Thin Mint Copycat Cookie Recipe

Cook Time 10 minutes


  • 1 stick butter room temp
  • 3/4 c sugar
  • 1 tsp vanilla
  • 1/4-1/2 tsp peppermint extract OR get creative and use whatever flavor you like: almond, coconut, vanilla..these don't HAVE to be thin mints
  • 1 1/4 c flour or gluten free flour mix
  • 1/2 c cocoa powder
  • 1/2 tsp baking powder
  • 1/4ish tsp salt
  • 1 egg (can omit if you have an egg allergy)

About 3ish cups of chocolate chips, peppermint or extract of choice and a bit of oil or butter for the chocolate coating


    • Cream together butter and sugar. Beat in egg, vanilla, peppermint, salt and baking powder. Add in flour and cocoa powder to form a non sticky dough. You will be rolling it out, so if it is too sticky- add more flour.
      Divide dough in two and roll out into 1/4in thickness or so. Chill in fridge for an hour or freezer for 30 min. Preheat oven to 350. Cut out round cookies (2in is most common). Bake on parchment paper for 10 min (12 min if using frozen dough- if you say leave dough in freezer to come back to later that night). Cookies will be soft initially- cool on rack once you can remove them from the tray without them breaking.
      Melt in micorwave chocolate or chocolate chips (I recommend doing 1 cup of chocolate chips at a time). Stir to melt chocolate chips inbetween heating intervals (1 cup chocolate chips- microwave for 1 min- stir- then 15 second intervals). Add in peppermint (or other flavor) extract (start with 1/4tsp and work up) and a tsp of oil or butter to chocolate (this is why I recommend 1 cup at a time- so you can figure out how much peppermint you want to use, I used a dash for mine) (if using chocolate flavoring oils- omit the oil/butter). Using a fork- dip fully cooled cookies into the chocolate and let harden on parchment paper or a rack. Once harden- gobble them up or store in freezer to grab as a sweet treat on the go.
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