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Oct 14, 2019

Homemade Thin Mints

These Copycat Homemade Thin Mints are perfect when it's not Girl Scout cookie season and you didn't buy and freeze enough.

I received sugar from Imperial Sugar, one of our sponsors, but all opinions are my own. 

In fact, don't tell the Girl Scouts, but these homemade Thin Mints might just be a teeny tiny bit better. For one thing, the chocolate coating is thicker and the cookies are bigger.

We packed some of these in our grandsons' lunches for school to surprise them, and they raved about them. I ended up sending the entire batch home with them.

The dough for these copycat Thin Mints cookies is the same as the dough for these copycat Oreo cookies, but with a little added mint extract. I practiced my newly acquired chocolate tempering knowledge from making these copycat peanut butter cups.

Homemade Thin Mints Ingredients:

  • Butter
  • Imperial Sugar (from our sponsor)
  • Golden syrup or light corn syrup
  • Baking soda
  • Kosher salt
  • Coconut extract
  • Peppermint extract
  • All purpose flour
  • Dutch process cocoa powder
  • 55% dark chocolate

P.S. Our sponsor, Imperial Sugar, is doing a fun "Scary Scramble" this week! This is an online contest where players guess recipes based on clues. Be sure to check out their scary scramble website to get all of the hints. It's a fun annual event with 25 winners! The contest runs through October 20 this year.

I heart Imperial Sugar! 

Copycat Thin Mints

How to Make Copycat Thin Mint Cookies:

First, you make the dough for these cookies by combining the butter, golden syrup, baking soda, salt, and extracts and beating them until they are fluffy. for about 5 minutes.

Next, you sift the flour and cocoa into the butter mixture and mix on low speed in a stand mixer. At this point, you can roll out and cut the dough into cookies, or just refrigerate the dough until you are ready to roll and bake.

I like to roll out the dough between layers of parchment or wax paper that have been dusted with cocoa powder.

After that, you cut the dough into cookies. I used a cookie cutter with ruffled edge, but a smooth edge would be just fine!

Finally, you bake the cookies, let them cool, and dip them into tempered chocolate to coat.

Welcome back to #Choctoberfest, where over 70 bloggers are conspiring to get you to eat more chocolate. We are giving away a fantastic prize package, worth over $400 (including cash). To learn more about the prizes, visit my post for double chocolate donuts, where you can enter to win.

You are invited to the Inlinkz link party!
Click here to enter

Homemade Copycat Thin Mints

You will love these copycat Thin Mints. Just be sure to hide some away for yourself!

How to temper chocolate:

I have had success with tempering chocolate by melting chocolate to a temperature of about 115 degrees F. Once the chocolate has melted, remove it from the heat and "seed" the chocolate with a small amount (about 10 percent in weight of the original melted chocolate) of chopped chocolate and stir and stir and stir for several minutes.. until your chocolate is at about 90 degrees F. The goal of adding the "seed" is to gently cool the chocolate. When it's smooth and glossy, it's ready to use. If it gets too cool, you can carefully rewarm it. 

An instant read or candy thermometer are essential here. 

Copycat Homemade Thin Mint Cookies

Copycat Homemade Thin Mint Cookies
Yield: 48 cookies
These Copycat Homemade Thin Mints are perfect when it's not Girl Scout cookie season and you didn't buy and freeze enough.


For the cookies
  • 4 ounces (1 stick) unsalted butter, softened
  • 3 1/2 ounces (1/2 cup) granulated sugar
  • 3 tablespoons Lyle's Golden Syrup (or light corn syrup)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon table salt
  • 1/4 teaspoon coconut extract
  • 2 teaspoons peppermint extract
  • 5 3/4 ounces (1 1/4 cups) bleached all purpose flour
  • 1 1/4 ounces (1/3 cup plus 1 tablespoon) Dutch-process cocoa powder, plus more for dusting
For the Chocolate Coating
  • 24 ounces finely chopped 55% dark chocolate


How to cook Copycat Homemade Thin Mint Cookies

To Make the Cookies
  1. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, coconut extract, and peppermint extract.
  2. Mix on low until the ingredients are just combined, and then mix on medium speed for about five minutes, until light and fluffy. Scrape the bowl as needed.
  3. In another bowl, sift together the flour and cocoa powder. Sift this mixture over the butter mixture while mixing on low until just combined.
  4. Remove the dough from the bowl and knead briefly by hand until you have a cohesive dough.
  5. Divide the dough in half and flatten each piece into disks. You can use the dough immediately or refrigerate it to use up to a week later (be sure to bring it back to room temperature)
  6. With a rack in the middle, heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  7. Roll out one piece of the dough between two pieces of cocoa dusted parchment paper to 1/4 inch thick.
  8. Using a 2 inch round fluted cookie cutter, cut the dough into rounds. Use an offset spatula to transfer the rounds to the baking sheet, 1/2 inch apart.
  9. Gather up the scraps and repeat.
  10. Repeat with the other disk of dough.
  11. Bake the cookies, one sheet at a time, for about 20 minutes. Watch closely so that they don't burn. Cool on the pan.
To Dip the Cookies
  1. Temper the chocolate as described in the post, by melting about 20 ounces of the chocolate, and tempering it with the rest of the chopped chocolate. You may not need all of the final chopped chocolate.
  2. Start with 2 ounces of the chopped chocolate for tempering, and add more if needed.
  3. Prepare baking sheets with parchment paper.
  4. Dip the cookies into the tempered chocolate and lift out with a fork. Tap the fork against the bowl to knock off any excess chocolate.
  5. Transfer the coated cookies to to the parchment lined baking sheets.
  6. Refrigerate for 15 minutes to harden the chocolate.
  7. Peel the cookies off of the parchment and break off any excess chocolate.
  8. Store the cookies in an airtight container between layers of wax paper.
  9. These cookies can also be frozen for up to six months.
Cookies, thin mints, girl scouts, copycat
Created using The Recipes Generator
This recipe was adapted from Brave Tart: Iconic American Desserts

Would you like to comment?

  1. YUM, Karen. These are for sure going on the to make list. Thin mints are a family favorite.

    1. You will love these, as will Angel Face and the Teen!

  2. Beautiful temper, Karen! Don't you love it? I must tell you that a little bit of Mycryo (powdered cocoa butter) makes tempering almost effortless and almost always works - also use 10% of the total weight, the advantage, in my mind is that you never get any chunks of chocolate from te seeding component that refuse to melt (at least for me, that is always an issue, I end up having to sieve the tempered mixture)...

    these thin cookie are just perfect!

    1. Thanks so much!! Now I'm off to research Mycryo! You made me do it!

  3. Those are just GORGEOUS!!! What a special treat to make and share - I might be brave and give these a try!

  4. How did you know I ran out of Thin Mints? Oh, who am I kidding...I ran out of Thin Mints the week after I bought 3 boxes! Karen to my rescue!

  5. I love love love thin mints. These will be on my cookie platter for sure this Christmas!

  6. I love Thin Mints! What a great recipe for the holidays!


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