Name: Homemade Thin Mint Cookies Recipe
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/4 teaspoon peppermint extract; 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process); 1 teaspoon baking powder; 1/8 teaspoon salt; 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped; 1/2 teaspoon canola or vegetable oil; 1/4 teaspoon peppermint extract

There’s something utterly magical about the crisp snap and cool chocolate-mint flavor of these classics, and that’s exactly why this Homemade Thin Mint Cookies Recipe has stolen my heart (and my kitchen) many times over. Making them from scratch is easier than you think and well worth the delightful payoff!

This image shows several round chocolate-covered cookies stacked and spread on crinkled brown paper. The main focus is on a stack of three cookies in the center, each with a smooth dark brown chocolate coating and thin drizzled lines of chocolate on top. The cookies have a thick, slightly uneven chocolate layer for the sides, and the stack shows clear separation between each cookie. Around the stack, more flat cookies lie on the paper in a random pattern. The background is softly blurred, and the overall color tones are warm and rich, highlighting the glossy texture of the chocolate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe
Top Tip
How to Serve Homemade Thin Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Thin Mint Cookies Recipe

Why You'll Love This Recipe

I have to admit, making these thin mint cookies at home feels like a little mini accomplishment every time — they’re not just tasty, they’re a nostalgic treat with a homemade flair. I love how the peppermint shines through without overpowering the rich cocoa in the cookie. Plus, once you’ve dipped them in chocolate, it’s honestly tough to stop at just one!

Authentic Minty Flavor: Using peppermint extract—not just any mint—gives that signature cool, fresh taste you expect from Thin Mints.
Perfect Crunch: Chilling the dough and rolling it thin creates that iconic crisp texture without it being too hard or crumbly.
Chocolate Dipped Finish: Homemade semi-sweet chocolate coating adds richness, giving just the right amount of sweetness and melt-in-your-mouth satisfaction.
Make-Ahead Friendly: You can prep dough ahead or freeze baked cookies, making it super convenient for any occasion or last-minute cravings.

Ingredients & Why They Work

This recipe balances a few simple ingredients to create something totally special. I find picking quality cocoa powder and chocolate really elevates the flavor, and don’t skip the peppermint extract—it’s the magic behind that authentic Thin Mint taste.

Flat lay of a small pile of unsalted butter cubes, a small white ceramic bowl filled with granulated sugar, one large whole uncracked brown egg, a small white bowl with clear vanilla extract, a small white bowl with clear peppermint extract, a small white bowl of all-purpose flour, a small white bowl holding unsweetened natural cocoa powder, a small pile of fine white baking powder, a small pinch of salt beside it, and a small white ceramic bowl with coarsely chopped semi-sweet dark chocolate chunks placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Provides the rich, creamy base that makes the dough soft and easy to work with when at room temperature.
Granulated Sugar: Sweetens while helping the cookies turn light and airy during beating.
Egg: Binds everything together and adds a tender touch.
Vanilla Extract: Adds warmth and rounds out the flavor profile beautifully.
Peppermint Extract: Gives that unmistakable cool mint flavor without tasting like toothpaste—trust me, this makes all the difference!
All-Purpose Flour: Forms the structure of the cookie; spooning and leveling it prevents dense cookies.
Natural Cocoa Powder: Delivers deep, earthy chocolate flavor; I sometimes swap for Dutch process for an even richer taste.
Baking Powder: Helps give the cookie just enough lift without losing its classic thinness.
Salt: Enhances all the sweet and minty notes.
Semi-Sweet Chocolate: For the luscious coating that seals in flavor and adds glossy shine.
Canola or Vegetable Oil: Makes the melted chocolate smooth and shiny when coating the cookies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the fun parts of baking these cookies is exploring little tweaks—you can really make this Homemade Thin Mint Cookies Recipe your own depending on what flavors or textures you prefer.

Slice ‘n’ Bake Version: I’ve tried rolling the dough into logs and slicing before baking—which saves time on rolling, but remember the dough is sticky! Chilling well makes this easier.
Flavor Boost: For an extra mint kick, a tiny splash more peppermint extract in the chocolate glaze works wonders, but be careful—it’s potent.
Chocolate Variations: Swap semi-sweet for dark chocolate if you prefer a deeper, less sweet finish.
Gluten-Free Option: I haven’t tried it myself yet, but a 1:1 gluten-free flour blend should work with similar results.

Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe

A close-up view of several round chocolate cookies with a smooth, shiny dark brown chocolate coating, each having fine, thin lines drizzled over the top for texture. One cookie is broken in half and stands upright in the center, showing its porous inside with a soft, dark brown, dense texture. In the background, there is a small green mint leaf slightly out of focus. The cookies rest on a surface that appears wooden but is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar till Fluffy

Start by beating the softened butter on medium speed. I like doing this for about a minute until it’s perfectly smooth and creamy—this sets the stage for a silky dough. Then add the sugar and crank up the speed a little to get that fluffy, light texture. Trust me, this little patience pays off in the cookie’s crumb.

Step 2: Add the Egg and Extracts

Next up is beating in the egg, vanilla, and peppermint extracts on high speed. Make sure to scrape down the bowl sides so everything mixes evenly. That peppermint aroma will start to tease your taste buds already!

Step 3: Mix the Dry Ingredients Separately & Combine

Sift together the flour and cocoa powder, then whisk in the baking powder and salt. Adding your dry mix slowly on low speed prevents a floury mess and keeps things uniform. The dough will be a little sticky but sturdy enough to work with after chilling.

Step 4: Roll, Chill, and Cut

Divide your dough in half, roll each chunk out to about ¼ inch—use parchment to make this a breeze. Stack them with parchment in between, then chill for at least an hour. Don’t skip chilling—it firms up the dough, making those clean cookie cuts possible. When you’re ready, cut with a 2-inch round cutter and line those beauties on parchment-lined baking sheets.

Step 5: Bake and Cool

Bake at 350°F for 8-10 minutes; the edges will firm up but the center stays soft—that’s exactly right. Rotate halfway through to bake evenly. Let them cool on the pan for 5 minutes first, then transfer to a wire rack. Complete cooling is key before dipping in chocolate so the coat doesn’t melt off.

Step 6: Chocolate Dip & Set

Melt your chocolate and oil either over a double boiler or carefully in the microwave in short bursts, stirring frequently. Once smooth, stir in peppermint extract for that final mint hit. Dunk each cookie fully, tap off excess chocolate on the bowl edge, then set on parchment to firm up in the fridge. Watching those glossy coats set always feels like a mini celebration!

Top Tip

Over the years of making this recipe, a few things consistently helped me get that perfect texture and flavor, so let me share those quick tips to smooth your baking path.

Use Real Peppermint Extract: Mint extract can taste too harsh or “toothpastey,” so I always pick peppermint extract—it gives that fresh, cool vibe that pairs beautifully with chocolate.
Don’t Skip Chilling: Chilling the dough makes rolling and cutting easier and ensures that perfect thin crispiness without spreading.
Chocolate Coating Consistency: Add a little oil to the melted chocolate so it’s smooth and shiny, which makes dipping much neater and more manageable.
Handle with Care Post-Dip: When lifting dipped cookies from the chocolate, tap the fork on the bowl edge so excess drips off. This prevents globs that can harden unevenly.

How to Serve Homemade Thin Mint Cookies Recipe

Garnishes

Honestly, these cookies shine all on their own, but on special occasions, I love sprinkling a tiny pinch of crushed peppermint candy on the melted chocolate right after dipping for a festive touch and extra mint crunch. A light dust of cocoa powder sometimes adds a sophisticated twist, too.

Side Dishes

Pair them with a cold glass of milk or a steaming cup of peppermint tea to echo the minty goodness. They’re also fantastic alongside a scoop of vanilla ice cream if you want a decadent dessert spread for friends and family.

Creative Ways to Present

I’ve found these cookies make an adorable gift when stacked and tied with a rustic twine or nestled inside a decorative tin lined with wax paper. For parties, setting up a cookie platter with assorted chocolates and fresh mint leaves makes for a beautiful and inviting display.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they keep wonderfully for 2-3 days with that crispy texture intact. If I’m planning to keep them longer, I switch to storing in the fridge for up to a week—it actually firms up the chocolate nicely and gives a neat bite.

Freezing

These cookies freeze like a dream! I wrap them individually in parchment and place them in a freezer-safe container or bag for up to 3 months. When the craving hits, I just thaw them overnight in the fridge or eat them straight from the freezer if I want that crisp, cool sensation.

Reheating

If you prefer warm cookies, pop a few in the microwave for about 10 seconds to soften the chocolate quickly without melting it too much. Just be careful—overheating can make them lose their crispness rather than enhance it.

Frequently Asked Questions:

Can I use mint extract instead of peppermint extract?

While mint extract is a tempting swap, it often tastes more like spearmint toothpaste, which can overpower the cookie’s flavor. Peppermint extract is my go-to for that fresh and cool Thin Mint taste.

How thin should the cookie dough be rolled?

Rolling the dough to about ¼ inch thick is just right for that crisp yet tender texture. Thicker dough might yield softer cookies, while thinner dough can over-crisp and lose that classic bite. Using parchment paper makes rolling to an even thickness easier.

Can I prepare the dough ahead of time?

Yes! The dough can be rolled and chilled in the refrigerator for up to 2 days before baking, which is perfect if you want to spread out the work. You can also freeze the dough before rolling for up to 3 months, just thaw in the fridge overnight before continuing with the recipe.

What’s the best way to melt the chocolate coating?

Melting the chocolate using a double boiler is my favorite—it gives you gentle, even heat that avoids burning. If you're short on time, the microwave works too, but melt in short 15-second bursts while stirring between to prevent overheating. Adding a little vegetable oil helps create a smooth, glossy coating perfect for dipping.

Final Thoughts

Every batch of these homemade Thin Mint cookies I make feels a little like making memories—crisp, minty, and wonderfully chocolaty. The fact that you can whip them up, store them, or gift them with such ease makes this Homemade Thin Mint Cookies Recipe a go-to for me year-round. I hope you enjoy making (and eating!) them as much as I do—here’s to many sweet moments ahead.