Copycat Thin Mint Cookies
These Copycat Thin Mint Cookies are the perfect homemade version of everyone’s favorite Girl Scout cookies. They’re thin but soft, with deep chocolate flavor and a creamy mint frosting that will have you reaching for seconds and thirds.
When Girl Scout cookie season rolls around, everyone we know buys Thin Mints in bulk. It’s the cookie we’re all obsessed with. We buy a few boxes to support our local troupe, but what we really love is making our own homemade version. Once you try them, you will, too!
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: These cookies are made with just a few simple ingredients found in any kitchen or grocery store.
- Easy: It only takes about an hour from start to finish to make these cookies. That includes cooling time.
- Classic Flavor: Every bite of these cookies is loaded with classic chocolate and mint flavor.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Cookies
- Unsalted butter – room temperature
- Sugar
- Vanilla extract
- Egg
- Flour
- Unsweetened cocoa powder
- Baking soda
- Salt
Frosting
- Butter – room temperature
- Powdered sugar
- Milk
- Green food coloring
- Peppermint extract
Drizzle
- Semi-sweet chocolate chips
- Vegetable Oil
🔪 How to Make Copycat Thin Mint Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat the butter and sugar until creamy. Then, add the vanilla and egg and beat again. Add the dry ingredients and beat again until a dough forms.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper. Bake at 350 for 10 minutes. Cool for at least 20 minutes and make the frosting.
- Beat the frosting ingredients in a bowl until smooth and creamy. Add as many drops of food coloring as you like to achieve your desired color.
- Frost the tops of the cookies with a knife and freeze them for at least 20 minutes or overnight. Drizzle with melted chocolate.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowl
- Hand mixer
- Baking sheet
- Parchment paper
- Wire rack
🥫 Storage
Store these cookies for 3 to 4 days at room temperature in an air-tight container. For longer storage, chill the cookies and wrap them in plastic wrap. Then, freeze them for up to 2 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
What to Serve with Copycat Thin Mint Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. It would also make an excellent addition to a larger dessert table alongside other cookies, like crunchy chocolate chip cookies, German chocolate cake cookies, and chocolate pie cookies.
💭 Tips
- A hand mixer is the easiest way to mix this cookie dough.
- If your frosting is too thin, add a bit more powdered sugar. If it’s too thick, add a bit more milk.
- Be sure the cookies are fully cooled before frosting them. Otherwise, the heat from the cookies will cause it to thin.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Dry cookies are usually the result of either using too much flour or baking the cookies for too long. It’s usually the former. Be sure to measure your flour by loosely spooning it into the measuring cup and leveling it off with a knife to prevent compacting.
First and foremost, never scoop your flour out with the measuring cup. This compacts the flour and causes you to use too much. Instead, loosely spoon the flour into your measuring cup and level it off with a knife.
A lot of copycat recipes say they taste like the original, but they really don’t. These cookies DO taste like the original. In fact, they’re even better.
🍽 More Recipes
Do you enjoy mint? Then, try these delicious recipes.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Copycat Thin Mint Cookies
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- Hand mixer
- baking sheet
- parchment paper
- Wire rack
Ingredients
- ½ cup unsalted butter room temp
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¼ cups flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter room temp
- 3 cups powdered sugar
- 1 tablespoon milk
- Green food coloring
- 1 teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 350° and line a large baking sheet with parchment paper. (or two baking sheets) in a large bowl add the butter and sugar and beat using a hand mixer until the mixture becomes smooth and creamy.
- Add the vanilla and egg and beat until combined.
- Add in the flour, cocoa powder, baking soda and salt to the bowl and beat again until everything becomes mixed together and a dough forms.
- Make sure to scrape down the walls with a spoon to get all the dry ingredients mixed together.
- Roll into 1 tbsp sized balls and place them on the baking sheet.
- About 1-2 inches apart.
- Bake for 10 minutes.
- Let cool for 20 minutes after removing them from the oven.
- While they are cooking make the frosting.
- In a large bowl add the butter, powdered sugar, milk, peppermint extract and food coloring and beat using the hand mixer.
- Add however many drops of food coloring to get your desired color.
- Spread over the tops of the cookies with a knife and place in the freezer for 20 minutes or over night.
- Before you take the cookies out begin melting the chocolate.
- In a small microwaveable bowl add the chocolate chips and oil and microwave and stir every 30 seconds until everything is melted.
- Add the melted chocolate into a small zip lock bag and close, snip off a small piece of the corner of the bag and drizzle the cookies with the chocolate.
- The chocolate will harden since the cookies are cold just let them sit for a few minutes.
- Serve or thaw then serve and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
