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Homemade Thin Mints

If you're a fan of Girl Scout Thin Mints cookies, try making these copycat versions yourself.
Print Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 2 hours 37 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 5037.9 kcal

Equipment

  • 1 Electric Mixer For efficient creaming of butter and sugar
  • 1 Large Mixing Bowl
  • 1 Baking Sheet Ungreased for baking cookies
  • 1 Wire Rack For cooling baked cookies
  • 1 Small Microwave Safe Bowl For melting chocolate

Ingredients
  

Main

  • ½ cup butter softened
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • ½ teaspoon peppermint extract
  • 1 cup flour
  • ¼ cup unsweetened cocoa powder
  • 8 ounces semisweet chocolate chopped
  • 8 ounces dark chocolate candy melts

Instructions
 

  • Beat butter in a large bowl with an electric mixer at medium speed about 30 seconds. Add sugar and salt and beat until combined. Beat in egg yolk and peppermint extract. Beat in flour and cocoa. Shape dough into a 6-inch roll. Wrap in plastic wrap or wax paper. Chill until firm enough to slice, about 2 hours, or freeze about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut roll into 1/8- to 1/4-inch slices. Arrange 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until edges are firm, 7 to 8 minutes. Cool on the baking sheet on a wire rack (cookies are too delicate to remove until cooled).
  • Microwave semisweet chocolate and candy melts in a small bowl, stirring twice, until melted and smooth, 1 to 2 minutes.
  • Dip each cookie into melted chocolate, allowing excess to drip off. Arrange on wax paper-lined trays. Chill until set.

Notes

For optimal dough handling, ensure sufficient chilling; a firmly chilled log yields cleaner, consistent slices and prevents spreading during baking. Use a high-quality peppermint extract, adjusting to taste—it’s easy to overpower. When baking, watch for firm edges rather than browning, as these cookies are delicate and prone to overbaking, which can lead to a crumbly texture. For the chocolate coating, ensure cookies are completely cool to prevent blooming. To achieve a thinner, smoother dip and a faster set, consider adding a teaspoon of refined coconut oil or a neutral oil to the melted chocolate. Work swiftly when dipping to maintain optimal coating consistency and chill immediately on wax paper-lined trays for a pristine finish.