Homemade Thin Mint Cookies Recipe

I am so excited to share this Homemade Thin Mint Cookies Recipe with you because it brings back all the nostalgic joy of the classic cookie, but with a fresh, homemade twist. These cookies have that perfect combination of cool peppermint and rich chocolate in a thin, crisp cookie that’s dipped in a luscious chocolate coating. I love how approachable this recipe is, allowing me to create a bakery-quality treat right in my kitchen that my family and friends rave about every time. If you’ve ever wished you could capture the magic of Thin Mints yourself, I promise you’ll find this recipe to be a delightful game-changer.

Why You’ll Love This Homemade Thin Mint Cookies Recipe

For me, the flavor profile of these cookies is unbeatable. The peppermint extract provides just the right amount of refreshing zing without overpowering the deep, chocolaty cocoa in the dough. And then there’s that perfectly silky chocolate coating that’s enhanced with a little extra peppermint—every bite feels like a little celebration. The thin texture gives that crunch I adore, but it’s not brittle or dry; it melts beautifully in your mouth, which keeps me coming back for more.

Beyond the flavors, I love how this Homemade Thin Mint Cookies Recipe is surprisingly simple to prepare. With straightforward steps and easy-to-find ingredients, I can make a batch without feeling overwhelmed. The dough needs a chill to firm up, which is the perfect opportunity to relax and enjoy other activities while the cookies develop their structure. Plus, these cookies are fantastic for so many occasions—whether it’s a holiday treat, a cozy night in with a mug of tea, or a centerpiece at my cookie swap party. They truly stand out because they combine the joy of a homemade bake with the well-loved nostalgic taste everyone knows.

Ingredients You’ll Need

The image shows baking ingredients laid out on a white marbled surface. There are five small white bowls arranged in a loose semi-circle, each containing different ingredients: cocoa powder with a rich brown color, white sugar with a fine texture, light brown sugar with a grainy texture, and white flour with a powdery look. In the middle of the bowls, there is a white egg, a small brown bottle of vanilla extract, and a stick of pale yellow butter, still in its wrapper. A yellow package of semi-sweet chocolate with cookies pictured on the cover is also visible. The scene looks bright and organized, ready for baking photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple, but each one plays a crucial role in creating that perfect balance of texture and flavor. Using quality butter and chocolate makes all the difference in richness, while peppermint extract adds that cool, distinctive hint without it being too strong.

Unsalted butter: Softened to room temperature for creamy, smooth cookie dough and rich flavor.
Granulated sugar: Adds sweetness and helps create a light, fluffy texture when creamed with butter.
Large egg: Binds the ingredients and provides moisture to keep cookies tender.
Pure vanilla extract: Enhances the overall flavor complexity in the dough.
Peppermint extract: The key flavor that defines Thin Mints with refreshing peppermint notes.
All-purpose flour: Forms the structure, giving cookies their delicate thinness and perfect bite.
Unsweetened natural cocoa powder: Provides rich chocolate flavor and dark color—Dutch process cocoa works great too.
Baking powder: Gives a subtle lift ensuring the cookies aren’t too dense.
Salt: Balances sweetness and brings out the depth of chocolate flavor.
Semi-sweet chocolate: For dipping the cookies in a smooth, glossy, peppermint-infused chocolate coating.
Canola or vegetable oil: Added to the chocolate for a sheen and smooth dipping texture.

Directions

Step 1: In a large bowl, beat the softened butter on medium speed with a handheld or stand mixer until completely smooth and creamy, about 1 minute. This step is crucial to getting a light, fluffy base for your cookies.

Step 2: Add the granulated sugar and continue beating on medium-high speed until the mixture turns pale and fluffy. This aerates the dough, making the final cookies tender and crisp.

Step 3: Beat in the egg, vanilla extract, and peppermint extract on high speed until the mixture is smooth and fully combined. Scrape down the sides of the bowl as needed to ensure an even mix.

Step 4: In a separate bowl, sift together the flour and cocoa powder, then whisk in the baking powder and salt to distribute evenly.

Step 5: Slowly add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Overmixing can make the cookies tough, so be gentle here.

Step 6: Divide the dough into two equal portions. Roll each out between two pieces of parchment paper to about 1/4 inch thickness. Stack the dough sheets with parchment paper between and refrigerate for at least 1 hour. This chilling allows the dough to firm up so it cuts cleanly and bakes evenly.

Step 7: Preheat your oven to 350°F (177°C) and line 2-3 baking sheets with parchment paper or silicone mats. Cut the chilled dough using a 2-inch round cookie cutter and transfer the cookies to the baking sheets. Continue re-rolling and cutting until all the dough is used.

Step 8: Bake the cookies for 8-10 minutes, rotating the baking sheets halfway through. The cookies should look set around the edges but still soft in the center. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 9: For the topping, melt the chopped chocolate and oil together gently in a double boiler or microwave using 15-second intervals, stirring until smooth. Stir in the remaining peppermint extract. Dip each cooled cookie fully into the chocolate, lifting it with a fork and letting the excess drip off. Place dipped cookies on parchment-lined sheets and refrigerate to set.

Servings and Timing

This recipe yields about 36 cookies, perfect for sharing or savoring through several days. Preparation time is roughly 30 minutes, but don’t forget the all-important chilling, which takes at least 1 hour. Baking takes around 8-10 minutes, and setting the chocolate requires another 15-20 minutes in the fridge. Altogether, plan for about 3 hours and 15 minutes total, including chilling and cooling time to achieve that perfect texture and coating.

How to Serve This Homemade Thin Mint Cookies Recipe

The image shows a stack of six round chocolate-covered cookies on a light wooden board placed on a white marbled surface. The cookies are dark brown with a smooth and shiny chocolate coating. The top cookie is broken in half, showing a soft, crumbly chocolate interior with a fine texture. Two more cookies lie flat near the stack, one of them partially broken. A small green mint leaf is at the lower right corner of the board. In the background, there is a glass bottle filled with milk, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

When it’s time to enjoy these cookies, I love serving them slightly chilled because that makes the chocolate coating snap delightfully when you bite in. They’re incredible on their own, but pairing them with a cup of hot mint tea or a glass of creamy milk elevates the experience to another level of comfort. If you’re hosting a gathering, arrange them beautifully on a platter garnished with fresh mint leaves or a dusting of powdered sugar for a festive look.

For a more adult twist, these cookies pair wonderfully alongside a peppermint schnapps cocktail or a rich, full-bodied red wine like a Cabernet Sauvignon to complement the chocolate’s depth. I’ve also found that setting out these cookies at holiday parties or cookie swaps gets everyone talking—they’re never the last to disappear! Portion-wise, a couple of cookies per person is ideal for a sweet bite after dinner or with dessert.

Presentation-wise, I sometimes stack them on a pretty cake stand or in decorative tins as gifts. If you serve them warm right out of the fridge or freezer, they have a lovely firmness, but if you want a melt-in-your-mouth experience, letting them come to room temperature for 10-15 minutes works beautifully.

Variations

I love experimenting with this Homemade Thin Mint Cookies Recipe to suit different tastes or dietary needs. For example, swapping out the all-purpose flour for a gluten-free blend works well to make these cookies available to friends with gluten sensitivities, just be sure to check the blend’s baking properties. Vegan modifications can be done by using vegan butter and an egg substitute like flaxseed meal mixed with water, though the flavor and texture will be slightly different but still delicious.

If you want to play up the peppermint flavor even more, adding a small amount of crushed peppermint candies to the chocolate dip gives a delightful crunch and festive look. On the other hand, you could try using white chocolate for dipping instead of semi-sweet for a sweeter contrast that’s visually striking against the dark cocoa cookie. For alternative cooking methods, some people love to lightly pan-fry thin mints or turn them into ice cream sandwiches, which is a delightful way to enjoy this classic flavor in a new form.

Storage and Reheating

Storing Leftovers

I always store leftover Thin Mint cookies in an airtight container at room temperature, keeping parchment layers between each to prevent sticking. They stay fresh and crisp for up to 2-3 days, making them perfect for enjoying over a few days without losing any of their charm. If your kitchen is warm or humid, I recommend using the fridge to maintain the chocolate’s firmness, which can keep the cookies good for about a week.

Freezing

Freezing is a fantastic option for extending the life of these cookies. Place the cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag or airtight container. Properly frozen, they keep well for up to 3 months. When you want to enjoy them, just thaw at room temperature for 10 to 15 minutes or eat them directly from the freezer for an ice-cold treat that tastes surprisingly wonderful.

Reheating

Since these cookies are best enjoyed crispy and coated in chocolate, I generally avoid reheating them in the oven or microwave, which can soften the crispy texture or dull the chocolate finish. If you prefer the cookies a bit softer, you can leave them out at room temperature for a while before eating. The chocolate coating should never be too hot, or it melts off, so it’s best to savor them as-is after thawing or chilling.

FAQs

Can I substitute peppermint extract with another flavor?

While peppermint extract is essential for the classic Thin Mint taste, you can experiment with other extracts like spearmint, almond, or even orange for unique flavor twists. Just remember to adjust the amount carefully since peppermint is quite strong and distinctive.

What if I don’t have a 2-inch cookie cutter?

No worries! You can use any cookie cutter shape or size you have on hand, or simply cut the dough into small squares with a knife after rolling. Smaller cookies will bake faster, so watch the oven closely to avoid overbaking.

Can I use Dutch-process cocoa instead of natural cocoa powder?

Yes, Dutch-process cocoa can be used and will give a smoother, milder chocolate flavor with a darker color. The texture and baking outcome remain very similar, so feel free to use whichever you prefer or have available.

Is it necessary to chill the dough before cutting and baking?

Absolutely. Chilling the dough firms it up, which helps you cut clean shapes that hold well while baking. It also prevents cookies from spreading too much in the oven, ensuring that signature thin, crisp texture.

How do I know when the cookies are done baking?

Look for cookies that have set edges and appear firm around the perimeter but still look slightly soft in the center. They will continue to firm up as they cool on the baking sheet, so it’s better to err on the side of slightly underbaked for that perfect crisp yet tender texture.

Conclusion

I truly hope you give this Homemade Thin Mint Cookies Recipe a try because it’s one of those recipes that brings a little magic to any day. Whether you’re baking for a loved one, a special occasion, or just because you deserve a delicious treat, these cookies never disappoint. They’re comforting, festive, and honestly addictive in all the best ways. I can’t wait to hear how much you love making and sharing them!