PREP TIME
COOK TIME
TOTAL TIME
SERVINGS
Ingredients:
Cookie Ingredients:
Chocolate Coating Ingredients:
Directions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- Using a hand mixer and a large bowl, cream the butter on medium speed until light and fluffy (about 1 minute).
- Add in Purecane™ Baking Sweetener and beat for another minute.
- Add in egg, vanilla, and peppermint until thoroughly combined and set aside.
- In a medium bowl, sift the flour, cocoa powder, baking powder and salt, then stir. Add dry mix to the butter mix and beat on low speed until combined.
- Roll the dough to a ¼” thickness between two pieces of parchment paper, transfer to a baking sheet, and refrigerate for 1 hour.
- Use a 1 ½” circle cookie cutter to cut out cookies. You may have to re-roll the dough to cut out all cookies.
- Place cookies onto your prepared baking sheets and place them into the oven.
- Bake for 7 to 9 minutes, or until they no longer glisten but are still soft. Set aside to cool completely before coating.
- While the cookies cool, fill a medium saucepan halfway with water and bring to a boil on medium-high heat. Reduce to a rolling simmer.
- In an oven-safe ceramic bowl, add the chocolate chips, place your bowl into the water, and stir until fully melted. Add peppermint extract and stir to combine.
- Dip each cookie into chocolate, top side down, and retrieve with a fork. Tap the fork gently on the side of the bowl to ensure the chocolate layer isn’t too thick, then place onto parchment paper to cool.
- Enjoy!

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Tags: Reduced Sugar, Chocolate, No sugar added, Girl Scout, Girl Scouts, Thin Mint, Cookie, Peppermint, Vanilla, Chocolate, Poppable, Dupe, Copycat, Dessert.