Name: Copycat Thin Mints
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg yolk; 1/2 teaspoon peppermint extract; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon baking powder; 1/4 teaspoon fine sea salt; 10 ounces dark or semisweet chocolate, finely chopped; 1 tablespoon neutral oil or melted coconut oil; 1/2 teaspoon peppermint extract for coating

Crisp, snappy, and cloaked in a silky layer of dark chocolate, these Copycat Thin Mints taste just like the nostalgic classic—but you can make them any time a craving hits. The combination of rich cocoa and cool peppermint is refreshing without being overpowering, and that melt‑in‑your‑mouth chocolate shell makes every bite feel like a little celebration.

This homemade version gives you full control over the ingredients and the intensity of minty flavor. Bake a batch for holiday cookie trays, stash some in the freezer for late‑night snacks, or package them up as edible gifts. Once you see how easy they are to make at home, you might never wait for cookie season again.

Why You’ll Love This Copycat Thin Mints Recipe

This recipe nails that perfect Thin Mint texture: a thin, crisp chocolate cookie that breaks cleanly when you bite into it, with a smooth chocolate coating that doesn’t crack or bloom when stored.

You can also tweak the peppermint strength to match your preferences—keep it subtle for kids, or bump it up if you love an extra icy‑cool finish. Because we’re using a simple slice‑and‑bake dough, you can refrigerate or freeze the log and bake off cookies whenever you want fresh Copycat Thin Mints.

Beyond the flavor, these cookies are incredibly freezer‑friendly. They actually taste even better straight from the freezer, which makes them perfect for make‑ahead desserts and quick treats when unexpected guests drop by.

What Kind of Chocolate Should I Use for Copycat Thin Mints?

The chocolate coating is half the magic of a Thin Mint, so it’s worth choosing a good one. A semisweet or dark chocolate around 55–65% cocoa content gives you that deep, slightly bitter flavor that balances the sweetness of the cookie and pairs beautifully with peppermint.

You can use high‑quality chocolate chips, baking bars, or couverture discs. Adding just a bit of neutral oil or coconut oil to the melted chocolate helps create a smooth, thin coating that sets with a nice shine. Avoid candy melts if you can—they’ll work in a pinch, but they won’t have the same rich chocolate flavor.

Ingredients for the Copycat Thin Mints

Before you start mixing, pull out all of your ingredients and let the butter come to room temperature. Having everything ready makes the process smoother and helps the dough come together quickly and evenly.

Unsalted butter – Provides richness and flavor while helping the cookies bake up crisp and tender. Softened butter creams easily with sugar for a smooth dough.
Granulated sugar – Sweetens the cookies and aids in crisping, giving the Thin Mints their signature snap.
Egg yolk – Adds just enough richness and structure without making the cookie too cakey.
Peppermint extract – Brings that cool, refreshing mint flavor. A little goes a long way in both the dough and the coating.
Vanilla extract – Rounds out the mint and chocolate flavors so the cookie tastes balanced, not one‑note.
All‑purpose flour – Forms the base of the cookie dough and helps it hold its thin, crisp shape.
Unsweetened cocoa powder – Turns the cookies deep, dark, and chocolatey. Use natural cocoa powder for classic flavor.
Baking powder – Provides just a bit of lift so the cookies don’t bake up dense or hard.
Fine sea salt – Sharpens all the flavors and keeps the sweetness in check.
Dark or semisweet chocolate – Melts into a glossy coating that encases each cookie. Choose a chocolate you love to eat on its own.
Neutral oil or coconut oil – Loosens the melted chocolate slightly, making it easier to dip and helping the coating set with a smooth finish.

How To Make the Copycat Thin Mints

Before you begin, line your baking sheets with parchment paper and clear a little space in your fridge or freezer. This will make chilling the dough and setting the chocolate coating much easier.

Beat the softened butter and granulated sugar together in a large mixing bowl until light and creamy, 2–3 minutes. Mix in the egg yolk, peppermint extract, and vanilla extract until fully combined and silky.

Step 2: Combine the dry ingredients

In a separate bowl, whisk together the all‑purpose flour, cocoa powder, baking powder, and fine sea salt. This removes any lumps from the cocoa and ensures the leavening is evenly distributed so the cookies bake uniformly.

Step 3: Bring the dough together

Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no streaks of flour remain. The dough will be soft but not sticky. If it feels too sticky, add a teaspoon or two of extra flour.

Step 4: Shape and chill the dough log

Turn the dough out onto a sheet of parchment and shape it into a log about 1 1/2 inches in diameter. Wrap it tightly in the parchment, then in plastic wrap. Chill in the refrigerator for at least 1 hour, or freeze for 20–30 minutes, until firm enough to slice thinly.

Step 5: Slice and bake the cookies

Preheat your oven to 350°F (175°C). Use a sharp knife to slice the chilled dough into thin rounds about 1/4‑inch thick. Arrange them on the prepared baking sheets, leaving a little space between each cookie. Bake for 8–10 minutes, or until the cookies look dry on top and smell fragrant. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 6: Make the mint chocolate coating

Once the cookies are cool, melt the dark chocolate with the neutral oil or coconut oil in a heatproof bowl set over a pot of barely simmering water, or in short bursts in the microwave. Stir until smooth, then add peppermint extract to taste—start with a small amount, as it’s strong.

Step 7: Dip and set the Thin Mints

Use a fork to dip each cooled cookie into the melted chocolate, tapping off any excess back into the bowl. Place the coated cookies on a parchment‑lined baking sheet. Let them sit at room temperature until set, or pop the tray into the fridge for 15–20 minutes to speed things up. Once firm, transfer to an airtight container.

Serving and Storing Copycat Thin Mints

These Copycat Thin Mints are at their most irresistible when they’re fully set and slightly chilled. The chocolate shell firms up, the peppermint flavor blooms, and the cookie inside stays delightfully crisp. A standard batch makes about 36 cookies, which will comfortably serve 12–18 people depending on whether everyone takes one or happily goes back for seconds.

To store, keep the cookies in an airtight container with layers of parchment between them so they don’t stick together. They’ll keep at room temperature for about 1 week, but for the most authentic Thin Mint experience, stash them in the fridge or freezer. In the fridge, they’ll stay fresh for up to 2 weeks; in the freezer, they’re delicious for up to 2–3 months.

If stacking frozen cookies, let them freeze in a single layer first so the chocolate sets perfectly smooth, then transfer to a container. You can enjoy them straight from the freezer—no thawing required.

What to Serve With Copycat Thin Mints

Hot coffee or espresso

The slight bitterness of coffee pairs beautifully with rich chocolate and cool peppermint. Serve these cookies alongside a latte or espresso after dinner for a simple yet elegant dessert.

Iced or hot chocolate

Double down on chocolate by serving Thin Mints with a mug of hot cocoa or a frosty iced chocolate drink. The cookies are perfect for dunking.

Vanilla ice cream sundaes

Crumble a few Copycat Thin Mints over vanilla ice cream or blend them into a milkshake. They add crunch and a refreshing minty twist to classic ice cream desserts.

Dessert boards and party platters

Add these cookies to a dessert grazing board with fresh berries, marshmallows, and a few other small sweets like homemade rainbow sprinkle cake pops, slices of chocolate lava cakes, or wedges of mint chocolate fudge cheesecake cake for a mint‑lovers’ dream spread.

Frequently Asked Questions

Can I make Copycat Thin Mints without eggs?
Yes. You can replace the egg yolk with 1–2 tablespoons of milk or cream to bring the dough together, or use a store‑bought egg replacer according to the package directions. The cookies may be slightly less rich but will still bake crisp and delicious.

Do I have to chill the dough?
Chilling is essential for getting thin, neat slices that hold their shape in the oven. If you skip chilling, the dough will be too soft to slice evenly and the cookies may spread, losing that classic Thin Mint look and crunch.

What if I don’t have peppermint extract?
Peppermint extract provides the most familiar flavor, but you can substitute regular mint extract in a pinch—just note that it may taste a bit more herbal. Start with a smaller amount, taste, and adjust. Avoid using mint oil unless it’s specifically labeled for baking, as it’s extremely strong.

Can I temper the chocolate instead of adding oil?
Absolutely. If you’re comfortable tempering chocolate, you’ll get an even snappier coating that stays glossy at room temperature. Follow your favorite tempering method, skip the added oil, and dip the cookies as directed.

How far in advance can I make these cookies?
You can make Copycat Thin Mints up to 3 days ahead and store them in an airtight container at room temperature, or up to 2 weeks ahead if you refrigerate them. For longer storage, freeze them for up to 3 months. They keep their texture and flavor very well when chilled or frozen.

Save This Pin For Later

📌 Save this Copycat Thin Mints recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make them extra minty or keep the flavor mild? Did you try tempering the chocolate or stick with the easy oil‑enhanced coating?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter and share more treats.

If you’re looking for even more dessert inspiration, you can also browse my daily recipe ideas on Pinterest at Meals We Share.

Conclusion

Copycat Thin Mints are one of those recipes that feel special enough for the holidays but simple enough for any ordinary afternoon. With a crisp chocolate cookie, a cool whisper of peppermint, and a smooth dark chocolate shell, they’re guaranteed to disappear quickly from any cookie plate.

Once you master this easy slice‑and‑bake dough and quick chocolate dip, you’ll have a versatile base for all kinds of mint‑chocolate desserts—ice cream toppings, cheesecake garnishes, or cookie sandwiches. Keep a stash in your freezer, share them with friends and family, and enjoy that classic Thin Mint magic all year long.