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! Copycat girl scout thin mints recipe with chocolate cookies on sallysbakingaddiction.com

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.

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

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

How to make homemade thin mints cookies on sallysbakingaddiction.com

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.

How to make homemade thin mints cookies on sallysbakingaddiction.com

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.

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

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! Copycat girl scout thin mints recipe with chocolate cookies on sallysbakingaddiction.com

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

More Homemade Cookie Recipes

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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

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


Comments are closed.

  1. How can anyone resist chocolate and mint?! I guess it’s time for me to get a new cookie cutter 🙂
    Also, your mint chocolate brownies are possibly the BEST dessert I have ever made. The first time I tried them I made them twice in a week because my housemates and I ate them so fast… Such an amazing recipe!!! 

    1. Those mint chocolate brownies are my downfall. ZERO self control. I’m usually really good at restraining myself from eating a lot of dessert (obviously or else I’d be the size of a blimp) but I can’t resist those!

  2. That last line of tagalongs. Oh that would be bad. I assume you are working on it 😉

  3. Homemade thin mints?! Oh, this could be a dangerous discovery!!

    XO – Sarah

  4. Patricia @Sweet and Strong says:

    Yes thin mints definitely need to be put in the freezer!  And love that this is a home made option without all the artificial ingredients.  Please work on a Tagalong recipe, those are actually my favorite kind!

  5. Kailey Hoskins says:

    WOW! I am SO excited to get baking these. My family just ate a box of these and I know that my husband and I felt guilty in buying them. I’m planning on using these for April fools day, just keep on filling the box up until he suspects something lol. It’ll be great! 

    1. HAHAHAHA I love that!! So sneaky.

  6. I have made more of your recipes than I care to admit – constant battle between my sweet tooth and my skinny jeans – so this makes me SO excited. Thin mints from the freezer are the best!

  7. Wow these look so good! I love mint cookies 🙂

  8. Dare I say this might be the best idea EVER! Thank you for your culinary genius!

  9. Nerita Czarny says:

    These thin mints sound & look incredible!  Cannot wait to try them!  If you would like a “cheater” recipe for Tag-A-Longs…I spread a little Jiff  peanut butter between two Town House crackers & dip them in good melted chocolate, let the chocolate set up & voilà!!  Cheater Tag-A-Longs!  They really do taste like the real deal! 

    1. Oh my gosh that sounds incredible. THANK YOU for sharing!

    2. I do this, but you only need one cracker.  I spread PB on a Ritz, then freeze, then dip.  Seriously so good and one cracker makes a better ratio.  I bet it would be even better using Sally’s chocolate cookies instead of a Ritz!

  10. The day you stop bringing me desserts to restaurants will be a very sad day.  These were amazing.  The pictures are gorgeous and I think I can do this myself!  As always, you’re the best! Xo

    1. You CAN do it! And I’ll always have cookies in my purse for you, don’t be silly.

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

  12. 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.

    1. 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!

  13. 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. 😉

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

      1. 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

  14. Michelle @ Modern Acupuncture says:

    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! 😉

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

  15. 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!  

  16. Kayle (The Cooking Actress) says:

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

  17. 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! 

  18. aimee @ like mother like daughter says:

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

  19. 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

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

  20. Carol Hillidge says:

    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

  21. Melanyann G says:

    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? 

    1. Absolutely! 2-3 inch diameter.

  22. 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! 

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

  23. 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?

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

  24. 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!

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

  25. 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! 

    1. Anything that seals shut tightly. There are so many options! I really like these: http://www.bedbathandbeyond.com/store/product/kilner-reg-push-top-glass-storage-jar/3264302?categoryId=12605

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

  27. Hi

    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?


  28. KrisSimsters says:

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

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

  30. 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!

    1. 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!

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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