Homemade Thin Mint Cookies.

Copycat thin mint cookies for when you have a craving and there’s no box to be found.

EASY crunchy copycat thin mint cookies made at home! Recipe on sallysbakingaddiction.com

Man, do I have a treat for you today.

The reason I shared cut-out/cookie cutter chocolate sugar cookies with you on Monday? It’s because I really wanted to share a recipe for homemade thin mint cookies, which are made from– you guess it– chocolate sugar cookie dough. Perfectly enhanced with peppermint and a divine coating of chocolate.

I brought these to my friends at dinner (because that’s normal? bringing cookies in your purse to a restaurant.) and they thought these homemade thin mints were real thin mints with chocolate drizzle on top.

“What, you MADE these??” 🙂

EASY crunchy copycat thin mint cookies made at home! Recipe on sallysbakingaddiction.com

Why yes I made them! And now you can too.

I think we can all agree that thin mints are the crème de la crème of the girl scout cookie world. And that’s not including those chocolate coconut caramel gems by the name of samoas. But wait, what about peanut butter tagalongs? I obviously can’t choose a favorite but it’s safe to say that nothing tastes quite like a COLD thin mint cookie. We’re talking straight out of the freezer cold for that ultimate cool mint chocolate cookie experience. I was never a girl scout growing up– my sisters were both girl scout “brownies” (that’s a thing!), so every March our freezer would be full of thin mint cookies.

Please tell me you prefer your thin mint cookies cold too? If so, wait until you taste these homemade thin mint cookies after hanging out in the freezer for awhile. It’s even better than the ones you buy in a box.

Which, I’d like to add so there is no confusion, I fully support girl scout troops and encourage you to support this organization and their fundraiser! I obviously still purchase samoa cookies and peanut butter tagalongs from the gals outside my grocery store. Hi girls! Just wanted to add this.

So let’s chat about homemade thin mint cookies.

How to make homemade thin mint cookies recipe on sallysbakingaddiction.com

Thin mints are essentially a crunchy mint and chocolate flavored cookie coated in chocolate. To make them at home, you’ll need a tasty, flat, and round chocolate sugar cookie to cover in chocolate. If you remember from the other day when I shared my chocolate sugar cookies, they are simply sugar cookies with cocoa powder subbed in for some of the flour. This gives the cookies their rich chocolate flavor. Flour and cocoa are sifted together (don’t forget to sift!) then paired with baking powder and a little salt. These 4 ingredients make up the dry ingredients in the cookie dough. We’ll also need softened butter, sugar, 1 egg, and vanilla extract. Since these are mint cookies, we will add a scant 1/4 teaspoon of peppermint extract to the cookie dough. Remember, that stuff is potent! A little goes a long way.

That’s the cookie dough. It’s simple, straightforward, and since it is homemade– it doesn’t use any unnecessary or scary ingredients like high fructose corn syrup or artificial caramel color.

How to make homemade thin mint cookies recipe on sallysbakingaddiction.com

You’ll need a round cookie cutter approximately 2 inches in diameter. I had trouble finding one this small sold individually, so I purchased a set. I linked to a couple options in the recipe below. You might have better luck finding a 2.5-inch round cookie cutter. Anything around 2-3 inches is just fine.

After the cookies bake and cool, we’ll coat them completely in chocolate. Since there is so much chocolate in every bite, make sure you’re using a quality brand. Some of my favorites that you can find in a regular grocery store are Baker’s brand baking bars, Ghirardelli, Lindt, or even Trader Joe’s “pound plus” chocolate bars. As always, steer clear of chocolate chips. They just don’t compare to real chocolate. Flavor the chocolate with a little peppermint extract for even more cool minty flavor– and add a little oil to the chocolate as well. Not much, just 1/2 teaspoon. Why are you adding oil? Extracts are alcohol based, so to prevent the pure chocolate from seizing, you need to add a little fat (aka oil). You can also use peppermint oil instead of extract. In which case you won’t need the added oil.

Use a fork to help you dunk. When lifting the cookie out of the bowl of melted chocolate, you can let excess chocolate drip off through the fork’s prongs.

EASY crunchy copycat thin mint cookies made at home! Recipe on sallysbakingaddiction.com

I had a little extra chocolate, so I drizzled more on top/wanted to make the homemade thin mints look prettier. Obviously. Don’t you know me by now?

These crunchy mint chocolate cookies! Mouthwatering status achieved.

EASY crunchy copycat thin mint cookies made at home! Recipe on sallysbakingaddiction.com

So if you dig thin mint cookies as much as I do and find yourself with a hankering– and no box to be found (the horror!!)– whip up a batch of my homemade thin mint cookies. Let me know if you try them!

Now does anyone have a copycat peanut butter tagalong recipe?!

Homemade Thin Mint Cookies

Yield: 36 two inch cookies

Prep Time: 2 hours 15 minutes (includes chilling)

Total Time: 3 hours 15 minutes (includes cooling)

Print Recipe

Copycat thin mint cookies for when you have a craving and there's no box to be found. Try them cold or out of the freezer-- they're incredible!


  • 3/4 cup (172g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large Eggland's Best egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract1
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt


  • 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
  • 1/2 teaspoon canola or vegetable oil
  • 1/4 teaspoon peppermint extract1

Special Equipment


  1. Make the cookies: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
  3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
  4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  5. Bake for 8 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
  6. Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy! The cookies are best cold. I love eaten straight from the freezer!
  7. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator if desired. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

Additional Notes:

  1. Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.

I've been getting questions about using this recipe as a slice 'n' bake cookie to avoid rolling out the dough. This is doable, just keep in mind the dough is a little sticky. Roll into two 2-3 inch diameter logs, then chill for at least 1 hour as directed above. Then slice and bake.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

While we’re on the subject of mint chocolate… mint chocolate brownies, anyone?

Classic Mint Chocolate Brownies Recipe on sallysbakingaddiction.com

Another copycat: homemade oreo cookies!

Homemade Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com

Eggland’s Best provided me with eggs to bring you this recipe. This post contains affiliate links to products I use and enjoy in my own kitchen.

EASY crunchy copycat thin mint cookies made at home! Recipe on sallysbakingaddiction.com
EASY crunchy copycat thin mint cookies made at home! Recipe on sallysbakingaddiction.com

91 Responses to “Homemade Thin Mint Cookies.”

  1. #
    Quinposted March 9, 2016 at 11:48 pm

    Love these Sally!!! You hit the ball out of the park homegirl! These sound absolutely delicious, I’m definitely gonna make these cookies asap


  2. #
    Kitty Stelposted March 10, 2016 at 12:32 am

    Hi Sally! Thanks for the post! Quick question- can you comment on the taste difference between the cookies from both cocoas? I’d suspect Dutch processed makes it closer to the GS thin mints but I wasn’t certain. I also wasn’t sure how you adjust the baking powder for it.


    • Sallyreplied on March 10th, 2016 at 7:12 am

      No need to make adjustments to the recipe (specifically baking powder) whether you are using dutched cocoa or natural cocoa. The dutched cocoa provides a more mellow, less bitter chocolate flavor. But with all the sugar, you really can’t tell a difference in my opinion!


  3. #
    stefanieposted March 10, 2016 at 5:00 am

    Can u add something to the thin mints, Sally? Probably like some type of frosting sandwhiched between those cookies that goes well with both chocolate and mint. 😉


    • Sallyreplied on March 10th, 2016 at 7:07 am

      Absolutely! That would put them over the top. Get creative. Let me know if you try anything out!


      • stefaniereplied on March 10th, 2016 at 9:35 am

        I think lemon frosting will be great. Don’t judge me but I’d eaten mint and chocolate ice cream while drinking lemonade one day and I LOOOVE IT!!!♡♡♡♡
        *Don’t mind me shouting

  4. #
    Michelle @ Modern Acupunctureposted March 10, 2016 at 6:37 am

    Hooray! Really can’t wait to try these so I can have them all year round. Feel free to come up with a Samoas recipes too! 😉


    • Sallyreplied on March 10th, 2016 at 7:07 am

      Haha! I’d love to someday! They seem a little more tricky. I’ve seen versions online though. They all look SO good.


  5. #
    Sadieposted March 10, 2016 at 10:10 am

    Hi Sally, thanks for the detailed instructions.  I’m going to give these a whirl for Easter, and hopefully, they won’t end up in the trash!  


  6. #
    Kayle (The Cooking Actress)posted March 10, 2016 at 10:24 am

    oooooh awesome! I’ve never seen homemade thin mints made this way and they look fantastic!


  7. #
    Ruhma Uposted March 10, 2016 at 12:21 pm

    YOU MADE THOSE??? I would be like that too. They’re really professional-looking! Well, at least now I can make these myself instead of cashing out my wallet on the Girl Scout ones! 


  8. #
    aimee @ like mother like daughterposted March 10, 2016 at 12:29 pm

    I’ve done homemade thin mints with Oreo cookie in the middle, but yours look even better with homemade cookie too!


  9. #
    Joyceposted March 10, 2016 at 1:56 pm

    Hi Sally, I’m going to use peppermint oil, do I have to put 1/4 teaspoon? The recipe calls for 1/4 teaspoon peppermint extract. Thanks


    • Sallyreplied on March 10th, 2016 at 1:58 pm

      Oil is more concentrated in flavor, so I recommend 1/8 teaspoon in each the cookie dough and chocolate.


  10. #
    Carol Hillidgeposted March 10, 2016 at 5:58 pm

    I pinned a Tagalong copycat recipe, it’s under my Cookies board I didn’t know how else to get it to you.

    Hope It’s what you’re looking for, I haven’t tried it yet. So if you do let us know how it went.

    Carol Hillidge


  11. #
    Melanyann Gposted March 10, 2016 at 7:57 pm

    Instead of rolling out the dough and using cookie cutters (if we don’t have them) could we roll dough into a log, chill, and then thinly slice? 


    • Sallyreplied on March 11th, 2016 at 12:25 pm

      Absolutely! 2-3 inch diameter.


  12. #
    Courtneyposted March 10, 2016 at 9:54 pm

    Ok so I read the original sugar cookie recipe and saw that it makes 17 or 18 cookies. I made these thin mint cookies today and doubled the recipe thinking 18 cookies won’t be enough. What I didn’t account for was cookie size! 70+ cookies later…

    They are phenomenal! And because of my mistake a few of our friends are benefitting! 


    • Sallyreplied on March 11th, 2016 at 12:25 pm

      So happy you love them! Yes, these are very small cookies so the recipe yields more 🙂


  13. #
    Heidiposted March 11, 2016 at 12:32 pm

    Hi Sally! Question, are these cookies crunchy like traditional thin mints? I’ve made your sugar cookies before and they come out soft in the middle with crisp edges, which I love! Just wondering if these have that “snap” of the girl scout version?


    • Sallyreplied on March 11th, 2016 at 12:35 pm

      These are crunchy, yes. You can always bake them an extra minute or two to make them even crunchier!


  14. #
    Jackieposted March 11, 2016 at 9:12 pm

    I made a batch of these for my boyfriend! He loves minty chocolatey things.
    Although I’m not a fan of the flavor combo, I did try one and I can say they are objectively good. 🙂 I’ll have to make some sans peppermint next time!


    • Sallyreplied on March 12th, 2016 at 5:47 pm

      I’m glad you made and tried them, Jackie!


  15. #
    Jacquelynposted March 11, 2016 at 11:20 pm

    Hello Sally. This question I have is non related to the recipe but I was wondering what are good canisters that you like to use to store flour, sugar, etc?

    Thank you! 


  16. #
    Nicoleposted March 12, 2016 at 6:06 pm

    These came out amazing, Sally!! Thank you for sharing!


  17. #
    Wendyposted March 15, 2016 at 11:45 pm


    Just wonder if its possible to use fresh mint instead of extract? Am growing some mint plant, thus, wonder if can crashes them or whatever and add them in?



  18. #
    KrisSimstersposted April 20, 2016 at 9:02 pm

    Sally, I’ve been searching for a good Thin Mint recipe for years, this is the happiest day of my life!!


  19. #
    Tubaposted April 25, 2016 at 2:40 pm

    Hey, i dont have peppermint extract available in my city (Pakistan). So is there any alternate i can use instead? 


  20. #
    Leeposted May 5, 2016 at 6:20 pm

    I tried this recipe today and the cookies came out great! Maybe next time I will add more peppermint extract! What do you think if I add 1 tablespoon? Lol
    Thanks for the wonderful recipe!


    • Sallyreplied on May 7th, 2016 at 10:49 am

      1 Tbsp would be an intense amount of peppermint flavor– definitely too much. How about increasing to 1 teaspoon? That would still be a lot but if you love its flavor, you’ll be fine!


  21. #
    Katrinaposted May 23, 2016 at 10:00 am

    I made these with leftover Easter egg chocolate and the rest of the ingredients in my cupboard and they turned out great! i had never made biscuits before – i don’t even own a rolling pin (i used a wine bottle), but it was really easy and everyone loved them. 


  22. #
    Juliaposted May 27, 2016 at 4:50 pm

    I made these yesterday! They were very successful! I used the slice and bake method, and it actually ended up producing almost 60 cookies! I ran out of chocolate, so there are still some waiting to be covered, but overall a great recipe! Thanks!


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