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 unsalted butter, softened to room temperature (12 Tbsp; 170g); 1 cup granulated sugar (200g); 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/4 teaspoon peppermint extract; 1 and 1/2 cups all-purpose flour, spooned & leveled (188g); 3/4 cup unsweetened natural cocoa powder (or dutch process) (62g); 1 teaspoon baking powder; 1/8 teaspoon salt; 14 ounces quality semi-sweet chocolate, coarsely chopped (395g); 1/2 teaspoon canola or vegetable oil; 1/4 teaspoon peppermint extract

There's something truly magical about biting into a crisp, chocolatey cookie kissed with cool peppermint. This Homemade Thin Mint Cookies Recipe nails that nostalgic Thin Mint flavor and texture, but with fresh ingredients you can trust. I love how easy it is to make these from scratch and how they always disappear fast once I bring them out!

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 seriously can't get enough of this Homemade Thin Mint Cookies Recipe. It’s perfect when you want that iconic refreshing mint and rich chocolate combo but also want full control over what goes in. Plus, the texture — crisp but tender — is just spot on every time I bake them.

Authentic Mint-Chocolate Harmony: The peppermint extract really makes the cookie taste like the classic Thin Mint, no artificial aftertaste here.
Simple Ingredients: No weird fillers—just everyday pantry staples come together for amazing flavor.
Perfect Texture: Thin, crispy edges with a light center that holds up well when dipped in chocolate.
Easy To Customize: You can tweak the peppermint intensity or the chocolate coating to suit your taste.

Ingredients & Why They Work

The magic of the cookies really starts with the ingredients. Each one plays an important role to get that perfect mint-chocolate balance and the crisp yet tender bite you expect. Here's a quick scoop on why these work so well together, plus tips for picking the best ones.

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: Gives you control over the salt content and provides a creamy base for mixing flavors.
Granulated Sugar: Helps create a crisp texture while sweetening without overwhelming the mint taste.
Egg: Binds the dough and adds just the right amount of moisture for softness inside.
Vanilla Extract: Adds warmth and depth to balance the mint and cocoa.
Peppermint Extract: The star mint flavor — be sure to get peppermint, not just 'mint,' for that authentic cool zing.
All-purpose Flour: The structure builder; spoon and level to avoid dense cookies.
Cocoa Powder: Use natural or Dutch-process depending on your preference for acidity and flavor intensity.
Baking Powder: A little lift for a delicate crunch without puffing the cookies up too much.
Salt: A tiny pinch amplifies all the cocoa and peppermint flavors beautifully.
Semi-sweet Chocolate: For coating — quality chocolate melts smoothly and adds that irresistible glossy finish.
Canola or Vegetable Oil: Mixed into the melted chocolate, it helps achieve a perfect, shiny dip.

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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 best things about this Homemade Thin Mint Cookies Recipe is how easy it is to tailor. I often tweak the chocolate coating — sometimes I add a pinch of cayenne for a surprising kick or swap semi-sweet for dark chocolate when I want a richer feel.

Variation: I once tried a white chocolate drizzle instead of fully dipping, and it added a pretty contrast — plus a milder sweetness that balances the mint without overpowering it.

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 to Airy Perfection

Start by beating softened butter on medium speed until creamy — about a minute. Then add sugar and crank the mixer up to medium-high until the mixture turns light and fluffy, which usually takes around 3-4 minutes. This step is your secret weapon for tender, crisp cookies. Don’t rush it, and scrape the bowl down to keep things even.

Step 2: Add the Flavor Boosters

Next, toss in the egg, vanilla extract, and peppermint extract. Beat those on high speed until everything is well combined and the batter looks glossy. The peppermint extract is the real star of the show here — it’s what sets your cookies apart from every other chocolate cookie you’ve made before.

Step 3: Mix Your Cocoa and Dry Ingredients Carefully

Sift together your flour, cocoa powder, baking powder, and salt. This ensures no clumps sneak into your dough. Then, on low speed, slowly mix the dry into your wet ingredients until just combined. The dough will be thick but soft. Resist over-mixing here — it keeps the cookies tender.

Step 4: Chill and Roll for Thin, Crispy Perfectness

Divide the dough into two portions and roll each out between sheets of parchment to about ¼-inch thickness. I’ve found chilling for at least an hour is mandatory — it firms up the dough and prevents spreading in the oven. If you chill longer than a couple hours, cover the top layer with parchment so it doesn’t dry out.

Step 5: Cut, Bake, and Cool

Use a 2-inch round cutter to stamp out your cookies, re-rolling scraps as needed. Bake at 350°F for 8-10 minutes. They’ll look soft in the center but edges should be set — that’s exactly what you want. Cooling on the sheet for a few minutes before transferring to a rack helps them firm up just right for dipping.

Step 6: Dip and Chill for Chocolate Coating Glory

Melt the chopped chocolate with oil gently — either over a double boiler or in short microwave bursts stirred frequently. Stir in the peppermint extract last. Dip each cookie fully, letting excess drip off before placing on parchment. Don’t skip chilling them after dipping; that quick chill sets the chocolate beautifully.

Top Tip

After making these cookies several times, I've nailed down a few little tricks that really improve your baking experience and final result.

Use Real Peppermint Extract: It gives the cookies a refreshing coolness that’s hard to beat; mint extract tastes more like spearmint toothpaste, which can throw off the flavor.
Chill That Dough Well: I once skipped this step and ended up with cookies that spread way too much. Trust me, the hour or two in the fridge makes all the difference for a neat, thin cookie.
Don’t Overbake: Slightly soft centers are perfect because cookies will firm up as they cool. Pull them from the oven when edges are set.
Dip Quickly and Confidently: Use a fork to lift cookies from the melted chocolate and tap off excess gently to avoid thick clumps that take forever to set.

How to Serve Homemade Thin Mint Cookies Recipe

Garnishes

I usually keep the garnishes simple because these cookies stand strong on their own, but for special occasions, a light sprinkle of crushed peppermint candy on the wet chocolate looks festive and adds a nice crunch. Another favorite is a fine dusting of cocoa powder for a matte finish if you want to avoid the glossy look.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a cup of hot coffee. I also like serving them alongside a peppermint mocha during the holidays for a total mint-chocolate experience. For a grown-up twist, try with an after-dinner peppermint liqueur or crème de menthe.

Creative Ways to Present

For a party, I like arranging these cookies in a circular platter with a small bowl of chocolate sauce or whipped cream in the middle for dipping. Stacking them in pretty tins with tissue paper makes a thoughtful gift that’s always a hit, especially during the winter months.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for a couple of days. They stay crisp but develop a slightly chewy note that I love. If you want them fresh longer, popping them in the fridge works well, just keep them sealed tightly so they don’t absorb other fridge odors.

Freezing

This Homemade Thin Mint Cookies Recipe freezes beautifully. I wrap individual cookies in parchment and freeze them in a zip top bag for up to three months. When I want one, I just let it thaw in the fridge overnight, or sometimes I grab one frozen for an extra chilly, refreshing treat!

Reheating

If you want that fresh-out-of-the-oven warmth, pop a cookie in the microwave for 10-15 seconds. Be careful—don’t overdo it or the chocolate coating might melt too much. Just a quick zap to revive the softness inside while keeping the crisp edges intact.

Frequently Asked Questions:

Can I use mint extract instead of peppermint extract in this Homemade Thin Mint Cookies Recipe?

I recommend using peppermint extract specifically because it offers that classic cool and refreshing flavor. Mint extract tends to lean toward a spearmint-like taste, which can remind people of toothpaste and may not be as pleasant paired with chocolate.

How thin should I roll the cookie dough for this recipe?

Roll the dough to about ¼-inch thickness. This thickness gives the perfect balance between crispiness and tenderness in your cookies. Thinner dough might bake too crisp, while thicker dough will have a softer center and won’t mimic the Thin Mint texture as well.

Can I make this recipe into slice-and-bake logs?

Yes! You can roll the cookie dough into 2 to 3-inch diameter logs and chill for at least an hour. Slice into 16-18 pieces before baking. Keep in mind the dough is a bit sticky, so chilling well helps keep the slices neat and easier to handle.

How long can I store these homemade Thin Mint cookies?

Stored in an airtight container at room temperature, these cookies stay deliciously fresh for up to 2-3 days. Refrigerating can extend freshness up to one week. For longer storage, freezing is your best bet—cookies keep well for up to 3 months this way.

Final Thoughts

This Homemade Thin Mint Cookies Recipe has become a staple in my kitchen, especially around the holidays or when friends pop over unexpectedly. It’s the kind of recipe you’ll want to keep handy because it delivers those classic flavors with nothing artificial and so much homemade love. Give it a go—I truly believe once you try these, you’ll never want to buy Thin Mints from the box again.