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 (12 Tbsp; 170g); 1 cup granulated sugar (200g); 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; 188g); 3/4 cup unsweetened natural cocoa powder (or dutch process; 62g); 1 teaspoon baking powder; 1/8 teaspoon salt; 14 ounces quality semi-sweet chocolate, coarsely chopped (395g); 1/2 teaspoon canola or vegetable oil; 1/4 teaspoon peppermint extract

There’s something magical about the crisp, minty chocolate bite of a Thin Mint cookie that just hits the spot every time. That’s why I’m excited to share my Homemade Thin Mint Cookies Recipe with you — it’s a fresh, homemade twist on the classic Girl Scout favorite, deeply chocolatey, with just the right hint of peppermint to keep you coming back for more.

The image shows a close-up view of several dark brown round chocolate-covered cookies arranged on crinkled light brown parchment paper. One stack of three cookies is in the center, with smooth, shiny chocolate coating and thin drizzles of darker chocolate lines on top. Other single cookies are scattered around the stack, all having the same glossy chocolate finish and drizzle pattern. The texture of the chocolate is firm and rich, and the background surface is white marbled texture. 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

This Homemade Thin Mint Cookies Recipe isn’t just another cookie — it brings that nostalgic flavor straight to your kitchen with fresh ingredients and a method that’s simpler than you might think. I love how these cookies balance rich cocoa with a cool peppermint finish. Plus, making them yourself means no preservatives and the ability to tweak the mint intensity just how you like it.

Real Peppermint Flavor: Using pure peppermint extract gives the cookies a refreshing and authentic coolness that really stands out.
Perfect Crisp Texture: Rolling the dough thin and chilling it ensures the cookies bake up light and crisp, just like the originals we all adore.
Rich Chocolate Coating: Dipping these cookies in quality semi-sweet chocolate with a little oil creates that glossy, professional finish.
Customizable and Fun to Make: The recipe is forgiving and flexible, perfect if you want to experiment with thickness, chocolate types, or even try a slice-and-bake approach.

Ingredients & Why They Work

Every ingredient in this Homemade Thin Mint Cookies Recipe plays a special role — from creating that tender, crumbly cookie base to nailing the signature mint-chocolate combo you love. Let me walk you through some key players and why they shine.

Flat lay of a smooth, pale yellow block of unsalted butter, a small mound of fine white granulated sugar, one large brown egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of clear peppermint extract, a neat pile of light beige all-purpose flour, a small heap of dark brown natural cocoa powder, a small white bowl with fine white baking powder, a small scattering of white salt crystals, a pile of coarsely chopped glossy dark semi-sweet chocolate chunks, a small white bowl of clear vegetable oil placed 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, it’s essential for that smooth, creamy dough which helps the cookies stay tender yet crisp.
Granulated Sugar: It adds sweetness and helps create the perfect texture once softened and beaten with butter.
Vanilla Extract: Gives a warm, mellow backdrop that enhances both chocolate and mint flavors without overpowering.
Peppermint Extract: This is the star! Pure peppermint extract delivers that cool, refreshing taste — avoid mint extract as it can taste like toothpaste.
All-Purpose Flour: The structure builder, spooned and leveled for accuracy to keep the cookies from turning out too dense.
Unsweetened Cocoa Powder: I use natural cocoa for bright chocolate flavor, but Dutch-process works if you prefer a deeper, mellow taste.
Baking Powder: Just a touch to give the cookies a slight lift without changing their crispness.
Salt: A pinch to balance the sweetness and enhance all the flavors.
Semi-Sweet Chocolate: For dipping — choosing a good-quality brand makes a huge difference in taste and texture.
Canola or Vegetable Oil: Mixed with chocolate for a silky coating that hardens with a nice sheen.

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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 playing around with this Homemade Thin Mint Cookies Recipe to suit different moods or occasions. Sometimes, I amp up the peppermint if I’m really craving that cool zing, or swap in dark chocolate for dipping if I want something richer. You should totally make it your own — that’s part of the fun!

Slice ‘n’ Bake Variation: If rolling out dough sounds like a bother, try shaping the dough into logs, chilling, then slicing into rounds before baking. Just know the dough’s sticky, so chill well before slicing.
Chocolate Variations: Dark chocolate or even white chocolate with a few drops of peppermint oil can switch things up beautifully.
Texture Tweaks: For a softer cookie, reduce the baking time by a minute or two — I like mine crisp, but sometimes a chewy middle is nice!
Dairy-Free Option: Substitute butter with a whole-milk coconut oil stick and use dairy-free chocolate — I’ve had success with this for friends with sensitivities.

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

The image shows several round chocolate-covered cookies placed on a white marbled surface, each with a smooth dark chocolate coating and thin lines of drizzled chocolate on top. In the center, one cookie is split in half vertically, revealing a soft, crumbly, dark brown center with a dense texture. There is a small green mint leaf placed behind the split cookie, adding a touch of fresh color. The lighting highlights the glossy surface of the chocolate, making it look rich and smooth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar

Start by beating the softened butter on medium speed until it's completely smooth and creamy — about a minute or so. This step matters because it helps incorporate air, leading to a lighter cookie. Then add the sugar and beat on medium-high speed until the mixture is fluffy and pale. Take your time here; this is one of those small steps that pays off big in the texture.

Step 2: Add Eggs and Extracts

Next, beat in the egg, vanilla extract, and peppermint extract at high speed. The high speed helps everything emulsify nicely, resulting in a glossy dough. Don’t skip scraping down the sides and bottom of your bowl so every bit of flavor gets incorporated.

Step 3: Combine Dry Ingredients and Mix

Whisk together your sifted flour, cocoa powder, baking powder, and salt in a separate bowl. Slowly add this mixture on low speed to your wet ingredients. Mixing gently and gradually keeps the dough tender and prevents overworking the gluten, which can make the cookies tough.

Step 4: Roll, Chill, and Cut

Divide dough into two equal parts, then roll each out on parchment paper to about ¼ inch thickness. Stack them with parchment in between and chill for at least an hour — this is mandatory to prevent spreading and to enhance texture. When ready, use a 2-inch round cookie cutter to cut shapes, re-rolling scraps until all dough is used.

Step 5: Bake and Cool

Bake at 350°F for 8-10 minutes, watching for edges to set while centers stay soft. Rotate trays halfway through for even baking. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack — patience here helps them firm up without breaking.

Step 6: Dip in Chocolate and Set

Melt your chopped chocolate with a bit of oil, stirring until smooth, then blend in the peppermint extract. Dip cooled cookies fully into the chocolate, use a fork to lift and let excess drip off, then place on parchment. Pop them in the fridge for chocolate to harden — this is the step that transforms them into those perfect mint-chocolate gems we all crave.

Top Tip

From my years experimenting with minty cookies, I’ve learned that the chilling process and quality of peppermint extract absolutely make or break this recipe. It’s worth the wait and the little splurge on good chocolate — it really elevates the whole cookie.

Chill the Dough Well: I can’t stress this enough — skipping or shortening the chill time leads to dough that spreads too much and loses the crispness.
Use Pure Peppermint Extract: It’s a game-changer. Some extracts labeled 'mint' taste weird or too herbal; stick to peppermint for the cool, fresh flavor.
Temper Your Chocolate: If you want a glossy, firm coating, add a touch of oil to your melted chocolate. It thins out the chocolate just enough for smooth dipping.
Don’t Overbake: The cookies may seem soft when you take them out, but they firm up as they cool — pull them out just when the edges look set.

How to Serve Homemade Thin Mint Cookies Recipe

Garnishes

I usually keep it classic here — the chocolate coating with that sleek finish says it all. But if I’m feeling fancy, I sprinkle a tiny pinch of crushed peppermint candy or a few mini mint leaves on top right after dipping for a festive touch. It adds crunch and a beautiful look!

Side Dishes

These cookies are best with a cold glass of milk or a cup of hot mint tea — the warmth of the tea balances the cool mint flavor wonderfully. I’ve even served them alongside a scoop of vanilla ice cream for a decadent dessert experience.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies in a circle around a small bowl of peppermint dipping sauce or even packaging them in decorative tins with festive ribbons. They also make darling edible gifts when wrapped in parchment and tied with twine.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 2-3 days. Beyond that, I move them to the fridge, where they’ll last about a week. I honestly love enjoying these chilled straight from the fridge — the chocolate snaps beautifully and the mint flavor feels even more refreshing.

Freezing

These cookies freeze exceptionally well — I put them in a sealed container with parchment layers between. They freeze up to 3 months and thaw beautifully in the fridge overnight. Chocolate may lose a bit of its sheen but the flavor always stays fantastic.

Reheating

Reheating these cookies? I usually skip it and enjoy them cold. But if you want to warm them slightly, a quick 5-second zap in the microwave brings out softness without melting the chocolate too much.

Frequently Asked Questions:

Can I use mint extract instead of peppermint extract?

Mint extract often tastes more like spearmint or even toothpaste, which can overpower or clash with the chocolate. Peppermint extract gives that classic refreshing Thin Mint flavor we all love, so I recommend sticking with peppermint extract for best results.

How do I prevent the cookie dough from spreading too much in the oven?

Chilling the dough thoroughly for at least one hour (or even overnight) before baking is the key. It firms up the fat and reduces spreading during baking. Also, rolling the dough to the right thickness, about ¼ inch, helps the cookies maintain their shape.

Can I make these cookies dairy-free?

Yes! You can substitute the butter with a solid coconut oil stick or a high-quality dairy-free butter alternative. For dipping, choose dairy-free chocolate and make sure your peppermint extract doesn’t contain any dairy ingredients.

How should I store and freeze the cookies?

Store baked cookies in an airtight container at room temperature for 2-3 days, or refrigerate for up to one week. For longer storage, freeze them layered with parchment paper between, in a sealed container, up to 3 months. Thaw in the refrigerator overnight before serving.

Final Thoughts

This Homemade Thin Mint Cookies Recipe is one I come back to again and again to satisfy that mint-chocolate craving with the pride of homemade goodness. It’s the kind of recipe you’ll be excited to share with family and friends — just like I did when I first made them in my kitchen. I really hope you enjoy making and eating these as much as I do!