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

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!

Ingredients:

  • 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

Topping

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

Special Equipment

Directions:

  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.

Recipe 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.

Did you make a recipe?

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© 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

112 comments

  1. 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. 

  2. 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!

  3. I love these cookies! Thank you! Although i have no cookie cutter, i used a pizza cutter and made squares instead of rounds! And when i ran out of dark chocolate, i used white chocolate for the rest of the cookies and lightly sprinkled them with oreo crumbs! I would like to send a picture, but not sure where to upload it. Thank you again for the great recipe!  

  4. Hi Sally,
    These look amazing! I am from the Netherlands and find it hard to find the right peppermint extract, is it possible to replace this with something else? Chopped (fresh) mint leaves maybe?

    • Maybe try ordering some peppermint extract online? I don’t think mint leaves would taste good in the cookie. Just my opinion though. 

    • Try making peppermint extract with vodka and peppermint leaves. You should be able to find able good recipe for DIY extracts 🙂

  5. Hi Sally! I made these earlier and the flavour is on point! However, instead of a cookie texture, mine’s more cake-like. Can you tell me where I possibly went wrong?

  6. I prefer Wal-Mart’s fudge mint cookies. They’re just as good as the thin mint cookies, if not better. Just make sure they’re Wal-Mart brand. The keebler grasshoppers aren’t nearly as good.

  7. These cookies tasted great but didn’t turn out as expected. The cookies were softer than that of a thin mint but I don’t mind that. The dipping chocolate was really thick. It was nothing like shown in the picture. I followed the directions and it was still thick. I tried adding a little more oil but it was still too thick. I didn’t want to add anymore oil bc I didn’t want it tasting oily. Because it was so thick, I couldn’t dip it. I had to spread the chocolate on top and couldn’t coat the bottom 🙁 I did add a little more peppermint extract to the chocolate dip because it didn’t have enough mint flavor, in my opinion. Overall, a great recipe and I will definitely try it again. 

  8. will olive oil work as a substitute for canola/veggie oil? thanks!

  9. I made these last week and everyone loved them! Thank you for sharing with your fellow baking addicts!

  10. When you take the dough out of the freezer do you let is sit, for a while, to soften?
    I used
    a rubber hammer to make the cookie cutter go through the frozen dough. It worked but seemed
    a bit silly.
    🙂

    They smell yummy!

    Thank you for another great recipe 🙂

  11. Can you do a video showing how you dip the cookies in the chocolate? I can’t seem to dip the front and back without either getting too much chocolate and/or the cookie breaking. Mine definitely don’t look as professional as yours but they still taste good, thanks for sharing this recipe!

  12. Hello, 

    I’m going to try this as a part of my Christmas gifts to everyone but was wondering, should I freeze just the dough and bake closer to Christmas or bake the cookies and freeze them until Christmas Eve or Christmas and then put them in the container I will be gifting them in? Please let me know what you think would be best. 

    Thanks!

    • Hi Brandy, for best taste– I would bake the cookies now and freeze them. Then thaw overnight in the refrigerator, dip in chocolate, and allow chocolate to set before gifting.

      • Thank you so much for the response. Another question would you do the thawing and dipping in chocolate like the 23rd of December or 24th?

  13. Hi Sally,

    Would these be able to bake in a large toaster oven? Would the recipe change? And what does the recipe mean by “rotate the baking sheet halfway?

    • Hi Kathy, I’m unsure but it’s worth a try! By rotating the baking sheet, I mean turning it around so the cookies can move positions in the oven during bake time.

  14. The chocolate is really thick. How can you thin it out to dip it? Also, the cookies are brittle, when I tried to dip them, they started breaking apart.

  15. Hi Sally, I baked the thin mints and am going to freeze them and thaw the cookies out closer to Christmas. I wanted to know how is hold freeze them after they cool. Should I individually wrap them.

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