This recipe recreates the iconic Thin Mints: a thin, crunchy, dark chocolate cookie base with a rich, snappy chocolate coating that’s laced with peppermint. The cookies are simple slice-and-bake style—made with cocoa powder and a hint of peppermint extract—then dipped in a luscious chocolate glaze that hardens to that perfect shell.
Best part? They freeze beautifully. So you can make a batch (or two) and keep them stashed for anytime a craving hits.
Why You’ll Love This Recipe
Tastes like the real deal – Crisp, minty, and perfectly chocolatey.
Freezer-friendly – Just like the real ones, they taste amazing straight from the freezer.
No preservatives – Made with real ingredients you can feel good about.
Easy to make – Slice-and-bake cookies are beginner-friendly and low-fuss.
Totally vegan-optional – With a few swaps, this recipe can be dairy-free too.
Prep Time and Yield
Prep Time: 25 minutes
Chill Time: 1 hour
Bake Time: 10–12 minutes
Total Time: ~2 hours
Yield: ~36 cookies
Calories per cookie: ~80
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For the chocolate coating:
- 10 oz semisweet or dark chocolate, chopped (or chocolate chips)
- 1 tablespoon coconut oil or vegetable shortening (for shine and smooth coating)
- 1/2 teaspoon peppermint extract
Step-by-Step Instructions
1. Make the cookie dough
In a large bowl, beat the softened butter and powdered sugar together until smooth and fluffy (about 1–2 minutes).
Add the cocoa powder, flour, and salt. Mix until crumbly, then add vanilla and peppermint extract. Stir until the dough comes together. (It will be a bit stiff.)
2. Shape and chill
Form the dough into a log about 1 1/2 inches thick. Wrap tightly in plastic wrap or parchment and refrigerate for at least 1 hour (or freeze for 30 minutes) until firm.
3. Slice and bake
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds. Place on baking sheets about 1 inch apart.
Bake for 10–12 minutes. Let cool completely on a wire rack before coating.
4. Make the chocolate coating
In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring until smooth. Stir in the peppermint extract.
5. Dip and set
Using a fork, dip each cooled cookie into the melted chocolate. Tap off the excess and place on a parchment-lined baking sheet or cooling rack.
Let the cookies set at room temperature or refrigerate until the chocolate hardens (about 20–30 minutes).
How to Serve
- Straight from the freezer – the way true Thin Mint fans love them
- Crushed over vanilla ice cream
- Dunked in hot cocoa or coffee
- Layered into ice cream sandwiches
- On a holiday cookie tray with other favorites
Additional Tips
1. Chill the dough thoroughly
This makes slicing clean and ensures cookies hold their shape while baking.
2. Use good-quality cocoa and chocolate
It makes a big difference in flavor—look for Dutch-processed cocoa and dark chocolate with at least 60% cocoa for the best result.
3. Adjust peppermint to taste
If you like a super minty cookie, bump up the peppermint extract just slightly in the coating. But be careful—it’s strong!
4. Want a thinner cookie?
Roll the dough and use a round cutter instead of slicing the log.
5. Let chocolate set fully
Don’t rush it—your cookies will look neater and store better once fully hardened.
Recipe Variations
Gluten-Free Thin Mints
Use a 1:1 gluten-free flour blend. You may need to chill a bit longer for cleaner slicing.
Vegan Thin Mints
Use dairy-free butter and vegan chocolate. Everything else is already dairy- and egg-free!
Extra Dark Chocolate Version
Use 70% chocolate and dark cocoa powder for a rich, intense twist.
Mint Oreo Style
Sandwich two cookies with mint buttercream before dipping for a double treat.
Holiday Spice Mint Cookies
Add a pinch of cinnamon or nutmeg to the dough for a festive twist.
Storage and Freezing
Room Temperature:
Store in an airtight container for up to 5 days.
Refrigerator:
Keeps well for 1 week—especially good in warmer climates.
Freezer:
Just like the Girl Scouts version, these cookies are amazing frozen. Store in a zip-top bag for up to 3 months. Eat straight from the freezer—no thawing needed!
Special Equipment
- Mixing bowl and hand/stand mixer
- Plastic wrap or parchment paper
- Sharp knife for slicing
- Baking sheets + parchment
- Cooling rack
- Fork or dipping tool for coating
FAQ
Can I roll and cut the dough instead of slicing?
Yes! Chill the dough, then roll it out to 1/4-inch thick and use a round cookie cutter.
Can I use peppermint oil instead of extract?
Yes, but use sparingly—peppermint oil is more concentrated. Start with 1–2 drops.
Why is my coating too thick or clumpy?
Try reheating slightly or adding a little more coconut oil to thin it out.
Can I make these without coconut oil?
Yes, but the coating may not be quite as smooth or glossy. Shortening works well too.
How do I keep the cookies crisp?
Make sure they cool fully before coating, and store in a dry container. The coating helps seal in the crunch.
Conclusion
These Homemade Thin Mints are a nostalgic, crisp, and cool chocolate-mint dream. Whether you’re recreating a Girl Scout classic or just looking for a freezer-friendly treat with bold flavor and satisfying crunch, this recipe is a must-try.
Make a batch, stash them in the freezer, and enjoy the sweet satisfaction of having Thin Mints anytime you want. If you try them, tag me or drop a comment—I love seeing your creations!
