Addictive Recipes from a Self-Taught Baker

Homemade Thin Mint Cookies

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

Homemade thin mint cookies! Copycat girl scout thin mints recipe with chocolate cookies on

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??” 🙂

Homemade thin mint cookies! Copycat girl scout thin mints recipe with chocolate cookies on

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 mints cookies on

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 mints cookies on

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.

Homemade thin mint cookies! Copycat girl scout thin mints recipe with chocolate cookies on

Homemade thin mint cookies! Copycat girl scout thin mints recipe with chocolate cookies on

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.

Homemade thin mint cookies! Copycat girl scout thin mints recipe with chocolate cookies on

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!


  • 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!

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.

Another copycat: homemade oreo cookies!

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

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


  1. Can you use bittersweet chocolate or is semi sweet baking chocolate better?

  2. Does your peppermint extract contain water? The product I am using here in the UK does and it’s making my Chocolate seize.

    Kind regards

  3. Also wondering which peppermint extract you use as mine has water

  4. How many does it make?

  5. So this didn’t work as expected for me, but NOT because of the recipe. Rather, the issue was with the ingredients I ended up using. I didn’t have enough AP flour, so had to supplement with some bread flour. Also, I only had light butter (ugh). Said butter never creamed up nicely, so I added a bit of oil in an attempt to add the fat that was missing. That worked better, but I could tell things had gone a bit south. I decided to continue since I’d already measured out everything else and had a mess to clean up anyway…may as well go for it. I didn’t end up with a rollable dough. Mine ended up as something between a batter and a dough. I almost scrapped the whole thing, but then tasted the…um…concoction…and found that the flavor was great. I decided to turn them into drop cookies. I chilled the concoction along with a cookie scoop, them baked them at 375 for 15 minutes. While mine aren’t as pretty and svelte as yours, the result is still amazing thanks to your recipe. So, we can now make full-figured mints (curvy mints?…the name is a work-in-progress). Thanks for a great recipe that works well even when the person making them goes completely off the reservation!

  6. This may sound dumb, but can I use other cookie cutter shapes? I am baking Christmas cookies with some kids this weekend & thought this could be fun with the dipping & maybe add some sprinkles or decorating sugar before the chocolate sets. Would a different cookie shape work? would it alter the baking time? Thank you, Lisa

    • These would be so cute in other shapes! I don’t think it should alter the bake time as long as you aren’t using huge cookie cutters 🙂

  7. Loved this recipe…big hit!!! O ended up using a shot glass instead of cookie cutter but didn’t effect the outcome. great recipe!!!

  8. I love this recipe! I’m making it for the second time today. Has anyone tried using coconut oil to replace the canola oil in the topping? I’m hoping it will prevent them from melting at room temperature.

  9. I tried this, but the cookies didn’t turn out crisp. Delicious, soft, and amazing, but not Thin Mint style. Ought I have done something differently? 

  10. Hello Sally. I love your recipes and will often compare others to yours to make sure that their on point…lol. I found the cookies to lack a bit of sweetness. How can I enhance the sweetness of the cookie so that it tastes more similar to the original cookie? Thank you so much

  11. Sally – love your receipes.  Question for you, my kids have severe food allergies and eggs are a big no, no in my baking.  We love thin mints, because my daughter is a brownie but they are also egg free.  Is their a good egg substitute you’d recommend for this receipt?  As always  Thanks!

  12. Do you have a recipe for homemade peppermint extract?
    The storebought ones in my country taste horrible (most extracts here do) and I always avoid using them! Thank you. 

  13. Hi Sally! I just finished baking these and I was wondering if it would be okay for me to store the undipped cookies in an airtight container at room temperature for 24 hours or so before dipping them in chocolate, or would that change their texture? Is it better to dip and refrigerate them right away? (I’m making them for a friend’s wedding and haven’t quite figured out how I want to decorate them after I’ve dipped them.)
    Thank you for the great recipe!

  14. My granddaughter is also highly allergic to eggs. Might I suggest using 1/4 c. pumpkin puree, applesauce or mashed bananas as a substitute for the eggs. It will alter the taste slightly but not bad. Good luck.

  15. I didn’t have any problems using this as a slice and bake dough but I put the dough log in the freezer to firm up for an hour and put it back in the freezer in between baking each batch so that it stayed more firm.

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