
- In intervals, gradually add the dry ingredients (already mixed) to the wet ingredients until moistened. Be sure to scrape the sides of the bowl.
- Cover the bowl with plastic wrap and refrigerate.
- When ready to bake, use a cookie scoop to portion cookie dough and drop on prepared cookie sheets with parchment paper.
- Bake cookies until golden brown.
- Transfer cookies to a cooling rack to come to room temperature.
- Cover with a piece of plastic wrap and refrigerate the dough for at least 1 hour.
- Melt chocolate by pouring chocolate chunks and shortening into a microwave-safe bowl. Heat at intervals, stirring after each, until melted.
- Add the peppermint extract and stir.
- Dip the bottom of the cookie into the melted chocolate, then spoon over top. Remove excess chocolate using a spoon or by tapping.
- Place the cookies onto the prepared baking sheet and refrigerate until set.
What to Serve With Thin Mint Cookies
These are the most snackable cookies ever but you can pair them, too.
- Milk – Whether it’s a big glass of cold milk or chocolate milk, it’s a perfect pairing for these cookies. You can also use your favorite alternative milk.
- Whipped cream – Dip cookies into a creamy bowl of whipped cream.
- Sauce – Peanut butter sauce or caramel sauce are both great dipping sauces for this minty cookie.
- Ice cream – Garnish ice cream with these cookies or mix them into a batch of vanilla ice cream.
Why You Should Make Copycat Thin Mint Cookies
If you love the original version of Girl Scout Thin Mints, you’ll be excited to have these handy on the regular.
- Easy – These cookies are super simple.
- Delicious – As a copycat of the original, these are absolutely addictive — you’ll want them around all the time.
- Versatile – These cookies are great as a snack to keep around but you can also take them to parties or serve them on special occasions any time of year.
Variations and Add-ins for this Copycat Thin Mint Recipe
For copycat recipes we don’t like to suggest a lot of swaps since the concept is to provide a recipe true to the classic. But if you want to make some changes, here are some ideas.
- Chocolate – Swap out the semi-sweet for milk chocolate or dark chocolate.
- Flour – Instead of using wheat flour, use your favorite flour alternative like almond flour or tapioca flour.
- Extract – While the mint flavor comes from the peppermint you can sub it out for vanilla extract.
- Melting – Instead of microwaving, you can use a double boiler method to melt the chocolate.
- Oil – Instead of shortening or coconut oil, use any neutral oil like vegetable oil or avocado oil.
More Great Copycat Recipes
Samoa Cookies – Girl Scout Copycat
Lemonades – Girl Scout Copycat
Mr. Fields Chocolate Chip Cookies – copycat
Do-Si-Dos – Girl Scout Copycat
Tagalong Cookies – Girl Scout Copycat
If you love this easy thin mint cookie recipe, you’re going to love these other mint chocolate treats too. Please click each link below to find the easy, printable recipe!
Other Creative Cookies
Thin Mint Cookies
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter room temperature (1 stick) unsalted
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- ½ teaspoon peppermint extract
- 8 ounces semi-sweet baking chocolate cut into chunks (usually sold in boxes- 4 ounces each)
- ½ teaspoon vegetable shortening or coconut oil
- ¼ teaspoon peppermint extract
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
- In a mixing bowl, beat the butter, sugar, and brown sugar together until fluffy, scraping down as needed, for about 3-4 minutes.
- Add the egg and the peppermint extract, beating until just blended.
- Slowly add the flour mixture to the butter mixture and beat until just mixed, scraping down as needed.
- Cover and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350 degrees.
- Prepare a large baking sheet with parchment paper.
- Using a small cookie scoop, drop mounds of cookie dough on the prepared baking sheet about 2-inches apart.
- Bake the cookies for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies.)
- Allow to cool completely on a wire rack before adding the chocolate coating.
- In a large microwave-safe bowl, place the chocolate chunks and shortening.
- Heat for 1 minute on high in the microwave and stir vigorously to allow the chocolate to continue melting from the residual heat.
- Repeat in 30-second increments if needed, taking care to not overheat and seize the chocolate. Stir in the peppermint extract.
- Prepare a baking sheet with parchment paper.
- Dip the bottoms of the cookies in the melted chocolate.
- Using a fork and a spoon, spoon additional chocolate over the top of the cookie, scraping the spoon across the bottom and top to remove any excess chocolate.
- Transfer the cookies to the prepared baking sheet.
- Refrigerate the cookies until the chocolate is set.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.