Homemade Thin Mint Cookies

Homemade thin mint cookies come together using my chocolate sugar cookies recipe, 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 Girl Scout Cookie box to be found.

homemade thin mint cookies

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 for that ultimate cool mint chocolate cookie experience. I was never a girl scout growing up, but my sisters were both girl scout “brownies” (that’s a thing!), so every March our freezer would be full of thin mint cookies.

Do you prefer your thin mints cold as well? If so, wait until you taste these homemade thin mint cookies after hanging out in the freezer for awhile. 🙂

Which, I’d like to add so there is no confusion, I fully support girl scout troops! I still purchase several boxes from my friend’s daughters and from the sweet gals outside my grocery store.

stack of homemade thin mint cookies

These Homemade Thin Mint Cookies Are:

  • Super soft in the centers
  • Perfectly pepperminty
  • Packed with tons of delicious chocolate
  • Dunked in a delightful mint chocolate coating
  • Easier to make than they look
  • Delicious straight out of the freezer

Video Tutorial

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 need a 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 and a little goes a long way.

This is a simple, straightforward recipe and since it is homemade– it doesn’t use any unnecessary ingredients like high fructose corn syrup or artificial color.

chocolate cookie dough formed into 2 discs

chocolate sugar cookie dough rolled out with a circle cookie cutter

circle chocolate sugar cookies on a silpat baking mat before baking

How to Make Homemade Thin Mint Cookies

  1. Make the chocolate sugar cookies dough.
  2. Divide the dough into 2 equal parts. Using a rolling pin, roll each to about 1/4-inch thickness on a piece of parchment. Refrigerate the dough for at least 1 hour– chilling is mandatory.
  3. 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.
  4. Bake.
  5. Let the cookies cool completely.
  6. Make the chocolate topping.
  7. 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.

Best Cookie Cutter To Use

You need a round cookie cutter that’s 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 (affiliate links): 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 these homemade thin mint cookies. Remember, the bigger your cookie cutter, the fewer cookies you’ll get out of each batch.

circle chocolate sugar cookies dunked into chocolate

Mint Chocolate Coating

After the cookies cool, cover them in chocolate. Since there’s so much chocolate in every bite, make sure you’re using a quality brand. I really like Baker’s brand baking bars, Ghirardelli baking bars, or even Trader Joe’s “pound plus” chocolate bars. When it comes to coating candies and cookies in chocolate, always steer clear of chocolate chips. They don’t melt into the proper consistency for dipping or coating.

Flavor the chocolate with a little peppermint extract for a cool minty flavor. Add a little oil to the chocolate as well. 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. Oil also helps thin out the chocolate, so the cookies are easier to dip.

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.

homemade thin mint cookies

homemade thin mint cookie broken in half with the inside showing

More Homemade Cookie Recipes

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homemade thin mint cookies

Homemade Thin Mint Cookies

  • Author: Sally
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 36 2-inch cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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*


  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 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. 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!
  7. Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!


  1. 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.
  2. 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.
  3. 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 the cookie dough into two 2-3 inch diameter logs, then chill for at least 1 hour as directed above. Slice each into 16-18 cookies, then continue with step 5.
  4. Special Tools (affiliate links): 2-inch cookie cutter– or similar small size (I own this set, another option here and 2.5-inch option here)

Keywords: homemade thin mint cookies, thin mint cookies


  1. Wow, Sally, you take gorgeous (nearly) monochromatic photographs like no one I know! I’m always so impressed, because it’s so hard to make chocolate-on-chocolate-on-chocolate look interesting, but you always manage! he

    1. Not sure what that “he” at the end is doing 😉

    2. Thank you so much for the compliment my friend!

  2. Taylor @ Food Faith Fitness says:

    Now this could so save us all some serious $$$ on those delish girl scout cookies that are so beloved! 😉 Great photos and I am seriously going to need to try these out! 

  3. I’m with you on the cold GS cookies, but I am crazier about chilled Tagalongs than Thin Mints. I mean, peanut butter and chocolate. How can I not love that above all things?
    These look incredible. You should do a new cookbook on copycats! You know, cookies, candy. It would be a huge hit!

  4. Ashley @ Fit Mitten Kitchen says:

    Ah these look INCREDIBLE. I would also totally be the one handing out treats from my purse at a restaurant… no shame.

    These photos are also incredibly gorgeous. They belong in print on kitchen walls 🙂

  5. What a fantastic job you did, Sally!  These are the best looking homemade thin mints I’ve ever seen.  I appreciate the tips, especially about adding the oil.  We have 2 boxes of thin mints but I know what to do when we run out.  ; )

  6. Yumness, Sally! Thin mints are such a classic and it’s so cool that you’re sharing how to create them!

  7. Marina @ A Dancer's Live-It says:

    These look WAY better than the boxed cookies! I understand the struggle of packing baked goods into my purse and giving them to friends…I’m THAT friend too 😉

  8. Photos are fabulous sal!!! 

    1. I learned from the best!

  9. demeter | beaming baker says:

    Sally, I just KNEW you had something else up your sleeve when you posted that chocolate sugar cookie recipe. Or, should I say in your purse? Haha. I can totally relate… you’re gonna laugh at me, but one time, I brought a sample of this thin crust bbq pizza I was working on to a meet up with friends. I straight up pulled that plastic baggie of pizza out of my coat. *blushing* Anyway, this recipe is awesome- I love that there aren’t any “scary” ingredients in it. 🙂 Plus, very informative piece on the oil preventing seizing. P.S. I totally agree with thin mints from the freezer. They just taste mintier, riiight? Haha. Happy Wednesday, Sally! xo

    1. I think pizza out of a pocket wins.. compared to cookies out of a purse. HA!!

      1. demeter | beaming baker says:

        Not sure I’m too happy about this win… *blushing* Took me days to get that pizza smell out of my coat! And several washings. lol. Lesson learned.

  10. Linda @ Today She Loves says:

    Yes!!! I’m totally making and bringing these to my friend’s bridal shower. She’ll love these. 

  11. Leslie Haasch says:

    Woman! What are you doing to me?! 🙂

  12. Jamie | Hola Croqueta says:

    I love thin mints! They’re my favorite Girl Scout cookie. I can’t wait to make my very own batch!!!! Thanks Sally 🙂

  13. I LOVE MINT!!!! Thank you for this awsome recipe. Can`t wait to try it! 
    Also, wichones were the winners for the giveaway? Want to know. 
    I love your blog, you are one of my fauvorites! xoxo from Argentina ♥ 


    1. Calu, I added the winners to the giveaway post at the top. Thank you for entering!

  14. So the other day, my husband came home with an excitement, “I brought you the best girl acout cookies!”
    Me: ” Samoas??? Where did you find it?”
    Him:: “No, thin mints. They are the best.” Yes, they’re the second best after samoas. 😉 We enhaled the two boxes in no time! Will have to try your  homemade version! 

    PS: Hope you’re working on copycat samoas. They’re so hard to find!

    1. Samoas are the besttttttt. I hope I can nail a homemade recipe!

  15. Sally, are you kidding me!?! I haven’t had a thin mint in over three years since going gluten free. It makes me so ill that even a thin mint isn’t worth it. This recipe looks amazing and so authentic, I can’t wait to try it with my flour! Thank you, thank you, thank you! 

    1. Heather, be sure to let me know how they turn out with a GF flour!

  16. These look fantastic, I think I’ll make them this weekend! Quick question, when I dip things like this in chocolate, I always have a hard time getting them off the fork and onto the parchment paper without smudging the coating. Any tips?

    1. Bailey, I just responded to another commenter below about dipping the cookies. Here are my tips for you!

      If I use the double boiler to melt the chocolate, I keep it over very very low heat as I’m dipping to keep it warm. I always recommend a double boiler for this very reason- keeping your chocolate warm is important. Then I place the cookie in the melted chocolate– full submerged. I use a fork to gently push it down underneath the chocolate. I use the fork to lift it straight up, tap the fork against the edge of the double boiler pot (gently!) to let excess chocolate drip off– quite a few taps. Then I lay the cookie on the lined baking sheet and use a toothpick to help slide it off the fork.

  17. You had me at chocolate.  I love it.  Love it❤️❤️❤️❤️❤️❤️❤️

  18. Catherine Smith says:

    HA! Just last week I took divinity in my purse to meet a friend at a Mexican restaurant!! Queso and divinity…quite the odd couple! 🙂 And YES to eating them in the freezer!! I thought that was just a Southern thing! In fact, I think over the span of my life I’ve eaten the majority of Thin Mints from the freezer. It’s just the easiest thing to do to make them 5 times better!

    1. I NEED to find the perfect divinity recipe!

  19. Ramona @ The Merchant Baker says:

    There’s nothing like a minty chocolate cookie dipped in delicious minty chocolate…except if it’s homemade. I love the extra drizzle on top!

  20. Krista Benedette says:

    Be still my heart.  Definitely making these for my mom….they were our favorite when I was selling Girl Scout Cookies!!!!

  21. Okay, I actually have a box of Thin Mints in my freezer (which I’m trying to avoid eating since I’m on a health kick at the moment…) but I still want to go home and make these immediately.  These will be perfect when a Thin Mint craving hits and Girl Scout cookie season is over!

  22. Yummy… On my make this weekend list. Lol

  23. I always buy two boxes of thin mints and two boxes of tagalongs come Girl Scout season! This is just a good recipe to have on hand during their off season, but when I still want cookies 😉 

  24. I don’t know if I’ll be able to wait…I must make these right now- except I don’t have chocolate or the cutter.:( 

  25. Emma {Emma's Little Kitchen} says:

    I feel compelled to make these, like, immediately. YUMMMMMMM!!!!!

  26. Style Bits & Bobs of M.E. says:

    These look super yummy! Thin Mints are my favorite girl scout cookies. 🙂

  27. These look incredible and I cannot wait to make them!  
    I am curious – do you think that this dough recipe would work as a “slice and bake?”  Say, prior to refrigerating that you rolled it into the correct diameter, then chilled, and sliced the correct thickness to bake?  I’d love to know your thoughts.  
    Thanks for all of the wonderful recipes you post!  Your site is my go-to whenever I’m looking for something specific!

    1. It will be just fine as a slice ‘n’ bake! Make sure that cookie dough is nice and chilled.

  28. I’m adding a request to the one from Bailey for tips on dipping the cookies in chocolate. Yours look so beautiful! I always end up throwing out anything that I’ve dipped because I can’t seem to get the coating smooth and even, and regardless of how something tastes, if it doesn’t look good, out it goes Could you possibly give a step-by-step tutorial on dipping the cookies? Do you put them in the chocolate upside down or right side up? Are they completely submerged? Do you keep the chocolate warm over hot water? Any tips or advice would be helpful and appreciated. I can’t tell you how many buckeyes I’ve thrown out because the coating didn’t work out well.

    1. Sadie, not a problem! Here’s what I do– if I use the double boiler to melt the chocolate, I keep it over very very low heat as I’m dipping to keep it warm. I always recommend a double boiler for this very reason- keeping your chocolate warm is important. Then I place the cookie in the melted chocolate– full submerged. I use a fork to gently push it down underneath the chocolate. I use the fork to lift it straight up, tap the fork against the edge of the double boiler pot (gently!) to let excess chocolate drip off– quite a few taps. Then I lay the cookie on the lined baking sheet and use a toothpick to help slide it off the fork. Does this help?

      Buckeyes are a different story because they are not fully submerged into chocolate. Place the buckeye on a small fork and lower into the chocolate so “most” of it is submerged. If it falls off the prongs, grab another fork to place it back on. Then lift it out, tap to let excess chocolate fall off, then slide onto the lined baking sheet with a toothpick. It takes practice! Half of mine usually look questionable!

  29. I was a brownie too! I am a die-hard Tagalongs fan, though. I’m a weirdo in that I cannot abide mint and chocolate together. I like mint. I like chocolate. I cannot stand them together. I don’t know why. It’s so bad that if I eat a candy bar, then put some gum in my mouth or something, I almost get sick.

    BUT. I know that I am in the minority in this. My soon-to-be sister-in-law is in love with Thin Mints, so I think that this would be an excellent way to get into her good graces. “It’s not Girl Scout cookie season, but you want some Thin Mints? I’VE GOT YOU COVERED!”

    1. I feel like homemade thin mints are just the ticket to win over anyone. Though I’m sure she already loves you Liz!

  30. Christy Denney says:

    Wow. These are perfection all around!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally