Homemade Thin Mint Cookies 🍫🌿
There’s something incredibly satisfying about biting into a crisp, cool, and chocolatey Thin Mint cookie. The refreshing taste of peppermint paired with rich chocolate makes these cookies a favorite treat for many. Now, you don’t have to wait for Girl Scout cookie season to enjoy them—you can make your very own Homemade Thin Mint Cookies right in your kitchen! This recipe is easy to follow, and the results are simply divine.
Ingredients:
For the cookies:
- 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 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 🧂
For the topping:
- 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped 🍫
- 1/2 teaspoon canola or vegetable oil 🛢️
- 1/4 teaspoon peppermint extract* 🌿
Instructions:
1️⃣ 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. 🎂
2️⃣ Sift the 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 into the wet ingredients until combined. 🍫
3️⃣ Chill the dough: 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 of hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days. ❄️
4️⃣ Preheat and cut: 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. 🔪
5️⃣ Bake: 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 the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate. 🍪
6️⃣ Prepare 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. 🍫
7️⃣ Dip the cookies: 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 the 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! 🍪❄️
8️⃣ Storage: 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 eating them straight from the freezer! 🍪❄️
Prep Time: 1hr 15min | Cooking Time: 10min | Total Time: 1hr 25min
Enjoy the Minty Chocolatey Goodness!
These homemade Thin Mint cookies are perfect for satisfying your sweet tooth, and they also make a great gift for friends and family. Whether you’re enjoying them straight from the oven or pulling them from the freezer for a cool treat, these cookies are sure to become a new favorite in your household. Happy baking! 🍫🌿
Print
Homemade Thin Mint Cookies 🍫🌿
- Total Time: 1hr 25min
Ingredients
For the cookies:
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 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 🧂
For the topping:
14 ounces (395g) quality semi-sweet chocolate, coarsely chopped 🍫
1/2 teaspoon canola or vegetable oil 🛢️
1/4 teaspoon peppermint extract* 🌿
Instructions
1️⃣ 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. 🎂
2️⃣ 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. 🍫
3️⃣ 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 of hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days. ❄️
4️⃣ 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. 🔪
5️⃣ 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 the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate. 🍪
6️⃣ Prepare 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. 🍫
7️⃣ 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 the 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! 🍪❄️
8️⃣ 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 eating them straight from the freezer! 🍪❄️
- Prep Time: 1hr 15min
- Cook Time: 10min