Thin Mint Cookie Recipe (Girl Scout Copycat!)

They come together in about an hour with basic pantry ingredients, and the chocolate dipping step is genuinely fun, especially if you’re making these with kids. You get a crisp, cocoa-rich cookie base packed with mint flavor, then a glossy dark chocolate shell that sets up perfectly firm, just like the ones from the box.

Looking for more copycat cookie recipes? This Heath Bar Cookie Recipe (Crumbl Copycat!) is a serious crowd-pleaser, and this Crumbl Copycat Oreo Birthday Cookie is always a hit at parties, too.

Reasons You’ll Love This Recipe

• Tastes just like the real thing: These are as close to the original Girl Scout cookies as you can get at home. The dark chocolate coating and double hit of mint in both the cookie and the coating is spot-on.
• Simple ingredients: You only need basic pantry staples plus dark chocolate melting wafers. No specialty store trips required.
• Great for gifting and sharing: Stack them in a tin or a treat bag and they make a genuinely lovely homemade gift. They also travel well, which makes them perfect for cookie swaps and bake sales.
• Freezer-friendly: These cookies actually taste amazing straight from the freezer, just like the originals. Make a double batch and stash some away for later.

Thin Mint Cookie Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Unsalted butter – Softened butter is the base of this dough and gives the cookies their rich, buttery flavor. Make sure it’s at room temperature so it creams up properly.
• Sugar – Plain granulated sugar adds sweetness and helps give the cookies their slightly crisp texture once baked.
• Egg – One egg binds the dough together and adds structure. Room temperature works best here.
• Vanilla extract – A small amount of vanilla rounds out the flavor of the chocolate dough.
• Mint extract – This is what gives the cookies that distinctive cool flavor. You can use mint or peppermint extract, depending on your preference; peppermint is a little sharper and more intense.
• All-purpose flour – The main structure of the cookie dough. Measure it by spooning into your measuring cup and leveling off for accuracy.
• Cocoa powder – Unsweetened cocoa powder gives these cookies their deep chocolate color and flavor. Use a good-quality cocoa for the best result.
• Baking powder – Helps the cookies rise just slightly and keeps them from being too dense.
• Salt – A small amount balances sweetness and enhances other flavors.
• Dark chocolate melting wafers – These are the key to a smooth, glossy chocolate coating. Dark chocolate works best here and really mimics that classic thin mint flavor.

Substitutions and Additions

• Peppermint vs. mint extract: The recipe calls for mint extract, but peppermint extract works too. Just use half the amount as it’s stronger. Either way, keep tasting as you go; you want minty but not toothpaste-y.
• Milk or semi-sweet chocolate: Prefer a sweeter coating? Swap the dark chocolate melting wafers for milk or semi-sweet chocolate instead.
• Cocoa powder: Dutch-process cocoa will give a deeper, richer chocolate flavor and darker color. Regular unsweetened cocoa works just fine too.
• Sprinkles or toppings: While completely optional, a sprinkle of crushed candy canes or flaky sea salt on top of the fresh chocolate coating is a fun twist.
• Cookie size: The recipe uses a 1.5 or 2-inch cutter for that classic thin mint size. A slightly larger cutter will give you a bigger cookie with a chewier center.

How to Make Thin Mint Cookies (step-by-step directions)

STEP 1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside. In the bowl of a stand mixer, beat the softened butter and sugar together until smooth and creamy. Scrape down the sides of the bowl as needed. (Photo 1)

STEP 2. Add the egg, vanilla, and mint extract to the butter mixture. Mix well, making sure everything is fully combined. (Photo 2)

STEP 3. Add in the flour, cocoa powder, baking powder, and salt. Mix thoroughly until a thick dough forms. Switch to the paddle attachment if needed, and scrape down the sides as you go. (Photos 3 & 4)

STEP 4. Lightly flour your work surface and roll the dough out to about ¼ to 3/16 of an inch thick. Use a 1.5 or 2-inch round cookie cutter to cut out as many rounds as possible. Gather the scraps, re-roll the dough, and cut out more cookies until all the dough is used. Place the cookie rounds on the prepared baking sheets. (Photo 5)

STEP 5. Chill the cut-out cookies in the freezer for about 10 minutes just before baking. This helps them hold their shape. Bake for 10 to 12 minutes, or until the centers are set. Allow the cookies to cool completely on the baking sheet before moving on to the coating step. (Photo 6)

STEP 6: Once all the cookies are baked and fully cooled, make the chocolate coating. In a medium bowl, combine the dark chocolate melting wafers with the mint extract. Heat in the microwave in 30-second increments, stirring between each, until completely melted and smooth. (Photos 7 & 8)

STEP 7: Using a fork, dip each cookie into the melted chocolate mixture. Coat thoroughly, tap the fork against the side of the bowl to let the excess drip off, then place the dipped cookie back on the parchment to set. (Photo 9)

STEP 8: Once all cookies have been dipped, transfer them to the fridge or freezer to set the chocolate more quickly.

Recipe Tips

• Chill your cut-out cookies before baking. That 10-minute freezer chill keeps the edges sharp and stops the cookies from spreading. Don’t skip this step.
• Roll evenly. An even dough thickness means all your cookies bake at the same rate. Use rolling pin guides or rubber bands around the ends of your pin if needed.
• Let cookies cool completely before dipping. If the cookies are even slightly warm, the chocolate coating can seize up and look messy.
• Use a fork for dipping. A fork lets the excess chocolate fall through cleanly, giving you a neater finish than tongs or a spoon.
• Work quickly with the chocolate. Once it starts cooling it thickens, so dip your cookies in batches and reheat the chocolate in 10-15 second bursts if needed.
• Stir often when melting chocolate. Chocolate can scorch quickly in the microwave, so short increments and regular stirring is the way to go.

Storing Tips

• Storage: These cookies store really well and actually taste great cold, just like the originals.
• Refrigerator: Store in an airtight container in the fridge for up to 7 days. Layer parchment paper between the cookies to keep them from sticking together.
• Freezer: These freeze beautifully for up to 3 months. Place in a single layer to freeze first, then transfer to a freezer bag or container. Pull them straight from the freezer and enjoy with no thawing needed.
• Room temperature: These can be stored at room temperature in a cool spot for a day or two, but the fridge is a better bet to keep the chocolate coating firm.

Serving Suggestions

These thin mint cookies are delicious on their own, but they also pair really well with other chocolate and mint desserts. Try serving them alongside this Chocolate Banana Icebox Cake for a fun no-bake dessert spread.

If you’re putting together a cookie platter, these Red Velvet Cake Balls and a batch of Brookies Cookies make a great combination. Crumble a few over a bowl of vanilla ice cream for an easy and seriously good dessert upgrade.

Thin Mints Girl Scout Cookies FAQs