Copycat Girl Scout Thin Mint Cookies (2024)

Are you a fan of Girl Scout Thin Mint Cookies? If so this recipe is going to be your life saver year round. Thin Mint Cookies were always one of my favorite cookies. When I was a Girl Scout, I savedto purchase myself a whole box of Thin Mints. Back in those days, the boxes were much larger, ha ha! Plus they did not cost quite as much. We were quite successful at making CopyCat Girl Scout Peanut Butter Tagalong Cookies and also Copycat Girl Scout Samoa Cookies so Thin Mint Cookie Copycats were a must.

Copycat Girl Scout Thin Mint Cookies

I held off sharing this CopyCat Girl Scout Recipe because I knew these would be perfect to share with you now that St. Patrick’s Day is just around the corner. My family likes to enjoy mint and green food during St. Patty’s. I will have to say that no recipe has topped our No Churn Mint Chocolate Chip Ice Cream. I can take a poll through the whole house and it is everyone’s favorite recipe this month. That was up until last evening whenI grabbed my stash of CopyCat Girl Scout Thin Mint Cookies from the freezer. I combined these awesome cookies with the Mint Chocolate Chip Ice Cream and made Thin Mint Sundaes for everyone. The combo of the cookies and ice cream was perfect. I even added some whipped topping and a cherry on top.

The ingredients needed for you to make these CopyCat Girl Scout Thin Mint Cookies is not as much as youthink. Just a few ingredients and a little bit of time for prep is all that is needed.

INGREDIENTS
1 1/4 cup Flour
1/2 cup Cocoa Powder
1/4 tsp Salt
1/2 cup softened Butter
1 cup Sugar
1 Egg
3/4 tsp Peppermint Extract
8 oz Dipping Chocolate

DIRECTIONS
Preheat oven to 350.
Line baking sheet with parchment paper.
Whisk together flour, cocoa, and salt.
Cream together butter and sugar until fluffy.
Add in egg and peppermint and mix until blended.
Slowly add flour mixture into creamed mixture.
Shape dough into a 1 1/2″ – 2″ round cylynder and wrap in wax or parchment paper.
Place in freezer for 1 hour to firm up.
You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
Slice into 1/4″ thick cookies.
Place on prepared sheet.
Bake 10 to 12 minutes.
Allow to cool.
Line baking sheet with parchment paper.
Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
Dip cookies in the chocolate and lift out with a fork shaking off excess.
Place the cookies on prepared sheet and allow to set.

You will findthe same crispy texture and perfect blend of chocolate and mintin these cookies that you findwith the Girl Scout version. Absolutely perfect!