Name: Homemade Thin Mint Cookies Recipe
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 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 and 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; 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped; 1/2 teaspoon canola or vegetable oil; 1/4 teaspoon peppermint extract

There’s something truly magical about these crisp, chocolatey cookies kissed with cool peppermint. This Homemade Thin Mint Cookies Recipe brings that iconic flavor right into your kitchen with simple ingredients and a fun dipping step that feels like a little indulgence in every bite.

The image shows a close-up view of several dark brown round chocolate-covered cookies arranged on crinkled light brown parchment paper. One stack of three cookies is in the center, with smooth, shiny chocolate coating and thin drizzles of darker chocolate lines on top. Other single cookies are scattered around the stack, all having the same glossy chocolate finish and drizzle pattern. The texture of the chocolate is firm and rich, and the background surface is white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe
Top Tip
How to Serve Homemade Thin Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Thin Mint Cookies Recipe

Why You'll Love This Recipe

I’m genuinely excited about this Homemade Thin Mint Cookies Recipe because it perfectly balances rich chocolate with refreshing peppermint in a way that feels homemade but professional. It’s that satisfying crunch combined with creamy chocolate coating that makes coming back for “just one more” so easy.

Real Peppermint Flavor: Using peppermint extract—not just any mint—gives these cookies the authentic cooling punch that sets them apart.
Simple, Trustworthy Ingredients: Nothing fancy or hard-to-find, which anyone can gather and whip up without stress.
Chilling the Dough: This step is key! It makes rolling easier and helps the cookies keep their perfect thin shape.
Dipped in Chocolate: That semi-sweet coating is not just for looks—it adds texture and a glossy finish that’s downright irresistible.

Ingredients & Why They Work

Each ingredient in this Homemade Thin Mint Cookies Recipe plays a part in delivering that iconic cookie experience. From the butter’s creaminess to the cocoa’s depth, here’s why these choices make your cookies shine.

Flat lay of a smooth, pale yellow block of unsalted butter, a small mound of fine white granulated sugar, one large brown egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of clear peppermint extract, a neat pile of light beige all-purpose flour, a small heap of dark brown natural cocoa powder, a small white bowl with fine white baking powder, a small scattering of white salt crystals, a pile of coarsely chopped glossy dark semi-sweet chocolate chunks, a small white bowl of clear vegetable oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened to room temp so it whips to a creamy base, providing tender texture and flavor control without added salt.
Granulated Sugar: Creates the right sweetness and helps the cookies crisp up nicely in the oven.
Egg: Adds moisture and helps bind the dough together for structure.
Vanilla Extract: Brings warmth and depth to the chocolatey base.
Peppermint Extract: The real hero of this recipe! It gives you the cool, refreshing mint taste that’s pure Thin Mint magic.
All-Purpose Flour: Provides structure without making the cookies tough—spooning and leveling it keeps the texture light.
Cocoa Powder: Use natural or dutch-processed for rich, intense chocolate flavor with a slightly different depth (I’ve used both—your choice!).
Baking Powder & Salt: Make sure the cookies rise just enough to be tender; salt balances the sweetness and enhances flavors.
Semi-Sweet Chocolate: The chocolate coating is your final flourish—choose good quality chocolate for the smoothest, most luscious dip.
Canola or Vegetable Oil: Added to melted chocolate to keep it shiny and easy to dip.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this recipe depending on the occasion—sometimes a kiss of extra peppermint extract for a punchier mint hit, or swapping out semi-sweet chocolate for dark if I want a slightly more intense coating. Feel free to experiment! The base is forgiving and adaptable.

Slice ‘n’ Bake Variation: I’ve tried rolling this dough into logs and chilling, then slicing—it’s a neat alternative if you want to skip rolling out thin sheets. Just keep in mind the dough gets a little sticky!
Chocolate Options: Use milk chocolate for a sweeter, mellow finish or even white chocolate dyed green for a festive twist—but peppermint extract is non-negotiable in my book.
Textural Tweaks: For crunchier cookies, bake an extra minute or two, but watch closely—they can go from perfect to dry quickly.

Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe

The image shows several round chocolate-covered cookies placed on a white marbled surface, each with a smooth dark chocolate coating and thin lines of drizzled chocolate on top. In the center, one cookie is split in half vertically, revealing a soft, crumbly, dark brown center with a dense texture. There is a small green mint leaf placed behind the split cookie, adding a touch of fresh color. The lighting highlights the glossy surface of the chocolate, making it look rich and smooth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar

Start by beating your softened butter for about a minute until it’s smooth and creamy. Then add the sugar and keep beating on a higher speed until the mixture turns light and fluffy—this is key for texture and flavor development. Adding the egg and extracts last lets them blend in with a beautiful silky finish. Don’t forget to scrape down the bowl sides to get everything incorporated evenly.

Step 2: Combine Dry Ingredients and Mix Gently

Whisk together your flour, cocoa, baking powder, and salt to make sure they’re evenly distributed—this is especially helpful for the baking powder. Then add the dry mix slowly into your wet ingredients on low speed so the dough forms just right. Overmixing can make cookies tough, so keep it gentle until there are no streaks of flour.

Step 3: Roll Out and Chill the Dough

Divide the dough in two and roll each on parchment paper to about ¼ inch thick. This is where the magic of chilling comes in—it firms up the dough so cutting neat rounds is a breeze and helps keep that thin, crisp texture after baking. If you want to prep ahead, chill up to two days; just keep the top dough piece covered.

Step 4: Cut and Bake

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment or silicone mats. Using a 2-inch round cutter gives you that classic Thin Mint size. As you cut, gather scraps and re-roll—the dough holds up well to a few rounds of rolling. Baking only 8-10 minutes leaves the centers soft but edges set, perfect for that melt-in-your-mouth crispness once cooled.

Step 5: Dip in Peppermint Chocolate

Once cooled completely, melt your semi-sweet chocolate with oil gently—either over a double boiler or in short bursts in the microwave, stirring often. Stir in the peppermint extract to brighten the flavor before diving in. Use a fork to dip and lift, then let the excess drip off before setting on parchment. A quick chill in the fridge firms up the coating beautifully. This part is my absolute favorite—you get to really feel like a chocolate artisan with every dip.

Top Tip

From making these cookies multiple times, I’ve learned a few tips that really help your Homemade Thin Mint Cookies Recipe turn out beautifully every time:

Chill the Dough Thoroughly: It’s tempting to skip, but chilling is key to rolling thin, even sheets and ensuring the cookies bake up crisp without spreading too much.
Use Peppermint Extract, Not Mint: Peppermint extract gives you that clean, cool flavor responsible for that true Thin Mint taste—mint extract can taste toothpaste-y and overpowering.
Be Gentle When Mixing: Over-mixing the dough once the flour goes in can make the cookies tough, so mix just until combined.
Work in Batches While Dipping: The chocolate sets quickly once you add peppermint extract, so dip a few cookies at a time and keep the rest warm if you can.

How to Serve Homemade Thin Mint Cookies Recipe

Garnishes

I usually keep things classic with just the chocolate coating, but for special occasions, I’ve sprinkled a bit of finely crushed candy canes or a tiny pinch of sea salt on wet chocolate—it adds a fun festive crunch or contrast that’s surprisingly delightful.

Side Dishes

Pairing these with a glass of cold milk is a no-brainer, but they’re also fantastic alongside a cup of hot coffee or peppermint tea to really highlight the mint-chocolate harmony.

Creative Ways to Present

For holidays, I like stacking these in cute, clear jars with ribbons tied around or arranging them neatly on a platter with fresh mint sprigs for a pop of green. They also make darling edible gifts tucked inside decorated tins.

Make Ahead and Storage

Storing Leftovers

I keep the cookies in an airtight container at room temperature for up to 3 days, which typically doesn’t last long in my house! If you want to keep them for longer, the fridge works well for about a week and keeps the dipping chocolate firm.

Freezing

I’ve frozen both the baked cookies and the raw dough. Leftover cookies freeze beautifully wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. Thawing overnight in the fridge keeps them fresh, and I love eating them cold right out of the freezer for a refreshing treat.

Reheating

These cookies don’t really need reheating, but if you’d like to soften them just a bit, I give a quick 5-10 second zap in the microwave. Be careful not to melt the chocolate coating; otherwise, they are perfect just as they are.

Frequently Asked Questions:

Can I use mint extract instead of peppermint extract?

Mint extract is often peppermint with added flavors and can taste more like spearmint toothpaste, which isn’t ideal. Peppermint extract gives that bright, cool flavor essential to Thin Mints.

How thin should I roll the dough?

Aim for about ¼ inch thick. Thinner cookies won’t hold together well and thicker ones lose the signature crispness. Chilling the dough helps you roll it out evenly at this thickness.

Can I make these cookies dairy-free or vegan?

This recipe as-is uses butter and egg, so to make it dairy-free or vegan, substitute with vegan butter and an egg replacer. Keep in mind the texture and taste might vary a bit from traditional Thin Mints.

What’s the best way to melt chocolate for dipping?

A double boiler is my go-to for gently melting chocolate without burning it, but using short bursts in the microwave and stirring between each works well too. Adding a little oil helps keep the chocolate smooth and easy to dip.

Final Thoughts

Sharing this Homemade Thin Mint Cookies Recipe feels like passing along a little secret of my favorite wintertime treat. Once you make these, you might never go back to store-bought again. So gather your ingredients, grab that peppermint extract, and enjoy the process—because these cookies are as fun to make as they are delicious to eat.