Updated on Jan. 17, 2023
Whether you love them straight out of the sleeve or stored in the freezer, Thin Mints are an all-time classic. Learn how to make a Girl Scout Cookie copycat to enjoy all year long.
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When the season for Girl Scout Cookies rolls around, it’s not a time of year to be missed. Those tasty cookies packaged in colorful boxes are recognizable from a mile away! And when cookies go on sale, the quest to find a Girl Scout fundraising for her troop is on. From Samoas to Lemonades, there’s a favorite Girl Scout Cookie out there for everyone. But the universally acknowledged best Girl Scout Cookie is none other than the Thin Mint.
You can now order Girl Scout Cookies online as well as in-person. But what about when you run out? Or what if you want a box of Thin Mint cookies and it’s not the right time of year? We have the perfect copycat to replicate the crisp, minty, chocolaty cookies at home.
See the surprising secrets we discovered about Girl Scout Cookies.
It may seem intimidating, but Thin Mints can be made at home with a bit of patience. The key to baking the round, crunchy cookie is to keep the dough cold before baking. As for the chocolate coating? Be sure you’re using good-quality chocolate. By following these steps, you’ll end up with two dozen Thin Mint cookies that taste just like the Girl Scout version.
Chocolate Coating:
Find the best baking chocolate, according to our Test Kitchen pros.
Preheat the oven to 350°F. In a bowl, combine the flour, baking powder, salt and cocoa powder. Whisk until smooth.
In a mixing bowl, cream the butter and sugars until light and fluffy. Mix in the egg and peppermint extract. Gradually mix in the dry ingredients until the dough comes together. Use your hands to form the dough into a ball.
Place the ball of dough onto a sheet of parchment paper. Flatten it into a disk and put another piece of parchment paper on top. Use a rolling pin to roll out the dough to 1/4-inch thick. Transfer the rolled dough, with the parchment paper, onto a baking sheet. Place the baking sheet in the freezer to chill for 10 minutes.
Transfer the flattened dough to a countertop. Remove the top sheet of parchment paper and use it to line the baking sheet. Use a small, circular cookie cutter to cut out disks of dough. Transfer the cut disks onto the prepared baking sheet, leaving space in between. Because the dough is chilled, these cookies won’t spread too much while baking.
Place the baking sheet in the oven and bake for 11 minutes. Once baked, remove the cookies from the oven, then transfer the parchment paper and cookies to a cooling rack to fully cool.
While the cookies cool, prepare your chocolate coating. Set up a double boiler and chop the chocolate. Add the chopped chocolate into the bowl of the boiler and stir in the vegetable oil. Stir the chocolate until fully melted and stir in the peppermint extract.
Use a slotted wooden spoon to make the dipping process easier. Place a cookie on the wooden spoon. Dip it into the chocolate or use a large spoon to help cover the cookie. Tap the spoon gently against the bowl to remove excess chocolate. Once covered in chocolate, transfer each cookie back to the baking sheet lined with parchment paper. Place the baking sheet in the fridge for 20 minutes to allow the chocolate to fully set and harden.
New to working with chocolate? These tips on how to melt chocolate will help!
Often, the way you store Thin Mints is up to personal preference. For many, Thin Mints are best enjoyed cold. Storing them in an airtight container in the freezer or fridge is sure to keep them tasting fresh. They’ll keep in the freezer for one to two months, or in the fridge for two weeks. This will also keep the chocolate coating at its best.
If you prefer to keep Thin Mints at room temperature, store them in an airtight container for two days.
