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If you love the classic flavor of Thin Mints, making homemade thin mint cookies lets you enjoy that famous crisp chocolate and peppermint combo right from your own oven. The dough comes together in one bowl, bakes into perfect chocolatey rounds, and every bite has that cool mint chocolate snap—especially straight from the freezer
These cookies always disappear fast at bake sales and cookie swaps. I first made them for my daughter’s girl scout troop and now I have to hide a secret stash for myself
Ingredients
- Unsalted butter at room temperature: provides a rich base and softness use good quality butter for best flavor
- Granulated sugar: sweetens the dough and helps cream the butter properly choose a fine white sugar for maximum texture
- Large egg: binds the cookie together and adds tenderness make sure it is fully at room temperature for smoother mixing
- Pure vanilla extract: adds complexity to the chocolate flavor choose pure vanilla not imitation for depth
- Peppermint extract: gives the signature cooling sensation start with a little and taste before adding more since it is strong
- All-purpose flour: forms the structure look for unbleached flour for robust cookies
- Unsweetened cocoa powder: delivers deep chocolate flavor choose natural or dutch process for a subtle difference in flavor
- Baking powder: creates a bit of lift so the cookies are not flat always check freshness before baking
- Salt: balances the sweetness and enhances all other flavors use fine sea salt for even mixing
- Quality semi-sweet chocolate: melts into that glossy finish select real chocolate bars and chop them instead of chips for the smoothest melt
- Canola or vegetable oil: thins the melted chocolate for easy dipping pick a neutral oil for best results
Step-by-Step Instructions
- Make the Dough:
- Cream the softened butter in a large mixing bowl until smooth and creamy this usually takes about one full minute moderating the mixer speed helps the butter whip up without splashing. Add in the granulated sugar and beat again until the mixture turns pale and fluffy This aerates the dough for even baking Beat in the egg plus vanilla and peppermint extracts scrape down the bowl to catch any unmixed spots
- Mix Dry Ingredients:
- In a separate bowl sift together flour and cocoa powder then whisk in the baking powder and salt Sifting prevents lumps in the dough and ensures the cocoa powder is fully dispersed Slowly add the dry mixture to the butter mixture keeping the mixer on a low speed until just combined try not to overmix as it could make the cookies tough
- Chill and Roll the Dough:
- Divide the finished dough into two pieces flatten them into disks and place each on its own sheet of parchment Roll them out to a quarter-inch thickness for that classic crisp edge Stack the rolled dough on a baking sheet separated by the parchment Refrigerate for at least one hour this makes rolling and cutting so much easier and results in crisper cookies
- Cut and Bake:
- Preheat your oven to 350 degrees F and line your baking sheets with parchment Take one dough portion at a time and cut rounds using a two-inch cookie cutter Gently transfer the rounds to your prepared sheet Gather and reroll any leftover dough Repeat until all dough is used Bake eight to ten minutes until the edges look set and the centers are just firm Rotate your pan halfway through cooling on the sheets helps them firm up before moving to a wire rack
- Melt and Dip in Chocolate:
- Melt the chopped chocolate and oil in a heat-proof bowl using either a microwave or double boiler Go slowly in short bursts to avoid scorching Once completely melted stir in the peppermint extract Dip each cooled cookie completely into the chocolate let the excess drip away by tapping gently Set the cookies back on a parchment lined sheet and chill to set the chocolate If you love Thin Mints straight from the freezer this is the moment to pop them in
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My favorite ingredient for these is the dutch process cocoa the color is so dark and the flavor is extra rich My daughter still laughs about the first time we dipped cookies together and accidentally got more chocolate on our faces than the treats
Storage Tips
Store your cookies in a tightly sealed container at room temperature for up to three days For longer freshness refrigerate up to a week These taste amazing right from the freezer just like the original so wrap cooled cookies and freeze for up to two months
Ingredient Substitutions
If you are out of semi-sweet chocolate try bittersweet for a more intense flavor or milk chocolate for a sweeter finish Swap canola oil for coconut oil if you prefer a slightly tropical note Do not skip the peppermint extract but you can adjust the amount to make them more or less minty
Serving Suggestions
Of course these are perfect with a cold glass of milk or tucked into packed lunches Break up a few cooled cookies over ice cream or use as a crunchy pie crust base Serve them at a holiday cookie swap or as a thoughtful homemade gift for chocolate mint lovers
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The Story Behind Thin Mints
Thin mint cookies have become an American favorite thanks to the Girl Scouts but their tradition goes back decades Their unique combination of dark chocolate and cooling mint is designed to stand out from other rich holiday cookies Making your own means you get all of that nostalgic crunch with even more chocolate flavor
Recipe FAQs
- → Can I use dutch process cocoa powder?
Yes, you can use either natural or dutch process cocoa powder for the dough, as both work well and offer a deep chocolate flavor.
- → How do I get the cookies crisp?
Chilling the dough thoroughly before baking and rolling it to 1/4 inch thickness helps create crisp, evenly baked cookies.
- → What's the best way to coat in chocolate?
Melt chocolate with a bit of oil for a smooth, dip-friendly texture. Use a fork to lift cookies and tap off extra chocolate.
- → How should I store them?
Store in an airtight container at room temperature for 2–3 days, or refrigerate up to a week. They also freeze beautifully.
- → Can I freeze the finished cookies?
Absolutely. Frozen thin mints are a treat—simply place them in a sealed bag or container and enjoy directly from the freezer.