These homemade Thin Mint Cookies are the perfect combination of chocolate and mint, two flavors that complement each other beautifully. The cookies are soft and fudgy on the inside with just the right amount of crispness on the edges, while the smooth chocolate coating adds a layer of richness. The peppermint extract in both the dough and the chocolate gives the cookies a cool, refreshing finish. Made from scratch, they are customizable and can even be frozen for a delicious treat whenever you crave something sweet.
Ingredients
For the Cookies:
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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Cookies
In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the butter on medium speed for 1 minute until smooth and creamy.
Add the granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract until fully combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly mix the dry ingredients into the wet ingredients on low speed until fully combined.
2. Chill the Dough
Divide the dough into two equal portions. Roll each portion out onto a piece of parchment paper to about 1/4″ thickness. Stack the parchment-covered dough portions onto a baking sheet and refrigerate for at least 1 hour (chilling is mandatory).
If chilling for more than a couple of hours, cover the top dough piece with another piece of parchment paper. You can chill the dough for up to 2 days.
3. Preheat and Prepare the Baking Sheets
Once chilled, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Remove one of the dough portions from the refrigerator and, using a 2-inch round cookie cutter, cut out circles. Place the cut cookie dough onto the prepared baking sheets.
Re-roll the remaining dough and continue cutting until all dough is used.
4. Bake the Cookies
Bake for 8–10 minutes, or until the edges are set. The centers will still appear soft. Rotate the baking sheets halfway through the baking time.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely before dipping in chocolate.
5. Prepare the Topping
While the cookies cool, prepare the topping: In a double boiler (or microwave), melt the chopped semi-sweet chocolate and oil together, stirring occasionally until smooth and fully melted.
Once melted, stir in the peppermint extract.
6. Coat the Cookies
Once the cookies are completely cool, dip each cookie into the melted chocolate, making sure it is fully coated. Use a fork to lift each cookie out, gently tapping it against the side of the bowl to remove excess chocolate.
Place the dipped cookies onto a parchment or silicone baking mat-lined baking sheet.
Refrigerate the cookies for about 30 minutes to allow the chocolate to set.
7. Enjoy!
Once the chocolate has hardened, your Homemade Thin Mint Cookies are ready to enjoy. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Servings and Timing
Servings: 36 (2-inch cookies)
Prep Time: 2 hours 15 minutes
Cook Time: 8 minutes
Total Time: 3 hours 15 minutes
Variations
Slice and Bake: For a quicker method, roll the dough into two 2-3 inch logs, refrigerate for at least 1 hour, and slice into cookies for a slice-and-bake version of these thin mints.
Chocolate variation: Try using dark chocolate or milk chocolate for the coating, or drizzle with white chocolate for a different flavor combination.
Nut garnish: Top the cookies with chopped pecans or walnuts for added crunch and flavor.
Storage/Reheating
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: They will last up to 1 week in the fridge.
Freezing: These cookies freeze well for up to 3 months. Just make sure to freeze them in an airtight container or bag. Thaw in the refrigerator overnight, then enjoy cold or at room temperature.
FAQs
Can I use mint extract instead of peppermint extract?
It’s best to avoid mint extract, as it can taste more like spearmint, which may give the cookies an undesirable flavor. Peppermint extract is the ideal choice for these cookies.
How can I make these cookies even more minty?
You can increase the amount of peppermint extract in the dough or add a few drops to the chocolate coating for an extra punch of mint.
Can I make these cookies without a cookie cutter?
Yes, you can roll the dough into a log, refrigerate it, and slice it into rounds to create cookies without using a cookie cutter.
How do I know when the cookies are done baking?
The cookies will be soft in the center when you take them out of the oven. They should firm up as they cool. Make sure the edges are set and look slightly puffed, but the centers should still have a little jiggle.
Can I freeze the dough before baking?
Yes, you can freeze the dough before rolling it out. Just roll it into two logs, wrap in plastic, and freeze for up to 3 months. Thaw the dough overnight in the refrigerator before rolling and cutting.
Conclusion
Homemade Thin Mint Cookies are the perfect treat for any chocolate and mint lover. With a fudgy, cocoa-infused base, a smooth, glossy chocolate coating, and the cool, refreshing taste of peppermint, these cookies are an irresistible homemade version of a beloved classic. Whether enjoyed fresh or straight from the freezer, they’re sure to satisfy your chocolate cravings and impress everyone who tries them!
Indulge in these Homemade Thin Mint Cookies, a perfect combination of rich chocolate, refreshing mint, and a crisp, cocoa-infused cookie base. A homemade alternative to the popular Girl Scout treat, these cookies are easy to make and can be frozen for a delicious treat anytime. Get the full recipe to make your own crispy, fudgy, and minty cookies at home!
Author:Amy
Prep Time:2 hours 15 minutes
Cook Time:8 minutes
Total Time:3 hours 15 minutes
Yield:36 (2-inch cookies)
Category:Dessert, Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cookies:
3/4 cup (12 Tbsp; 170g) unsalted butter, softened
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)
Beat butter on medium speed until smooth. Add sugar and beat until light and fluffy. Beat in egg, vanilla extract, and peppermint extract until combined.
Sift together flour, cocoa powder, baking powder, and salt. Slowly mix dry ingredients into wet ingredients on low speed until fully combined.
Chill the Dough:
Divide dough into two portions, roll each portion to 1/4″ thickness between parchment paper. Stack and refrigerate for at least 1 hour. You can chill for up to 2 days.
Preheat and Prepare the Baking Sheets:
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Cut dough into 2-inch circles using a cookie cutter and place on prepared sheets.
Bake the Cookies:
Bake for 8-10 minutes, until edges are set but centers are soft. Rotate sheets halfway through. Cool for 5 minutes before transferring to a wire rack.
Prepare the Topping:
Melt chocolate and oil in a double boiler or microwave, stirring until smooth. Stir in peppermint extract.
Coat the Cookies:
Dip each cooled cookie into melted chocolate, ensuring full coverage. Use a fork to lift cookies and tap against the bowl to remove excess chocolate. Place on parchment paper.
Chill and Serve:
Refrigerate cookies for about 30 minutes to allow the chocolate to set. Once set, enjoy!
Notes
Mint Flavor: For a stronger mint flavor, increase peppermint extract in the dough or chocolate coating.
Alternative Coating: Use dark chocolate or milk chocolate for a different taste.
Freezing: These cookies freeze well for up to 3 months. Simply store in an airtight container and thaw in the fridge.
