Homemade Thin Mints

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Homemade Thin Mints are just like the real thing! Crisp mint chocolate cookies coated in chocolate. They taste amazing! These cookies are easy to make and everyone will rave about them. The perfect balance between mint and chocolate will have you reaching for cookie after cookie. The dough can be made ahead and frozen or the fully baked cookies can be frozen for a quick snack.

Thin mint cookies in an old pie an with two glasses of milk.

Chocolate and mint are one of those combinations that you either love, hate, or just have to be in the mood for. I fall in the last category.

I don’t typically turn to mint chocolate when I need to satiate my sweet tooth. But, once in a while, I get a craving for Andes Mint cupcakes, peppermint fudge cake, or thin mints.

I’ve seen girl scouts selling cookies everywhere lately. They swarm the doors of Sam’s Club and stand outside Hobby Lobby begging you take home 10 boxes of cookies.

Who am I kidding? No one has to beg me to buy cookies! But, that’s beside the point.

This year, I decided to try my hand at making thin mints and I think it went over quite well!

A stack of homemade thin mints and a glass of milk.

I adapted Dorie Greenspan’s basic chocolate cookie recipe found in her book, Dorie’s Cookies. I reduced the recipe drastically because her’s yielded around 80 cookies. I also added peppermint extract to the dough.

The result is a crispy cookie with the perfect balance of mint and chocolate.

One great thing about this dough is it can be frozen for later use. That’s perfect for when you need to whip up cookies on the fly!

After baking, I coated the cookies with melty mint chocolate. I added just a dash of mint to the chocolate coating to make sure it wasn’t over-powering.

For melting the chocolate, I used the double boiler method. Place a heatproof bowl over a pot of barely simmering water. The steam from the water will heat the bowl and melt the chocolate.

The chocolate begins to thicken as it cools and can become difficult to work with as you are coating the cookies.

I found that leaving the bowl of chocolate over the double boiler while dipping kept cookies will keep it at the optimal consistency. Just the chocolate a stir after every second cookie or so.

High angle view of a stack of thin mints next to a glass of milk.

Let the chocolate set and the cookies will ready to devour!

Homemade Thin Mints are just like the real thing! Crisp mint chocolate cookies coated in chocolate. They taste amazing!
5 from 1 vote
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Homemade Thin Mints

Homemade Thin Mints are just like the real thing! Crisp mint chocolate cookies coated in chocolate. They taste amazing! These cookies are easy to make and everyone will rave about them. The perfect balance between mint and chocolate will have you reaching for cookie after cookie. The dough can be made ahead and frozen or the fully baked cookies can be frozen for a quick snack.

Course Dessert
Cuisine American
Keyword cookies, thin mints
Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Yields 45 cookies
Calories 103 kcal
Author Jen Sobjack

Ingredients

For the cookie

For the coating

  • 12 ounces dark or semisweet chocolate coarsely chopped
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon peppermint extract

Instructions

Make the cookies

  1. In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.

  2. Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed. 

  3. Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a 1/4 inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. It's okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hours.

  4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. 

  5. Working with one disk at a time. Remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 and 1/2 inches apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.

  6. Bake for 15 to 18 minutes, until the cookies feel firm to the touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the coating

  1. Combine the chocolate, oil, and extract in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.

  2. Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment lined baking sheet. Refrigerate the cookies until set, about 10 minutes. Cookies are best when served cold.

Make ahead tip

  1. The dough can be rolled out and kept in the refrigerator for up to 3 days or frozen for up to 2 months. Cut and bake as directed, even straight from the freezer.

  2. Baked (uncoated or coated) cookies will keep for up to 7 days in an airtight container stored in the refrigerator or up to 2 months in the freezer. 

Recipe Notes

Adapted from Dorie's Cookies

Nutrition Facts
Homemade Thin Mints
Amount Per Serving (1 cookie)
Calories 103
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

About the author

Jen has a passion for baking and she’s dedicated to bringing you classic dessert recipes filled with more flavor and creativity. When Jen isn't in the kitchen she's traveling with her husband in search of the best places with the greatest experiences.

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7 Comments

  • Sarah

    Which bakery do these thin mints replicate? I’m a transplant and I miss the ones from home so I don’t wanna bake these if they taste like the ones up here.

  • Tracey

    Hi there! Newbie baker here. I was just wondering if the “Dark Cocoa Powder” in this recipe means Dutch cocoa, Hershey’s Special Dark or just regular cocoa powder. I have Dutch and regular but not the Special Dark. Should I get it? (I do like the flavor of dark chocolate better) Combine the 2 that I have? Use just one kind? I’m a little confused and don’t want to ruin the entire batch by experimenting with it 🙁 I saw someone above asking about comparisons to other cookies and am looking for the taste/consistency to the Girl Scout ones. Would this be the recipe to follow for that? Thank you! Tracey

    • Jen Sobjack

      I used Hershey’s Special Dark Cocoa powder. You can certainly make these with regular cocoa powder but they will taste slightly different and they won’t be as dark in color. Thin Mint Girl Scout Cookies come from two different bakeries and they vary slightly in taste, texture, and appearance. As mentioned above, these cookies are similar to the ones from the Little Brownie Bakery.