Crunchy, chocolatey, and that unmistakable cool mint hit—these cookies evoke instant nostalgia and cozy vibes. This Homemade Thin Mint Cookies Recipe is a game-changer when you want that classic Girl Scout cookie magic right from your own kitchen.
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Why You'll Love This Recipe
I've made countless chocolate cookies, but nothing compares to the perfect balance of crisp, cool mint and rich cocoa in this recipe. It’s simple enough for a weekday treat but impressive enough to wow guests during the holidays or special occasions.
- Authentic Flavor: The peppermint extract delivers a refreshing mint note that’s spot-on without being overpowering.
- Perfect Crunch: Rolling the dough thin and chilling guarantees that crisp snap with every bite.
- Decadent Chocolate Coating: Dipping the cookies in semi-sweet chocolate adds a luscious finish that melts in your mouth.
- Easy to Make: With straightforward ingredients and no tricky techniques, you’ll feel like a pro baker in no time.
Ingredients & Why They Work
Every ingredient in this Homemade Thin Mint Cookies Recipe plays a part in creating that signature texture and flavor. Using quality butter and cocoa powder makes a noticeable difference, so I always recommend picking ingredients you love.
- Unsalted Butter: Softened to room temperature for smooth creaming that adds richness without extra saltiness.
- Granulated Sugar: Provides structure and a light sweetness that balances the cocoa’s bitterness.
- Egg: Binds the dough and adds moisture just enough to hold everything together.
- Vanilla Extract: Adds warmth and depth to the chocolate-mint combo.
- Peppermint Extract: The star in this cookie’s flavor profile—make sure to use peppermint, not mint extract, for that cool, crisp flavor.
- All-Purpose Flour: Creates the structure needed for a firm but tender cookie.
- Unsweetened Cocoa Powder: Use natural cocoa for a brighter chocolate flavor or dutch process for a richer, deeper taste.
- Baking Powder: Just enough leavening to give a slight lift without losing the thinness.
- Salt: Enhances all other flavors and balances the sweetness.
- Semi-Sweet Chocolate: For dipping—this coats the cool, crisp cookie perfectly.
- Canola or Vegetable Oil: Mixed with melted chocolate to give it a glossy finish and smooth texture for dipping.
Make It Your Way
I love tweaking this recipe depending on the season or mood. Sometimes I add a pinch of cayenne for a subtle spicy kick, or swap the semi-sweet chocolate for bittersweet to deepen the richness. You can definitely play around with add-ins or toppings.
- Slice ‘n’ Bake Option: I’ve rolled the dough into logs before chilling—makes cutting into thin rounds a snap and saves time on rolling. Just remember the dough is a bit sticky, so a little flour on your hands helps.
- Chocolate Variations: Using mint-flavored dark chocolate chips for dipping adds another layer of mintiness that’s divine!
- Diet-Friendly Substitutions: To make these gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend; I’ve had great results without losing texture.
Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter on medium speed until it’s smooth and creamy—about a minute or so. Then add the sugar and increase speed until the mixture looks light and fluffy. This aeration is crucial; it gives your cookies that melt-in-your-mouth texture.
Step 2: Add the Egg and Extracts
Beat in the egg, vanilla, and peppermint extracts on high speed until everything is well combined. This is where the cookie starts to come alive with flavor—don’t skip the peppermint extract, it’s the signature twist that sets these apart.
Step 3: Mix the Dry Ingredients and Combine
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk them to evenly distribute the leavening and salt. Then gradually mix into your wet ingredients on low speed until you have a smooth dough—don’t overmix, or your cookies might turn out tough.
Step 4: Roll, Chill, and Cut
Divide the dough in two, roll each piece out between parchment sheets to about ¼ inch thickness, then refrigerate for at least an hour. Chilling is essential—it firms up the dough making it easier to cut and ensures thin, crisp cookies. Use a 2-inch round cookie cutter to get those perfect shapes, and don’t throw away scraps—re-roll and cut until all dough is used.
Step 5: Bake and Cool
Bake at 350°F (177°C) for 8-10 minutes. The edges should look set, but the centers will still be soft—resist the urge to bake longer for a tender snap. Rotate the sheets halfway through baking for even cooking. Cool on the baking sheets briefly before transferring to racks to cool completely—this helps them hold their shape.
Step 6: Dip in Chocolate and Chill to Set
Gently melt your chopped semi-sweet chocolate with a splash of oil to create a glossy, smooth coating. Stir in peppermint extract right after melting. Dip each cooled cookie fully into the chocolate, lift with a fork, and tap to remove excess. Place on parchment-lined sheets and refrigerate until the chocolate hardens. This finish is what gives the cookie that iconic thin mint look and taste.
Top Tip
After making this recipe several times, I’ve discovered a few little tricks that make all the difference in nailing that crisp, thin, and minty perfection every time.
- Chill Like It’s Your Best Friend: Don’t skimp on chilling the dough for at least an hour—this step is non-negotiable and prevents your cookies from spreading too much.
- Mint Extract Matters: Use pure peppermint extract instead of generic mint—it’s the secret to getting that authentic refreshing kick without that soapy, toothpaste aftertaste.
- Thin Is In: Roll your dough thin for that crisp texture but watch the thickness closely. Even a bit thicker and you’ll lose that signature crunch.
- Chocolate Dip Technique: Warm the chocolate gently and add a little oil; it makes dipping easier and gives a shiny, crack-free finish once set.
How to Serve Homemade Thin Mint Cookies Recipe
Garnishes
I like to keep the presentation classic, but sometimes I sprinkle sea salt lightly on the wet chocolate before it sets for a subtle contrast. Tiny edible silver balls or mint leaf sprigs can add a charming festive touch if you’re gifting them.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or a warming mug of peppermint hot chocolate. For a grown-up twist, serve alongside an after-dinner mocha or creamy Irish coffee.
Creative Ways to Present
For holiday parties, I arrange these cookies in a layered glass jar tied with a festive ribbon. Another fun idea? Stack them on a decorative plate dusted with cocoa powder and add fresh mint leaves for a pretty, photogenic display.
Make Ahead and Storage
Storing Leftovers
Once dipped and set, I store leftovers in an airtight container at room temperature, and they stay fresh for about 2-3 days. If you want a bit of crunch with a chill, I highly recommend popping a cookie straight from the container into the fridge before indulging.
Freezing
I freeze these cookies all the time for last-minute treats. Just layer them with parchment paper between, pop them in a freezer-safe container, and freeze for up to 3 months. When you want some, thaw overnight in the fridge or enjoy frozen—they taste almost like minty chocolate popsicles!
Reheating
Honestly, I avoid reheating because these cookies are best enjoyed chilled or at room temperature. If you want to soften the chocolate slightly, let the cookie sit at room temp for 10-15 minutes—be careful not to heat, or the chocolate may melt and lose its snap.
Frequently Asked Questions:
Regular mint extract often tastes more like spearmint toothpaste and can overpower the cookie’s flavor. Peppermint extract has that clean, cooling effect that balances perfectly with chocolate. I definitely recommend sticking to peppermint extract for that classic thin mint taste.
Roll your dough to about ¼ inch thick. This thickness is key—it allows the cookies to bake up crispy without becoming too fragile or drying out. If you roll the dough too thick, the cookies won’t have that signature thin mint snap, and if too thin, they might burn.
Absolutely! You can chill the dough for up to 2 days before rolling and cutting. The baked cookies also freeze wonderfully for up to 3 months. Just thaw them overnight in the fridge, and they’re ready to enjoy—perfect for planning holiday treats in advance.
Melt the chocolate slowly, either in a double boiler or the microwave in short bursts, and stir well. Adding a bit of oil gives the melted chocolate a silky sheen and makes dipping easier. Use a fork to lift the cookie, tap off excess chocolate, and place on parchment to set for a smooth, crack-free finish.
Final Thoughts
This Homemade Thin Mint Cookies Recipe isn’t just about making cookies—it’s about bringing a slice of joy and tradition into your home. Every batch I've baked has brought smiles, happy memories, and more than a few requests for seconds. I hope you enjoy making (and eating!) these as much as I do. Trust me, once you try homemade, Girl Scout boxes won’t stand a chance!
Print
Homemade Thin Mint Cookies Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 15 minutes
- Yield: 36 2-inch cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious Homemade Thin Mint Cookies feature a rich chocolate base infused with refreshing peppermint extract, coated in smooth semi-sweet chocolate. These classic, melt-in-your-mouth cookies are perfect for holiday treats or anytime you crave a minty chocolate delight.
Ingredients
Cookie Dough
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 and ½ cups all-purpose flour (spooned & leveled)
- ¾ cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Topping
- 14 ounces quality semi-sweet chocolate, coarsely chopped
- ½ teaspoon canola or vegetable oil
- ¼ teaspoon peppermint extract
Instructions
- Prepare the butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and beat on medium-high speed until the mixture is fluffy and light in color.
- Add eggs and extracts: Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine dry ingredients: Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until fully combined.
- Mix dry into wet: On low speed, gradually add the dry ingredients into the wet ingredients and mix until just combined, forming the cookie dough.
- Chill the dough: Divide the dough into two equal parts. Roll each portion onto parchment paper to about ¼-inch thickness. Stack with parchment between and refrigerate for at least 1 hour, up to 2 days, covering the top piece with parchment if chilling longer.
- Preheat and prepare for baking: When ready to bake, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Cut out cookies: Remove one dough portion from the fridge and use a 2-inch round cookie cutter to cut circles. Transfer cut cookies to baking sheets, re-rolling dough scraps to use all dough.
- Bake the cookies: Bake for 10 minutes, rotating the baking sheet halfway through. Cookies will be soft in the center when done. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate topping: Melt the chopped chocolate and oil together in a double boiler or microwave in 15-second increments, stirring until smooth and melted. Stir in the peppermint extract.
- Dip the cookies: Dip each cooled cookie completely into the melted chocolate using a fork to lift. Gently tap the fork on the bowl edge to remove excess chocolate and place the cookie on a lined baking sheet.
- Set the chocolate: Refrigerate the dipped cookies on the baking sheet until the chocolate topping sets.
- Store: Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to 1 week. Cookies can also be enjoyed frozen.
Notes
- Make Ahead & Freezing: Cookie dough can be chilled up to 2 days or frozen for 3 months. Freeze baked cookies for up to 3 months and thaw before serving.
- Use peppermint extract, not mint extract, for the authentic, cool mint flavor that pairs best with chocolate.
- For slice ‘n’ bake option, roll dough into two 2-3 inch logs, chill for 1 hour, then slice into 16-18 cookies each before baking.
- Use parchment paper or silicone baking mats on baking sheets to prevent sticking and promote even baking.
- Rotate baking sheets midway through baking for even cooking and consistent cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
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