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.
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 troops outside my grocery store.
These Homemade Thin Mint Cookies Are:
- Slightly crunchy 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.
If you love chocolate + peppermint together in these cookies, I know you’ll love this mint chocolate cake just as much!
How to Make Homemade Thin Mint Cookies
- Make the chocolate sugar cookiesdough.
- 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.
- 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.
- Bake.
- Let the cookies cool completely.
- Make the chocolate topping.
- 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.
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.
More Homemade Cookie Recipes
- Oatmeal Creme Pies
- Fudge Stripe Cookies
- Peanut Butter Cookies
- Peanut Butter Oatmeal Sandwich Cookies (just like Nutter Butters!)
- Butter Cookies and Chocolate Butter Cookies
- Chocolate Chip Cookies
- Homemade Oreos
Homemade Thin Mint Cookies
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 30 reviews
- 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
Save Recipe
Description
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!
Ingredients
- 3/4 cup (12 Tbsp; 170g) 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 ()
- 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract*
Instructions
- Make the cookies: In a large bowl using a handheld 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.
- 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.
- 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 asinglepiece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to350°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.
- 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.
- 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!
- 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!
Notes
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Rolling Pin | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Double Boiler or Glass Mixing Bowl | Round Cookie Cutters (such as Ateco Round Cookie Cutter Set,Fox Run Biscuit Cutter Set, orAteco 2.5-Inch Round Cutter)
- 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 whichpairs wonderfullywith chocolate.
- 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.
