Homemade Thin Mint Cookies Recipe

Recipe Information

Prep Time: 30 minutes
Chill Time: 1 hour
Bake Time: 10–12 minutes
Total Time: 1 hour 45 minutes
Yield: 40–48 cookies

Ingredients

For the Chocolate Cookies

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 1¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Mint Chocolate Coating

• 3 cups (510g) semi-sweet chocolate chips
• 2 tablespoons coconut oil or shortening
• ¾ teaspoon peppermint extract

Optional Garnish

• Crushed peppermint candies
• Chocolate drizzle
• Flaky sea salt

Instructions

Step 1: Make the Cookie Dough

1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.
2. Add the egg, vanilla extract, and peppermint extract.
3. Beat until fully combined.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.

Step 3: Chill the Dough

1. Divide the dough into two portions.
2. Shape each into a flat disk.
3. Wrap tightly in plastic wrap.
4. Refrigerate for at least 1 hour.

Chilling helps create crisp, evenly shaped cookies.

Step 4: Roll and Cut

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Roll the chilled dough on a lightly floured surface to about ⅛ inch thick.
4. Cut into 2-inch circles using a cookie cutter.
5. Place cookies 1 inch apart on prepared baking sheets.

Step 5: Bake

1. Bake for 10–12 minutes.
2. The cookies should appear set and slightly firm around the edges.
3. Allow to cool on the baking sheet for 5 minutes.
4. Transfer to a wire rack to cool completely.

The cookies will crisp further as they cool.

Step 6: Prepare the Mint Chocolate Coating

1. Combine chocolate chips and coconut oil in a microwave-safe bowl.
2. Heat in 30-second intervals, stirring between each, until completely melted.
3. Stir in peppermint extract.
4. Let cool slightly before dipping.

Step 7: Coat the Cookies

1. Using a fork or dipping tool, dip each cooled cookie into the mint chocolate.
2. Turn to coat completely.
3. Lift out and allow excess chocolate to drip off.
4. Place on a parchment-lined tray.

Step 8: Set the Chocolate

1. Refrigerate the cookies for 15–20 minutes.
2. Allow the chocolate coating to harden completely.

Step 9: Optional Decoration

Before the chocolate sets, sprinkle with:

• Crushed peppermint candies
• Flaky sea salt
• Extra chocolate drizzle

Expert Tips

Roll Thin

For authentic Thin Mint texture, roll the dough as thin as possible without tearing.

Use Quality Peppermint Extract

A pure peppermint extract provides the cleanest mint flavor.

Freeze for the Best Experience

Thin Mints are famously delicious straight from the freezer.

Don’t Overbake

The cookies should remain crisp, not dry or burnt.

Variations

Dark Chocolate Thin Mints

Use dark chocolate for a richer flavor.

Double Mint Thin Mints

Add extra peppermint extract to both the dough and coating.

White Chocolate Mint Cookies

Dip cookies in melted white chocolate with peppermint extract.

Chocolate-Mint Sandwich Cookies

Fill two cookies with mint buttercream before dipping.

Storage

Room Temperature

Store in an airtight container for up to 1 week.

Refrigerator

Store for up to 2 weeks.

Freezer

Freeze in an airtight container for up to 3 months.

Serving Suggestions

These Homemade Thin Mint Cookies pair perfectly with:

• Hot coffee
• Peppermint hot chocolate
• Vanilla ice cream
• Chocolate milk
• Holiday dessert platters