Easy Homemade Thin Mint Cookies Recipe: Fresh & Crisp

Chocolate lovers rejoice as these homemade thin mint cookies capture the essence of everyone’s favorite Girl Scout treat.

The classic thin mint cookie recipe brings nostalgic memories flooding back with its crisp chocolate wafer and cool mint glaze.

Baking these delectable treats in your own kitchen means controlling every delicious ingredient.

Each bite delivers a perfect balance of rich cocoa and refreshing peppermint that dance across your taste buds.

Every chocolate chip and mint extract tells a story of sweet satisfaction waiting to unfold.

These cookies promise to be your new go-to dessert for any occasion, from afternoon snacking to elegant dinner parties.

Roll up your sleeves and get ready to bake a batch of pure chocolate-mint magic that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 1hr 15min

Cook Time: 10min

Total Time: 1hr 25min

Calories: 190 kcal

Servings: 22

What’s in Homemade Thin Mint Cookies

• All-Purpose Flour: Provides structure and classic tender texture for crisp cookies, choose unbleached flour for best results.
• Cocoa Powder: Delivers rich chocolate flavor and deep color, Dutch-processed variety offers smoother taste.
• Granulated Sugar: Sweetens and helps create crisp cookie texture, opt for fine-grain sugar for smooth mixing.
• Unsalted Butter: Creates tender, flaky base with rich flavor, use room temperature for perfect consistency.
• Egg: Binds ingredients and adds moisture, select fresh large eggs for best performance.

• Vanilla Extract: Deepens overall flavor profile, choose pure extract over artificial for authentic taste.
• Peppermint Extract: Introduces signature cool mint sensation, use high-quality pure extract for intense flavor.
• Baking Powder: Helps cookies rise and become light, ensure fresh and unexpired for optimal texture.
• Salt: Balances sweetness and enhances overall taste, use fine sea salt for even distribution.

• Chocolate: Creates smooth, glossy coating with intense flavor, semi-sweet works best for balanced sweetness.
• Vegetable Oil: Helps chocolate become silky and easier for dipping, use neutral-flavored oil like canola.

Tools to Make These Minty Delights

• Stand mixer or handheld mixer: Essential for creaming butter and mixing dough smoothly.
• Paddle attachment: Helps create a light, fluffy cookie base.
• Large mixing bowls: For mixing dry and wet ingredients separately.
• Medium bowl: Perfect for sifting flour and cocoa powder.
• Whisk: Helps combine dry ingredients evenly.
• Parchment paper: Crucial for rolling and chilling dough.
• 2-inch round cookie cutter: Creates uniform cookie shapes.
• Baking sheets: For baking and cooling cookies.
• Silicone baking mats (optional): Alternative to parchment paper.
• Wire cooling rack: Allows cookies to cool completely.
• Double boiler or microwave-safe bowl: For melting chocolate.
• Fork: Used for dipping and lifting cookies from chocolate.

Step-by-Step for the Ultimate Copycat Cookies

• Cookie Base Preparation

Blend softened butter until silky smooth. Mix in sugar until fluffy and light. Add egg and flavor extracts, ensuring everything combines beautifully. Scrape bowl sides for perfect consistency.

• Dry Ingredient Combination

Sift cocoa and flour together. Incorporate baking powder and salt. Gently fold dry mixture into wet ingredients until a uniform dough forms.

• Dough Chilling

Divide dough into two portions. Roll each piece thinly on parchment paper. Stack and refrigerate for minimum one hour. Overnight chilling enhances flavor development.

• Cookie Cutting

Preheat oven to moderate temperature. Remove chilled dough. Cut precise circular shapes using round cookie cutter. Transfer delicate circles onto lined baking sheets.

• Baking Process

Bake until cookie edges appear set but centers remain soft. Rotate baking sheet midway for even browning. Allow brief cooling before transferring to wire rack.

• Chocolate Coating

Melt chocolate with oil using gentle heat method. Stir consistently to prevent burning. Incorporate peppermint extract for additional flavor complexity.

• Finishing Touches

Dip completely cooled cookies into melted chocolate. Use fork for smooth coating. Tap excess chocolate off. Place on clean surface for chocolate setting.

• Storage Recommendations

Keep cookies in sealed container. Enjoy within several days. Refrigeration extends preservation. Freezer storage provides delightful crisp texture.

Tips for Crisp Edges & Cooling Chocolate Tops

• Use a dipping fork or small slotted spoon to ensure even chocolate coverage and minimize messy drips when coating the cookies.
• Freeze the cookie dough for up to 3 months, wrapped tightly in plastic wrap, for spontaneous baking sessions anytime you crave a sweet treat.
• Stack cooled, chocolate-dipped cookies between sheets of parchment paper in an airtight container to prevent sticking and maintain their crisp texture.
• Sprinkle crushed candy canes, sea salt, or edible glitter on the wet chocolate coating for a festive and personalized touch to your homemade Thin Mints.

How to Serve Thin Mints Like a Pro

• Mint Chocolate Indulgence: Pair these homemade thin mint cookies with a cold glass of milk for a classic dunking experience that brings out the rich chocolate and cool peppermint flavors.
• Dessert Platter Perfection: Create an elegant dessert board featuring these cookies alongside other chocolate treats, fresh berries, and a scoop of vanilla bean ice cream for a stunning presentation.
• Frozen Treat Delight: Store the cookies in the freezer for an extra crisp texture and intensified mint flavor – perfect for a refreshing summer snack or late-night sweet craving.
• Gift-Worthy Packaging: Wrap the cookies in clear cellophane with a festive ribbon, making them a delightful homemade gift for friends, family, or holiday cookie exchanges.

Storing Thin Mints at Their Peak

• Fridge Storage Strategy: After coating in chocolate, store cookies in an airtight container between layers of parchment paper to prevent sticking and maintain crisp texture. Keeps cookies fresh for maximum enjoyment.
• Freezer Friendly Technique: Seal cookies in freezer-safe containers or ziplock bags for extended storage up to 3 months. Perfect for make-ahead dessert lovers who want quick sweet treats anytime.
• Temperature Control Tip: Keep chocolate-covered cookies away from direct sunlight or warm environments to prevent melting. Room temperature around 70°F works best for maintaining chocolate's glossy finish.
• Smart Batch Preparation: Prepare multiple batches simultaneously and store different stages of cookies separately. Uncoated cookies can stay refrigerated for 2 days, while chocolate-dipped versions remain delicious for a week when properly sealed.

Crunchy Homemade Thin Mint Cookies

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4.6 from 14 reviews

• Total Time: 1hr 25min
• Yield: 22 1x

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Description

Classic homemade thin mint cookies combine peppermint and chocolate for an irresistible treat. Crisp chocolate wafers enrobed in smooth melted chocolate create a nostalgic dessert that promises pure deliciousness.

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Ingredients

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• 1 cup (200 grams) granulated sugar
• ¾ cup (12 tbsps; 170 grams) unsalted butter, softened to room temperature
• 1 ½ cups (188 grams) all-purpose flour
• ¾ cup (62 grams) unsweetened natural cocoa powder
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• ¼ tsp peppermint extract
• 1/8 tsp salt
• 14 oz (395 grams) quality semi-sweet chocolate, coarsely chopped
• ½ tsp canola or vegetable oil
• ¼ tsp peppermint extract

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Instructions

1. Dough Preparation: Cream butter until silky, gradually blend sugar until fluffy. Whisk in egg, vanilla, and peppermint extracts, ensuring uniform consistency by scraping bowl edges periodically.
2. Dry Ingredient Integration: Sift flour and cocoa powder together with baking powder and salt. Merge dry ingredients into wet mixture, mixing until uniform dough emerges.
3. Dough Chilling: Divide dough into two sections. Roll each between parchment paper to quarter-inch thickness. Sandwich rolled dough with parchment layers and refrigerate for one hour to solidify.
4. Cookie Shaping and Baking: Preheat oven to 350°F. Line baking sheets with parchment. Extract chilled dough and cut uniform circular shapes. Arrange cookies on prepared baking surfaces.
5. Initial Baking Process: Bake cookies for 8-10 minutes, rotating midway for even coloration. Remove when centers remain slightly soft. Cool briefly on baking sheet before transferring to wire rack.
6. Chocolate Coating Preparation: Melt chocolate and oil using double boiler or microwave, stirring consistently to prevent burning. Blend in peppermint extract for enhanced flavor complexity.
7. Dipping and Setting: Fully immerse each cooled cookie in melted chocolate using a fork to drain excess. Place dipped cookies on lined sheet and refrigerate to accelerate chocolate solidification.
8. Storage and Serving: Preserve cookies in sealed container at room temperature or refrigerate for extended freshness. Serve chilled or frozen for optimal taste experience.

Notes

• Chill Dough Strategically: Refrigerate dough for at least one hour to prevent spreading and maintain crisp cookie edges during baking.
• Master Chocolate Coating: Maintain chocolate at consistent warm temperature while dipping to achieve smooth, even chocolate coverage without clumping.
• Use Precise Cutting Technique: Roll dough uniformly and use sharp-edged cookie cutter for professional-looking, consistent cookie shapes.
• Temperature Matters: Allow cookies to cool completely before chocolate dipping to prevent melting and ensure clean, glossy chocolate shell.

• Prep Time: 1hr 15min
• Cook Time: 10min
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 22
• Calories: 190
• Sugar: 9 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg