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; 1 cup granulated sugar; 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); 3/4 cup unsweetened natural cocoa powder; 1 teaspoon baking powder; 1/8 teaspoon salt; 14 ounces quality semi-sweet chocolate, coarsely chopped; 1/2 teaspoon canola or vegetable oil; 1/4 teaspoon peppermint extract

There's something truly magical about the crisp chocolate-mint combo in this Homemade Thin Mint Cookies Recipe that reminds me of cozy afternoons and holiday baking sessions with family. These cookies offer that perfect balance of minty freshness and rich cocoa flavor, all wrapped up in a delicate crunch you'll want to bake again and again.

The image shows a close-up view of several dark brown round chocolate-covered cookies arranged on crinkled light brown parchment paper. One stack of three cookies is in the center, with smooth, shiny chocolate coating and thin drizzles of darker chocolate lines on top. Other single cookies are scattered around the stack, all having the same glossy chocolate finish and drizzle pattern. The texture of the chocolate is firm and rich, and the background surface is white marbled texture. 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’ve been making this Homemade Thin Mint Cookies Recipe for years now, and it’s hands down one of my favorites when I want that mint-chocolate fix without buying the boxed version. The homemade element lets you control how bold that peppermint flavor hits, and the crunch is simply unbeatable.

Authentic Flavor: The combination of real peppermint extract and cocoa powder gives you that iconic Thin Mint taste from scratch.
Perfect Texture: Lightly crisp edges with just the right softness in the center, so every bite melts in your mouth.
Customizable: You can tweak the mint intensity or chocolate coating to suit how you like it best.
Holiday Favorite: These cookies make wonderful gifts or a festive treat to share with friends and family.

Ingredients & Why They Work

Each ingredient in this Homemade Thin Mint Cookies Recipe plays its part in creating that perfect balance of flavor and texture. I always recommend using high-quality cocoa powder and peppermint extract because they truly elevate the end result.

Flat lay of a smooth, pale yellow block of unsalted butter, a small mound of fine white granulated sugar, one large brown egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of clear peppermint extract, a neat pile of light beige all-purpose flour, a small heap of dark brown natural cocoa powder, a small white bowl with fine white baking powder, a small scattering of white salt crystals, a pile of coarsely chopped glossy dark semi-sweet chocolate chunks, a small white bowl of clear vegetable oil placed 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: Softened to room temperature for easy creaming; this gives the cookies a tender crumb and rich flavor.
Granulated Sugar: Adds sweetness and helps achieve that slight crispness on the cookie edges.
Egg: Binds everything together and contributes moisture for the perfect bite.
Vanilla Extract: Enhances the chocolate and mint flavors subtly without overpowering them.
Peppermint Extract: The star of the show, lending that cool, refreshing mint flavor essential for authentic Thin Mints.
All-Purpose Flour: Provides the necessary structure; spooning and leveling your flour ensures the right texture.
Cocoa Powder: I prefer natural or Dutch-processed for a deep chocolate flavor that’s rich but never bitter.
Baking Powder: Adds a slight lift, so your cookies are light instead of dense.
Salt: Balances sweetness and intensifies the chocolate notes.
Semi-sweet Chocolate: Melted for dipping to create that smooth, shiny coating with a hint of sweetness.
Canola or Vegetable Oil: Mixed into the chocolate to help it melt smoothly and set with that perfect sheen.

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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

I love how versatile this Homemade Thin Mint Cookies Recipe is — you can dial the peppermint up for a wintery blast or tone it down for a gentler touch. Plus, I sometimes try adding a little espresso powder for a mocha twist, which surprisingly works wonders.

Variation: One time I swapped semi-sweet chocolate for dark chocolate in the coating — it gave the cookies a more sophisticated bitterness that my friends adored.
Dietary Tip: You can experiment with gluten-free flour blends if you want to adapt this recipe, but be mindful that it may slightly change the texture.
Slice & Bake: For a quicker option, try rolling dough into logs and slicing before baking — a neat way to save time without sacrificing flavor.

Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe

The image shows several round chocolate-covered cookies placed on a white marbled surface, each with a smooth dark chocolate coating and thin lines of drizzled chocolate on top. In the center, one cookie is split in half vertically, revealing a soft, crumbly, dark brown center with a dense texture. There is a small green mint leaf placed behind the split cookie, adding a touch of fresh color. The lighting highlights the glossy surface of the chocolate, making it look rich and smooth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugar until Fluffy

Start by beating your softened butter on medium speed for about a minute until it’s smooth and creamy. Then add granulated sugar and beat on medium-high until the mixture looks light and fluffy. This step is key for the perfect cookie texture—you’ll notice the batter lighten as you go, and that’s exactly what you want!

Step 2: Mix in Egg and Extracts

Next, beat in the egg along with the vanilla and peppermint extracts on high speed. I like to scrape down the bowl midway to make sure everything combines evenly. That peppermint extract is where this recipe really comes to life, so don’t skimp!

Step 3: Combine Dry Ingredients and Incorporate Gently

In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to mix thoroughly. Then slowly add this dry mix to the wet ingredients on low speed. Mixing gently here avoids tough cookies — you want just combined dough.

Step 4: Roll Out and Chill the Dough

I split the dough into two portions, rolling each between sheets of parchment to about ¼-inch thick. This chilling step is mandatory — it firms up the dough for crisp edges and makes cutting easier. I usually let it rest in the fridge for at least an hour, often overnight if I’m planning ahead.

Step 5: Cut, Bake, and Cool

Once chilled, preheat your oven to 350°F (177°C). Use a 2-inch round cookie cutter to cut shapes, then transfer them carefully to lined baking sheets. Remember to bake for 8 to 10 minutes until edges are set but centers are still soft. This is important because these cookies firm up on cooling. Rotate your baking sheets halfway through baking for evenness.

Step 6: Dip in Chocolate and Set

After cookies cool completely, melt your semi-sweet chocolate with a little canola oil to smooth it out. Stir in peppermint extract for that final minty kick. Dip each cookie fully, letting extra drip off before placing on parchment to set in the fridge. Watching these dry to a shiny finish feels so rewarding!

Top Tip

Making Homemade Thin Mint Cookies for me always involves a couple of little tricks I swear by — they make all the difference between a good cookie and a fantastic one.

Soft Butter is Key: Never skip bringing the butter to room temperature; it blends better with sugar and creates a lighter dough.
Don't Overmix After Adding Flour: Mixing until just combined keeps the cookies tender rather than tough.
Mandatory Chilling: Chilling the dough for at least an hour helps keep the cookies from spreading and intensifies flavor.
Even Chocolate Coating: Adding a bit of oil to your chocolate dip ensures a smooth finish that doesn’t crack or dull.

How to Serve Homemade Thin Mint Cookies Recipe

Garnishes

For me, these cookies are perfect just as they are, but I sometimes dust a tiny bit of crushed peppermint candy on top of the chocolate before it sets for an extra festive flair and crunchy surprise. It’s also fun to sprinkle a pinch of sea salt for a subtle salty-sweet balance.

Side Dishes

Pair these Homemade Thin Mint Cookies with a warm cup of peppermint tea or classic hot cocoa for the ultimate cozy treat experience. I also love serving them alongside a chilled glass of milk — it’s a timeless combo that never gets old.

Creative Ways to Present

During holidays, I've wrapped stacks of these cookies with festive ribbons and included them in clear cookie jars alongside sprigs of fresh mint leaves. They make charming gifts or beautiful additions to dessert tables when arranged on decorative platters.

Make Ahead and Storage

Storing Leftovers

I keep leftover Homemade Thin Mint Cookies at room temperature in an airtight container for up to 3 days — the chocolate stays firm but still melts delightfully in your mouth. If I want them longer-lasting, I pop the container in the fridge where they keep well for about a week, though I find the chilled version tastes especially refreshing.

Freezing

These cookies freeze beautifully. I place them in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. They keep for up to 3 months, and when I’m ready, I thaw them overnight in the fridge or eat them straight from the freezer — yes, they’re that good cold!

Reheating

If you want that freshly baked warmth, I gently reheat the cookies in a 300°F oven for just a few minutes — enough to warm without melting the chocolate coating too much. This hint of warmth brings out the mint and chocolate flavors wonderfully without making the cookies soft.

Frequently Asked Questions:

Can I use mint extract instead of peppermint extract?

I recommend sticking with peppermint extract for this recipe because it has a cooler, fresher flavor that pairs perfectly with chocolate. Mint extract often tastes more like spearmint and can be overpowering or closer to toothpaste flavor, which isn’t quite what you want for Thin Mints.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about 2 to 3 days. For longer storage, refrigerate them up to one week. They also freeze very well for up to 3 months.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 2 days before rolling and baking. You can also freeze the dough in logs for up to 3 months, then thaw in the refrigerator overnight before slicing and baking.

What is the best way to dip cookies in chocolate?

Use a double boiler or microwave to melt quality semi-sweet chocolate with a bit of vegetable or canola oil. This makes the chocolate smoother and shinier. Dip cooled cookies completely, use a fork to lift them out, then gently tap the fork so excess chocolate drips off before setting the cookies on parchment to chill.

Final Thoughts

Making this Homemade Thin Mint Cookies Recipe is one of those baking joys I keep coming back to, especially when I want a treat that tastes like a homemade hug. I hope you find the same satisfaction baking (and munching!) on these cookies as I do. Seriously, once you try them, you might never look at store-bought Thin Mints the same way again — trust me, they're worth every delicious step.