Name: Copycat Thin Mint Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Ingredients: 1 cup unsalted butter (softened (226g)); 1 cup sugar ((200g)); 1 large egg; 1/2 teaspoon vanilla extract; 1/4 teaspoon peppermint extract (make sure it's "peppermint" and not "mint"); 1 3/4 cups all-purpose flour ((220g)); 2/3 cups natural cocoa powder ((67g)); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 10oz packages of dark chocolate melting wafers (divided); 2 teaspoons Crisco shortening (divided); 1/2 teaspoon peppermint extract (divided); Sprinkles, for decorating (optional)

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Make your own copycat Thin Mint Cookies at home! Crisp, thin, mint-flavored chocolate cookies covered with a dark chocolate coating. No Girl Scouts required 😉

While I am wholeheartedly in favor of supporting your local Girl Scout troops whenever and as frequently as possible, more than once I’ve found myself craving a very particular mint chocolate cookie, but not a single troop member to be found anywhere nearby.

When your cookie obsessions run as deeply as mine do, this gets to be a real problem, really fast.

So I did what any cookie-obsessed baker would do, and I’ve developed my own copycat Thin Mint Cookie recipe.

It’s a little dangerous how quickly, easily, and inexpensively you can now have copycat thin mints in your very own kitchen.

Sweet, thin, chocolate cookies drenched in dark chocolate with just the right amount of mint flavor. I start with a simple chocolate cookie base (adapted from my Galaxy Cookies) which is the perfect crisp, chocolatey base for these copycat thin mints.

The dough will need to chill for an hour before rolling it out, but once it has chilled it’s easy to manage and can be cut into any shape or thickness you desire (if you like a thicker cookie base you can certainly adjust, but I like keeping them thin, because, you know, “Thin” Mints).

Tips for Making Copycat Thin Mint Cookies

The chocolate dough for this recipe is fairly dry, make sure to scrape the sides and bottom of the bowl so that all ingredients are well-incorporated.
Make sure that you use “peppermint” extract and not “mint” extract. The “mint” version tends to taste like spearmint, which is not what you want for these cookies.
Because the extract has the potential to completely seize your dark chocolate coating, and ruin it, I recommend melting it with a small amount of shortening before stirring it in to your melted chocolate (instructions are in the recipe). I have never had my chocolate seize when doing it this way, so don’t skip this step!
Sprinkles on top are totally optional, but it’s a great way to make them holiday-friendly (how perfect are they for St. Patrick’s Day!)

Enjoy!

Copycat Thin Mint Cookies

Prep Time 15 minutes

Cook Time 9 minutes

Total Time 24 minutes

Author Samantha Merritt || SugarSpunRun

Ingredients

1 cup unsalted butter softened (226g)
1 cup sugar (200g)
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract (make sure it's "peppermint" and not "mint")
1 3/4 cups all-purpose flour (220g)
2/3 cups natural cocoa powder (67g)
1/2 teaspoon baking powder
1/2 teaspoon salt

Mint Chocolate Coating

2 10oz packages of dark chocolate melting wafers divided
2 teaspoons Crisco shortening divided
1/2 teaspoon peppermint extract divided
Sprinkles, for decorating optional

Instructions

Combine butter and sugar in a large bowl (or the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined.
Add egg and stir well.
Stir in extracts.
In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add dry ingredients to wet, stirring until well-combined (be sure to scrape the sides and bottom of the bowl so that all ingredients are evenly incorporated).
Divide the dough into two parts and form each into a disk, flattening each to about 1" thick. Cover in plastic wrap and chill for at least 1 hour.
Once dough has chilled, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper. Set aside.
Transfer dough to a clean, lightly floured surface and sprinkle flour over the top. Use a rolling pin to roll dough to about 1/8-1/6" thickness (yes, you want it to be pretty thin!).
Using a 1 3/4" round cookie cutter and cut out circles, transferring each to cookie sheet (the cookies won't spread so you can place them about 1/2-1" apart).
Once you have cut out all of the circles that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
Bake on 350F (175C) for 8-9 minutes and allow cookies to cool completely before dipping.

Mint Chocolate Coating

Melt one 10oz package of melting wafers in a microwave-safe bowl according to package instructions.
Once melted, set aside and in a separate, small bowl, combine 1 teaspoon of shortening and 1/4 teaspoon of peppermint extract. Microwave until shortening is melted.
Pour shortening and extract mixture into melted chocolate and stir until well-combined.
Place one baked, cooled cookie on the tongs of a dipping fork (I use the fork from this set (affiliate), but a regular kitchen fork would work in a pinch!) and dip in chocolate. Lift out of chocolate and try to drain off as much as possible, transfer covered cookie to wax paper lined surface to cool completely. If using sprinkles, decorate immediately as the chocolate sets rather fast.
Once you've used all of your chocolate, repeat with second set of melting wafers/shortening/extract.
Allow chocolate to harden before serving.

Here are some of the tools that I used to make today’s recipe:

Round cookie cutters || Glass bowls || Dipping tools

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