thin mints

I’ve thought about making a homemade version of thin mints for a few years. The iconic Girl Scout cookie is only available for a few short months, and my chocolate-mint cravings last year-round. I decided to create my own recipe that I could bake anytime – a slice and bake chocolate cookie coated with peppermint-laced chocolate. You may never need to buy a box of thin mints again. My favorite way to eat these cookies is straight out of the freezer.

Homemade Thin Mints | Tutti Dolci

Because this recipe yields quite a few cookies, divide the chocolate in half and melt in two separate batches so that the consistency stays nice and glossy for coating. Inevitably there will be some mess when working with such a volume of melted chocolate, but that’s all just part of the fun.

Homemade Thin Mints | Tutti Dolci

Homemade Thin Mints | Tutti Dolci

Homemade Thin Mints | Tutti Dolci

Thin Mints
2 2/3 cups flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1/2 tsp peppermint extract

24 ounces semisweet chocolate, chopped
3/4 tsp peppermint extract

Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and peppermint extract until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated.

Divide dough in half and use damp hands to shape each portion into a 10-inch log. Wrap in plastic or parchment and refrigerate until very firm, about 2 hours (rotate dough occasionally while chilling to prevent flat sides). Preheat oven to 350°F and line two baking sheets with parchment paper. Use a sharp knife to cut logs into slices (just shy of 1/4-inch thick), rotating rolls to keep them from flattening. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.

While cookies cool, place chopped chocolate in a double boiler, or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Stir in peppermint extract and reduce heat to low so that coating will retain its consistency. Line two baking sheets with parchment paper.

Drop cookies into the melted chocolate mixture one at a time to fully coat. Lift the coated cookies out of the chocolate with a fork, tapping fork gently against bowl to allow excess chocolate to drain off. Place coated cookies on prepared baking sheets and freeze until set (about 15 to 20 minutes). Store leftover cookies in an airtight container in the freezer.

Yield – 80 cookies
Calories – 90 (per cookie)
Carbs – 12

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  1. Cooking Pretty says

    Yum – I’m impressed with how thin you were able to slice the cookies. Were you able to do that with just refrigerating the dough?

    • Tutti Dolci says

      Yes, I refrigerated the dough for several hours, and then used a very sharp knife (a beef fillet knife, actually!) to slice the dough. It worked well for me. I wouldn’t use a serrated knife – I think it would cause the dough to crumble. Happy baking!

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