These Homemade Thin Mints feature soft, chewy mint-chocolate centers dipped in a smooth, mint-infused chocolate coating. If you love classic Thin Mints or any mint-and-chocolate treats, this easy homemade version is sure to please.
Why you’ll love this recipe
I’m sharing this homemade Thin Mints because they’re a favorite of mine and of several friends. They deliver the same cool peppermint and chocolate combination found in store-bought versions while staying tender and chewy inside.
The cookies have a soft, mint-chocolate center and a creamy mint chocolate coating. They’re simple to make, taste fantastic chilled, and freeze well for longer storage.
If you enjoy copycat cookie recipes, try other favorites like peanut-butter treats or a buttery sheet cake for variety.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage
- Recipe FAQs
- More Cookie Recipes!
- The BEST Homemade Thin Mints Recipe
Ingredients Needed
The ingredients below are what you’ll need to make these easy Homemade Thin Mints. Key items that deserve attention are listed with brief notes.
- Unsweetened cocoa powder — Dutch-process cocoa can be used for a slightly different flavor and color.
- Peppermint extract — used in both the cookie dough and the chocolate coating to deliver a clear mint flavor.
- Semi-sweet chocolate chips — choose a good-quality chocolate. You can also blend semi-sweet chips with Andes Mints for a stronger mint-chocolate coating.
- Coconut oil — a tablespoon thins the melted chocolate for dipping; vegetable oil or shortening will also work.
Quantities and full instructions are included in the recipe card below.
How to Make the Recipe
Here’s a concise overview of the method. Follow the full recipe card for exact measurements and step-by-step details.
Step 1 — Whisk the dry ingredients. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl and set aside.
Step 2 — Cream butter and sugar, then add wet ingredients. Beat softened butter and granulated sugar until light and fluffy. Add the egg, peppermint extract, and vanilla, then mix until combined.
Step 3 — Combine dry and wet ingredients. Add the whisked dry ingredients to the wet mixture on low speed until just combined. Divide dough in half for easier handling.
Step 4 — Roll and chill the dough. Place each half between sheets of wax paper and roll to about 1/4-inch thickness. Freeze or refrigerate for 30–45 minutes so the dough firms up and cuts cleanly.
Step 5 — Cut the cookies. Use a small round cutter (about 1.5–1.75 inches) to cut rounds. Re-roll scraps and cut until all dough is used.
Step 6 — Bake and cool. Bake at 350ºF for 10–12 minutes. Allow cookies to cool completely before dipping.
Step 7 — Melt the coating. Place semi-sweet chocolate chips, coconut oil (or other thinning fat), and peppermint extract in a microwave-safe bowl. Heat in short bursts, stirring between intervals, until smooth.
Step 8 — Dip and set. Using a fork or dipping tool, submerge each cookie in the melted chocolate, tap off excess, and set on wax paper. Chill in the refrigerator until the coating sets.
Storage
Store finished Thin Mints in an airtight container in the refrigerator for up to two weeks or in the freezer for 4–5 months. Layer wax paper between cookies to prevent sticking when freezing.
Recipe FAQs
Chill the rolled dough for 30–45 minutes so it firms up and cuts cleanly. Shorter chill times can make cutting and handling more difficult.
Yes, you can form logs and slice them, but rolling and cutting gives more consistent round shapes that closely resemble classic Thin Mints.
It’s optional. Chilling the rounds for 20–30 minutes while preheating the oven helps them hold shape, but it’s not strictly necessary.
More Cookie Recipes!
Hot Chocolate Mini Marshmallow Cookies
Lemon Shortbread Cookies
Homemade Chocolate Shortbread
Peppermint Bark Brownie Crinkle Cookies
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The BEST Homemade Thin Mints
Ingredients
Homemade Thin Mint Cookies
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/8 tsp Salt
- 1/2 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Peppermint Extract
- 1/2 tsp Vanilla Extract
Mint Chocolate Coating
- 12 oz Semi-Sweet Chocolate Chips
- 1 tbsp Coconut Oil (or vegetable oil/shortening) to thin the chocolate
- 1/2 tsp Peppermint Extract
Instructions
Homemade Thin Mint Cookies
- Whisk together the all-purpose flour, unsweetened cocoa powder, and salt in a small bowl; set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until light in color and fluffy.
- Add the egg, peppermint extract, and vanilla extract; mix on medium-high until well combined.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Divide the dough in half.
- Place one half of the dough between sheets of wax paper and roll to 1/4-inch thickness. Repeat with the other half. If sticking is a concern, sprinkle a light dusting of powdered sugar between the dough and wax paper.
- Freeze the rolled dough on a baking sheet for 30–45 minutes to firm it up for cutting.
- Cut out rounds with a round cookie cutter (about 1.5–1.75 inches). Place rounds on a parchment-lined baking sheet and re-roll scraps as needed.
- Adjust oven rack to the second position (just above center) and preheat to 350ºF. Bake cookies 10–12 minutes. Allow to cool completely before dipping.
Melting the Chocolate
- Place semi-sweet chocolate chips, coconut oil, and peppermint extract in a microwave-safe bowl. Heat 1 minute on full power, stir, then heat an additional 45–60 seconds as needed, stirring until smooth.
Assembling the Homemade Thin Mints
- Using a fork or candy tool, dip each cooled cookie into the melted chocolate. Tap the fork on the bowl edge to remove excess and place cookies on wax paper.
- Chill the dipped cookies in the refrigerator or freezer for 20–30 minutes to set the coating.
- Store finished Thin Mints in an airtight container in the refrigerator (up to two weeks) or freezer (4–5 months), layering with wax paper to prevent sticking.
Video
Notes
- If preferred, omit the peppermint extract in the dipping chocolate and melt a combination of semi-sweet chips and Andes Mints instead for a different mint profile.
- Store the cookies in a well-sealed container. In the refrigerator they last up to two weeks; in the freezer, 4–5 months.
Nutrition
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Carbohydrates: 166 g
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Protein: 16 g
Nutritional information is an estimate and will vary with specific ingredients used.