Chocolate-Covered Copycat Thin Mints Recipe

Jessica Published March 18, 2020

Turn the most famous Girl Scout cookie into an even more craveable treat my dipping them in chocolate! These mint-flavored cookies are just too darn good.

How To Make Chocolate-Covered Copycat Thin Mints

0 from 0 votes
15 mins
12 mins
27 mins


  • ¾ cup Butter softened
  • 1 cup Sugar
  • cup Milk
  • ¾ tsp. Peppermint Extract
  • ½ tsp. Vanilla
  • 2 cups Flour
  • cup Cocoa
  • ¼ cup Cornstarch
  • ½ tsp. Salt
  • 1 lb Semi Sweet Chocolate
  • 3 tsp. Olive Oil
  • 1/2 cup chocolate melted
  • 1 Melted chocolate frosting to drizzle


  • In a large bowl, cream together butter and sugar until light and fluffy.
  • Beat in milk and extracts.
  • Sift together flour, cocoa, cornstarch and salt, slowly add to creamed mixture and mix well.
  • Shape dough into two 1 1/2" diameter rolls; wrap with plastic wrap.
  • Freeze for 2 hours or until dough is firm.
  • Preheat oven to 375.
  • Line cookie sheets with parchment paper.
  • Unwrap rolls and cut into 1/4" slices. Place 1" apart on pans.
  • Bake for 10-13 minutes at 375 degrees or until set.
  • Remove from oven, cool on pans for 5 minutes, then remove cookies to racks to cool completely.
  • Place chocolate, oil and peppermint into a double boiler.
  • When melted, dip cookies and lay onto wax paper to dry.
  • Drizzle with chocolate frosting.
  • Allow to dry, then store in air tight container.


A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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