Copycat Thin Mints Cookies are homemade chocolate cookies dipped in a mint chocolate glaze. This easy chocolate mint cookies recipe delivers crisp, buttery cookies with a bright mint finish that rivals — and maybe even improves on — the original.
We love Thin Mints at our house, so I was thrilled when this copycat recipe turned out so well. The cookies have rich chocolate flavor, a crisp, buttery texture, and just the right amount of peppermint in the coating.
Copycat Thin Mint Girl Scout Cookies
These homemade mint chocolate cookies come very close to the Girl Scout version and are available any time of year. The crunchy chocolate cookie center paired with a smooth mint-chocolate coating makes them addictive. Even kids who aren’t big fans of peppermint loved these in our house — give them a try and see for yourself.
Kitchen Tools for making Thin Mint Cookies
A few basic tools make this recipe easier and more consistent.
- Parchment paper for lining baking sheets — it prevents sticking and avoids greasy pans.
- Stand mixer (KitchenAid or similar) with a paddle or whisk attachment to cream the butter and whip the glaze smoothly.
Copycat Girl Scout Thin Mints ingredients
Butter: 1 cup (2 sticks), softened for a rich cookie base.
Sugar: ½ cup for balanced sweetness and a slight chew.
Peppermint extract: ½ tsp for the signature mint flavor.
Cocoa powder: ¼ cup to make the cookies deeply chocolatey.
Flour: 2 cups for structure.
Baking powder: 1 tsp to help the cookies hold their shape.
Salt: ¼ tsp to balance sweetness and enhance flavor.
Dark Chocolate Glaze
Melting chocolate: 3 cups dark melting chocolate or wafers for coating.
Peppermint extract: ½ tsp to flavor the glaze.
Coconut oil: 1 tsp (or shortening) to thin the glaze for easy dipping.
Step-by-Step: How to Make Copycat Thin Mint Cookies
Cookie dough
In a large bowl with an electric mixer, cream the softened butter and sugar until light and fluffy. Mix in the peppermint extract and cocoa powder. Add the flour, baking powder, and salt, and mix until a soft dough forms.
Divide the dough into two even portions.
Chill
On a sheet of wax paper, shape each portion into an 8-inch log. Wrap and chill in the refrigerator for at least 2 hours or overnight. If you’re short on time, 30 minutes in the freezer works well.
Bake
Preheat the oven to 300°F. Line baking sheets with parchment paper. Using a sharp knife, slice the chilled logs into ¼-inch-thick rounds and arrange them about 2 inches apart on the prepared sheets. Bake on the top rack for 22–26 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chocolate dip
Melt the dark melting chocolate in the microwave: heat for 2 minutes, let sit 3–4 minutes, then stir. If needed, heat in 15-second increments until smooth. Stir in the peppermint extract and the coconut oil to thin the glaze. Fully dip each cookie, tap off excess chocolate, and place on parchment to set. Allow 20–30 minutes for the coating to firm before serving.
Enjoy your cookies!
Tip for dipping chocolate
Use dipping chocolate or melting wafers for a smooth, workable coating. If you use regular chocolate chips, add ½ tsp coconut oil or 1/2 tbsp shortening to thin the chocolate and improve coating consistency. A three-pronged dipping fork helps you lower cookies into the chocolate and lift them cleanly.
Copycat Girl Scout Thin Mints
Ingredients
- 1 cup butter 2 sticks, softened
- ½ cup sugar
- ½ tsp peppermint extract
- ¼ cup cocoa powder
- 2 cups flour
- 1 tsp baking powder
- ¼ tsp salt
Dark Chocolate Glaze
- 3 cups dark melting chocolate disks
- ½ tsp peppermint extract
- 1 tsp coconut oil or shortening, for thinning
Instructions
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Cookie dough: Cream the butter with the sugar until light and fluffy. Add peppermint extract and cocoa powder, then mix in flour, baking powder, and salt until a dough forms.
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Chill: Divide dough in half. Form each half into an 8-inch log on wax paper, wrap, and chill at least 2 hours or overnight (or 30 minutes in the freezer).
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Bake: Preheat oven to 300°F. Slice logs into ¼-inch rounds, place 2 inches apart on parchment-lined sheets, and bake on the top rack 22–26 minutes. Cool on racks.
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Chocolate dip: Melt the chocolate, stir in peppermint extract and coconut oil, dip each cookie, and let set on parchment. Serve when firm.
Notes
This simple chocolate mint cookie recipe is an easy, delicious way to satisfy a mint-chocolate craving.
Nutrition
How do you melt chocolate in the microwave?
Melt chocolate slowly in a glass or ceramic bowl. Start with 1 minute on high for 1 cup of chips, then let it sit 2–3 minutes before stirring. Repeat in 15–20 second bursts as needed, stirring between each burst. If the chocolate is too thick, add ½ tsp coconut oil or a small amount of shortening and stir until smooth.
Can you freeze homemade Thin Mint cookies?
Yes. Make sure the chocolate coating is fully set, then store cookies in an airtight container. Properly sealed, they keep in the freezer for 4–5 months. If using a zip-top bag, plan on 4–6 weeks to avoid freezer burn.
My cookies are cooking unevenly — what am I doing wrong?
Uneven baking or overly dark bottoms usually come from the bakeware. Heavy, light-colored baking sheets with parchment or silicone mats give the best results. Thin or dark pans and excessive cooking spray can cause over-browning on the bottom. If needed, rotate sheets between racks for more even heat.
A little bit about me: I’m not a fancy hairdo mom — simple solutions usually work best. The same idea applies in the kitchen: straightforward techniques make consistently great cookies.
Copycat Thin Mints Cookies are chocolate shortbread-style cookies coated in mint-chocolate glaze. This simple chocolate mint cookies recipe is easy to make and yields crisp, flavorful treats you can enjoy year-round.