Organic Vegan Girl Scout Brownies Recipe
These copycat Girl Scout Thin Mints are homemade chocolate peppermint cookies with a smooth mint-chocolate topping. They are easy to scoop and bake, and I love them chilled or straight from the freezer.
They capture the chocolate-and-peppermint flavor I remember, with one delicious difference: these homemade cookies are softer than the crisp, fully coated cookies in the familiar green box. Here, we dip the tops in chocolate and leave the cookie edges uncovered.
Growing up, I was a Girl Scout, and I sold 780 boxes of cookies. My mom bought cases of Thin Mints, and the ones tucked into the freezer were always my favorite. This recipe brings back that chocolate-mint combination without waiting for cookie season.
Why You’ll Love These Homemade Thin Mints
- No rolling or cookie cutters: Scoop the dough and gently press each portion with the bottom of a glass.
- Mint and chocolate in every bite: Peppermint flavors both the chocolate cookie and its topping.
- Make them your way: Choose the original smooth coating or use less butter for a thicker one.
- Freezer friendly: Make a batch ahead and keep some tucked away for later.
Ingredients for Copycat Thin Mints
Here’s what you’ll need. Find the complete measurements and printable instructions in the recipe card below.
Chocolate Peppermint Cookies
- Unsalted butter: Soften it before mixing so it creams easily with the sugar.
- Granulated sugar and an egg: Sweeten and help bind the dough.
- Peppermint extract: Gives the cookies their cool mint flavor. Measure carefully; a little goes a long way.
- All-purpose flour and cocoa powder: Form the chocolate cookie base.
- Baking powder and salt: Give the cookies a little lift and balance the sweetness.
Mint-Chocolate Topping
- Semisweet chocolate morsels: Melt into the chocolate topping.
- Unsalted butter: Use ¾ cup for the original coating or ½ cup for a thicker coating. The original recipe also allows an extra tablespoon if needed while dipping.
- Peppermint extract: Adds mint flavor to the topping, too.
Texture note: This topping is softer than a crisp candy shell. Setting time can vary with room temperature and the amount of butter used.
Equipment You’ll Need
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- Stand mixer or hand mixer
- Mixing bowls and a whisk
- Baking sheets and parchment sheets
- A tablespoon measure, a glass with a flat bottom, a microwave-safe bowl, and a wire cooling rack
How to Make Copycat Girl Scout Thin Mints
This overview walks you through the process. The recipe card below includes the complete ingredient amounts and detailed directions.
1. Prepare the oven and baking sheets
Preheat the oven to 350°F. Line two baking sheets with parchment paper. You’ll bake one sheet at a time.
2. Mix the dough
Beat the softened butter and sugar until light and fluffy. Mix in the peppermint extract and egg. In another bowl, whisk the flour, cocoa powder, baking powder, and salt; gradually mix the dry ingredients into the butter mixture just until combined.
3. Scoop and gently press
Portion the dough into ½-tablespoon scoops, spacing them about 2 inches apart on the prepared sheets. You can gently press each portion with the flat bottom of a glass. Keep the dough at least ¼ inch thick.
4. Bake and cool
Bake one sheet at a time for 14 to 16 minutes, until the cookies look set and firm. Transfer them to a wire rack and cool completely. Finished cookies are typically about 2½ inches across, though size can vary.
5. Melt the mint-chocolate topping
Microwave the chocolate morsels and butter on medium power in 30-second intervals, stirring between intervals, until smooth. Stir in the peppermint extract.
6. Dip the tops and let them set
Dip the top of each cooled cookie into the chocolate, allowing the excess to drip back into the bowl. Place the cookies chocolate-side up on parchment and let the topping set, about 45 minutes to 1 hour. If your kitchen is warm or the topping remains soft, a short chill can help.
For more chocolate and mint, try my copycat Williams Sonoma peppermint bark or peppermint Oreo cookie balls.
Tips for the Best Chocolate Mint Cookies
Keep the portions even
Measure ½ tablespoon of dough for each cookie so the batch bakes evenly. Gently press with a glass if you like, but don’t make the dough thinner than ¼ inch.
Cool before dipping
Let the baked cookies cool completely before adding the chocolate. Warm cookies can make the coating difficult to manage.
Adjust the coating to your taste
For the original smooth topping, melt the chocolate with ¾ cup butter. For a thicker coating, use ½ cup butter instead. You can also dip the tops a second time after the first layer has set; let the second layer set before storing. Depending on how generously you dip, a second coat may require additional coating.
Warm thickened chocolate gently
If the chocolate thickens as you work, briefly rewarm and stir it. The original recipe allows up to 1 additional tablespoon of butter if needed for smooth dipping, but adding butter will thin the mixture.
Don’t chase the boxed-cookie snap
These are intended to be softer than the original. Bake until set rather than extending the time to try to make a crisp wafer.
How to Store and Freeze
Room temperature: Once the topping is set, store the cookies in an airtight container for up to 3 days. If the topping is too soft to stack neatly, chill the cookies until firmer and separate layers with parchment.
Freezer: Place the set cookies in a freezer-safe airtight container and freeze for up to 1 month. You can enjoy them straight from the freezer—that’s my favorite way!
Serving Ideas and Variations
Serve these cookies with a glass of milk, coffee, or a mug of Nutella hot chocolate. They’re also lovely on a holiday cookie tray or crumbled over ice cream.
For a festive finish, sprinkle a little finely crushed peppermint candy over the topping before it sets. You can also use dark chocolate for a less-sweet coating.
Frequently Asked Questions
Are these exactly like Girl Scout Thin Mints?
They have the familiar chocolate and peppermint flavor, but the homemade cookies are softer and the chocolate is dipped on top rather than covering the entire cookie.
Can I make the topping thicker?
Yes. Use ½ cup butter instead of ¾ cup when melting the chocolate. For an extra layer, dip the tops again once the first coating has set; you may need more topping.
Can I freeze homemade Thin Mints?
Yes. Once the topping has set, freeze them in an airtight freezer-safe container for up to 1 month. They are delicious straight from the freezer.
Why is the topping still soft?
Butter makes this a softer chocolate topping rather than a crisp shell, and a warm kitchen can slow setting. Give it time to set and chill briefly if needed.
More Sweet Treats to Try
Try these Butterfinger cookie bars, or browse my dessert recipes for more chocolate treats and homemade sweets.
Copycat Girl Scout Thin Mints
These Copycat Girl Scout Thin Mints are homemade chocolate peppermint cookies topped with a smooth mint-chocolate coating. They deliver the nostalgic chocolate-and-mint flavor you love without waiting for cookie season and are especially delicious chilled or frozen.
Ingredients
For the Chocolate Peppermint Cookies
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 ½ teaspoons peppermint extract
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Mint-Chocolate Coating
- 2 ½ cups semisweet chocolate morsels
- ¾ cup unsalted butter
- 1 tablespoon additional unsalted butter, if needed to keep the coating smooth
- ½ teaspoon peppermint extract
Instructions
Preheat the oven to 350°F.
Line two baking sheets with parchment paper.
In the bowl of a stand mixer, beat ½ cup softened butter and the sugar on medium speed until light and fluffy, about 2 minutes.
Add 1 ½ teaspoons peppermint extract and the egg. Mix until fully incorporated, scraping down the sides and bottom of the bowl as needed.
In a separate large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three batches. Stop to scrape the bowl as needed and mix just until the dough is evenly combined.
Scoop the dough into ½-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
Bake for 14 to 16 minutes, or until the cookies look set and firm.
Transfer the cookies to a wire rack and cool completely before adding the chocolate coating.
Place the semisweet chocolate morsels and ¾ cup butter in a large microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring after each interval, until melted and smooth.
Stir ½ teaspoon peppermint extract into the melted chocolate until fully combined.
Dip the top of each cooled cookie into the mint-chocolate coating, allowing the excess chocolate to drip back into the bowl.
Place the coated cookies back on the parchment-lined baking sheets.
If the chocolate coating begins to thicken before all the cookies are dipped, stir in the additional tablespoon of butter and microwave briefly until smooth again.
Let the cookies rest for 45 minutes to 1 hour, or until the chocolate coating is completely set.
Store the finished cookies in an airtight container for up to 3 days or freeze for up to 1 month.
Notes
Expert Tips
Measure the peppermint extract carefully. Peppermint extract is concentrated, and a little too much can quickly overpower the chocolate.
Keep the cookies small and evenly sized so they bake at the same rate. A small cookie scoop works well for portioning the dough.
Let the cookies cool completely before dipping them. Warm cookies can make the chocolate coating slide, thin out, or take longer to set.
Do not overbake the cookies trying to create the exact crisp snap of packaged Thin Mints. This homemade version has a softer texture, and extra baking is more likely to make the cookies dry.
If the chocolate coating starts to thicken while you work, add the reserved tablespoon of butter and briefly warm the mixture until smooth again.
For the best cold, minty chocolate bite, let the coating set completely and try the cookies straight from the freezer.
Variations and Creative Ideas
Use dark chocolate instead of semisweet chocolate for a deeper, slightly less sweet coating that pairs especially well with peppermint.
For a holiday cookie tray, sprinkle a small amount of finely crushed peppermint candy over the chocolate before it sets.
Make a dedicated freezer-stash batch and store the fully set cookies in an airtight freezer-safe container for an easy chocolate-mint treat whenever a craving hits.
Serving Suggestions
Serve these homemade Thin Mints with a cold glass of milk, coffee, or a mug of Nutella hot chocolate.
For a minty dessert spread, pair them with peppermint Oreo cookie balls or copycat Williams Sonoma peppermint bark.
For another candy-inspired dessert, follow these cookies with Butterfinger cookie bars.
Storage
Store the finished cookies in an airtight container at room temperature for up to 3 days. Make sure the chocolate coating is completely set before stacking or storing the cookies.
Freezing
Freeze the finished cookies in an airtight freezer-safe container for up to 1 month. These Copycat Girl Scout Thin Mints are especially delicious eaten cold or straight from the freezer.
Make-Ahead Tips
These cookies are a good make-ahead dessert because the finished batch can be frozen for up to 1 month. Prepare the cookies, let the chocolate coating set completely, and store them in an airtight container until needed.
Troubleshooting
Why aren't my homemade Thin Mints crisp? This recipe recreates the chocolate-and-peppermint flavor more closely than the exact commercial texture. These homemade cookies are naturally softer than packaged Thin Mints.
Why is my chocolate coating too thick? The chocolate may be starting to set. Stir in the reserved tablespoon of butter and warm the mixture briefly until it becomes smooth and easy to dip again.
Why is the chocolate sliding off the cookies? Make sure the cookies are completely cool before dipping them. Even slightly warm cookies can make the coating harder to control.
Why is the mint flavor too strong? Peppermint extract is highly concentrated. Measure carefully and avoid adding extra extract.
Why hasn't the chocolate coating set? Give the cookies the full 45 to 60 minutes to set. A warm kitchen may slow the process.
Frequently Asked Questions
Can you make Thin Mints at home? Yes. This homemade Thin Mints recipe combines chocolate peppermint cookies with a smooth mint-chocolate coating to recreate the familiar flavor at home.
Do homemade Thin Mints taste exactly like Girl Scout Thin Mints? The chocolate and peppermint flavor is similar, but the texture is different. This homemade version is softer and does not have the same crisp snap as the commercial cookie.
Can you freeze homemade Thin Mints? Yes. Freeze the finished cookies in an airtight container for up to 1 month. They are especially good eaten cold or straight from the freezer.
How long do homemade Thin Mints last? Store them in an airtight container for up to 3 days at room temperature or freeze them for up to 1 month.
What kind of mint extract should I use for Thin Mints? This recipe uses peppermint extract in both the chocolate cookie and the coating.
How do I keep the chocolate coating smooth? If the coating thickens while you are dipping the cookies, add the reserved tablespoon of butter and briefly rewarm the chocolate until smooth.
Are these official Girl Scout Thin Mints? No. This is a homemade copycat recipe inspired by the chocolate-and-peppermint flavor of Thin Mints.
Next recipe to try: Keep the chocolate-mint treats coming with my copycat Williams Sonoma peppermint bark.
