Copycat Thin Mint Cookies
Who on earth doesn’t like Girl Scout Cookies?! My favorites were always the caramel delights and thin mints. But if I’m being honest, I don’t think that there was ever a Girl Scout flavor I didn’t like. This recipe will let you enjoy thin mints year round 🙂
Copycat Thin Mints Key Ingredients
- Cocoa Powder – Using unsweetened cocoa powder will result in that deep, intense chocolate flavor in these cookies. Its natural bitterness helps balance the sweetness of other ingredients which gives us a perfectly well-rounded end result.
- Peppermint Extract – Peppermint gives off that cool and refreshing flavor that we all know and love in thin mints. The intensity of the peppermint flavor can be adjusted by using more or less extract, depending on personal preference but for the most accurate results to resemble classic Thin Mints.
- Egg White – Classic Thin Mints are crispy and delicious. The egg white not only helps bind our ingredients but adds stability to the overall texture of the cookie leaving us with a perfectly crisp, yet melt-in-your-mouth cookie.
- Semi-sweet Chocolate – For best results to resemble Thin Mints, use semi-sweet chocolate. If you prefer dark or milk chocolate, you can absolutely substitute for that.
I am having the MOST fun creating these delicious copycat recipes lately. I always love to hear all of your ideas and suggestions for recipes so please, PLEASE never hesitate to reach out and give me some inspiration 🙂
Maybe there’s something out there that you’ve always wanted to try but can’t quite find a recipe for, or aren’t sure how to make it, let me know and maybe I can help bring it to life 🙂
Copycat Thin Mint Cookies Tips & Variations
Thin Mint Cookies aren’t soft and chewy, they’re more crispy. Although standard cookies might be done after 10 or so minutes or baking, be sure to bake these for at least 12 minutes. The recommended bake time is 15. To test the doneness, tap the top of the cookie. Your finger should barely leave an indent and the cookie should feel firm to the touch.
Leaving the cookies on the pan to cool also gives them that extra chance to crisp up just enough. Don’t worry about the overall texture of the cookie if they feel firmer than regular cookies – that’s how we want them!
Just like the classic Thin Mint Cookies, these taste INSANELY delicious after being placed in the freezer. That was always a must in my house growing up with Thin Mint Cookies. The cold cookie paired with the chilled temperature just…muah. Chef’s kiss!
I hope you’re enjoying trying out the recipes and ideas I’ve shared😊 It would bring me so much joy to see your wonderful creations! If you make something inspired by my suggestions or recipes, please share it on social media and tag me @thesqueakymicer – I can’t wait to see what you’ve made!
Copycat Thin Mint Cookies
30-35
servings15
minutesKeep the screen of your device on.
Ingredients
2 cups 2 flour
1/2 cup 1/2 Unsweetened cocoa powder
1/4 tsp. 1/4 salt
1 cup 1 unsalted butter, softened
2/3 cups 2/3 sugar
1 1 egg white
1 1/2 tsp. 1 1/2 vanilla
1 tsp. 1 peppermint extract
- For The Chocolate Coating
12 ounces 12 semi-sweet chocolate, melted
1 tsp. 1 peppermint extract
2 Tbsp. 2 coconut oil
Directions
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a separate, large bowl, cream together the butter and sugar until light and fluffy. You can mix in the bowl of a stand mixer fit with a paddle attachment, or by hand with an electric mixer. Mix for about two minutes.
- Add the egg white and extracts to the butter and sugar mixture. Continue to mix until evenly combined.
- Add the dry ingredients to the wet. Mix until a soft dough forms and everything is nice and evenly combined.
- Transfer the dough to a sheet of parchment paper, then place another piece of parchment paper on top. Roll the dough out to 1/8″ thick.
- Chill the rolled out dough for at least 2 hours.
- Once the dough has chilled, preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper.
- Use a circle cookie cutter to cut out as many cookies as you can. You can re-roll the scraps until all of the dough has been used up.
- Place the cookies onto a cookie sheet fit with parchment paper about 1 1/2″ apart.
- Bake for 15 minutes or until the tops of the cookies are firm to the touch.
- Allow the cookies to cool completely on the cookie sheet.
- Allow the cookies to cool then melt down the chocolate, extract, and coconut oil together in a large bowl either in the microwave in 30 second intervals or over a double boiler.
- Once the chocolate mixture is completely melted and very smooth, use a fork to dip each cookie one at a time. Allow all of the excess chocolate to drip off the cookie then scrape off the excess along the sides of the bowl.
- Let the chocolate set on the cookies in the freezer for 10 minutes.
- Enjoy!
Did you make this recipe?
Tag @thesqueakymixer on Instagram! I love to see what you all create.
I guess you add the dry mix after step 3? Haha! About to make this so I’ll make the assumption.
Thank you so much for this comment! I just updated the instructions. Yes the dry ingredients are added to the wet – after all the wet ingredients are combined. I’m sorry about that! I hope that you enjoy these! 🙂
I’m a vegan. Could I substitute the egg white with aquafaba (chickpea water) and yield the same results?
Hi there! I have not tried this and do not have much experience with vegan recipe testing so I can’t guarantee that the outcome will yield the same results. Please let me know how it goes if you give it a shot – I wish you luck! 🙂