These Homemade Thin Mints have soft, chewy mint chocolate centers that are dipped in creamy melted mint chocolate. If you love mint chocolate treats and the classic Girls Scout thin mints, then you will love this homemade version!
Easy Homemade Thin Mints!
I'm adding these homemade thin mint cookies to the blog today after one of my closest friends requested them—they're her favorite.
These copycat Girl Scout thin mint cookies have soft, chewy mint chocolate centers that are coated in a creamy mint chocolate. They're super easy to make and taste absolutely fantastic straight from the refrigerator!
You can also enjoy them straight from the freezer, but give them maybe 10 minutes to warm up to room temperature a little before biting into one.
And while I love and fully support the Girl Scouts, I must say this homemade version gives theirs a good run for the money!
Grab the Ingredients
Here's the list of ingredients you'll need to make these homemade thin mint cookies.
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Unsalted Butter. Make sure it's a room temperature.
- Granulated Sugar
- An Egg. Just one is needed and having it at room temperature is also good.
- Peppermint Extract. Needed for both the cookie and chocolate dipping.
- Vanilla Extract
- Semi-Sweet Chocolate Chips. You'll need 1, 12 ounce bag of good quality chocolate chips. You can also do half Andes Mints and half chocolate chips.
- Coconut Oil. For thinning out the chocolate a little. You can also use vegetable oil or vegetable shortening.
Let's Make Them!
This is a super brief overview of how to make these copycat thin mint cookies. For the full recipe, see the recipe card below.
- Whisk the dry ingredients. Keep these instructions brief. 2-3 sentences.
- Blend the wet ingredients. Keep these instructions brief. 2-3 sentences.
- Add the dry ingredients to the wet ingredients.
- Roll out the cookie dough. Layer the cookie dough slabs with wax paper to prevent sticking. Chill in the freezer for 30-45 minutes.
- Cut out the cookies. Use a 1.5" - 1.75" round cookie cutter.
- Bake the cookies. 350ºF for 10-12 minutes. Make sure to cool the cookies completely.
- Melt the chocolate, coconut oil, and peppermint extract. Use a medium- to large-size microwaveable bowl for this. 1 minute at full power in the microwave, stir or whisk to blend together.
- Dip the cookies. Use a fork or candy making tools to dip the cookie into the chocolate. Tap the fork on the edge of the bowl to remove any excess chocolate, then place onto a wax paper lined baking sheet. Chill to set the chocolate.
- Store the cookies. Keep them stored in either the refrigerator or freezer in a well-sealed container.
I recommend chilling the cookie dough for 30-45 minutes. This helps with cutting out the cookie rounds before baking.
You can, but I prefer to roll the dough out, chill it, then cut out the rounds using a circle cookie cutter. It gives all the cookies a nice consistent round shape.
I used the 1.75" round cookie cutter, but you can also go as small as a 1.5" round cookie cutter. They both come from this awesome set of round cookie cutters I have from Ateco. I've used them for my homemade peppermint patties recipe as well. I highly recommend them!
No, it's not necessary, just a recommendation. I like to chill mine for 20-30 minutes while I preheat my oven. Yes, my oven takes almost 20 minutes to get to the correct temperature.
Looking for More Cookie Recipes?
Homemade Thin MintsAuthor:
Homemade Thin Mint Cookies
- 1 cup All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ⅛ teaspoon Salt
- ½ cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Peppermint Extract
- ½ teaspoon Vanilla Extract
Mint Chocolate Coating
- 12 oz Semi-Sweet Chocolate Chips
- 1 tablespoon Coconut Oil, Vegetable Oil, or Vegetable Shortening (for thinning the chocolate)
- ½ teaspoon Peppermint Extract
Homemade Thin Mint Cookies
- In a small bowl whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Set to the side.1 cup All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, ⅛ teaspoon Salt
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until light in color and fluffy in texture.½ cup Unsalted Butter, 1 cup Granulated Sugar
- Add in the egg, peppermint extract, vanilla extract. Continue to mix together on medium-high speed until well blended.1 Large Egg, 1 teaspoon Peppermint Extract, ½ teaspoon Vanilla Extract
- Reduce the mixer speed to low, gradually adding in the whisked dry ingredients until just combined. Divide the cookie dough in half.
- Place one half of the thin mint cookie dough onto a sheet of wax paper. Place another sheet of wax paper over the top and roll out the dough to a ¼ inch thickness. Repeat with the other half of dough. If you're worried about the dough sticking to the wax paper, you can lightly sprinkle some powdered sugar between the dough and wax paper.
- Place the rolled out thin mint cookie dough onto a baking sheet and freeze for 30-45 minutes. The colder the cookie dough is, the easier it will be to cut out the rounds.
- Remove the cookie dough from the freezer and cut out each round with a 2.25" or 2.5" circle cookie cutter that's been coated in powdered sugar. Place the thin mint cookie dough rounds on a parchment paper lined baking sheet. Re-roll and cut out the thin mint dough until there's no more left. If you'd like, you can freeze the cookie dough rounds while you preheat your oven.
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Bake the cookies for 10-12 minutes. Allow the cookies to cool completely.
Melting the Chocolate
- Place the semi-sweet chocolate chips, coconut oil, and peppermint extract into a medium or large-size microwaveable bowl and heat for 1 minute on full power. Stir or whisk, then heat again for another 45 seconds to 1 minute. Stir or whisk again until completely melted.12 oz Semi-Sweet Chocolate Chips, 1 tablespoon Coconut Oil, Vegetable Oil, or Vegetable Shortening, ½ teaspoon Peppermint Extract
Assembling the Homemade Thin Mints
- With a fork or candy making tools, take a thin mint cookie and dip it in the melted chocolate. Lift up then gently tap the fork on the edge of the bowl a few times to allow any excess chocolate to drip back into the pan. Carefully place on a baking sheet lined with wax paper. Repeat until you've covered each peppermint patty round in the chocolate.
- Place in the refrigerator or freezer for about 20-30 minutes to allow the chocolate to set.
- Peppermint patties can be stored in the refrigerator or in the freezer stored in an airtight container, layered with wax paper.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
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