Copy Cat Thin Mint Cookies Recipe

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Thin mint cookies are very popular in the US – but you can only get them once a year. This thin mint cookie copycat recipe is so delicious and fun. It is a work of love – but it is a work that is worth it.

If you missed the chance to get your cookies this year, or if you want to try making some of the most popular cookies, then this recipe is for you! These cookies are an accurate, if not better, cookie than the Thin Mint, which you can only get a few weeks a year.

What does this recipe do?

This is an amazing cookie! It has the perfect crumbly biscuit, a lovely mint chocolate exterior, and a deliciously satisfying taste that makes it one of the best goodies you’ll make all year round.

If you follow the steps in the recipe, you can get beautiful, shiny cookies that are soft and minty on the outside and crispy and delicious on the inside.

Following the details in the recipe is important to make sure they come out right every time. The cooling of the dough, the careful melting of the chocolate and the occasional addition of the mint extract guarantee an even, delicious biscuit.

How much mint do I add?

This is a mint biscuit, so there must be mint in both the biscuit and the chocolate coating. However, mint extract can easily overwhelm everything else. So I always add a small amount, mix thoroughly, and taste. If you can’t taste mint in the batter, you can’t taste it in the biscuit. It shouldn’t be strong, but it should be there.

When adding mint to the chocolate, carefully add it and mix it thoroughly. Then try a clean spoon. If you want more, add it in 1/8 teaspoon increments. It’s easy to add. It is impossible to take out.

This recipe calls for enough mint if your mint extract hasn’t been in your closet since Destiny’s Child was on the radio. If your extract is old, smell it to make sure it is still effective. You can use an older extract, you may need to add more.

Why do I need to cool the dough?

Cooling the dough is an important step as the cookies stay flat as they cook. If you cook the dough at room temperature, it will rise in the oven and you will get fluffy cookies. They taste good, but they are certainly not “thin” peppermints.

The dough was too warm when I put it in the oven and it rose and formed a bump. Still tastes good, but it’s not a “thin” mint.

How do I melt the chocolate?

Melting chocolate can be done on the stove or in the microwave. As long as you are careful it is easy to do in the microwave and it will avoid ruining the chocolate by getting water into the mixture. A drop of water in the melted chocolate can ruin the whole thing.

Start with a dry, microwaveable glass bowl. Add about six to eight ounces of the chocolate, roughly chopped, with about 1/2 teaspoon of oil. Melt on high for 30 seconds and stir. Melt and stir for another 30 seconds. Then continue to melt in 10 second increments until most, but not all, of the chocolate melt has melted. As you stir, the remaining chocolate will melt. At this point add the mint.

If you don’t have baking chocolate, you can use chocolate chips. They don’t have the same glorious sheen when the cookie is done, however, and they may have a slightly thicker coating. I’ve gone both ways and they’re both great. Just know that the cookies don’t look completely uniform and polished.

While dipping 50 biscuits, I used every method I have ever seen on cooking shows. I used my fingers, a spoon, two forks, frosting methods, dipping, and drizzles. They all work and they are all messy. I started with the drizzle and cover method, and when my fingers got messier and the chocolate thickened as it cooled, I ended up doing the full dunk method.

Find a way that works for you. Work fast because the longer the cookie is in the chocolate, the harder it is to handle. Try not to apply too much pressure as this can break the biscuit, which can get crumbs into the mixture. (Crumbs are inevitable, which is another reason to make the chocolate in portions.)

ingredients

1 cup butter, room temperature
1 cup of white sugar
1 egg, room temperature
1 teaspoon vanilla
1/2 teaspoon of mint extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups of flour
3/4 cups cocoa
14 ounces semi-sweet baking chocolate, chopped
1/2 teaspoon of mint extract
1/2 teaspoon vegetable or rapeseed oil

Directions

Mix the sugar and butter at room temperature for a few minutes until completely blended.
Add egg, vanilla and mint and combine.
Add baking soda, salt, and cocoa powder, then add the flour, being careful not to let it fly all over the place.
Be sure to scrape off the side and bottom of the mixture. The dough tends not to mix completely and it is very important to mix it thoroughly. I always try the batter before I say it’s done. It should have a hint of mint in it. If you can’t taste it when the batter isn’t cooked, it won’t be noticeable in the finished cookie. It doesn’t have to be strong, but it should be there.
Once the mixture is combined, divide the batter into two equal parts.
Roll it out on parchment paper, about 1/4 “thick.
If you have a rolling pin with adjustable rings, choose the 1/6 “ring.
It’s just a little thinner and is great for the cookie.
Place the cookie dough on a baking sheet and repeat with the remaining doughs.
Once the mixture is combined, divide the batter into two equal parts.
Roll it out on parchment paper, about 1/4 “thick.
If you have a rolling pin with adjustable rings, choose the 1/6 “ring.
It’s just a little thinner and is great for the cookie.
Place the cookie dough on a baking sheet and repeat with the remaining doughs.
Chill the rolled dough in the refrigerator for an hour.
This step is important. If the dough is not refrigerated, there is a risk that the cookies will rise in the middle, which is not suitable for a thin mint.
When the batter is chilled, use a 1 1/2 “circle cookie cutter to cut out the biscuits.
If you don’t have that size, use something similar.
I use a 2 “cookie cutter. A shot glass or something similar works just as well.
Anything larger than 2 inches will be harder to cover with chocolate without breaking. So be careful.
Place the cutouts on a lined baking sheet and bake them at 350 degrees for about eight minutes. Watch them closely to make sure they don’t overcook. They feel slightly dry and flat to the touch.
Let the cookies cool completely for a few hours or overnight. Because they are coated with melted chocolate, they can’t be soft and warm out of the oven yet.
To melt the chocolate, chop it into large pieces and place in a microwaveable bowl with the oil.
Melt and stir the chocolate for 30 seconds, then stir again in the microwave for 30 seconds.
Then place in the microwave for 10 seconds, stirring regularly.
The last serving of chocolate melts while stirring.
Pour part of the extract into the chocolate and stir.
Then, dip each biscuit and coat it completely.
Set it on the parchment and let it cool completely on the counter.
Don’t be tempted to speed things up in the fridge or freezer as this will ruin the beautiful shine of the biscuit and make the chocolate coating brittle.
If you try to move a cookie before it has completely cooled, it will tear the paper off.
Once the cookies are completely cool, they will stand out right off the paper.
If excess chocolate has puddles, you can use a knife or spoon to peel it off. Be careful to lift the cookies up. Fingerprints are clearly visible on the shiny chocolate.

How many cookies does this recipe make?

This recipe makes about 50 2-inch cookies and will hold in a sealed container at room temperature for four days, if not all of them are gone by then.

How does this recipe freeze?

If you want to freeze these, put them in the freezer once they are fully hardened. Or freeze the dough for easy storage and improve the overall taste. They can be frozen for a few months.

How can I make thin peppermints gluten-free?

This recipe is not gluten free and has not been tested with gluten free flour. However, you can try your favorite all-purpose gluten-free flour mix.