If you’ve ever dreamed of biting into a crispy, chocolatey treat with just the right hint of refreshing mint, then you’re in for a real delight with this Homemade Thin Mint Cookies Recipe. These cookies capture the essence of the classic Thin Mint cookies we all love but with an extra dose of freshness and quality you can only get by making them yourself. From the tender, cocoa-packed cookie base to the shimmering layer of mint-infused chocolate coating, every bite is an irresistible harmony of flavors. Whether you’re baking for a special occasion or just to satisfy your sweet craving, this recipe will become your go-to for homemade indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward cookie perfection. These staples are simple yet essential, each adding unique flavor and texture to your homemade Thin Mint cookies. From the rich cocoa in the dough to the fresh peppermint flavors, every element plays a key role.
- 1 1/2 cups all-purpose flour, spoon & leveled: Provides the perfect structure for tender cookies without being too dense.
- 1 teaspoon baking powder: Helps give the cookies just enough lift for a light texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 3/4 cup Dutch process cocoa: The heart of these cookies’ rich chocolatey taste; Dutch process cocoa offers a deep, smooth flavor and darker color.
- 1 1/2 sticks (3/4 cup) unsalted butter: Gives richness and a melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens without overpowering the mint and chocolate.
- 1 large egg, room temperature: Binds the ingredients together and contributes to softness.
- 1/2 teaspoon pure vanilla extract: Adds warmth and depth to the cookie dough.
- 1/4 teaspoon pure peppermint extract or oil: Provides that unmistakable refreshing mint flavor essential for Thin Mints.
- 12 ounces good quality semi-sweet or bittersweet chocolate: For dipping the cookies and creating that luscious chocolate coating.
- 1/2 teaspoon canola or vegetable oil: Keeps the melted chocolate smooth and shiny.
- 1/2 teaspoon pure peppermint extract or oil (for chocolate): Infuses the chocolate coating with extra peppermint flavor without being overpowering.
How to Make Homemade Thin Mint Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, salt, and Dutch process cocoa powder in a medium bowl. This blend ensures your cookies will have just the right texture and rich chocolate flavor from the very beginning.
Step 2: Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the butter on high until it’s light and creamy, about one minute. Then add in the sugar and mix until fluffy, which will give your cookies a tender crumb and subtle sweetness.
Step 3: Incorporate the Egg and Extracts
Mix in the egg, vanilla, and peppermint extract on high speed for just a few seconds. Then scrape down the bowl sides to make sure everything is evenly combined, boosting the cookie’s minty, aromatic flavor.
Step 4: Add Dry Ingredients
Slowly add the dry ingredient mixture to the wet ingredients on medium speed, stirring just until combined. Be careful not to overmix, or your cookies might turn out tough instead of tender.
Step 5: Shape and Chill the Dough
Transfer the dough onto parchment dusted with cocoa powder and divide it in half. Form each half into a disc and wrap them with plastic wrap. Refrigerate for one hour, or overnight if you want the best rolling consistency; just remember to let the dough warm up for about an hour before rolling.
Step 6: Roll and Cut the Cookies
Preheat your oven to 350°F. Roll the chilled dough on a cocoa-dusted surface to a scant quarter-inch thickness—avoid flour to keep that perfect texture. Use a 2-inch round cookie cutter to cut out circles and place them on ungreased cookie sheets, spacing them about an inch apart. Don’t forget to re-chill the second disc while the first bakes!
Step 7: Bake to Perfection
Bake for 8 to 10 minutes until the cookies just set around the edges but remain soft in the center. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely — this is key for the chocolate to stick nicely later on.
Step 8: Prepare the Chocolate Coating
In a small bowl, melt the chocolate and oil by microwaving in 30-second intervals, stirring in between, until smooth. Stir in the peppermint extract. This infusion adds an extra burst of minty magic to your homemade Thin Mint cookies.
Step 9: Dip and Chill
Dip each cooled cookie into the chocolate using a fork, tapping off the excess chocolate gently. Lay them out on parchment-lined sheets and pop them in the fridge for 10 minutes to set. For an optional touch, drizzle melted milk chocolate over the tops to elevate the presentation.
Step 10: Store Properly for Best Flavor
Place the chocolate-coated cookies in an airtight container and refrigerate. They hold up beautifully for up to one week, allowing you plenty of time to savor their homemade charm.
How to Serve Homemade Thin Mint Cookies Recipe
Garnishes
Add a decorative twist by topping your cookies with a sprinkle of finely crushed candy canes or a light dusting of cocoa powder. Not only does this amp up the festive appeal, but it complements the mint and chocolate flavors beautifully.
Side Dishes
These cookies shine alongside a cold glass of milk, a hot cup of peppermint tea, or even an espresso. Their refreshing mint and chocolate flavors provide a delightful contrast to creamy or warm beverages, making each bite more enjoyable.
Creative Ways to Present
Arrange the homemade Thin Mint cookies on a festive platter with fresh mint leaves or nestled in clear cellophane bags tied with pretty ribbons as gifts. You can also stack them between layers of wax paper in a decorative tin for a charming homemade treat look.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, store your Homemade Thin Mint Cookies in an airtight container in the refrigerator. Keeping them chilled preserves the chocolate coating’s sheen and ensures the cookie maintains that satisfying snap every time you bite in.
Freezing
Freeze the uncoated cookie dough discs wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 3 months. For baked and dipped cookies, freeze them in a single layer on parchment-lined trays, then store in an airtight container or freezer bag for up to two months. Just thaw in the fridge overnight before enjoying!
Reheating
To enjoy your cookies at their freshest, bring refrigerated cookies to room temperature for about 15 minutes before serving. Avoid microwaving dipped cookies to keep the chocolate coating intact. If frozen, thaw in the fridge and then bring to room temperature naturally for the best texture.
FAQs
Can I use regular cocoa instead of Dutch process cocoa?
While regular cocoa will work, Dutch process cocoa offers a smoother, less acidic flavor and richer color that truly elevates the classic Thin Mint experience. If you must substitute, expect a slightly different taste and texture but still delicious cookies.
What if I don’t have peppermint extract? Can I use mint extract instead?
It’s best to use pure peppermint extract or peppermint oil rather than mint extract, which tends to have a heavier, sometimes medicinal flavor that can overpower the cookies.
How thin should I roll the dough?
Roll the dough out to about a quarter of an inch thickness. Any thicker and your cookies might be too chewy; too thin and they risk being fragile after baking.
Can I make these cookies gluten-free?
You can experiment with gluten-free all-purpose flour blends, but keep in mind that texture and flavor may vary slightly. Look for a brand that includes xanthan gum for best results.
How long do these cookies stay fresh?
When stored properly in the refrigerator in an airtight container, these Homemade Thin Mint Cookies last about one week. You can also freeze them to extend freshness for a couple of months.
Final Thoughts
There’s nothing quite like the satisfaction of making your own treats, and this Homemade Thin Mint Cookies Recipe delivers that joy in every crisp, minty, chocolatey bite. Whether you’re baking for the holidays, special friends, or just yourself, these delightful cookies will quickly become a cherished favorite. Give the recipe a try and watch how quickly these Thin Mints disappear — trust me, once you taste them, you’ll never want to buy store-bought again!
PrintHomemade Thin Mint Cookies Recipe
Homemade Thin Mint Cookies are a delightful treat combining rich cocoa-flavored cookie dough infused with refreshing peppermint, dipped in smooth semi-sweet chocolate. Perfect for holiday gatherings or anytime you crave a crisp, chocolaty mint cookie with a homemade touch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour, spoon & leveled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup Dutch process cocoa powder
Wet Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract or oil (not mint extract)
Chocolate Coating
- 12 ounces good quality semi-sweet or bittersweet chocolate (such as Ghirardelli)
- 1/2 teaspoon canola or vegetable oil
- 1/2 teaspoon pure peppermint extract or oil (do not use mint extract)
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and Dutch process cocoa powder until evenly mixed. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, add the unsalted butter and beat on high speed with a stand mixer or hand mixer until light and creamy, about 1 minute. Then add the granulated sugar and beat on medium-high speed until the mixture is fluffy and light, about 1 additional minute.
- Add eggs and flavorings: Add the large egg, vanilla extract, and peppermint extract or oil to the butter-sugar mixture. Beat on high speed briefly for a few seconds, then stop to scrape down the sides of the bowl to ensure even mixing.
- Incorporate dry ingredients: Add the dry ingredients into the wet ingredients and mix on medium speed just until combined, taking care not to overmix to maintain cookie texture.
- Chill the dough: Transfer the cookie dough onto parchment paper lightly dusted with cocoa powder. Divide the dough into two halves and form each into a disc. Wrap tightly in plastic wrap without the parchment paper if refrigerating overnight (to prevent butter absorption). Refrigerate for 1 hour. If refrigerated overnight, allow dough to sit at room temperature about an hour before rolling out.
- Preheat oven: Set your oven temperature to 350°F (177°C) and allow it to fully preheat before baking.
- Roll and cut cookies: Remove chilled dough from refrigerator. Lightly dust your work surface or parchment paper with cocoa powder (do not use flour). Pat dough slightly with your hand if still too firm, then roll out to a scant 1/4-inch thickness. Using a 2-inch round cookie cutter, cut circles and place them on ungreased cookie sheets spaced at least 1 inch apart. Re-roll remaining dough as needed, keeping second disc refrigerated until the first batch is baked.
- Bake cookies: Bake cookies for 8 to 10 minutes or until set around the edges but still soft in the centers. Let cookies cool on baking sheets for at least 3 minutes, then transfer to wire racks to cool completely.
- Melt chocolate coating: Combine the semi-sweet or bittersweet chocolate and canola or vegetable oil in a small deep bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (approximately 1 minute total). Stir in the remaining peppermint extract or oil.
- Dip cookies in chocolate: Using a fork, dip each cooled cookie into the melted chocolate, lift out, and gently tap and scrape off excess chocolate on the edge of the bowl to avoid drips. Place dipped cookies on parchment-lined baking sheets. Refrigerate about 10 minutes until chocolate sets. Optionally, melt milk chocolate to drizzle over the tops for decoration.
- Store the cookies: Store cookies in an airtight container in the refrigerator for up to 1 week. Cookies can be kept at room temperature for up to 3 days but maintain best flavor and texture when refrigerated.
Notes
- Use pure peppermint extract or oil for authentic mint flavor; avoid regular mint extract which can be overpowering or bitter.
- Do not use flour to dust when rolling out dough; use cocoa powder instead to prevent altering the chocolate flavor and color.
- Chilling the dough helps maintain the cookie shape when baking and develops flavors.
- Handle the dough gently and avoid overmixing to keep cookies tender.
- Refrigerate dipped cookies until chocolate fully sets to get a perfect finish.
- Cookies taste best when stored refrigerated but will keep at room temperature for a few days if necessary.
