Copycat Girl Scouts Thin Mint Cookies Recipe

What if I told you that you could enjoy Girl Scout cookies all year long without having to purchase hundreds of boxes ahead of time? I’m here to tell you that you can make your own homemade Copycat Tagalong Cookies that will taste just as good as the boxed version. I would still encourage you to support the troops and buy a few boxes of your favorites for convenience.

I have yet another great copycat recipe for you! You will be able to enjoy your favorite Girl Scout cookie all year long with this Copycat Girl Scout Thin Mints cookie recipe. The homemade version is much cheaper and tastes just as good as the original. You might find you have a new homemade favorite.

Girl Scout Thin Mints cookies were the ones my mom always bought because she thought the kids would stay out of them! We do the same in our household now but the kids got the last laugh when they finished off our last box of Girl Scout cookies, which happened to be the Thin Mints! Luckily, I can make these at home anytime I want!

Copycat Thin Mint Cookies

• Prep Time: 1 hour 20 mins
• Cook Time: 10 mins
• Total Time: 1 hour 30 mins

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Ingredients

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• 1 1/4 cup Flour
• 1/2 cup Cocoa Powder
• 1/4 tsp Salt
• 1/2 cup softened Butter
• 1 cup Sugar
• 1 Egg
• 3/4 tsp Peppermint Extract
• 8 oz Dipping Chocolate

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Instructions

1. Preheat oven to 350.
2. Line baking sheet with parchment paper.
3. Whisk together flour, cocoa, and salt.
4. Cream together butter and sugar until fluffy.
5. Add in egg and peppermint and mix until blended.
6. Slowly add flour mixture into creamed mixture.
7. Shape dough into a 1 1/2″ – 2″ round cylynder and wrap in wax or parchment paper.
8. Place in freezer for 1 hour to firm up.
9. You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
10. Slice into 1/4″ thick cookies.
11. Place on prepared sheet.
12. Bake 10 to 12 minutes.
13. Allow to cool.
14. Line baking sheet with parchment paper.
15. Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
16. Dip cookies in the chocolate and lift out with a fork shaking off excess.
17. Place the cookies on prepared sheet and allow to set.

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