Homemade thin mint cookies are crisp, mint chocolate cookies coated in chocolate. They have the perfect balance between mint and chocolate. These cookies are the perfect copycat recipe for the popular Girl Scout cookie, Thin Mints! They only require 10 simple ingredients you probably have in your pantry. Serve them chilled and you will be feeling super nostalgic.
Chocolate and mint. So underrated.
Looking for more chocolate recipes? Try my peanut butter chocolate swirl cookies or brookie cookies.
Why you’ll love this thin mint cookie recipe
- Yields only 18 thin mint cookies.
- No stand mixer required.
- Perfect peppermint flavor.
- Loaded with tons of delicious chocolate.
- So delicious frozen! Freeze and grab one when you’re craving a quick treat.
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Prepare the chocolate mint dough.
- Put a sheet of wax paper on counter. Place the dough on the center of the wax paper. Put another piece of wax paper on top of the dough. Gently roll dough out until it’s around 1/4 inch thickness. Place on baking sheet and refrigerate for at least 3-4 hours. Chilling is mandatory.
- Cut the cookie dough into circles. Use a 2 inch round cookie cutter. Re-roll the remaining dough until you have roughly 18 cookies. Place cookies on a baking sheet and then in the freezer for about 10 minutes before baking them.
- Bake cookies and allow to cool completely. Use a fork to dip each cookie in chocolate coating. Place the baking sheet in the refrigerator to help the chocolate set.
Frequently asked questions
Why do I have to chill the dough?
Chilling your dough is a crucial step to having them stay perfectly round as soon as they’re baked!
What is the easiest way to drizzle the chocolate on top?
I add the melted chocolate to a plastic bag and then snip a very small corner of the bag. You could also use a piping bag if you have any around!
Why do you add oil to the chocolate coating?
Adding a bit of oil (fat) will help prevent the chocolate from being too thick for dipping. Extracts are alcohol based, and it will help prevent the chocolate from seizing up too.
What is the best way to store these?
My favorite is in the freezer. Be sure to keep them in an airtight container or in a freezer safe ziploc bag. You could also keep these in the refrigerator for up to a week!
Tips for the best thin mint cookies
- Do not use spearmint extract. You will notice the difference if you don’t use peppermint extract.
- I love using these chocolate chips for the chocolate coating.
- Don’t forget to drizzle a bit of extra chocolate coating on top. They will look cute and there is no such thing as too much chocolate!
- Add some festive sprinkles for your holiday party!
Storing and freezing instructions
These cookies are best stored in the refrigerator for up to a week. You could also store these in the freezer in an airtight container for up to 3 months. But I promise they won’t last long in the freezer as soon as you’ve tried one chilled!
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Thin Mint Cookies
- Total Time: 45 minutes
- Yield: 18 cookies 1x
Description
Homemade thin mint cookies are crisp, mint chocolate cookies coated in chocolate. They have the perfect balance between mint and chocolate. These cookies are the perfect copycat recipe for the popular Girl Scout cookie, Thin Mints!
Ingredients
- 5 tablespoons (71g) unsalted butter (melted)
- 1/3 cup + 1 tablespoon (80g) granulated sugar
- 1 large egg yolk (room temperature)
- 1/8 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 2/3 cup (85g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons (28g) cocoa powder
Chocolate coating
- 1 bag 60 % bittersweet chocolate chips
- 1/8 teaspoon peppermint extract
- 1/4 teaspoon vegetable oil
Instructions
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes.
- Add sugar and mix until combined. Add egg yolk, peppermint extract, and vanilla and mix until combined.
- Add flour, salt, baking powder, and cocoa powder. Mix until combined. Gently shape mixture into a ball.
- Put a sheet of wax paper on counter. Place the dough on the center of the wax paper. Put another piece of wax paper on top of the dough. Gently roll dough out until it’s around 1/4 inch thickness. Place on baking sheet and refrigerate for at least 3-4 hours. Chilling is mandatory.
- Cut the cookie dough into circles. Use a 2 inch round cookie cutter. Re-roll the remaining dough until you have roughly 18 cookies. Place cookies on a baking sheet and in the freezer for about 10 minutes before baking them.
- Preheat oven to 350° F. Bake for 10 minutes. Rotate the baking sheet halfway through so they bake evenly. Allow to cool completely before the next step.
Chocolate coating
- Add chocolate chips, peppermint extract, and vegetable oil to a glass bowl. Melt over a double broiler. For the microwave, melt in 15 second increments, stirring each time until completely melted and smooth.
- Dip each cookie completely into the chocolate. Use a fork to lift out. Gently tap the fork on the bowl to allow excess chocolate to drip off. Place on a baking sheet lined with parchment paper.
- Place the baking sheet in the refrigerator to help the chocolate set. After 10 minutes, add any extra chocolate to a piping bag (or plastic bag) and drizzle a bit across the top.
- Cover and store cookies in an airtight container for up to 3 days or in the refrigerator for up to a week. They taste even better cold!
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 35 minutes
- Bake Time: 10 minutes
- Category: Dessert
- Cuisine: American
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