If you have ever wished to recreate the magic of those beloved Girl Scout treats at home, you are in for an absolute delight with this Copycat Thin Mint Girl Scout Cookies Recipe. Imagine crisp, thin chocolate cookies infused with a refreshing peppermint essence, lovingly coated in silky chocolate that melts in your mouth. This recipe captures the iconic flavors and textures perfectly, allowing you to enjoy a classic indulgence any time you like. Trust me, once you try these, you’ll understand why they’re such a treasured favorite across generations.
Ingredients You’ll Need
Gathering simple, thoughtfully chosen ingredients is the first step to nailing this Copycat Thin Mint Girl Scout Cookies Recipe. Each component plays a crucial role, from creating the tender, melt-in-your-mouth cookie base to delivering that signature minty chocolate finish you crave.
- 15.25 ounces fudge cake mix: The foundation for our cookie dough, bringing chocolate richness and moisture.
- 3 tablespoons shortening (melted): Adds tenderness and the perfect texture to keep cookies light.
- 1/2 cup cake flour (measured and sifted): Ensures a delicate crumb by keeping the cookies soft and thin.
- 1 large egg: Binds everything together while contributing to the dough’s structure.
- 3 tablespoons water: Helps bring the dough together; added gradually to reach the ideal consistency.
- 24 ounces semi-sweet chocolate chips: For that luscious coating that melts on your tongue.
- 1/2 teaspoon peppermint extract: The magic touch that imparts the cool mint flavor everyone loves.
- 4 tablespoons vegetable oil: Keeps the chocolate smooth and shiny when melted for dipping.
How to Make Copycat Thin Mint Girl Scout Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by combining the fudge cake mix, melted shortening, sifted cake flour, and egg in a large mixing bowl. Beat these together until fully combined. Then, gradually add the water one tablespoon at a time, mixing after each addition, until you achieve a cohesive dough that’s soft but manageable. This step sets the stage for cookies that are both tender and easy to work with.
Step 2: Chill the Dough
Flatten your cookie dough into a disc shape and wrap it snugly in plastic wrap. Chill it in the refrigerator for a full two hours. This resting period is essential—it firms up the dough so it’s easier to roll thin without sticking or tearing, which is key to replicating that iconic Thin Mint crispness.
Step 3: Roll and Cut Out the Cookies
When your dough is chilled and ready, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Divide the dough into quarters, then roll out one portion at a time on a lightly floured surface until it’s an impressively thin 1/16-inch thickness. Using a 1.5-inch round cookie cutter or the lid of a small spice jar, cut out perfect circles. Each cookie should be thin and delicate, a hallmark of the real Thin Mint experience.
Step 4: Bake to Perfection
Place the cut cookies on your prepared baking sheet and bake for 8 to 10 minutes. The cookies will emerge from the oven sounding just a little hollow when tapped and developing a tender crispness as they cool. Be sure to let them rest on the pan for a minute before transferring to a wire rack, so they firm up nicely without becoming brittle.
Step 5: Melt the Chocolate Coating
In a large microwave-safe bowl, combine the semi-sweet chocolate chips with peppermint extract and vegetable oil. Heat the mixture at 50% power for one and a half minutes, then stir well. Continue heating in 30-second bursts, stirring after each, until the chocolate is completely melted and smooth. The peppermint extract is what gives these cookies their signature cooling finish, and the oil keeps the chocolate glossy and easy to coat the cookies.
Step 6: Dip and Set
Using a fork or dipping tool, submerge each cookie into the melted chocolate. Hold it overhead for a moment to let excess chocolate drip back into the bowl, then place it on a parchment or silicone-lined tray. If the chocolate starts to thicken too much while dipping, simply reheat it for 30 seconds at half power and stir. Once all the cookies are coated, refrigerate them until the chocolate sets and hardens firmly, sealing in that delightful minty crunch.
How to Serve Copycat Thin Mint Girl Scout Cookies Recipe
Garnishes
If you’re feeling fancy, sprinkle a tiny pinch of crushed peppermint candy or finely grated dark chocolate over the wet chocolate coating before it sets. This adds a festive touch and a little extra texture contrast that will wow guests. Of course, these cookies are perfect just as they are, so don’t feel pressured to embellish.
Side Dishes
These Thin Mints pair beautifully with a tall glass of cold milk or a steaming cup of minty hot cocoa. Their refreshing peppermint profile also complements coffees and even creamy herbal teas like chamomile or lavender. Serve them on a dessert platter alongside other holiday treats for an irresistible assortment.
Creative Ways to Present
Try stacking these cookies in a pretty glass jar tied with a green ribbon to gift friends and family, or present them as charming accents on a homemade ice cream sundae. You can also sandwich two cookies together with a layer of mint-flavored frosting for extra indulgence. The possibilities are as fun as your imagination!
Make Ahead and Storage
Storing Leftovers
Once fully cooled and chocolate-set, store your Copycat Thin Mint Girl Scout Cookies in an airtight container at room temperature. They will stay fresh and delicious for up to one week without losing their crispness or minty charm.
Freezing
Want to keep your Thin Mints even longer? You can freeze the baked and coated cookies by layering them between sheets of wax paper in an airtight container or freezer bag. When properly wrapped, they can stay frozen for up to two months. Just thaw them at room temperature before serving to preserve that signature snap.
Reheating
These cookies are best enjoyed at room temperature, so reheating isn’t necessary. However, if you want to restore a slight warmth, quickly microwave a cookie for about 5 seconds to gently soften the chocolate without melting it completely. This enhances the aroma and flavor beautifully.
FAQs
Can I use a different type of chocolate for the coating?
Absolutely! While semi-sweet chocolate chips are classic, you can swap in dark or milk chocolate depending on your preference. Just remember to adjust the amount of peppermint extract slightly, as richer chocolates can balance the mint more intensely.
Is there a way to make these cookies gluten-free?
Yes! Substitute the fudge cake mix and cake flour with gluten-free alternatives designed for baking. Just be sure the mix has similar properties to maintain that thin, tender texture which is so important for this recipe.
Can I make these without peppermint extract?
The peppermint extract is crucial for the authentic Thin Mint flavor, but if you’re out, you could try a few drops of peppermint oil or replace it with a hint of vanilla for a different but still tasty treat.
How thin should I roll the cookie dough?
Rolling the dough to about 1/16 inch thick is key to capturing the crisp, delicate texture of the original Thin Mints. Thicker dough will produce softer cookies, which might not give the same signature snap.
Why do I need to chill the dough before cutting?
Chilling solidifies the dough, making it easier to roll out thinly without sticking to the surface or tearing. It also helps the cookies hold their shape during baking, which is essential for thin, round Thin Mints.
Final Thoughts
There is something truly special about bringing the nostalgic taste of Girl Scout Thin Mints into your own kitchen, and this Copycat Thin Mint Girl Scout Cookies Recipe does just that beautifully. Each crisp, minty, chocolate-coated bite bursts with flavor and memory. Whether you’re making these for a special occasion or just to satisfy a craving, they promise pure joy. Give this recipe a try and prepare to become the household hero for everyone who loves these iconic cookies!
Print
Copycat Thin Mint Girl Scout Cookies Recipe
- Total Time: 2 hours 40 minutes
- Yield: 72 cookies
- Diet: Vegetarian
Description
These Copycat Thin Mint Girl Scout Cookies capture the classic minty chocolate flavor loved by many. Made with a fudgy cake mix dough, rolled out thin, baked to crisp perfection, and coated in a smooth, peppermint-infused semi-sweet chocolate coating. Perfect for homemade treats with that iconic Thin Mint twist.
Ingredients
Cookie Dough
- 15.25 ounces fudge cake mix (1 box)
- 3 tablespoons shortening (melted)
- 1/2 cup cake flour (measured and sifted)
- 1 large egg
- 3 tablespoons water
Chocolate Coating
- 24 ounces semi-sweet chocolate chips
- 1/2 teaspoon peppermint extract
- 4 tablespoons vegetable oil
Instructions
- Make the Cookie Dough: In a large mixing bowl, beat together the fudge cake mix, melted shortening, sifted cake flour, and egg until well combined. Gradually add water one tablespoon at a time, mixing after each addition, until a dough forms that is manageable but not too sticky.
- Chill the Dough: Place the dough onto a large piece of plastic wrap. Flatten it into a disc shape and wrap it tightly. Refrigerate for 2 hours to allow the dough to firm up for easier rolling and cutting.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Cookies: Cut the chilled dough disc into four quarters. On a lightly floured surface, roll out one quarter of the dough very thinly to about 1/16-inch thickness. Use a 1.5-inch round cookie cutter or equivalent to cut out the cookies.
- Bake Cookies: Arrange the cut cookies evenly spaced on the prepared baking sheet. Bake for 8 to 10 minutes until the edges are just set and the cookies have a delicate crispness.
- Cool the Cookies: Remove cookies from the oven and allow them to cool on the pan for 1 minute. Then transfer to a wire rack to cool completely before dipping.
- Melt and Prepare Chocolate Coating: In a large microwave-safe bowl, combine semi-sweet chocolate chips, peppermint extract, and vegetable oil. Heat at 50% power for 1½ minutes, stir, then continue heating in 30-second intervals stirring after each until the chocolate is fully melted and smooth.
- Dip the Cookies: Using a fork, dip each cooled cookie into the melted chocolate, allowing excess chocolate to drip back into the bowl. Place dipped cookies on a lined baking sheet (silicone mat, parchment, or waxed paper) to set.
- Reheat Chocolate if Needed: If the chocolate begins to thicken or set up while dipping, reheat for 30 seconds at 50% power and stir well before continuing.
- Set the Chocolate Coating: Refrigerate the dipped cookies until the chocolate coating is firm and set, approximately 15-30 minutes. Store in a cool place to maintain freshness.
Notes
- Use cake flour for a tender texture; measure and sift before use to ensure accuracy.
- Melt shortening carefully to avoid overheating which can affect dough texture.
- Rolling dough thinly (1/16 inch) is key to matching the Thin Mint crispiness.
- If chocolate thickens during dipping, reheating and stirring restores smoothness.
- Store cookies in an airtight container in the refrigerator or a cool dry place to maintain crispness and freshness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
