Homemade thin mint cookies come together using my chocolate sugar cookies recipe, a splash of peppermint extract, and a divine coating of chocolate. You’ll love these copycat thin mint cookies for when you have a craving and there’s no Girl Scout Cookie box to be found.
These Homemade Thin Mint Cookies Are:
- Slightly crunchy in the centers
- Perfectly pepperminty
- Packed with tons of delicious chocolate
- Dunked in a delightful mint chocolate coating
- Easier to make than they look
- Delicious straight out of the freezer
How to Make Homemade Thin Mint Cookies
- Make the chocolate sugar cookies dough.
- Divide the dough into 2 equal parts. Using a rolling pin, roll each to about 1/4-inch thickness on a piece of parchment. Refrigerate the dough for at least 1 hour—chilling is mandatory.
- Cut the cookie dough into circles. Use a 2-inch round cookie cutter. Re-roll the remaining dough and continue cutting until all is used.
- Bake.
- Let the cookies cool completely.
- Make the chocolate topping.
- Dip each cooled cookie completely into the chocolate. Use a fork to lift out and let any excess chocolate drip off. Place each cookie onto a lined baking sheet and repeat the process for the remaining cookies. Refrigerate the baking sheet to help the chocolate set.
Homemade Thin Mint Cookies
- Prep Time: 2 hours 15 minutes
- Cook Time: 8 minutes
- Total Time: 3 hours 15 minutes
- Yield: 36 2-inch cookies
Description
Here’s exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer—they’re incredible!
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
Topping
-
- 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon canola or vegetable oil
- 1/4 teaspoon peppermint extract*
Instructions
-
- Make the cookies: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely 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 on high speed. Scrape down the sides and bottom of the bowl as needed.
- 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 into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
- Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
- Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!
Notes
- Make Ahead & Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator if desired. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Rolling Pin | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Double Boiler or Glass Mixing Bowl | Round Cookie Cutters (such as Ateco Round Cookie Cutter Set, Fox Run Biscuit Cutter Set, or Ateco 2.5-Inch Round Cutter)
- Peppermint Extract: Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.
- Slice ‘n’ Bake Option: I’ve been getting questions about using this recipe as a slice ‘n’ bake cookie to avoid rolling out the dough. This is doable, just keep in mind the dough is a little sticky. Roll the cookie dough into two 2-3 inch diameter logs, then chill for at least 1 hour as directed above. Slice each into 16-18 cookies, then continue with step 5.
