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. 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!  

    1. Feel free to email me a picture! I’d LOVE to see them info (at) sallysbakingaddiction.com

  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?

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

    2. 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!

    1. Yes it would.

  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 🙂

    1. I’d let is soften for a bit first, yes!

  11. Jenifer Anderson says:

    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. 


    1. 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.

      1. Brandy thomas says:

        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?

    1. 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. Brandy thomas says:

    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.

  16. This is a wonderful recipe. Sally, I have made a dozen of so of your recipes and always have high expectations, but this blew me away, and I am so excited to ship these cookies to my relatives in their Christmas cookie packages! SO glad I tried out this recipe instead of studying for finals!!

    I accidentally sampled several (or more, whoops) cookies while they were cooling so had some leftover chocolate after I had finished dipping. I used the double boiler that I melted the chocolate in to heat up some milk and make peppermint hot chocolate at the end – wasting no chocolate and enjoying a delicious warm drink.

    Also, life hack for college students everywhere trying to cut ~2″ circles for cookies: use a shot glass if you don’t have a cookie cutter. You may have to gently cut the dough out of the glass, but the cookie will come out relatively symmetrical!

  17. Oops, bought peppermint OIL, not extract. Definitely potent stuff.  Since the peppermint is beaten in with the egg, I’m not sure how to go about tasting as I mix to ensure I don’t add too much peppermint oil.  Any ideas would be appreciated.

    1. Lori Watson says:

      Divide the amount of peppermint extract that the recipe is baking for by four. That will be the amount of peppermint oil to use. 
      Example: 1 teaspoon of extract equals 1/4 teaspoon oil.

  18.  Baked a batch of these cookies.  Baked as written except use of peppermint oil instead of extract. 

    Recipe is definitely a keeper. Cookie holds it shape; has clean sharp edges; and good crumb (crisp exterior, chewy interior). Rolled to 1/4″ and cut with 2″ round.  

    I’d like to bake a crunchy version of this cookie, so I’m going to try a twice bake. I’m thinking sans peppermint oil, a crunchy version would make a great chocolate cookie crust for an ice cream pie or cheese cake.

  19. Randi Millman says:

    Made these and the cinnamon roll cookies for the first time for a New Year’s Eve party. These thin mints were outstanding! I made a log and sliced it instead of using cookie cutters. Most time consuming part is the dipping. I ran out of dipping chocolate even though I used a pound, but had the candy dipping chocolate on hand. Added peppermint extract and it worked great. I used the microwave and it worked perfectly. I smashed up some candy canes and put the crumbs on tops of cookies before the chocolate hardened. Looked and tasted like the chocolate covered Joe Joes at Trader Joes, only available during the holidays. Great recipe! I much prefered it to the cinnamon roll cookies which were just ok, not my favorite.

    1. Love the addition of the crushed candy canes!

  20. Delicious! I didn’t have peppermint extract so I just finely crushed up some peppermint candy for the topping and the cookies came out great. These are amazing chilled on their own or with vanilla ice cream.

    Thank you for the recipe, will definitely keep this one on hand

    1. Glad it worked for you that way! I think the extra crunch on top would be delish!

  21. Hi Sally,

    I just finished making these and they taste good but I had some problems. The cookie texture was soft and not crispy at all even though I rolled them to a 1/4″ (I measured it). Any idea why?

    Also, like others mentioned, the dipping chocolate was super thick and very hard to “dip” into, which then made my soft cookies fall apart. I had to smear chocolate on and it looks very messy. I used Ghiradelli so it wasn’t cheap chocolate. Are the measurements of oil correct? I’m not sure why mine would be so thick. 

  22. Sally, I have to say, you have never… NEVER let me down. Your recipes are on point and my heart could burst with excitement just knowing that I can trust you to the end with your recipes. Thank you, THANK YOU for sharing your amazing talent with the world so it could find its way into my little home in Utah. You are amazing. I made these today and am dead. Died, I’m dead, just dead. Incredible!!!!! THANK YOU!!!!!!!!!!

    1. thanks so much for the incredible sweet compliment Shanae! I’m glad you love these homemade thin mints.

  23. Will peppermint oil work out for this, and in what proportions? I’ve searched high and low for peppermint extract in my country, to no avail. 🙁 (and I’ve been desperate to try this recipe ever since I first came across it)

  24. Made these for the first time today but dough was so wet and sticky it is impossible to cut them out! Dough now in the freezer trying to firm it up. Have checked the ingredients and wonder if the dry ingrey need increasing?


    1. I had this same problem! I refrigerated the dough for over 24 hours and it firmed up a bit, but it spread a lot in the oven and made thin, soft cookies that were impossible to dip in chocolate (I ended up just spreading the chocolate on).

  25. Are you using regular chocolate bars? I’m thinking of using Callebaut chocolate but would it need to be tempered or can I follow the recipe?

    1. You can temper the chocolate if you prefer– I did not.

  26. Rebecca Turkel says:

    Thank you for the recipe!  They are delicious!  I found out that I didn’t have enough cocoa powder so I added some melted unsweetened chocolate to substitute it.  I dipped mine in some white chocolate and semi sweet chocolate. 

  27. Used TJ’s 72% pound plus chocolate for the coating and I think it overwhelmed the minty-ness too much. I’d try a lighter chocolate for the next batch (to be continued)…

  28. Chelsea Timmons says:

    Cookie Review: so tasty!! Big hit. I mid a little bit of Andes chocolate into the dip for a little of extra mint. I was too afraid to add more extract. Minimal spread when baked. I was able to make it about 4 dozen cookies with 1 batch. Will definitely make more.

    Lastly, I love this site!! Huge fan. I have never had any problems with any recipe on this site. I usually do a lot of research before I bake. I Will search multiple versions of the same recioe and then patch them together and make test batches before an event. With Sallys I know I can trust any recipe on the site. No test run needed!! I can make anything on here and have faith it will come out great. I have have never trusted a stranger so whole-heartedly lol. Thank you Sally. I love what you do.

    1. Hey Chelsea! Thank you for such a sweet comment. I’m so glad that you’re so confident with my recipes, I really appreciate it! 🙂

  29. Kaye Blewett says:

    Can I ask please if the finished biscuit should be soft or crunchy inside. Not sure if I should have baked them for longer?

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

    1. Whichever you personally like best!

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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