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. Kaye Blewett says:

    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

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

  3. How many does it make?

    1. I got 36 2-inch cookies.

  4. 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!

  5. 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

    1. 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 🙂

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

  7. 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.

  8. These are SO GOOD! They were gone really fast. It got pretty messy in the process, but that’s part of the fun. 🙂

    1. After chilling the dough, does it need to be brought to room temperature before baking?

      1. Nope! Bake cold.

  9. I just wanted to say that i made these for the first time for our office christmas party in 2016, and been making these regularly since then. however I live alone and baking a whole batch is just too much, so what i did is that instead of rolling them to a sheet and chilling them on a tray, I just roll the dough into a cylinder, wrap it in cling film, pop it in the freezer and slice and bake them whenever i want some. works out just as fine!

  10. I veganized this recipe by replacing the egg with a flax “egg” (1 tablespoon flax + 3 tablespoons water) and vegan butter. Delicious!

    1. I”m so glad to hear the egg substitution worked!

  11. Why is oil added to the chocolate covering?

    1. To thin it out so it smoothly and seamlessly coats the cookies.

  12. This recipe tasted so good! The cookie part turned out soft, not crisp like a girl scout one. Is that the recipe or what did I do wrong? Do you have any suggestions for how to get the cookie part crisper? Thank you!

  13. I made this recipe and they tasted great! Had the above problem where they turned out soft not crisp so would love to hear any tips. I also wanted to make them for Christmas gifts, how long do they last in the fridge instead of the freezer?

    1. Hi Eliza! Rolling the dough out a little thinner will help the cookies crisp up. You can also bake for an extra minute or two. They’re wonderful stored in the refrigerator for 1 week or even up to 10-12 days.

  14. I actually have two questions:

    1. What kind of quality semi sweet chocolate did you use?

    2. Will these cookies be soft? Or will they have a crunch like the Girl Scout thin mints?

    Thanks! 🙂

    1. Hi Alexis, For the chocolate coating I use a quality chocolate such as Baker’s brand baking bars, Ghirardelli, Lindt, or even Trader Joe’s “pound plus” chocolate bars. They are a very similar texture to the Girl Scout thin mints!

  15. will milk chocolate be okay for the coating? or would it affect the taste too much?

    1. Definitely! Milk chocolate and mint are delicious together.

  16. I had some issues dipping the cookies they would all fall apart, are they supposed to be like buttery or harder ? And how do you make the chocolate just be a thin layer, mine looked like a dipped oreo at some point haha but they taste amazing! thanks!

  17. I love Thin Mints and these turned out perfectly. I used a circle cutter that was about 1 3/4 inches and one batch made 53 cookies! I used mint chocolate for the coating, and they turned out delicious! Thanks for another great recipe!

    1. Hi,
      Is the dough supposed to be soft or slightly stiff after the dry ingredients are combined with wet ingredients?

  18. Hi Sally! Mint and chocolate is one of my favorite flavor combinations, so I definitely need to make these someday! I was wondering if I could sandwich two cookies around a mint icing to really mimic the girl scout version? I feel like the icing would really boost the mint flavor and give a nice texture contrast. Thanks!

    1. Absolutely! Let me know how the sandwiches turn out.

  19. Natalie Martin says:

    These were awesome! As I was finishing my last frozen thin mint, I realized that this recipe would work perfectly for ice cream sandwiches. It’s the perfect texture, especially after putting the iconic fork marks on it . And the options would be limitless!! (Mint, espresso, white chocolate, all the different ice cream options and sprinkles of course)
    I bet you already have a perfect recipe for copy cat ice cream sandwiches already and I’ll search now.
    Thank you for teaching me how to bake!

  20. Mine didn’t come out crunchy. Does that mean I should bake them longer than the 8 min?

    1. Yes, you can bake them a minute longer if you want them to be crunchier!

  21. Anna Churgai says:

    I made these cookies last week and won 3rd prize in a cookie contest. In retrospect I would have made them smaller and entered more cookies (ran out before anyone else’s cookies did). I used Giardelli chocolate coating. Everything turned out the way you described. Success!

    1. I’m so happy you had great success with this recipe, Anna!

      1. i love this
        type of homemade sweets

  22. Do these cookies melt at room temperature? I want to make them as a gift for someone.

    1. Hi Morgan! The chocolate coating will not melt at room temperature, unless they cookies are in very hot direct sunlight.

  23. Hi Sally, would it be okay flavor-wise to add coconut oil into the coating instead of canola?

    1. Yes, melted coconut oil will work!

  24. Would this work using a cookie press? Rather than rolling out the dough.

    1. Hi Emily! This dough could likely work in a cookie press right after it’s made, but I would chill the shaped cookies before baking to ensure they hold their shape.

  25. Can I use chocolate chips for the chocolate coating?

    1. I don’t recommend chocolate chips. They contain a stabilizer which helps them to maintain their shape – perfect for cookies but they won’t melt down evenly!

  26. Lisa Crandall says:

    I made these today but as of now have not dipped them BECAUSE they came out so soft. I even baked them for longer. My oven is calibrated and recently cleaned so I can’t blame it on either of those as being the culprit. I don’t know if I did something wrong but they just don’t have the crunch that thin mints should have. They are just too soft!
    Thank you.

    1. Hi Lisa, These cookies are a bit softer than their namesake. If you like them crunchier you can definitely roll them out a bit thinner and bake them for a minute or two longer. I hope this helps!

  27. Klaudya Callender says:

    I made these and they were not crunchy. Will bake longer next time. Also, I didn’t read your tip about NOT using choc. chips, and the choc was so thick, I ended up using my fingers to coat them. LOL Will give it another try with right bake time and dipping choc.

  28. Question:
    How come the ingredients you use is almost exactly like Dinner, then Dessert? The only difference is that you use less salt and add oil to your chocolate topping. Just wondering, thanks.

    1. Hi Kaitlyn! I’m unsure about the recipe Sabrina shared last year. This is my go-to chocolate sugar cookies recipe I published 5 years ago with the mint flavoring added. Let me know if you give it a try!

  29. Very good recipe, I recommend to every one
    The process is also fun and I enjoyed the preparation

  30. If I replace the peppermint extract with peppermint oil, should I use the same amount?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Janeen, We haven’t tested these with peppermint oil. You can try it but just keep in mind that the oil is much stronger than extract so you would only need the tiniest amount!

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