Homemade Thin Mint Cookies recreate the crisp, chocolate-mint flavor of the classic Thin Mints. The cookies bake up crisp with a deep cocoa taste, then are dipped in a smooth mint-chocolate coating. This version lets you enjoy that familiar combination any time of year without waiting for cookie season.
“Cool, minty, chocolate cookies, that are perfect any time of the year!”
-Becky
While nothing replaces the original Girl Scout Thin Mints for some, these homemade cookies come very close. They freeze well, are fun to make, and are a great option when you want that mint-and-chocolate combo year-round.
If you’re looking for more simple cookie ideas, try some no-bake Mini Hamburger Cookies, easy 3-ingredient Strawberry Cake Mix Cookies, or playful Cookie Monster Cookies. For seasonal inspiration, Snowball Cookies and White Chocolate Cranberry Cookies are lovely fall and winter options.
Table of Contents
- Ingredients You Will Need
- Variations
- How to Make Homemade Thin Mints
- Expert Tips
- Homemade Thin Mint Cookies FAQs
- More Delicious Cookie Recipes
- Homemade Thin Mint Cookies Recipe
Ingredients You Will Need
For the cookies
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract (or 1/4 tsp peppermint extract)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the coating
- 10 ounces dark chocolate melting wafers
- 1/2 teaspoon mint extract (or 1/4 tsp peppermint extract)
The full ingredient list is also included in the recipe card below.
Variations
Peppermint option: Use peppermint extract for a sharper mint profile that’s closer to commercial Thin Mints.
Semisweet coating: If you prefer a sweeter finish, coat the cookies in semisweet chocolate instead of dark wafers.
How to Make Homemade Thin Mints
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a stand mixer, cream the butter and sugar until smooth, scraping the bowl as needed. Add the egg, vanilla, and mint extract and mix until combined.
- Stir in the flour, cocoa powder, baking powder, and salt. Mix just until a thick cookie dough forms—don’t overmix.
- Roll the dough on a lightly floured surface to about 1/4-inch thickness. Use a 1½–2 inch round cutter to cut circles. Arrange the cookies on prepared sheets, chill the shaped cookies 15–30 minutes to keep edges neat, then bake 10–12 minutes or until centers are set. Cool completely on a wire rack.
- Melt the dark chocolate wafers and stir in the mint extract until smooth and glossy. Dip each cooled cookie using a fork, tap to remove excess chocolate, and set on parchment to dry. Refrigerate briefly to speed setting if desired.
Expert Tips
Chill the dough: Chilling helps keep cookie edges tidy and prevents excessive spreading.
Tap off excess coating: A light tap keeps the chocolate finish thin and even.
Cool completely before dipping: Warm cookies can melt the coating and produce a messy finish.
Serve cold or frozen: These cookies are especially enjoyable straight from the freezer, much like the originals.
Homemade Thin Mint Cookies FAQs
They don’t require refrigeration, but many people enjoy them chilled or frozen—the texture and flavor are excellent cold.
Using mint extract in both the dough and coating gives a balanced, familiar mint-chocolate profile. Add extracts carefully to avoid overpowering the cookies.
Yes—these cookies freeze well and are delicious when chilled or frozen.
Store in an airtight container in the refrigerator or freezer for best texture and flavor longevity.
More Delicious Cookie Recipes
Cookies
Peanut Butter Chocolate Chip Cookies
Desserts
3 Ingredient Peanut Butter Cookies
Desserts
Strawberry Cake Mix Cookies
Desserts
Homemade Thin Mint Cookies
If you try this recipe or any others, a star rating and a comment are always appreciated—your feedback helps others and means a lot.
Homemade Thin Mint Cookies
Equipment
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Baking sheet
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Mixing bowls
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract (or 1/4 tsp peppermint)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Coating Ingredients
- 10 ounces dark chocolate melting wafers
- 1/2 teaspoon mint extract (or 1/4 tsp peppermint)
Instructions
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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream the butter and sugar in a stand mixer until smooth. Add the egg, vanilla, and mint extract and mix until combined.
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Add flour, cocoa powder, baking powder, and salt. Mix just until a thick dough forms.
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Roll dough to 1/4-inch thickness on a lightly floured surface. Cut rounds with a 1½–2 inch cutter and place on prepared sheets.
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Chill shaped cookies 15–30 minutes to maintain tidy edges. Bake 10–12 minutes until centers are set. Cool completely on a wire rack.
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Melt the chocolate wafers and stir in the mint extract until glossy. Dip cooled cookies, tap off excess chocolate, and set on parchment to firm. Refrigerate briefly to speed drying if you like.
Notes
Chill the dough: Chilling helps keep edges neat.
Tap off extra coating: Removing excess chocolate gives a thin, even coating.
Cool before dipping: Make sure cookies are at room temperature before coating.
Freeze to serve: These are especially tasty cold or straight from the freezer.
Nutrition
Nutrition information is an approximation.