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Looking for the ultimate Girl Scout Thin Mint Cookies recipe? We’ve got you covered. These homemade thin mint cookies are the best copycat you’ll ever eat! Packed with chocolate and mint, these incredible cookies are easy to make and taste better than anything you can get inside or outside the grocery store. You won’t believe how simple they are to make.
Why you will Love This Recipe for Thin Mints
- Chocolate with mint and even more chocolate
- Pure indulgence
- Not limited to just when the scouts are selling them
- Freeze and store well, so they are always on hand
Why you Should Make Your own Thin Mint Cookies at Home
There are plenty of reasons why you should make your own Thin Mints at home. First and foremost, you’re in control of the ingredients. You can make them as indulgent as you like, and you can use all organic ingredients if you prefer. This homemade thin mints recipe is also incredibly easy to make, and they can be made in advance.
You can make a big batch of dough, freeze it, and then bake and store the cookies as you need them. This is a great option if you have a hectic schedule, or if you want to gift these delicious cookies to others. If you’ve ever bought Thin Mints, you know that they are quite expensive. Making your own homemade Thin Mints at home is an affordable and delicious option.
Variations on Thin Mint Cookies Recipe
- Make them festive by adding sprinkles or glitter on top. Try red, white and green sprinkles for Christmas or orange for halloween. Or sprinkle crushed up peppermint candies on top.
- Use different shaped cookie cutters, such as an egg shape for Easter and pipe some pastel icing on top. Wrap a couple in cello bags and include in the kid’s Easter basket.
- Make the cookies into a sandwich cookie by piping a tasty filling between two cookies. Try peanut butter filling or marshmallow fluff. This tasty Amish Peanut Butter Spread would be awesome as a filling with the chocolate mint cookies.
- These thin mint cookies make great holiday gifts for friends, teachers, mail persons or church family. Tie up in a cello bag with a pretty ribbon or stack thin in a small jar tied with a ribbon. Maybe include the recipe on a cute card.
Storage and Freezing Thin Mints
Store at room temp in an air-tight container for 2-3 days or inside of the fridge for up to 7 days. You can also freeze them for up to 2 months.
Bake several batches up when you have the time and freeze for holidays or special occasions.
What to Serve With Thin Mint Cookies
- Crockpot Hot Chocolate Rich Creamy Delicious
- Easy Juicy Instant Pot Italian Beef With Pepperoncinis
- Salted Caramel Mocha
Ingredients for Thin Mint Cookies
- cocoa – unsweetened such as Hersheys
- granulated sugar
- vanilla extract
- peppermint extract
- baking powder
How to Make Girl Scout Thin Mints
(Complete directions in recipe card below)
- Beat butter and sugar.
- Add in egg,vanilla and extracts; mix.
- Sift flour,cocoa,baking powder and salt into the bowl, mix until combined.
- Roll and cut out cookies.
- Chill for 30 minutes.
- Bake 1t 350 degrees for 10-12 minutes.
- Remove from oven and cool.
- Melt chocolate chips and coconut oil.
- Dip cookies in melted chocolate. Drizzle if desired.
- Chill to set for 30-45 minutes.
Recipe for Copycat Thin Mint Cookies
Girl Scout Thin Mint Cookies
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg (brought to room temperature)
- 1 teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- 1½ cups all-purpose flour (scooped and leveled)
- ¾ cups unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 cups semisweet chocolate chips
- ½ teaspoon coconut oil
- ¼ teaspoon peppermint extract
- In the bowl of a stand mixer, beat the butterand sugar for 3-4 mins until light and fluffy with a paddle attachment.
- Add in the egg, vanilla, and peppermintextracts. Mix on medium until fully incorporated.
- Sift the flour, cocoa powder, salt and bakingpowder into the bowl.
- Mix on low speed until just combined.
- Roll the dough out on a sheet of parchment toabout 1/4 inch thickness.
- Cut out circles using a 2-3 inch cutter.
- Place in the fridge to chill* for 30 minswhile your oven preheats to 350.
- Remove from the fridge and bake for 10-12 minsuntil edges are set (the center will still look soft)
- Allow to cool on cookie sheet for 10 minbefore removing to a cooling rack.
- Once cooled, melt the chocolate chips andcoconut oil in the microwave, stirring every 30 seconds until fully melted.
- Add in the peppermint extract and stir well.
- Dip each cookie into the chocolate and use afork to help lift the cookies from the chocolate.
- Place each cookie on a sheet of parchment orwax paper.
- After sitting at room temperature for about 15mins, Add leftover chocolate to a piping bag and squeeze out a chocolatedrizzle over top! (This is optional but super cute)
- Place in the fridge for 30-45 mins to set
I love to bake with (and eat) chocolate. If you do too, try these other chocolate recipes.
- Easy Toffee Chocolate Covered Popcorn is a great holiday treat. The combination of chocolate and toffee is amazing, mixed with the crunch of the popcorn.
- Festive Chocolate Peppermint Cake Roll Such a festive cake for a special occasion or to serve at holidays. But, you will want to make it throughout the year because it is that good!
- Chocolate Cinnamon Rolls With Chocolate Chips Who doesn’t love cinnamon rolls, but when combined with chocolate chips, these are to die for.