Lined Circle


Girl Scout cookies are awesome, and I'm all for buying them from actual Girl Scouts, but they are only available for a few weeks every year. What's a chocolate mint lover to do when there are no cookies to be had?

This is the perfect copycat Girl Scout Thin Mint Cookie that is even better than the original! Perfect for cookie exchanges, picnics, and holiday parties!


Butter Sugar Egg Vanilla extract Peppermint extract Flour Cocoa powder Baking powder Salt Chocolate chips Vegetable oil

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In a large bowl, beat the room temperature butter and sugar together with an electric mixer. Add the egg, vanilla extract, and peppermint extract and stir.


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In a separate large bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk together to fully combine.


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Add the flour mixture to the wet ingredients, a little at a time, beating with the mixer until well blended.


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Place half of dough on a piece of parchment paper. Place another piece of parchment on top and roll it to a thickness of ¼-inch. Repeat with the other half of the dough.


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Keeping the rolled dough between the sheets of parchment, place in the refrigerator for at least two hours or the freezer for one.


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Remove one half of chilled dough and use a 2-inch round cookie cutter to cut 28 circles. As you cut the disks, transfer them to a prepared baking sheets.


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Bake each sheet of cookies for 8 minutes.


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Remove cookies from the oven, allow to cool on the sheet for 5 minutes, then transfer to a cooling rack and fully cool to room temperature.


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Once the cookies have cooled, microwave chocolate chips. Add peppermint extract and vegetable oil to the melted chocolate and mix well.


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Dip the cooled cookies into the melted chocolate, removing any excess chocolate. Transfer the coated cookies to a clean piece of parchment paper to harden and cool.


Swipe up to get the full recipe with lots of tips & explanations!