The cool, refreshing crunch of mint combined with rich chocolate is an absolute classic – and nothing compares to making them from scratch. This Homemade Thin Mint Cookies Recipe is your ticket to that perfect balance of crisp cookie and smooth, peppermint-infused chocolate coating. Trust me, once you try these, you won't reach for the store-bought box again!
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Why You'll Love This Recipe
There’s something truly satisfying about crafting your own Homemade Thin Mint Cookies Recipe. I've made these dozens of times, and each batch brings back memories of cozy afternoons and sharing with friends. Plus, the recipe is simple enough for anyone to nail, but feel fancy enough when you pop them out of the oven.
- Authentic Flavor: The blend of peppermint extract and cocoa powder perfectly mimics that iconic Thin Mint taste without artificial ingredients.
- Perfect Texture: These cookies are thin, crisp, and just the right amount of tender in the center — no one likes a cakey Thin Mint!
- Fun to Make: Rolling and cutting the dough is almost meditative, and dipping each cookie in chocolate feels like a mini celebration.
- Great for Gifting: Homemade Thin Mint Cookies are a crowd-pleaser and make perfect edible gifts around holidays or just because.
Ingredients & Why They Work
Every ingredient in this Homemade Thin Mint Cookies Recipe has its part to play — from the butter that lends richness to the cocoa powder that creates that unmistakable deep chocolate flavor. Knowing why you use each makes the baking process less intimidating and more fun!
- Unsalted butter: Using unsalted lets you control the salt level perfectly, and softened butter blends easily for that smooth dough texture.
- Granulated sugar: Adds sweetness and contributes to the cookie's crispness when baked thin.
- Egg: Helps bind everything together and gives the dough structure without weighing it down.
- Vanilla extract: A tiny bit of warmth that rounds out the chocolate and mint flavors.
- Peppermint extract: Key for that fresh, cooling mint flavor — make sure you get peppermint and not mint extract for the best taste.
- All-purpose flour: The base of the cookie, providing structure while keeping it tender.
- Cocoa powder: Unsweetened, natural cocoa powder brings in a deep chocolate punch that pairs so well with peppermint.
- Baking powder: Just enough lift to keep the cookies from being too dense but still thin and crisp.
- Salt: Enhances all flavors, balancing the sweet and mint.
- Semi-sweet chocolate: Chopped and melted for dipping — I recommend good quality chocolate for a smooth coating.
- Canola or vegetable oil: A tiny bit added to the chocolate makes for a glossy, easy-to-dip finish.
Make It Your Way
One of the best things about this Homemade Thin Mint Cookies Recipe is how easy it is to tweak to your heart’s desire. I love adding a little extra mint in the chocolate coating for a bigger peppermint punch, but you could dial it down if you prefer it more subtle.
- Variation: I’ve tried swapping semi-sweet chocolate for dark chocolate to deepen the flavor, and it’s fantastic for an adult-friendly twist.
- Slice ‘n’ Bake option: To save time, roll the dough into logs before chilling, then slice into rounds — super handy if you don’t want to roll out the dough after chilling.
- Dietary tweaks: You could experiment with gluten-free flour blends if needed, though I haven’t tried that myself with this recipe yet.
Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe
Step 1: Cream the butter and sugar to fluffy perfection
Start by beating the softened butter on medium speed until it’s super creamy and smooth — about a minute. Then add the sugar and keep going on medium-high until the mixture becomes light and fluffy. This step is crucial because it helps create that tender, melt-in-your-mouth texture we all love. Don’t rush it; your patience here pays off.
Step 2: Mix in egg and extracts
Next, beat in the egg, vanilla, and peppermint extracts on high speed. The peppermint extract really brightens the dough at this stage. I always scrape down the sides of the bowl to make sure everything combines evenly — it saves you those little pockets of dry flour later.
Step 3: Combine dry ingredients and mix gently
Sift together your flour, cocoa powder, baking powder, and salt. Then add this dry mix to the wet ingredients slowly on low speed. Mixing slow and steady here is key — it keeps the dough tender and prevents overworking.
Step 4: Roll, chill, and get ready to cut
Divide the dough in two pieces and roll each out between parchment sheets to about ¼-inch thickness. Stack the sheets with parchment in between, then refrigerate for at least an hour. This chilling step is absolutely mandatory — it firms up the dough so your Thin Mint cookies keep their shape and stay delightfully crisp.
Step 5: Cut and bake with care
Preheat your oven to 350°F (177°C). Take one piece of chilled dough at a time and cut into 2-inch rounds. Re-roll the scraps for more cookies — it’s okay to re-roll a few times! Bake the cookies for 8-10 minutes, rotating halfway through to ensure even cooking. Trust me, they’ll look very soft in the middle but will firm up nicely as they cool. Patience here is everything!
Step 6: Dip in chocolate and set
Once cooled completely, melt your chopped chocolate with a little oil to keep it shiny and smooth, then stir in peppermint extract. Dip each cookie fully and place on parchment to set in the fridge. I like to gently tap the fork on the edge to drip off any excess chocolate—makes clean, neat cookies every time.
Top Tip
Making these cookies well always comes down to attention with chilling and chocolate dipping. Here are a few of my favorite tips that saved me some frustration and made the process feel like a breeze.
- Chilling is mandatory: Never skip the chilling step — it helps cookies keep their thin shape and gives them that perfect snap.
- Use peppermint extract, not mint: I tried both once and let me tell you, peppermint is the clear winner for that fresh, cool mint taste without the weird toothpaste aftertaste.
- Work with one dough sheet at a time: Rolling and cutting one at a time keeps the dough cold and manageable, so your cookie rounds stay crisp and even.
- Low and slow chocolate melting: When melting chocolate in the microwave, go slow—15 seconds at a time and stir. Avoid burning, or you’ll lose that lovely smoothness.
How to Serve Homemade Thin Mint Cookies Recipe
Garnishes
I keep garnishing minimal since these cookies are such a classic. But sometimes I sprinkle a tiny pinch of crushed peppermint candy on top right after dipping — it adds a festive crunch and looks adorable for holiday platters.
Side Dishes
These cookies are perfect as a sweet finish to peppermint hot chocolate or alongside a steaming cup of black coffee. I’ve also paired them with a scoop of mint chip ice cream for a fun dessert twist.
Creative Ways to Present
For parties, I like to arrange the Thin Mint Cookies on a pretty platter with fresh mint sprigs and a few chocolate squares to make an elegant dessert display. Another fun idea is stacking them in a tall glass jar wrapped with a ribbon — instant gifting magic!
Make Ahead and Storage
Storing Leftovers
Store leftover Thin Mint Cookies in an airtight container at room temperature for a few days and they will stay crisp and delicious. I actually prefer them chilled or straight from the fridge — the chocolate gets a nice snap.
Freezing
These cookies freeze beautifully for up to 3 months. I freeze the baked and coated cookies flat in a single layer on a baking sheet first, then transfer them to a freezer bag. When you want a treat, thaw overnight in the fridge — they taste freshly made.
Reheating
While you don’t really need to reheat these, if you prefer the cookies slightly softer, just let them sit at room temperature for about 20 minutes after removing from the fridge or freezer. Avoid microwaving — it can melt the chocolate unevenly.
Frequently Asked Questions:
Using peppermint extract is key to getting that authentic Thin Mint flavor—regular mint extract often tastes more like spearmint toothpaste and can overpower the cookies. Stick with peppermint for best results.
I haven’t tested this recipe with gluten-free flour, but you can try substituting your favorite gluten-free all-purpose blend. Make sure it includes xanthan gum or other binders to help the dough hold together.
Aim for about ¼ inch thickness when rolling out the dough. This ensures your cookies are thin and crisp like classic Thin Mints but still sturdy enough to dip in chocolate without breaking.
I really recommend chilling the dough for at least 1 hour. This step is crucial to firm up the dough, prevent spreading during baking, and help the cookies achieve that signature crisp texture.
Final Thoughts
This Homemade Thin Mint Cookies Recipe holds a special place in my kitchen rotation—it’s simple, nostalgic, and always gets rave reviews. Making them yourself turns an ordinary day into something a little bit magical, especially when you bite into that perfect crisp cookie dunked in rich mint-chocolate goodness. I can't wait for you to try making them and share this joy with your friends and family!
Print
Homemade Thin Mint Cookies Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 15 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Homemade Thin Mint Cookies are a delightful treat featuring a rich chocolate cookie base infused with refreshing peppermint. Coated in a smooth semi-sweet chocolate topping with a hint of mint, they perfectly replicate the classic cookie loved by many, made fresh in your own kitchen.
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, beat the softened butter using a handheld or stand mixer with a paddle attachment on medium speed for 1 minute until smooth and creamy. Add granulated sugar and beat on medium-high speed until the mixture is fluffy and light in color. Incorporate the egg, vanilla extract, and peppermint extract, beating on high speed. Scrape down bowl sides as needed to ensure even mixing.
- Mix Dry Ingredients: Sift together the all-purpose flour and cocoa powder in a medium bowl. Add baking powder and salt, whisking to combine evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low speed until fully combined into a smooth dough.
- Chill the Dough: Divide the dough into two equal portions. Roll each portion out between two sheets of parchment paper to about ¼ inch thickness. Stack the dough layers with parchment in between on a baking sheet. Refrigerate for at least 1 hour to firm up the dough. Cover with parchment if chilling for more than a couple of hours. Dough can chill up to 2 days.
- Preheat and Prepare Baking Sheets: Heat the oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats.
- Cut Cookies: Remove one dough portion from refrigerator and use a 2-inch round cookie cutter to cut circles. Place them on the prepared baking sheets. Re-roll scraps and continue cutting until dough is used up.
- Bake the Cookies: Bake for 10 minutes, rotating baking sheets halfway through, until edges appear set but centers remain soft. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate Topping: Melt chopped semi-sweet chocolate and canola oil together gently using a double boiler or microwave in 15 second increments, stirring after each until smooth. Stir in peppermint extract once melted.
- Dip and Set: Dip each cooled cookie fully into the chocolate. Lift out with a fork, tapping the fork on the bowl edge to remove excess chocolate. Place dipped cookies on a parchment-lined baking sheet. Refrigerate to allow the chocolate to set.
- Store: Store leftover cookies covered at room temperature for 2-3 days or refrigerated for up to 1 week. Cookies can also be enjoyed cold or frozen.
Notes
- Cookies freeze well up to 3 months; thaw overnight in the refrigerator before serving.
- Chill cookie dough for up to 2 days before rolling and cutting.
- Cookie dough can be frozen before rolling for up to 3 months; thaw in refrigerator overnight and bring to room temperature before rolling.
- Use peppermint extract for authentic flavor; avoid mint extract as it tastes more like spearmint toothpaste.
- Slice ‘n’ bake option: roll dough into 2-3 inch diameter logs, chill, then slice into 16-18 cookies each before baking.
- Special tools needed: electric mixer, rolling pin, baking sheets, silicone mats or parchment, cooling rack, double boiler or microwave-safe bowl, round cookie cutter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
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