This cookie recipe is really easy to make with simple ingredients and the dough can be made ahead of time and frozen.
Dipping the cookies in chocolate with the crunchy inside cookie gives them that copycat Girl Scout texture and flavor.
These cookies are perfect for the holiday cookie tray when omitting the cocoa powder and adding a hint of green to the dough for a festive look.
If you love thin mints this cookie is calling your name and it's a home run in flavor.
If you are a cookie jar cookie lover, do try my family's Everything Cookies, Chocolate Chip Shortbread recipe, Peanut Butter Cookie Recipe, and Oatmeal Cookies!
Scroll down to this easy recipe and give them a try!
Step by Step Making Thin Mint (copycat G.S. cookies)
- preheat the oven and line two cookie sheets with parchment paper
- cream the butter and sugar together for 3 minutes
- add the rest of the ingredients
- shape into logs and freeze for 1 hour or refrigerate for several
- slice in 1/4 thick pieces
- bake 12 minutes
- cool dip in melted chocolate
Tips
- Bake on parchment paper or Silpat mat
- Always preheat the oven
- Use softened butter never margarine
- always chill the dough
- cut only 1/4 inch thick or the cookie will stay soft
- Use white chocolate instead of dark for something different add holiday sprinkles
- Store these in an airtight container with wax paper between the cookies for freshness
- Always cream the sugar with butter for at least 3 to 4 minutes
- the cookie will not stay fresh if you freeze them
Ingredient and measurements for Mint cookies in the printable recipe card
- all-purpose flour
- cornstarch
- unsweetened cocoa powder( omit and add 2 to 4 drops of green food coloring for Christmas and St. Patricks Day)
- brown sugar
- butter, room temperature
- heavy cream or half and half
- vanilla extract
- peppermint extract
Other Cookie Recipes We Love
Shortbread Chocolate Chip Cookies
Cowboy Cookies
Pin for later
Easy To Make Thin Mints
Although these cookies don't freeze well for crispness the dough can be made ahead of time and frozen then thawed, sliced, and baked.
Remember to just tint the dough green if you want a thin mint with just color not chocolate inside for a Christmas holiday-themed color.
Chocolate Dipped Thin Mints
Yield: 30
Prep time: 20 MinCook time: 12 MinTotal time: 32 Min
Thin Mints are a copycat recipe for the delicious popular mint Girl Scout cookies you now can have all year round.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 6 tablespoons of unsweetened cocoa powder( omit and add 2 to 4 drops of green food coloring for Christmas and St. Patricks Day)
- 1 cup brown sugar
- 1/2 cup butter, room temperature
- 1/3 cup heavy cream or half and half
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Instructions
- Preheat the oven to 375 degrees and line two cookie sheets with parchment paper then set them aside.
- Mix cornstarch, and flour, (and cocoa powder if used to make chocolate batter-style thin mints) in a bowl together and set aside. batter
- Add cream together butter and sugar.
- Add food coloring to the milk and the extracts.
- Gradually, add in the flour mixture until well mixed.
- Shape dough into two logs, (about 1 1/2 inches high in thickness) wrap in wax paper, and freeze for at least 1 hour until dough is very firm.
- Heat oven to 375 degrees.
- Slice dough into rounds, shape with fingers if not completely round before baking, and don't cut more than 1/4 inch thick, if you cut them too thick they won't be crisp.
- Place on parchment-lined cookie sheets.
- Bake for 12 to 14 minutes till the edges are brown.
- Cool completely
- Dark Chocolate Coating
- 2 bags bitter-sweet (as used) or semi-sweet chips (use good-grade chocolate)
- 1 bar of paraffin wax melted
- In a microwave-safe bowl melt a half bar of paraffin wax melt in the microwave until completely melted.
- Add a bag of chocolate chunks and keep stirring till melted and thin.
- If you need more, melt the other half of the bar of wax and the bag of chocolate, and repeat the above directions.
- Reheat if it gets cold, a minute at a time till thin and easy to dip.
- Use two forks, dip the cookie into the chocolate and then transfer to wax paper to dry.
- Note:
- These do not freeze well, as the crispness will not stay intact in the cookie.
Notes
Tips
- Bake on parchment paper or Silpat mat
- Always preheat the oven
- Use softened butter never margarine
- always chill the dough
- cut only 1/4 inch thick or the cookie will stay soft
- Use white chocolate instead of dark for something different add holiday sprinkles
- Store these in an airtight container with wax paper between the cookies for freshness
- Always cream the sugar with butter for at least 3 to 4 minutes
- the cookie will not stay fresh if you freeze them
Nutrition Facts
Calories
99.56Fat (grams)
3.61Sat. Fat (grams)
2.22Carbs (grams)
16.04Fiber (grams)
0.63Net carbs
15.41Sugar (grams)
7.3Protein (grams)
1.29Sodium (milligrams)
28.54Cholesterol (grams)
9.07this is just an estimate disclaimer and depending on the ingredients you've used
Pin for later
More Recipes To Try:
Girl Scout Roundup of Retired and Current Cookies
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2022.