Copycat Thin Mints with Mint Chocolate Coating
These homemade thin mints have soft, chewy mint chocolate centers dipped in smooth, melted mint chocolate. If you're a fan of mint chocolate treats, read on!
- Prep
- 20 mins
- Cook
- 12 mins
- Chill Time
- 1 hr
- Total
- 1 hr 32 mins
- Makes
- 3 dozen
These Homemade Thin Mints have soft, chewy mint chocolate centers dipped in smooth, melted mint chocolate. If you love mint chocolate treats and the classic Girl Scout Thin Mints, you'll love this homemade version!
Why You'll Love This Recipe
I'm sharing these homemade thin mint cookies on the blog today because one of my closest friends asked for them. They're her favorite.
These copycat Girl Scout thin mint cookies have soft, chewy mint chocolate centers coated in a creamy mint chocolate coating. They're super easy to make and taste fantastic straight from the refrigerator!
You can also eat them straight from the freezer, but let them sit about 10 minutes to reach room temperature before biting in. I love and fully support the Girl Scouts, but I have to say this homemade version gives theirs a good run for the money!
If you love this copycat recipe, check out my Irresistible Peanut Butter Tandy Kakes (or the Small Chocolate Peanut Butter Tandy Kakes version) and Butterscotch Krimpet Sheet Cake!
What You'll Need
You'll need the following ingredients to make this easy homemade thin mints recipe. The bulleted items are the key ones that need a little extra explanation.
- Unsweetened Cocoa Powder. Dutch process cocoa powder also works in this recipe.
- Peppermint Extract. You'll use it in both the cookie and the chocolate coating.
- Semi-Sweet Chocolate Chips. Choose good-quality chips. You can also split the amount, using half Andes Mints and half chocolate chips.
- Coconut Oil. This thins the chocolate a little. Vegetable oil or vegetable shortening works in its place.
For quantities and instructions, see the recipe card below.
Directions
Here's a quick overview of how to make these easy homemade thin mints. The full printable recipe, with US customary or metric measurements, is in the recipe card below.
Step 1. Whisk the dry ingredients together. This means the all-purpose flour, cocoa powder, and salt.
Step 2. Cream the butter and sugar until light and fluffy. Add the egg and extracts, then keep mixing on medium-high speed until everything is well blended.
Step 3. Combine the dry and wet mixtures.
Step 4. Roll out the cookie dough. Stack the dough slabs with wax paper between them so they don't stick. Chill them in the freezer for 30-45 minutes.
Step 5. Cut out the cookies. Use a round cookie cutter that measures 1.5 to 1.75 inches across.
Step 6. Bake the cookies at 350ºF for 10-12 minutes. Let them cool completely.
Step 7. Melt the chocolate, coconut oil, and peppermint extract. Use a medium to large microwave-safe bowl. Heat for 1 minute at full power, then stir or whisk until smooth.
Step 8. Dip the cookies. Use a fork or candy-making tools to dip each cookie in the chocolate. Tap the fork on the rim of the bowl to shake off extra chocolate, then set each thin mint on a baking sheet lined with wax paper. Chill them in the refrigerator so the chocolate sets.
Storage
Store the thin mints in a well-sealed container in either the refrigerator or the freezer. In the refrigerator they keep for up to 2 weeks, and in the freezer for 4-5 months.
Frequently Asked Questions
How long do I need to chill homemade thin mint cookie dough?I suggest chilling the cookie dough for 30-45 minutes. This makes it much easier to cut out the rounds before baking.
Can I form the thin mint cookie dough into logs instead of rolling it out?You could, but I prefer to roll the dough, chill it, and then cut out rounds with a round cookie cutter. That gives every cookie a nice, consistent round shape.
What size round cookie cutter should I use?I used a 1.75-inch round cookie cutter, but a 1.5-inch one works too. Both come from a great set of round cookie cutters from Ateco. I've used them for my Homemade Peppermint Patties recipe as well, and I highly recommend them!
Do I need to chill the cookie dough rounds once they’ve been cut out?It isn't required, just recommended. I like to chill mine for 20-30 minutes while the oven preheats.
If you tried this Homemade Thin Mints Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Copycat Thin Mints with Mint Chocolate Coating
These homemade thin mints have soft, chewy centers packed with mint chocolate flavor and dipped in dark mint chocolate. If you love mint chocolate treats and Girl Scout thin mints, you're sure to love this homemade version!
- Prep
- 20 mins
- Cook
- 12 mins
- Chill Time
- 1 hr
- Total
- 1 hr 32 mins
- Makes
- 3 dozen
Ingredients
Homemade Thin Mint Cookies
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/8 tsp Salt
- 1/2 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Peppermint Extract
- 1/2 tsp Vanilla Extract
Mint Chocolate Coating
- 12 oz Semi-Sweet Chocolate Chips
- 1 tbsp Coconut Oil, Vegetable Oil, or Vegetable Shortening, for thinning the chocolate
- 1/2 tsp Peppermint Extract
Method
- In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Set it aside.
- Using a hand mixer or a stand mixer with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until light in color and fluffy.
- Add the egg, peppermint extract, and vanilla extract, then keep mixing on medium-high speed until well blended.
- Lower the mixer speed to low and gradually add the whisked dry ingredients until just combined. Divide the dough in half.
- Place one half of the dough on a sheet of wax paper, top it with another sheet, and roll it out to a ¼ inch thickness. Repeat with the other half. If the dough sticks to the wax paper, lightly dust some powdered sugar between the dough and the paper.
- Transfer the rolled dough to a baking sheet and freeze for 30-45 minutes. The colder the dough, the easier it is to cut out the rounds.
- Take the dough out of the freezer and cut out rounds with a 2.25" or 2.5" circle cookie cutter that has been dusted with powdered sugar. Place the rounds on a baking sheet lined with parchment paper. Re-roll the scraps and cut until there's no dough left. If you like, freeze the rounds while the oven preheats.
- Set an oven rack to the 2nd position (just above center) and preheat the oven to 350ºF. Bake the cookies for 10-12 minutes, then let them cool completely.
- Put the semi-sweet chocolate chips, coconut oil, and peppermint extract in a medium or large microwave-safe bowl and heat for 1 minute on full power. Stir or whisk, heat for another 45 seconds to 1 minute, then stir again until fully melted.
- Using a fork or candy-making tools, dip each thin mint cookie into the melted chocolate. Lift it out and tap the fork on the edge of the bowl a few times so the excess drips back in. Set it carefully on a baking sheet lined with wax paper. Keep going until every cookie is coated.
- Refrigerate or freeze for about 20-30 minutes to let the chocolate set.
- Store the thin mints in an airtight container in the refrigerator or freezer, with wax paper layered between them.
Baker’s notes
- If you'd rather skip the peppermint extract in the chocolate coating, use a mix of semi-sweet chocolate chips and Andes Mints instead. Since Andes Mints come in a 4.67-ounce box, you can melt the whole box with 8 ounces of semi-sweet chocolate chips.
- Store the thin mints in a well-sealed container in either the refrigerator or the freezer. In the refrigerator they keep for up to 2 weeks, and in the freezer for 4-5 months.
