Copycat Thin Mints

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My homemade thin mints have a crunchy mint cookie coated in smooth chocolate. This easy recipe tastes just like the real thing and is as easy as slicing and baking, scouts honor!

If you’re like me, a sleeve of Thin Mints disappears in hours not days! My homemade version is perfect for when you've run out of Girl Scout cookies or are craving them off season. Stash some in the freezer, and cookie season will last all year long! Try my Tagalong copycat recipe and copycat Gideon's chocolate chip cookies too.

Why This Recipe Works: A Sprinkle of Food Science

1. Add Cornstarch: Cornstarch doesn't form gluten like flour and also absorbs excess liquid for a crispy crunchy cookie.
2. Leave Out the Eggs: This also leads to a drier, crispy cookie. They won't be cakey like my Texas Sheet cake cookies.
3. Tempered Chocolate: This make the chocolate super shiny and gives it a nice snap when you bite into it. We make this process simple with the microwave.

Ingredient Notes and Shopping Tips

• Flour: Measure this by spooning flour into your measuring up. Avoid dipping your cup into the flour or you'll get too much which won't mix in smoothly.
• Unsweetened cocoa powder: I used Dutch process cocoa because it gives them a dark color like the original and a rich chocolate flavor that won't outshine the mint.
• Butter: Make sure butter is softened. You should be able to leave in an indent with your finger when lightly pressing it. Avoid cold butter which will be hard to mix and melted butter which can cause the cookies to spread too much.
• Milk: Use whole milk for the best results.
• Peppermint Extract: Be careful with this, it is very potent. Don't be tempted to add more than called for.
• Chocolate: Baking bars will melt smoother than chocolate chips which contain stabilizers that can interfere with melting.

Krystle's Tips: Steal My Culinary School Secrets

1. Don't skip the chilling step: Frozen dough slices cleanly and helps the cookies keep their shape.
2. Slice evenly: ¼-inch inch will give you even cookies like the original and help them bake at the same rate.
3. Watch your chocolate closely: Stir frequently and cook no more than 30 seconds at a time as it can scorch quickly.
4. Don't skip grating the chocolate: This helps temper it which makes it super shiny never dull. It also raises its melting point so they don't melt in your hand when you're eating them. Bonus: It prevents fingerprints too!

More Cookies To Try

Coffee Cookies

Buckeye Cookies

Chewy Brownie Mix Cookies

Cookie Monster Cookies

Chocolate Cake Mix Cookies

📖 Recipe

Copycat Thin Mints

Crunchy chocolate mint cookies that taste just like your favorite girl scout cookie.

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: Ameican

Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 29 minutes minutes

Servings: 48 Cookies

Calories: 111kcal

Author: Krystle Smith

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Ingredients

For the Cookies

• ▢ 2 ¼ Cups All Purpose Flour
• ▢ ¼ Cup Cornstarch
• ▢ 6 tablespoon Unsweetened Cocoa Powder
• ▢ ½ teaspoon Salt
• ▢ 1 Cup White Sugar
• ▢ ½ Cup Unsalted Butter Softened
• ▢ ⅓ Cup Whole Milk
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Peppermint Extract

For the Coating

• ▢ 16 Ounces Semisweet Chocolate Divided

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Instructions

• In a large bowl cream butter and sugar until light and fluffy.
• Stir in milk, vanilla, and peppermint extract. Stir in cornstarch, cocoa powder, and salt.
• Gradually stir in flour a little at a time, mixing until just combined.
• Shake dough into 2 logs that are ~ 1 ½ inches in diameter. Wrap in plastic wrap and freeze for 1-2 hours.
• Preheat oven to 375 degrees.
• Slice dough in ¼ inch thick rounds with sharp knife. Bake for 14-15 minutes. Cool completely.
• Grate around 4 ounces of the chocolate bar. Then In a small microwave safe bowl melt the remaining chocolate on high ~20-30 seconds at a time until glossy. Stir in grated chocolate.
• Dip each cookie in chocolate, and let set on wax paper for ~1 hour.

Nutrition

Calories: 111kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 59mg | Potassium: 52mg | Sugar: 6g | Vitamin A: 125IU | Calcium: 8mg | Iron: 0.7mg

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