Copycat Thin Mint Cookie Recipe
Who can resist the nostalgic allure of a Thin Mint Cookie recipe? These minty, chocolatey delights have always been my all-time favorites, closely followed by the scrumptious Caramel Delights. Honestly, I don’t think there’s a single Girl Scout cookie I haven’t enjoyed. But with this copycat recipe, you can indulge in the delightful taste of Thin Mint cookies all year round! Rest assured; I still buy several boxes yearly from local sellers and the sweet troops outside my grocery store.
Copycat Thin Mint Cookies: Chocolatey Perfection Without the Allergy Concerns
Thin Mints are more than just cookies; they’re minty, chocolatey perfection that tantalizes taste buds with every bite.
With my tried-and-true recipe, which includes a splash of peppermint extract and a decadent chocolate coating, you can create your batch of copycat Thin Mint Cookies—they’re all the yum we crave without the allergy concerns we avoid.
Thin Mints have a special place in many hearts, and it’s no surprise why. They’re the crème de la crème of Girl Scout cookies, especially when enjoyed straight from the freezer. That cool mint chocolate combo is simply irresistible. Although I wasn’t a Girl Scout growing up, I was a “Brownie” for a short time, and every spring, our freezer would be brimming with Thin Mints.
Essential Ingredients for Copycat Thin Mints
- Cocoa Powder: Unsweetened cocoa powder is the key to achieving these cookies’ rich, intense chocolate flavor. Its natural bitterness perfectly balances the sweetness of the other ingredients, resulting in a well-rounded and satisfying cookie.
- Peppermint Extract: This ingredient gives Thin Mints their signature cool and refreshing flavor. Depending on your taste preferences, you can adjust the intensity of the peppermint by using more or less extract. Stick to the recommended amount for an authentic Thin Mint experience.
- Egg White: Egg white is essential to achieving the classic crispy texture of Thin Mints. It helps bind the ingredients together and adds stability to the dough, resulting in a crisp, melt-in-your-mouth cookie.
- Semi-sweet Chocolate: To best mimic the taste of Thin Mints, use semi-sweet chocolate for the coating. However, if you prefer a different chocolate intensity, substitute with dark or milk chocolate.
Copycat Thin Mint Cookie Recipe Ingredients
Thin Mints are truly unique cookies. You probably have most of the ingredients in your kitchen already. And if not, a quick trip to the store and you’ll have everything you need:
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Salt
- Unsalted butter (softened)
- Sugar
- Egg
- Peppermint extract
- Dark chocolate chips or chocolate melting wafers
How to Make Homemade Copycat Thin Mint Cookies
- Mix Dry Ingredients: In a medium bowl, combine baking flour, cocoa powder, baking powder, and salt. Whisk until well blended and set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until smooth and creamy. Add the egg and mix until fully incorporated.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing slowly until thoroughly combined. Divide the dough into two disks, wrap each in plastic wrap, and chill for at least 30 minutes.
- Prepare for Baking: Once the dough is chilled, preheat your oven to 350°F. Line a baking sheet with parchment paper. Roll out the dough to ¼ inch thickness on a lightly floured surface. Using a small round cookie cutter, cut out the cookies and place them on the prepared baking sheet, spacing them about one inch apart.
- Bake Cookies: Bake the cookies for 8 to 10 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Make Chocolate Coating: Prepare the chocolate coating once the cookies are cool. Place chocolate chips in a large microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring gently until thoroughly melted.
- Dip Cookies: Dip each cookie into the melted chocolate, ensuring it’s fully coated. Place the dipped cookies back on the wire rack to set. For faster results, place the cookies in the refrigerator.
- Chill and Serve: For that perfect crunchy, chilled texture, store your Homemade Thin Mints in the freezer and take them out shortly before serving. Enjoy the delightful, cool, minty goodness!
Copycat Thin Mint Cookie Recipe
Ingredients
Homemade Copycat Thin Mint Cookies
- 1 1/2 cup flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/2 tsp peppermint extract
- 2 12-ounce packages of dark chocolate or milk chocolate wafers
Instructions
Homemade Copycat Thin Mint Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk until combined and set aside.
- Add butter and sugar to the bowl of a stand mixer.
- Using the paddle attachment, beat the butter and sugar together until smooth and creamy.
- Add the egg and beat until combined.
- Add half the flour mixture and slowly mix until all the flour mixture has been added.
- Separate the dough into two disks and cover each disk with plastic wrap and chill at least 30 minutes.
- Roll out the chilled dough to ¼ inch thickness.
- Using a small round cookie cutter, cut out the cookies and place them on the lined baking sheet, leaving around one inch space between each cookie.
- Bake for 8 to 10 minutes, until the edges have browned but the center is still soft.
- Allow the cookies to cool on the pan for 10 minutes, then move them to a wire rack to cool completely.
- When the cookies are cool, prepare the chocolate coating by adding the chocolate chips to a large microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is melted. I will sometimes put the chocolate in a bowl that sits over a pot of boiling water and gently stir until it’s melted.
- Dip each cookie in the melted chocolate and place it back on the wire rack to set.
- Place the chocolate covered cookies in the refrigerator to harden the chocolate more quickly.
Notes
I would love to hear about your favorite peanut allergy-safe and nut-free recipes. Feel free to comment below or connect with me on my Facebook page.
