Copycat Thin Mint Cookies: A Homemade Delight!
There’s something truly magical about biting into Copycat Thin Mint Cookies, the kind of treat that takes you back to childhood memories of cookie sales and cozy moments. If you’re like me, you might find yourself craving those irresistible mint-chocolate cookies long after the Girl Scouts’ annual sales have ended. But what if you could recreate that iconic flavor right in your own kitchen? Well, you’re in luck! This homemade Copycat Thin Mint Cookies recipe brings that nostalgic taste to life, all while offering the joy of knowing you made them yourself. Get ready to delight in the irresistible combination of crunchy, minty, and chocolatey goodness with this simple and fun recipe that will fill your home with the sweet aroma of freshly baked cookies.
Why You’ll Love Copycat Thin Mint Cookies
What makes these homemade Thin Mint cookies stand out from store-bought versions? Let me count the ways! First, they’re incredibly easy to make, with minimal prep time and a straightforward ingredient list that anyone can follow. Second, this recipe captures that perfect balance of dark chocolate and refreshing mint that we all know and love. Every bite provides the ideal crunch, making it difficult to stop at just one cookie. Moreover, whether you’re baking with your kids or enjoying a quiet afternoon treat, this recipe will quickly become a family favorite. Plus, it’s versatile—you can easily customize it to match your personal preferences, whether you want a bolder mint flavor or a creative twist. The best part? You don’t have to wait for cookie season—these cookies are always ready to be enjoyed whenever the craving strikes!
Ingredients of Copycat Thin Mint Cookies
To make the most delicious homemade Thin Mints, you’ll need a few basic ingredients that work together to create a scrumptious treat. Here’s everything you’ll need to get started:
- 1 cup unsalted butter, softened 🧈
- 1 cup granulated sugar 🍬
- 1 large egg 🥚
- 1 teaspoon pure vanilla extract 🍨
- 1 teaspoon peppermint extract 🍃
- 2 cups all-purpose flour 🌾
- 1/2 cup unsweetened cocoa powder 🍫
- 1/2 teaspoon baking powder 🍞
- 1/2 teaspoon salt 🧂
- 10 ounces dark chocolate, chopped 🍫
- 1 tablespoon vegetable shortening 🛢️
- 1 teaspoon peppermint extract (for coating) 🍃
Necessary Tools
Before you get started, make sure you have these essential kitchen tools on hand for a smooth baking experience:
- Mixing bowls 🥣
- Whisk 🍴
- Rolling pin 🍪
- Parchment paper 🧻
- Round cookie cutter 🔵
- Baking sheet 🍽️
- Wire rack 🧑🍳
- Microwave-safe bowl 🍲
Ingredient Swaps and Additions
Feeling adventurous? Here are a few ways you can customize this recipe:
- Carob Powder: For a slightly different flavor profile, swap out the cocoa powder for carob powder. This gives the cookies a milder, sweeter flavor.
- Minty Twist: Moreover, add a few drops of green food coloring to your chocolate coating for a fun, festive look. You can also sprinkle crushed peppermint candies on top of the cookies for an extra minty crunch.
- Gluten-Free: Additionally, if you prefer a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. The cookies will still turn out delicious!
Moreover, if you’re craving another classic cookie, be sure to try this Easy Sugar Cookies recipe for a sweet and simple treat that’s perfect for any occasion.
Step-by-Step Instructions
Now, let’s dive into the simple steps for making these mouthwatering copycat Thin Mint cookies:
1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure the cookies bake evenly and don’t stick to the pan.
2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. You can use a hand mixer or do it manually with a whisk. Then, beat until the mixture is light and fluffy—this will take about 3-4 minutes.
3: Add the Wet Ingredients
Next, add the egg, vanilla extract, and peppermint extract. Beat everything together until well combined.
4: Combine Dry Ingredients
Then, in a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the butter-sugar mixture. After that, stir until a dough forms. You’ll end up with a thick, chocolatey dough that is just perfect for shaping.
5: Roll Out the Dough
After that, place the dough between two sheets of parchment paper and roll it out until it’s about 1/4 inch thick. Then, use a round cookie cutter to cut out the dough into circular shapes, then transfer the cookies to your prepared baking sheet.
6: Bake the Cookies
After that, bake the cookies in the preheated oven for 10-12 minutes, or until they’re firm to the touch. Be sure to watch them closely, as they can overbake quickly. Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack.
7: Melt the Chocolate
While the cookies are cooling, melt the dark chocolate and vegetable shortening together in a microwave-safe bowl. Then, beat the mixture in 30-second intervals, stirring in between, until smooth and glossy. After that, add the remaining peppermint extract to the melted chocolate for that final burst of mint flavor.
8: Coat the Cookies
Once the cookies are fully cooled, dip each one into the melted chocolate, coating it generously. After that, allow any excess chocolate to drip off before placing the cookies back onto the parchment paper to set. Finally, let them cool for a few minutes to ensure the chocolate hardens properly.
Pro Tips for Success of Copycat Thin Mint Cookies
- Room Temperature Butter: Make sure your butter is softened to room temperature. This helps it cream more easily with the sugar, creating a smooth dough.
- Don’t Overbake: Moreover, be careful not to overbake the cookies. They should be firm, but still slightly soft in the center. Overbaking can result in dry cookies.
- Chill the Cookies: For an extra professional touch, chill the cookies in the refrigerator after coating them with chocolate. This helps the coating set quickly and gives them that glossy finish.
Serving Suggestions
These copycat Thin Mint cookies are perfect on their own, but they also pair wonderfully with other desserts or beverages. Try serving them alongside:
- A warm cup of mint tea 🍵 for a refreshing pairing.
- A scoop of vanilla ice cream 🍨 for a decadent dessert experience.
- A glass of milk 🥛 to balance out the richness of the chocolate and mint flavors.
You can also wrap these cookies up as a gift for friends or family, adding a sweet touch to any occasion!
Storing and Reheating
To keep your cookies fresh and delicious, store any leftovers in an airtight container at room temperature for up to a week. If you want to enjoy them warm again, simply pop them in the microwave for a few seconds. You can also freeze the cookies for up to three months—just be sure to place parchment paper between layers to prevent sticking.
Nutritional Information of Copycat Thin Mint Cookies
Approximate nutritional information per cookie:
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 40mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 1g
FAQ
- Can I freeze these cookies? Yes! These cookies freeze really well. Store them in an airtight container for up to three months and enjoy them whenever you like.
- Can I make these gluten-free? Absolutely! Swap the all-purpose flour for a gluten-free flour blend, and the recipe will still turn out delicious.
- What type of chocolate should I use? Use dark chocolate with at least 60% cocoa for the best flavor. If you prefer a sweeter taste, you can also opt for semi-sweet chocolate.
- Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days before rolling and baking the cookies.
- How do I prevent the chocolate from getting too hard? To avoid a too-hard chocolate coating, make sure to use vegetable shortening in the chocolate mixture. This helps to keep it smooth and glossy.
Conclusion
There’s nothing quite like homemade Thin Mint cookies—chocolatey, minty, and irresistibly crunchy! Whether you’re baking them for a special occasion, a holiday treat, or just because you deserve something sweet, this recipe will become a go-to favorite. Additionally, I’d love to hear your thoughts and see your cookie creations—feel free to leave a review or share your photos with us!
Additionally, if you’re in the mood for a zesty twist on a classic treat, check out this Lemon Oatmeal No-Bake Cookies recipe for a refreshing and easy dessert option.
Copycat Thin Mint Cookies
Equipment
- Mixing bowls
- Whisk
- Rolling Pin
- Parchment paper
- Round cookie cutter
- Baking sheet
- Wire rack
- Microwave-safe bowl
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 10 ounces dark chocolate chopped
- 1 tablespoon vegetable shortening
- 1 teaspoon peppermint extract for coating
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract. Beat until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually mix this dry mixture into the wet mixture.
- Roll out the dough between two sheets of parchment paper until about 1/4 inch thick. Use a round cookie cutter to cut the dough into circular cookies. Place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the cookies are firm. Let them cool completely on a wire rack.
- While cooling, melt the dark chocolate and vegetable shortening in a microwave-safe bowl, stirring every 30 seconds until smooth. Stir in the peppermint extract.
- Dip each cookie into the chocolate coating and place on parchment paper to set.
Notes
Add a few drops of green food coloring to the chocolate for a fun twist.
To make the cookies gluten-free, use a gluten-free flour blend instead of regular flour.
