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–+ servings

Copycat Thin Mints

Recreate the beloved Thin Mints cookies at home with this simple and delightful recipe. Perfect for sharing and satisfying your sweet tooth!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Measure flour properly by spooning and leveling.
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar A sugar substitute can be used cup-for-cup.
  • 1 large egg
  • 1 teaspoon peppermint extract Feel free to experiment with different extracts.
Coating
  • 1 cup dark chocolate chips Can substitute with white chocolate or caramel.
  • 1 teaspoon vegetable oil Helps to achieve a smooth consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate bowl, cream the softened butter with the sugar until light and fluffy.
  4. Beat in the egg and peppermint extract until well combined.
  5. Gradually mix the dry ingredients into the wet, stirring until a dough forms.
  6. Roll the dough into small balls and flatten them gently on a parchment-lined baking sheet.
Baking
  1. Bake for about 10-12 minutes or until firm. Allow them to cool completely.
Coating
  1. Melt the dark chocolate chips with the vegetable oil until smooth, stirring gently.
  2. Dip each cookie into the melted chocolate, ensuring they are fully coated.
  3. Place the coated cookies on parchment paper to set.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 50mgFiber: 1gSugar: 6g

Notes

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them with parchment between layers for up to three months.

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