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!
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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.
- 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.
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
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:
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.
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.
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.
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.
Print
Homemade Thin Mint Cookies Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 15 minutes
- Yield: 36 2-inch cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Homemade Thin Mint Cookies combine the classic refreshing peppermint flavor with rich chocolate in a crispy, delicate cookie. These cookies are easy to make with a buttery cocoa dough, chilled and cut into rounds, then dipped in smooth semi-sweet chocolate with a hint of peppermint. Perfect for holiday treats or anytime you crave a cool, minty, chocolatey delight.
Ingredients
Cookie Dough
- ¾ 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
- ¼ teaspoon peppermint extract
- 1 and ½ cups all-purpose flour, spooned & leveled (188g)
- ¾ cup unsweetened natural cocoa powder (or dutch process) (62g)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Topping
- 14 ounces quality semi-sweet chocolate, coarsely chopped (395g)
- ½ teaspoon canola or vegetable oil
- ¼ teaspoon peppermint extract
Instructions
- Make the Cookie Dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix this dry mixture into the wet ingredients until just combined.
- Chill the Dough: Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper to about ¼-inch thickness. Stack the dough pieces with parchment in between onto a baking sheet and refrigerate for at least 1 hour. Cover the top dough piece with parchment if chilling for more than a couple of hours. Dough can be chilled up to 2 days.
- Preheat Oven and Prepare 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.
- Cut and Bake Cookies: Remove one dough piece from the refrigerator. Using a 2-inch round cookie cutter, cut out circles and transfer to the prepared baking sheet. Re-roll remaining dough scraps and continue cutting. Bake for 10 minutes, rotating the baking sheets halfway through. The edges should be set but centers will be soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Chocolate Topping: Melt the chopped semi-sweet chocolate and canola oil together in a double boiler or carefully in the microwave in 15-second increments, stirring until smooth. Stir in the peppermint extract once melted.
- Dip Cookies and Set Chocolate: Dip each cooled cookie fully into the melted chocolate using a fork to lift them out. Gently tap the fork on the side of the bowl to drip off excess chocolate. Place dipped cookies on a parchment- or silicone-lined baking sheet and refrigerate until the chocolate is set.
- Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days or in the refrigerator up to 1 week. Cookies taste delicious even cold and can be enjoyed straight from the freezer.
Notes
- Make Ahead & Freezing: Cookie dough can be chilled up to 2 days before baking or frozen for up to 3 months. To freeze dough, wrap tightly and thaw overnight in the refrigerator before rolling and baking. Cookies freeze well for up to 3 months and should be thawed in the fridge overnight before serving.
- Special Tools: Recommended tools include an electric mixer (handheld or stand), rolling pin, baking sheets, silicone baking mats or parchment paper, cooling rack, double boiler or microwave-safe bowl, and 2-inch round cookie cutter.
- Peppermint Extract: Use peppermint extract for the best cool mint flavor. Avoid mint extract, which tastes more like spearmint toothpaste.
- Slice 'n' Bake Option: Instead of rolling dough out flat, roll dough into two 2-3 inch diameter logs, chill for at least 1 hour, then slice into 16-18 cookies each before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
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