Thin Mints (Copycat)

Thin Mints (Copycat) are the recipe you need to have the popular Girl Scout cookies all year round. Use our cookie hack to make in less than 30 minutes!

While most of our Copycat Recipes are savory, sometimes we get a sweet tooth craving for our favorite big brand desserts. Like our Chocolate Caramel Pizookie recipe, these Thin Mints are a spot-on match for a popular, hard to find signature cookie.

Thin Mint Cookie with bite


Chances are really good that you’ve at least heard of these super popular Girl Scout Cookies. If you are like us, there’s probably a box (or two) of these delicious chocolate-covered cookies in your freezer right now. 

It used to be that you had wait until the one magical time of year that sweet little girls were visiting your office, or standing outside every grocery store, so you could get your hands on these addicting cookies.

Well, no more waiting patiently required! We’ve come up with this recipe for Homemade Thin Mints that taste just like the real thing. Make an extra batch (or two) to keep in your freezer for whenever a craving hits.

While we came up with a great recipe for the cookie base, we also have a cookie hack below to save you time. No rolling dough or chilling needed, just another popular cookie plus the coating recipe.

Tray full of Thin Mints Cookies

Time-Saving Cookie Hack:

If you want to save a bunch of time – use Oreos! That’s right, milk’s favorite cookie is an easy substitute in this recipe. Simply dip Oreo halves, without the frosting, into the mint chocolate coating and voila! Thin Mints in less than 30 minutes.



  • Cream the Wet Ingredients Well: The butter and sugar need to be very light and fluffy before you add in the egg and extracts. Take extra time to be sure it is lightened in color.
  • Dry Ingredients: Sift them very well to keep the cookie light.
  • Refrigerate your dough: The dough must chill for an hour before you cut out the shapes or your dough will not bake in a perfect round.
  • Cool: Cool the cookies completely before dipping or your cookies will crumble apart and the chocolate will become a mess.
  • Melt Your Chocolate Gently: Be sure you don’t over-microwave your chocolate or it will seize. Be sure to stir between every 30 seconds of melting time.

Stack of Thin Mint Copycat Cookies


  • Chocolate: The original recipe uses semi-sweet chocolate, but feel free to mix it up by using dark chocolate or white chocolate. You can use one kind of chocolate to dip and then use another to drizzle as designs.
  • Caramel: Make a Samoa/Thin Mint hybrid by adding a small spoon of Salted Caramel to the top of your cookie and chill so it hardens. Then dip the caramel chocolate cookie in the coating. Sprinkle the top with toasted coconut.
  • Holiday Cookies: Make these more minty and festive by adding crushed candy canes and white chocolate. 
  • Gluten-Free: Substitute almond flour and ensure your chocolate is gluten free to make these friendly to dietary restrictions. You can also use coconut oil if you can’t have canola or vegetable oil.


  • Chilling is crucial. Chill your rolled dough for at least 1 hour and up to 2 days before cutting and baking.
  • Use peppermint extract, not mint. The difference is slightly subtle but if you want them to taste like the real thing, use peppermint.
  • We find that using a fork to dip the cookies is the easiest to get coating all over the cookie and to keep your hands clean. Tap the fork on the side of the bowl to get the excess off.
  • Make the cookie dough ahead of time and freeze to make holiday baking on the fly easier. Your dough will last up to 3 months. Thaw in fridge overnight when you are ready to use. Bring to room temperature for 1 hour before attempting to roll out.



  • Serve: These cookies are good at room temperature for about a week.
  • Store: You can store your cookies in the fridge for up to 2 weeks. Raw dough will keep for up 2 days in the fridge.
  • Freeze: You can freeze your baked cookies or raw dough for up to 3 months in an airtight container. 

Thin Mint Cookie with a bite taken out on a cookie tray with more thin mint cookies.

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Thin Mints (Copycat)

Thin Mints (Copycat) are the recipe you need to have the popular Girl Scout cookies all year round. Use our cookie hack to make in less than 30 minutes!
Yield 36 servings
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 1 hour 58 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 3/4 cup  unsalted butter , softened
  • 1 cup  sugar
  • large egg , room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon  peppermint extract
  • 1 1/2 cups  flour
  • 3/4 cup  unsweetened cocoa powder
  • 1 teaspoon  baking powder
  • 1/4 teaspoon  salt

Chocolate Coating


  • In your stand mixer cream the butter for 1 minute on medium speed until light and fluffy.
  • Add in the sugar and beat for 1 minute until the color lightens a little.
  • Add in egg, vanilla and peppermint extract until fully combined.
  • Sift the flour, cocoa powder, baking powder and salt in a medium bowl then add it to the stand mixer on low speed until just combined.
  • Roll the dough to a 1/4" thickness between two pieces of parchment paper then transfer to a large baking sheet and refrigerate for 1 hour.
  • When you are ready to bake the cookies preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Using a 1 1/2" cookie cutter, cut out 36 circles (you will have to re-roll the dough 1 time to get remaining cookies).
  • Bake for 7-9 minutes until they no longer glisten but are still soft.
  • Cool completely before making your coating.

Chocolate Coating:

  • Add the chocolate in a medium microwave safe bowl and cook in 30 second increments, stirring after each 30 seconds until completely smooth.
  • Stir in the peppermint extract and dip each cooled cookie into the chocolate.
  • Using a fork, tap it very gently on the side of the bowl to ensure the chocolate layer isn't too thick, then place the chocolate dipped cookie on a parchment paper lined baking sheet.
  • Using excess chocolate on your fork sweep the fork back and forth quickly over the cookies to add a patten on top of the cookies then let them sit at room temperature or in a refrigerator until the chocolate hardens.


Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 11mg | Potassium: 158mg | Fiber: 3g | Sugar: 11g | Vitamin A: 135IU | Calcium: 21mg | Iron: 2mg
Keyword: Thin Mints (Copycat)

Thin Mint Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I was wondering, at the beginning of the recipe it says 36 servings. Does that mean 36 cookies, or 36 servings, which is usually 2?

  2. I got the cookie part done just fine. I had never even heard of chocolate disks nor would I have known where to purchase them. I figured chocolate chips would work. No. As soon as I put the peppermint extract in, the chocolate seized up. Semi sweet store brand, then toll house, then milk chocolate toll house, all the same. Is there a cheaper version of this chocolate available? Thank you.

    1. In the recipe card the word “semi-sweet chocolate disks” is in green so if you click on it it’ll take you to the exact ones I used for this recipe. Hope this helps.

    2. Stacy, not sure why Sabrina hadn’t mentioned, but regardless of the chocolate (disks or chips, yes they will work) you should add the peppermint extract after the fully melted chocolate has cooled just a bit. Room temp. extract to Hot chocolate will seize every time. & Add in slowly.

  3. These turned out pretty good! Would have liked them a bit crunchier like the real ones though! And for some reason my chocolate didn’t harden?

  4. I really like this recipe! I do not think that they taste a lot like the originals but they yield a delicious cookie nonetheless! I forget that the original cookies are accidentally vegan so maybe I will try a vegan recipe next.

    1. I have a link in the recipe card and it looks like they’re still in stock with Amazon. You can substitute with any semisweet chocolate chips you can find in a pinch. Hope this helps!

  5. I had to add almost 2 cups of flour to make these to where I could roll them out otherwise it was like the consistency of cake batter which I think really influenced the texture and dryness of them any advice I bake all the time and I double checked all the measurements and ingredients not sure where it went wrong

    1. Oh no! The measurements are correct as it’s a copycat recipe. Did you make sure to sift the flour mixture?

  6. Question:
    How come the ingredients you use is almost exactly like Sally’s Baking Addiction? The only difference is that you use more salt and don’t add oil to your chocolate coating. Just wondering, thanks.

    1. This is a copycat recipe so I’m assuming most people have a similar recipe. It only requires a few basic ingredients to get that yummy flavor of this cookie. I hope you’ll give it a try and let me know what you think.