Homemade Thin Mints are just as good as the original Girl Scout cookie. This recipe for Copycat Thin Mints is an easy no-bake treat made with only 3 ingredients. It is a simple process that replicates the taste you know and love in the famous thin mint cookie with very little effort.
These “cookies” are made with butter crackers, chocolate, and mint extract. You can easily make them dairy-free, egg-free, and nut-free–meaning EVERYONE can enjoy these mint chocolate cookies.
Raise your hand if you love Thin Mint Girl Scout Cookies?
Mine is raised high! I fell in love with Thin Mints at first bite and I vividly remember sitting on the steps to my basement, sneaking them.
But Girl Scout Cookies only come around one time per year, so a knock-off version became necessary to fulfill my intense craving.
And my version is made with only 3 ingredients.
It is is a simple method for making a copycat version of the classic Thin Mint cookie that is a pretty close replicate of the famous cookie. It is rich in chocolate, has a hint of mint, is super crunchy, and finishes with a bit of salt for balance. Simple, yet perfect.
Not to mention, that by making Thin Mint Cookies at home, you can control the quality of ingredients and make them allergy-friendly as well.
So whether you run out of Thin Mints, can’t wait for the Girl Scouts to come knocking on your door, or just need to make a dairy-free version, these DIY Thin Mints are the cookies for you!
Ingredients
- Round Butter Crackers: You can use Ritz crackers or a version of butter crackers made without hydrogenated oils. Despite the name Butter Crackers, most versions are in fact dairy-free. If you need these cookies to be dairy-free, be sure to carefully look at the ingredients. Gluten-Free butter crackers also work well in this recipe for a Gluten-Free Thin Mint Cookie.
- Mint Extract: Mint extract is super strong in flavor. You will only need a tiny bit to really impart huge mint flavor into these cookies. Just be sure to use Pure Mint Extract for the best flavor.
- Chocolate: Use any quality chocolate you like. You can use dark or milk chocolate, but I personally prefer the taste of dark chocolate, as it pairs well with the mint extract. Select either large chocolate bars and chop up into small pieces, or use chocolate chips.
How to Make Thin Mint Cookies
Making these copycat thin mint cookies is as simple as melting the chocolate and dipping the crackers. Easy peasy.
- Chop up the chocolate into small pieces if not using chocolate chips.
- Melt chocolate in the microwave in 30-second intervals, stirring between each interval, until chocolate is melted.
- Stir in peppermint extract into melted chocolate.
- Dip crackers in chocolate, allowing excess to drop off–I find a fork is a great tool to use to dip crackers, as the chocolate can drip off through prongs of a fork.
- Place chocolate-dipped crackers on wax paper and let cookies harden.
- Store in an airtight container.
More Cookie Recipes
- Nutter Butter Balls
- Homemade Tagalong Cookies
- The $250 Neiman Marcus Chocolate Chip Cookie
- Chocolate Covered Peanut Butter Cookies
Homemade Thin Mints
Ingredients
- 60 round butter crackers
- 1 pound chocolate cut into squares, chips, or chunks
- 1/2 teaspoon peppermint extract
Instructions
- Place the chocolate into a heat-glass bowl and microwave in 30-second intervals, stirring between each interval, until creamy and smooth. Alternatively, place the glass bowl over a pot of simmering water over medium-low heat and melt until smooth, stirring frequently.
- Once chocolate is melted, stir in peppermint extract.
- Place a cracker onto a fork and dip into the metled chocolate, allow the excess chocolate to drip off throng the prongs of the fork.
- Place cookie on wax or parchement paper to dry.
Equipment Needed
Notes
- Thin Mints can be stored in a sealed container in a cool place, for up to 5 days. Or you can store in a freezer or refrigerator in a sealed container for 10 days.
- Use dark or milk chocolate and dairy-free or vegan chocolate if needed/desired.
- Gluten-free butter crackers work in this recipe as well for a gluten-free version.
What kind of chocolate would you recommend? Dark or milk? What exact cracker and chocolate did you use?
Hi Austin! Use whichever chocolate you prefer. I myself, like dark chocolate and used this variety. As for the crackers, I used these from Trader Joes.