Name: Homemade Thin Mint Cookies Recipe
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/4 teaspoon peppermint extract; 1 and 1/2 cups all-purpose flour (spooned & leveled); 3/4 cup unsweetened natural cocoa powder (or dutch process); 1 teaspoon baking powder; 1/8 teaspoon salt; 14 ounces quality semi-sweet chocolate, coarsely chopped; 1/2 teaspoon canola or vegetable oil; 1/4 teaspoon peppermint extract

There's just something magical about the crisp, minty crunch of a perfectly made Thin Mint, isn't there? I’ve found that this Homemade Thin Mint Cookies Recipe nails that classic Girl Scout cookie vibe but with a freshly baked, homemade touch that truly sets it apart.

This image shows several round chocolate-covered cookies stacked and spread on crinkled brown paper. The main focus is on a stack of three cookies in the center, each with a smooth dark brown chocolate coating and thin drizzled lines of chocolate on top. The cookies have a thick, slightly uneven chocolate layer for the sides, and the stack shows clear separation between each cookie. Around the stack, more flat cookies lie on the paper in a random pattern. The background is softly blurred, and the overall color tones are warm and rich, highlighting the glossy texture of the chocolate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe
Top Tip
How to Serve Homemade Thin Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Thin Mint Cookies Recipe

Why You'll Love This Recipe

I’m seriously excited to share this recipe with you because it’s a perfect balance of rich cocoa and refreshing peppermint, all wrapped up in a thin, crispy cookie. It's a nostalgic treat with a homemade soul, and it’s easier than you might think to whip up.

Authentic Mint Chocolate Flavor: The peppermint extract blends perfectly with bittersweet cocoa to recreate the iconic Thin Mint taste from scratch.
Crunchy Yet Tender Texture: Chill time and thin rolling ensure these cookies have that delightful snap without being hard or dry.
Dipped in Chocolate Coating: Each cookie gets a smooth, glossy chocolate dip that sets beautifully for that signature finish.
Flexible Prep Options: You can roll and cut or slice ‘n’ bake, so it fits your style and schedule perfectly.

Ingredients & Why They Work

Every ingredient here is chosen to create that minty chocolate magic you expect with Thin Mints, but from scratch. Choosing quality cocoa and a good chocolate makes an absolutely huge difference in your end result.

Flat lay of a small pile of unsalted butter cubes, a small white ceramic bowl filled with granulated sugar, one large whole uncracked brown egg, a small white bowl with clear vanilla extract, a small white bowl with clear peppermint extract, a small white bowl of all-purpose flour, a small white bowl holding unsweetened natural cocoa powder, a small pile of fine white baking powder, a small pinch of salt beside it, and a small white ceramic bowl with coarsely chopped semi-sweet dark chocolate chunks placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Softened to room temperature for creamy creaming and balanced flavor without extra salt.
Granulated sugar: Adds sweetness and helps create the cookie’s classic crunch when baked.
Egg: The key binder that holds the dough together and gives structure.
Pure vanilla extract: Deepens flavor, complementing both the mint and cocoa.
Peppermint extract: This isn’t just mint—it delivers that crisp, cool peppermint zing essential for authentic Thin Mints. Be sure to use peppermint, not mint extract.
All-purpose flour: The cookie’s backbone, it’s spooned and leveled carefully so the dough isn’t too dense.
Unsweetened natural cocoa powder: Provides the rich chocolate flavor. You can try Dutch-process for a smoother taste, but natural cocoa keeps that signature boldness.
Baking powder: Just enough lift to keep the cookies from feeling too dense.
Salt: Enhances all the flavors and balances sweetness.
Semi-sweet chocolate: For dipping, I recommend quality chocolate for a glossy finish and smooth melt.
Canola or vegetable oil: Helps the chocolate coating melt smoothly and set perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this recipe invites a little tweaking. Whether you’re a peppermint purist or want to cut back the mint a touch, making this recipe your own is part of the fun—and I promise it still turns out delicious every time.

Slice ‘n’ Bake Option: Rolling dough into logs and slicing is my go-to when I’m short on time—just a little sticky but it works great and gives you those pretty round cookies without rolling.
Dairy-Free Version: Swap the butter with dairy-free spread and use dairy-free chocolate for dipping. The flavor holds up well!
Mint Intensity: If you want a stronger peppermint punch, I bump extract to ⅓ teaspoon. Just don’t overdo it or it can get overpowering.
Chocolate Variations: Try dark chocolate instead of semi-sweet for a richer dip, or add a pinch of espresso powder to the dough for a subtle depth.

Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe

A close-up view of several round chocolate cookies with a smooth, shiny dark brown chocolate coating, each having fine, thin lines drizzled over the top for texture. One cookie is broken in half and stands upright in the center, showing its porous inside with a soft, dark brown, dense texture. In the background, there is a small green mint leaf slightly out of focus. The cookies rest on a surface that appears wooden but is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming Butter and Sugar Until Fluffy

Start by beating softened butter with sugar for about a minute—don’t rush this part! You want it pale and fluffy because that’s the secret to a tender cookie texture. I use my stand mixer, but a handheld works great too. Make sure there are no lumps, and scrape the bowl sides as you go.

Step 2: Add the Flavors and Egg

Next, add the egg, vanilla, and peppermint extract, beating at higher speed. That peppermint extract is your flavor jackpot here—don’t skip it. Scrape down the bowl again to make sure everything combines evenly.

Step 3: Mix Dry Ingredients and Combine

Sift together your flour, cocoa, baking powder, and salt for that even dispersion and no clumps. Slowly add it to your wet ingredients on low speed—stop as soon as you see no more flour streaks. Overmixing can toughen the dough, so patience here pays off.

Step 4: Roll Out and Chill the Dough

Divide the dough into two. Roll each between sheets of parchment paper to a consistent ¼-inch thickness. This part is crucial—thinner cookies mean that perfect crisp bite. Stack and chill for at least an hour. Trust me, the chill time makes cutting and baking so much easier and yields prettier cookies.

Step 5: Cut, Bake, and Cool

Preheat your oven to 350°F. Use a 2-inch round cutter to punch out circles, re-rolling scraps as needed. Bake for 8 to 10 minutes, rotating halfway through so they bake evenly. They’ll look soft when you take them out—don’t worry, they firm up as they cool. Let them rest 5 minutes on the sheet, then transfer to a rack to cool completely before chocolate time.

Step 6: Melt, Dip, and Set the Chocolate

Melt the semi-sweet chocolate with the oil gently (double boiler or microwave in short bursts, stirring often). Stir in peppermint extract for that finishing touch. Dip each cookie fully and lift carefully with a fork, tapping off excess. Place them on lined sheets and refrigerate until the chocolate is firm. This final chill ensures a satisfying snap when you bite in.

Top Tip

After making these a handful of times, I’ve learned a few secrets that help guarantee success every batch. These tips have saved me from common pitfalls and make the process way more enjoyable.

Perfect Butter Temperature: Make sure your butter isn’t too cold or melted; room temp but still firm is ideal for smooth creaming.
Chilling is a Must: Don’t skip that hour-long chill; chilled dough cuts cleaner and spreads less in the oven.
Use Quality Chocolate: Good semi-sweet chocolate makes the dip glossy and tasting like a real bakery treat.
Watch Baking Time Closely: Thin mints bake fast—edges set and centers stay soft; overbaking makes them dry and crumbly.

How to Serve Homemade Thin Mint Cookies Recipe

Garnishes

I usually keep these classics simple; the chocolate coating itself is the star. But on special occasions, I sprinkle a tiny bit of crushed peppermint candy or a light dusting of cocoa powder on top right after dipping for a festive touch.

Side Dishes

Pair these cookies with a glass of cold milk or a peppermint mocha for holiday vibes. They’re also perfect alongside vanilla ice cream when you need an extra cool and crunchy surprise.

Creative Ways to Present

I’ve wrapped these up in small cellophane bags tied with green and brown ribbons for gifting, and they’re always a hit. For parties, I like arranging them on sherbet-colored platters or tiered stands to show off their minty charm.

Make Ahead and Storage

Storing Leftovers

Leftover cookies stay crisp and delicious stored in an airtight container at room temperature for 2-3 days. They actually taste fantastic chilled, so sometimes I pop them in the fridge for a cold treat.

Freezing

I freeze leftover cookies in a sealed container with parchment layers between them. They last up to 3 months and thaw easily. Pro tip: eat them straight from the freezer for a crunchy, minty kick that’s just divine.

Reheating

Reheat gently in a low oven or microwave if you like warm cookies, but I prefer them chilled or at room temp since the chocolate dip tastes best firm and crisp.

Frequently Asked Questions:

Can I use regular mint extract instead of peppermint extract?

I recommend sticking to peppermint extract for that true cool mint flavor that pairs beautifully with chocolate. Regular mint extract often tastes more like spearmint or toothpaste, which isn't quite the Thin Mint vibe.

How thin should I roll the cookie dough?

Roll the dough to about ¼ inch thickness—this thinness is perfect for that delicate crunch while still having a tender bite. Thicker dough means softer cookies that won’t get that iconic crisp snap.

Can I make these gluten-free?

Absolutely! Swap the all-purpose flour for a one-to-one gluten-free baking flour blend. Just check the blend has xanthan gum for structure. Baking times should be the same, but keep an eye on finish for the best results.

What’s the best way to melt chocolate for dipping?

I prefer melting chocolate gently over a double boiler to avoid scorching. If you’re using a microwave, melt in short 15-second increments, stirring in between. Adding a little oil helps smooth the chocolate and gives a shinier finish.

Final Thoughts

This Homemade Thin Mint Cookies Recipe has quickly become one of my favorites for bringing that cookie jar magic to life right in your own kitchen. Each bite takes me back while still feeling new and special. You'll love how satisfying it is to whip up these classic treats with your own hands—and trust me, once you try making them at home, store-bought Thin Mints won’t hold a candle. Give it a go and let me know your favorite tweaks!