If you’re a fan of Girl Scout cookies, you’re in the right place! This copycat Thin Mints recipe brings all the crisp, chocolatey, and minty goodness of the original—but made from scratch in your own kitchen. As part of my Copycat Girl Scout Cookie Series, I wanted to recreate these beloved cookies with simple ingredients and a homemade touch. Plus, I couldn’t resist adding a little extra magic with a dusting of edible green glitter for a fun, eye-catching finish!

Why You’ll Love These Homemade Thin Mints

• Just like the originals – Crisp chocolate cookies with a refreshing peppermint finish.
• No preservatives or artificial flavors – Made with simple pantry staples.
• Extra sparkle – A touch of edible green glitter makes them even more special.

How to Make Copycat Thin Mints

Making Thin Mints at home is easier than you think! You’ll start with a simple chocolate cookie dough, chill it, then roll and cut into rounds. After baking until crisp, you’ll dip them in a smooth peppermint-infused chocolate coating and finish with a sprinkle of edible glitter.

A Few Tips for the Best Homemade Thin Mints

• Roll the dough thin – About 1/8-inch thickness is perfect for that classic crisp bite.
• Use high-quality peppermint extract – This makes all the difference in achieving that refreshing, cool flavor.
• Chill before dipping – A quick chill helps the chocolate coating set beautifully.

Thin Mints From Scratch

Yield: 24-36

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

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Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup unsweetened cocoa powder
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt

For the Chocolate Coating

• 12 ounces semi-sweet or dark chocolate chips (or chopped chocolate)
• 1 teaspoon coconut oil or vegetable shortening (optional, for a smoother coating)
• 1 teaspoon peppermint extract

Instructions

1. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract. Mix until combined.
2. Sift in the cocoa powder, flour, and salt. Mix until the dough comes together.
3. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
5. Use a small round cookie cutter (about 1.5–2 inches in diameter) to cut out cookies.
6. Place the cookies on the prepared baking sheets and bake for 8–10 minutes, or until the edges are firm. Let the cookies cool completely on a wire rack.
7. Melt the chocolate and coconut oil (if using) in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second increments, stirring between each. Stir in the peppermint extract.
8. Using a fork, dip each cooled cookie into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the cookie on a parchment-lined tray.
9. Allow the cookies to cool at room temperature or in the refrigerator until the chocolate is firm (I like the cookies better straight out of the fridge). Enjoy!