Homemade Thin Mint Cookies

These homemade Thin Mint cookies replicate the beloved Girl Scout classic with a crisp chocolate wafer base coated in a cool and refreshing mint-flavored chocolate shell. They’re rich, indulgent, and surprisingly simple to make right at home.

Why You’ll Love This Recipe

If you’re a fan of the iconic Thin Mints, this recipe brings the joy of these cookies to your own kitchen—without needing to wait for cookie season. The deep cocoa flavor combined with peppermint essence creates the perfect balance of richness and freshness. These cookies are freezer-friendly and make excellent gifts, too.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Peppermint extract
Semisweet or dark chocolate (for coating)
Coconut oil or vegetable shortening (optional, for smoother coating)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Add egg, vanilla, and peppermint extracts; mix until combined.
Gradually add dry ingredients to the wet mixture. Form into a dough.
Roll out dough to 1/4 inch thickness and cut into small rounds.
Place rounds on the prepared sheet and bake for 10–12 minutes. Let cool completely.
For the coating, melt chocolate with coconut oil (if using), then stir in peppermint extract.
Dip cooled cookies into the chocolate, shake off excess, and place on parchment to set.
Refrigerate until firm.

Servings and timing

Servings: 30 cookies
Prep time: 30 minutes
Bake time: 10–12 minutes
Total time: About 1 hour (including chilling)

Variations

Gluten-Free: Use a 1:1 gluten-free baking mix.
Double Chocolate: Add mini chocolate chips to the dough before baking.
Extra Minty: Add crushed peppermint candies to the chocolate coating.
White Chocolate Mint: Use white chocolate for a festive variation.

Storage/reheating

Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
These cookies also freeze beautifully for up to 3 months—just thaw for 10 minutes before enjoying.

FAQs

Can I use peppermint oil instead of extract?

Yes, but reduce the amount as peppermint oil is much more concentrated.

Do I need to chill the dough?

Chilling is optional but helps in making clean cuts and prevents spreading.

What type of chocolate works best?

High-quality semisweet or dark chocolate gives the best flavor and snap.

Can I make these vegan?

Yes, by using dairy-free butter and egg substitute.

Are these cookies crunchy or soft?

They are crisp and crunchy, just like classic Thin Mints.

Can I make the dough ahead of time?

Absolutely, it can be refrigerated for up to 3 days or frozen.

How do I get a smooth chocolate coating?

Add a teaspoon of coconut oil or shortening to the melted chocolate.

Can I add food coloring to the chocolate?

Yes, but use oil-based coloring if adding to chocolate.

Why did my coating turn streaky?

Moisture or temperature fluctuations can cause streaks—temper the chocolate if needed.

Can I double the recipe?

Yes, it scales well. Just allow more time for dipping and setting.

Conclusion

Homemade Thin Mint cookies offer all the nostalgia of the store-bought classic with the satisfaction of a scratch-made treat. Whether for holidays, gifts, or a freezer stash, these minty-chocolate delights are a must-try for cookie lovers.