Homemade thin mint cookies come together using my recipe for chocolate sugar cookies, a splash of peppermint extract, and a divine coating of chocolate. You’ll love these copycat thin mint cookies for when you have a craving and there’s no box to be found.
We can all agree that thin mints are the crème de la crème of the girl scout cookie world. 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. They’re 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.
These Homemade Thin Mint Cookies Are:
- Super soft
- Perfectly pepperminty
- Packed with tons of delicious chocolate flavor
- Dunked in a delightful mint chocolate coating
- Easier than they look to make
- Delicious straight out of the freezer
Use My Chocolate Sugar Cookies As the Base
Thin mint cookies 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. I love using my recipe for chocolate sugar cookies to make homemade thin mint cookies– just like classic sugar cookies, but with cocoa powder subbed in for some of the flour. This gives the cookies their rich chocolate flavor!
To the chocolate sugar cookie dough, we add a scant 1/4 teaspoon of peppermint extract. Remember, that stuff is potent! A little goes a long way. It’s a simple, straightforward recipe, 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
They may look difficult, but homemade thin mint cookies are super simple to make and don’t require any complicated steps. Let’s review:
- Make the chocolate sugar cookie dough.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4-inch thickness. Refrigerate the dough for at least 1 hour– chilling is mandatory.
- Cut the cookie dough into circles. Use a 2-inch round cookie cutter. Re-roll the remaining dough and continue cutting until all is used.
- Bake. The cookies take about 8 minutes to bake– they will still appear soft but will set as they cool.
- Let the cookies cool completely.
- Make the chocolate topping.
- Dip each cooled cookie completely into the chocolate. Use a fork to lift out and let any excess chocolate drip off. Place each cookie onto a lined baking sheet and repeat the process for the remaining cookies. Refrigerate the baking sheet to help the chocolate set.
- Enjoy! The cookies are best cold. I love them straight from the freezer!
Best Cookie Cutter To Use
To make homemade thin mint cookies, 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. Any of these options would work wonderfully: Ateco round cookie cutter set, Fox Run biscuit cutter set, or Ateco 2.5-inch round cutter.
You might have better luck finding a 2.5-inch round cookie cutter– anything around 2-3 inches is perfect for this recipe. Remember, the bigger your cookie cutter, the fewer cookies you’ll get out of each batch.
Mint Chocolate Coating
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.
Drizzle any leftover chocolate coating on top of the cookies. No such thing as too much chocolate!
Helpful tip: Use a fork to help dunk each cookie. When lifting the cookie out of the bowl of melted chocolate, let any excess chocolate drip off through the fork’s prongs. If the cookie gets stuck on the fork, a toothpick is helpful to slide the cookie off.
More Homemade Cookie Recipes
- Homemade Oatmeal Creme Pies
- Fudge Stripe Cookies
- Peanut Butter Oatmeal Sandwich Cookies (just like Nutter Butters!)
- Homemade Oreos
Here’s exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. 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 egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract*
- 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 extract*
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 & Freezing Instructions: 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.
- Peppermint Extract: 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.
- Slice ‘n’ Bake Option: 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.
- Special Tools: Sifter, 2-inch cookie cutter– or similar small size (I own this set, another option here and 2.5-inch option here)
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