Copycat Thin Mints

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Cool, crisp, and irresistibly chocolatey, Copycat Thin Mints bring that classic cookie jar favorite straight into your kitchen. Each bite delivers a delicate snap, followed by a smooth wave of dark chocolate and a refreshing burst of peppermint. They’re thin, elegant, and surprisingly simple to make at home.

These homemade versions capture the iconic balance of rich cocoa and cool mint while giving you full control over the ingredients. Whether you’re stocking up your freezer for sweet cravings or preparing a treat for gatherings, these cookies offer bakery-level flavor with homemade charm.

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Why You’ll Love This Copycat Thin Mints

You’ll appreciate how these cookies strike the perfect balance between crisp texture and silky chocolate coating. They’re freezer-friendly, ideal for make-ahead dessert trays, and taste just like the nostalgic original—if not better. The refreshing mint paired with deep cocoa flavor makes them perfect for holidays, gifting, or simply satisfying a chocolate craving. Plus, making them yourself means no waiting for cookie season.

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Preparation Phase & Tools to Use (Essential Tools and Equipment and the Importance of Each Tool)

To make Copycat Thin Mints successfully, having the right tools ensures precision and consistency. A mixing bowl is essential for evenly combining the dough ingredients, while a hand or stand mixer helps create a smooth, well-incorporated dough with minimal effort. Measuring cups and spoons guarantee accurate proportions, which is crucial for achieving the ideal crisp texture. A rolling pin allows you to roll the dough thin and even—key to recreating the signature snap. Round cookie cutters shape the cookies uniformly for a professional look. A baking sheet lined with parchment paper prevents sticking and promotes even baking. Finally, a heatproof bowl for melting chocolate (or a double boiler) ensures a smooth, glossy coating that evenly covers each cookie without scorching.

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Preparation Tips

For the best texture, chill the dough before rolling to make it easier to handle and to prevent spreading in the oven. Roll the dough evenly to maintain consistent thickness, as this directly affects the crispness. When melting the chocolate, stir gently and avoid overheating to keep it smooth and glossy. If you prefer a stronger mint flavor, adjust the peppermint extract carefully—just a small amount goes a long way. Allow the chocolate coating to fully set before storing to maintain that clean snap and polished finish.

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Ingredients for Copycat Thin Mints

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For the Chocolate Cookie Base:

• 1 cup (226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure peppermint extract
• 1 teaspoon vanilla extract
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder (Dutch-processed for deeper flavor recommended)
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Chocolate Coating:

• 12–16 ounces (340–450g) high-quality semi-sweet or dark chocolate, finely chopped or chocolate wafers
• ½ teaspoon peppermint extract (optional, for enhanced mint flavor)
• 1 teaspoon coconut oil or vegetable shortening (optional, for smoother coating and shine)

Ingredient Notes:
Using high-quality cocoa powder and chocolate makes a noticeable difference in flavor. Dutch-processed cocoa provides a smoother, less acidic chocolate taste. If you prefer a stronger mint flavor similar to the original cookies, add peppermint extract to the coating—but measure carefully, as too much can overpower the chocolate.

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Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed for 2–3 minutes. The mixture should become light, fluffy, and pale in color. Proper creaming incorporates air, which helps create a delicate, crisp texture in the finished cookies.

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Step 2: Add Egg and Extracts

Beat in the egg until fully incorporated. Add the peppermint extract and vanilla extract, mixing until smooth. Scrape down the sides of the bowl to ensure even distribution of flavor throughout the dough.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisking prevents clumps and ensures even leavening and chocolate distribution.

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Step 4: Form the Dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can develop excess gluten and result in tougher cookies. The dough should be soft but not sticky.

If the dough feels too soft to handle, refrigerate it for 30–45 minutes until firm enough to roll.

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Step 5: Roll and Cut the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Lightly flour your work surface and rolling pin. Roll the dough to about ⅛ inch thickness—thinness is key to achieving the signature crisp snap. Use a small round cookie cutter (about 1½–2 inches in diameter) to cut out uniform circles.

Place the cut cookies on the prepared baking sheet about 1 inch apart.

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Step 6: Bake to Crisp Perfection

Bake for 8–10 minutes, or until the edges are set and the tops appear dry. Do not overbake, as the cookies will continue to firm up while cooling.

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be fully cooled before dipping in chocolate.

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Step 7: Melt the Chocolate

Place chopped chocolate in a heatproof bowl. Melt using one of the following methods:

• Double Boiler Method: Set the bowl over a saucepan of gently simmering water, stirring until smooth.
• Microwave Method: Heat in 20–30 second intervals, stirring between each, until fully melted.

Stir in peppermint extract (if using) and coconut oil for a glossy finish. Ensure the chocolate is smooth and fluid but not overheated.

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Step 8: Dip and Coat the Cookies

Using a fork or dipping tool, submerge each cooled cookie into the melted chocolate. Tap gently against the side of the bowl to remove excess coating. Slide the coated cookie onto parchment paper.

For an even finish, use a toothpick to gently nudge chocolate over the top if needed.

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Step 9: Let the Chocolate Set

Allow cookies to set at room temperature for 1–2 hours, or refrigerate for 20–30 minutes until the coating is firm and glossy.

Once fully set, the cookies are ready to serve or store.

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Notes

Copycat Thin Mints are all about balance—thin, crisp chocolate wafers wrapped in a smooth peppermint-infused coating. If you prefer an ultra-crisp texture similar to the classic freezer version, store them chilled before serving. For a deeper chocolate flavor, opt for dark chocolate with at least 60% cocoa content. You can also experiment with dipping them twice for a thicker shell, though the traditional version keeps the coating thin and delicate. Adjust the peppermint extract gradually to suit your taste, remembering that the flavor intensifies slightly as the cookies rest.

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Watch Out for These Mistakes While Cooking

One common mistake is rolling the dough too thick, which results in a soft, cakey cookie instead of a crisp snap. Aim for about ⅛ inch thickness for authentic texture. Overbaking can cause bitterness, especially with cocoa-based dough, so remove the cookies once the tops look set. Adding too much peppermint extract can quickly overpower the chocolate—measure carefully. When melting chocolate, overheating can cause it to seize or become grainy; always melt gently and stir frequently. Lastly, dipping cookies before they are completely cool may cause crumbs to mix into the coating, affecting the smooth finish.

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Storage Instructions

Store Copycat Thin Mints in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them for up to 2 weeks. These cookies also freeze beautifully—place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. Many people enjoy them straight from the freezer, where the chocolate develops an extra satisfying snap. Allow frozen cookies to sit at room temperature for a few minutes if you prefer a slightly softer bite.

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Estimated Nutrition

Per cookie (approximate values, based on 36 cookies):

• Calories: 120 kcal
• Carbohydrates: 14g
• Sugar: 9g
• Protein: 1g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 35mg
• Fiber: 1g

Nutritional values may vary depending on the type of chocolate and specific ingredients used.

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Frequently Asked Questions

1. Can I make Copycat Thin Mints without peppermint extract?

Yes, you can omit the peppermint extract for a simple chocolate cookie, but the signature mint flavor will be missing. You may substitute with mint oil (use sparingly) for a stronger flavor.

2. Why are my cookies not crispy?

They may have been rolled too thick or underbaked. Ensure the dough is thin and bake until the tops are set and slightly firm.

3. Can I use melted chocolate chips for coating?

Yes, but adding a small amount of coconut oil helps improve smoothness and shine since chocolate chips contain stabilizers.

4. How do I get a smooth chocolate coating?

Make sure cookies are completely cool before dipping, and tap off excess chocolate gently. Using tempered chocolate will give the glossiest finish.

5. Can I make the dough ahead of time?

Absolutely. The dough can be wrapped tightly and refrigerated for up to 48 hours before rolling and baking.

6. Are these cookies freezer-friendly?

Yes, they freeze exceptionally well for up to 3 months without losing texture or flavor.

7. Can I make them gluten-free?

You can substitute a 1:1 gluten-free baking flour blend. Results may vary slightly in texture but will remain delicious.

8. What type of cocoa powder works best?

Dutch-processed cocoa provides a smoother, richer chocolate flavor, but natural cocoa powder also works if that’s what you have available.

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Conclusion

Copycat Thin Mints deliver everything you love about the iconic cookie—crisp texture, deep chocolate flavor, and refreshing mint—in a homemade version that’s both satisfying and customizable. With careful preparation and quality ingredients, you can recreate this classic treat anytime you crave it. Whether enjoyed fresh, chilled, or straight from the freezer, these cookies are sure to become a staple in your dessert rotation.

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