Copycat Thin Mints: A Cozy Treat to Savor
As the crisp air of the Holiday season settles in, my kitchen becomes a sanctuary of warmth and sweet memories. The aroma of chocolate mingled with a hint of peppermint brings me back to my childhood, where evenings were filled with the comforting tradition of sharing box after box of those iconic minty cookies. Today, I’m thrilled to share a recipe that captures that nostalgia perfectly—my Copycat Thin Mints! These delightful treats are rich, velvety, and just the right amount of minty. Trust me; they are the cozy cookies you’ll want to pin for later!
Why You’ll Love This Recipe
- A delightful, homemade twist on a beloved classic that everyone adores.
- Perfect for holiday gatherings, cookie exchanges, or a simple cozy night in.
- Easy to make, requiring only basic ingredients you likely already have on hand.
- Perfectly minty and chocolatey—an indulgent flavor that brings comfort.
- A fun baking experience that the whole family can join in on!
What You’ll Need
Gather These Simple Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 tsp peppermint extract
- 1 cup dark chocolate chips
- 1/2 tsp vegetable oil
How to Make Copycat Thin Mints
Let’s Make It Together
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the milk and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll the dough into small balls and flatten them slightly to form cookies. Place them on the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes or until the edges are firm.
- Allow the cookies to cool completely on a wire rack.
- Melt the dark chocolate chips with vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each cooled cookie into the melted chocolate, ensuring it’s fully coated, and place them back on the parchment paper to set.
- Once the chocolate has hardened and created a delightful shell, enjoy your homemade Thin Mints!
Variations & Creative Twists
Delicious Variations to Try
- Sandy Surprise: Add a pinch of sea salt on top of the chocolate before it sets for a sweet and salty bite that enhances the flavors deliciously.
- Nutty Delight: Fold in some finely chopped nuts or crushed peppermint candies into the cookie dough for an extra crunch and festive flair.
- Zesty Peppermint: Replace the peppermint extract with orange or almond extract for a unique twist that perfectly complements the chocolate flavor.
- Double Dipped: For true chocolate lovers, dip the cookies in a second layer of chocolate after the first has set, creating a rich, indulgent treat.
Chef Emma’s Helpful Tips
- Make-Ahead Masterpiece: You can prepare the cookie dough a day in advance and keep it wrapped in the fridge. Just slice and bake when you’re ready to enjoy fresh cookies!
- Ingredient Swaps: Need a dairy-free option? Substitute the butter with coconut oil or a vegan butter substitute for equally tasty results.
- Storing Leftovers: These cookies store beautifully! Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them—just thaw before devouring.
- Perfect Chocolate Coating: When melting your chocolate, make sure to use medium heat to avoid burning. If it seems thick, a little vegetable oil will keep it silky smooth.
Nutrition Information per Serving
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: Approximately 120
- Carbohydrates: 15g
- Sugar: 10g
- Fat: 7g
- Protein: 1g
- Sodium: 35mg
Frequently Asked Questions
Reader FAQs About Copycat Thin Mints
Can I make this ahead?
Absolutely! The cookie dough can be made in advance and stored in the refrigerator for up to 24 hours or frozen for longer.
Can I use different ingredients?
Sure! Feel free to swap out the sugars or fats as per your dietary needs. Coconut sugar and coconut oil can be great substitutes!
How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer-lasting enjoyment, freeze them!
How long does it last?
These Copycat Thin Mints will last for about a week in an airtight container, or longer if frozen!
Final Thoughts
This cozy Copycat Thin Mints recipe is not just a treat—it’s a warm hug in cookie form, perfect for celebrating the magic of the Holiday season. Each bite is a delightful reunion with memories of sweet moments, making it all the more special. Save this Copycat Thin Mints to your holiday baking board, so it’s ready when you need a comforting treat! Happy baking!
Print
Copycat Thin Mints
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful homemade twist on the iconic minty cookies, perfect for holiday gatherings and cozy nights in.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 tsp peppermint extract
- 1 cup dark chocolate chips
- 1/2 tsp vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Beat in the milk and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll the dough into small balls and flatten slightly to form cookies. Place on the prepared baking sheet.
- Bake for 10-12 minutes or until edges are firm.
- Allow cookies to cool completely on a wire rack.
- Melt the dark chocolate chips with vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each cooled cookie into the melted chocolate, ensuring it’s fully coated, and place back on the parchment paper to set.
- Once the chocolate has hardened, enjoy your homemade Thin Mints!
Notes
You can prepare the cookie dough a day in advance. These cookies store beautifully in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cookies, homemade, mint, holiday, dessert