This Copycat Thin Mint Cookies recipe allows us to enjoy our favorite Girl Scout cookies all year long.
Thin Mints are not necessarily my favorite Girl Scout cookie. In fact, I’m not even that big on boxed cookies at all, because I enjoy baking and am hooked on fresh-from-the-oven yummy goodness that I make myself.
So Why Are These A Big Deal?
Because they’re fresh. They’re beautiful. They’re minty and delicious. No waxy coating. Just homemade goodness.
By using a Pampered Chef mini flower cookie cutter, this recipe yields about 100 of these delectable chocolately minty bites. One hundred of ’em. That’s enough to sample, share, and even box up some for a special gift.
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Mmmmm…crisp, pepperminty…just like a Thin Mint, but made in my own kitchen with lots of TLC!
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Tips for Chocolate Coating Your Copycat Thin Mint Cookies
- Use dipping bark plus a little Crisco (and your peppermint flavoring … see below)
- Melt it in a dish set in a small saucepan of water, double-boiler style.
- Place cooled cookies individually into the melted chocolate, and flip over with a fork.
- Gently remove, tapping the fork to shake off excess chocolate.
- Place each dipped cookie onto waxed paper and allow to fully dry.
- Store in a sealed container in the refrigerator.
A Flavor Twist
In the recipe, I mention that instead of peppermint extract, a drop of your favorite essential oil can be used in the chocolate. Young Living Peppermint meets the need on these, but for a different twist, try Young Living Orange. Tastes just like a Chocolate Orange!
A Seasonal Twist
Use whatever mini cookie cutter shapes you have to make Thin Mints for other occasions. These shamrock chocolate cookies were dipped in white chocolate for St. Patrick’s Day!
Copycat Thin Mint Cookies
Ingredients
Cookie Ingredients
- 1 1/2 cup flour
- 1 tablespoon cornstarch
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1/2 cup butter
- 2 tablespoons milk
- 1 large egg
- 2 teaspoons vanilla
Chocolate Coating
- 1 lb chocolate (dipping bark) chopped
- 1/4-3/4 teaspoon peppermint extract depending on taste (I have also used 1-2 drops Young Living Peppermint essential oil)
- 1 tablespoon shortening (Crisco)
Instructions
- Combine the flour, cornstarch, cocoa powder, salt, baking powder, and baking soda.
- In a separate bowl, beat together the sugar and butter until the mixture is fluffy. Add milk, egg, and vanilla and incorporate. Slowly add the flour mixture, mixing until just combined.
- Divide the dough into two discs and wrap in plastic wrap. Chill in the refrigerator for 30-45 minutes until the dough is cold and firm.
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- Pull one disc of the dough from the fridge and on a lightly floured work surface, roll out to 1/4" thick. Use a small round or floral cutter to cut the cookies and place them onto a cookie sheet, leaving a little bit of space between each. Repeat with remaining dough.
- Bake the cookies for 15 minutes, then let the cookies cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, spread out a large piece of waxed paper onto the countertop or onto cookie sheets.
- Combine shortening, chocolate, and peppermint extract to a glass bowl. Set a pot on the stove with the water boiling and rest the glass bowl over top. Melt the chocolate, stirring frequently until the mixture is smooth. Turn the heat down to very low, just to maintain smoothness.
- Drop one cookie at a time into the melted chocolate. Use a fork to flip over the cookie and lift it out of the chocolate, shaking to let any excess chocolate drop from the cookie. Transfer each cookie to wax paper and allow to fully dry and harden.
What if the dough is sticky?
To aid in handling the dough while rolling out and using cookie cutters, follow these guidelines:
- Use a silpat mat, generously floured. Fold the dough so both sides are floured, and roll with gentle pressure.
- The dough will likely be sticky enough that the cookie cutter will pull up the cookie and you can remove it with your hands and place it onto the cookie sheet. If the dough remains stuck to the mat, add a bit more flour.
- Periodically wash off the cookie cutter if dough residue adheres to it. This will make for cleaner cuts that will release more easily.
Enjoy!
More Copycat Recipes
Copycat Crumbl Chilled Sugar Cookies
Copycat Cosmic Brownies
More Cookie Recipes
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