Homemade Thin Mint Cookies

There’s something irresistible about a fresh batch of crisp, chocolate-dusted cookies with a cool peppermint bite. Homemade Thin Mint Cookies capture that classic mint-chocolate magic, without a trip to the store. Did you know the popular Thin Mints have a rich history? Learn more about Girl Scout Cookie history. This easy recipe yields a rich cocoa cookie with a crisp edge and a tender center, then a glossy mint coating. The result tastes bakery-fresh and delivers texture you can truly bite into, perfect for busy families. They pair beautifully with milk, coffee, or a cozy evening.

Why You’ll Love This Thin Mint Cookies

• Authentic mint chocolate flavor with a bright peppermint finish.
• Achieve a crisp-chewy texture that stays tender in the middle.
• Easier to make than you expect, with streamlined steps.
• Freezer-friendly for year-long enjoyment and quick entertaining.
• No artificial ingredients, just real flavors you can trust.
• Impress friends and family with this polished, homemade treat.

Ingredients + Notes/Substitutions

Cookies

• 3/4 cup unsalted butter, softened to room temperature (170 g)
• 1 cup granulated sugar (200 g)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon peppermint extract*
• 1 1/2 cups all-purpose flour, spooned and leveled (188 g)
• 3/4 cup unsweetened natural cocoa powder (or Dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Coating

• 14 ounces quality semi-sweet chocolate, coarsely chopped
• 1/2 teaspoon canola or vegetable oil
• 1/4 teaspoon peppermint extract*

Notes & Substitutions

• Unsalted butter matters: controls salt and flavor more precisely.
• Cocoa powder choice affects color and depth; natural is fine, or use Dutch-process for a mellower, darker look.
• Pure peppermint extract, not mint flavor, gives true menthol brightness.
• Quality semi-sweet chocolate makes a noticeable difference in the coating.
• Oil helps the coating stay glossy and easy to dip.
• Eggs at room temperature help the dough emulsify for even texture.

Instructions

1. Prepare cookie dough: Beat butter for 1 minute on medium until smooth, then add sugar and beat until fluffy and light.
2. Add wet ingredients: Beat in the egg, vanilla, and peppermint extract on high.
3. Combine dry ingredients: Sift flour and cocoa; whisk in baking powder and salt until combined.
4. Mix wet and dry: On low speed, gradually add dry to wet until just combined.
5. Chill dough: Divide into 2 equal parts, roll to 1/4″ thickness on parchment, stack with parchment between, and refrigerate at least 1 hour (up to 2 days).
6. Cut cookies: Preheat to 350°F (177°C). Line sheets with parchment. Use a 2-inch cutter to cut circles; re-roll scraps and repeat.
7. Bake cookies: Bake 8–10 minutes until edges are set; centers will be soft. Rotate sheets halfway through.
8. Cool completely: Move cookies to a wire rack and cool fully before dipping.
9. Prepare chocolate coating: Melt chocolate and oil together in a double boiler or microwave until smooth; stir in peppermint extract.
10. Dip cookies: Fully submerge cooled cookies, lift with a fork, and let excess chocolate drip off.
11. Set chocolate: Place on lined sheet and refrigerate until firm.
12. Enjoy and store: Serve cold or freeze for best texture and flavor.

Pro Tips & Troubleshooting

• Measure flour correctly by spooning into a cup and leveling; too much flour makes cookies dry.
• Chill the dough thoroughly to prevent spreading during baking.
• Use good-quality chocolate for a glossy, crisp coating that lasts.
• Don’t over-bake; the cookies will crisp as they cool.
• Keep peppermint extract measured carefully to avoid overpowering mint.

Common Mistakes to Avoid

• Not chilling dough long enough, leading to flat cookies.
• Substituting chocolate chips for coating chocolate.
• Over-mixing dough, which tightens texture.
• Replacing peppermint with mint extract or other flavors.

Serving, Storage, Variations

• Serve chilled or from the freezer for maximum minty bite.
• Pair with milk, coffee, or hot chocolate to balance flavors.
• Store cookies at room temperature 2–3 days; refrigerate up to 1 week.
• For optimal freshness and to understand general practices for preserving baked goods, review guidelines for freezing baked cookies.
• Freeze baked cookies up to 3 months; freeze raw dough logs up to 3 months.
• Variations: a pinch of sea salt on top, dark chocolate coating, white chocolate drizzle, or a slice-and-bake option for quick portions.

Nutrition Information

Per cookie (approximate, serves may vary by yield):

FAQ

Conclusion

Homemade Thin Mint Cookies bring the beloved mint chocolate treat into your kitchen with ease. The cocoa dough, the crisp finish, and the peppermint coating come together for a crowd-pleasing treat that’s quick to make and freezer-friendly. Give these a try this week, and enjoy a bite of minty, chocolatey goodness that you crafted with your own hands. Happy baking!

Homemade Thin Mint Cookies

These homemade thin mint cookies feature a rich chocolate cookie base infused with peppermint, coated in a smooth, vibrant peppermint chocolate shell. Perfect for a refreshing and indulgent treat, they taste great at room temperature or even frozen.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 15 minutes mins

Cook Time 8 minutes mins

Total Time 2 hours hrs 23 minutes mins

Servings 30 cookies

Calories 90 kcal

Equipment

• Large bowl
• Handheld mixer or stand mixer
• Medium bowl
• Parchment paper
• Baking sheets
• 2-inch round cookie cutter
• wire rack
• Double boiler or microwave-safe bowl
• fork

Ingredients

  

Cookie Dough

• 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 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

Chocolate Coating

• 14 ounces quality semi-sweet chocolate coarsely chopped
• 1/2 teaspoon canola or vegetable oil
• 1/4 teaspoon peppermint extract

Instructions

 

Cookie Dough Preparation

• In a large bowl, beat softened butter until creamy, then add granulated sugar and beat until light and fluffy. Beat in the egg, vanilla, and peppermint extract, scraping the bowl as needed.
• Sift flour and cocoa powder together, then whisk in baking powder and salt. Gradually mix the dry ingredients into the wet until just combined.

Chilling & Baking

• Divide dough in half, roll each portion to 1/4″ thickness between parchment paper, stack on a baking sheet, and refrigerate for at least 1 hour (up to 2 days).
• Preheat oven to 350°F (177°C) and line baking sheets. Using a 2-inch round cutter, cut cookies from the chilled dough, transferring them to prepared sheets, and re-roll scraps.
• Bake for 8-10 minutes until edges are set, rotating halfway through. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Dipping & Storage

• Melt chopped semi-sweet chocolate and oil using a double boiler or microwave, stirring until smooth, then stir in peppermint extract. Dip each cooled cookie into the chocolate, tapping off excess, and place on a parchment-lined baking sheet to set in the refrigerator.
• Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to 1 week; they are also delicious served cold or even straight from the freezer.

Notes

Chilling the dough is crucial for proper cookie texture. Cookies will be soft in the center when baked, but firm up upon cooling. Don’t forget to rotate your baking sheets for even baking. These cookies are delicious served cold or even straight from the freezer!