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Learn how to make chocolate-coated thin mint cookies at home! Recipe inspired by the classic thin mint Girl Scout cookie you know and love. These easy roll-out cookies bake up perfectly round, and are ideal for dipping in rich chocolate! Recipe yields 38 cookies.
Why you’ll love these cookies:
Homemade thin mint cookies are one of the best ways to enjoy the iconic Girl Scout cookie whenever a craving strikes. Flavored with rich chocolate and pure peppermint, the easy roll-out cookies mimic the nostalgic taste and look of thin mints.
I love the classic pairing of chocolate and mint. Some of my favorite homemade cookie recipes include chocolate peppermint crinkle cookies and fudgy double chocolate mint cookies. Thin mints round out the lineup of delicious chocolate mint cookies.
Stash these chocolate-dipped cookies away in your freezer and join me in snacking on thin mints all day long! 🙂
Cookie Ingredients
- Flour – Use all-purpose flour in this recipe.
- Unsweetened cocoa powder – Use Dutch processed baking cocoa for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
- Butter – Use unsalted, softened butter at cool room temperature.
- Sugar – The cookie dough uses granulated sugar.
- Egg – A large egg adds moisture and holds the dough together.
- Vanilla – Use pure vanilla extract to flavor the dough.
- Peppermint extract – Pure peppermint extract flavors both the dough and the melted chocolate for coating the cookies. You can also use pure mint extract if you prefer the flavor.
- Semisweet chocolate – Chocolate baking bars are essential for this recipe and melt easily (do not use chocolate chips – they have added stabilizers to hold their shape and do not melt smoothly). My favorite are Ghirardelli semi-sweet baking bars.
How to Make Thin Mint Cookies
Whisk together flour, Dutch process cocoa powder, baking powder, and salt in a medium bowl.
Beat room temperature butter and granulated sugar in a large mixer bowl at medium speed until creamy.
Add egg, vanilla, and peppermint extract to the mixer bowl, beating to combine.
Reduce speed to low and gradually add flour mixture; beat just until incorporated and dough comes together in large pieces.
Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk and wrap well. Chill dough in the refrigerator until firm, about 30 minutes.
Work with one section of dough at a time. Use a lightly floured rolling pin to roll out dough to just shy of 1/4-inch thick.
Use a lightly floured 2-inch round cutter to cut out circles, punching out 19 to 20 circles per disk. Transfer circles to a parchment-lined baking sheet.
Bake cookies for 9 to 10 minutes, rotating pans halfway through, until tops and edges are set and cookies are matte. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
How to Dip Thin Mint Cookies
You’ll need 20 ounces of chopped semisweet chocolate for the chocolate coating (I use and recommend Ghirardelli semi-sweet baking bars). Pro tip: It’s easiest to divide the chocolate in half and melt in two separate batches so that the consistency stays nice and glossy for coating.
To dip cookies in chocolate, work with one cookie at a time. Drop the cookie into melted chocolate to completely coat all sides, then use a fork to lift the cookie from the chocolate, tapping the fork gently against the bowl to allow any excess chocolate to drain off.
Once the cookies are dipped, place them on a parchment-lined baking sheet. Gently tap the baking sheets to settle and smooth the chocolate, then chill briefly in the refrigerator to set the chocolate.
If you have any extra melted chocolate, transfer the chocolate to a piping bag and drizzle thin lines of chocolate over the tops of the cookies.
Make Ahead Thin Mint Cookies
The cookies can be baked one day ahead of dipping in chocolate and stored in an airtight container at room temperature overnight.
You can also roll out the dough, punch out circles, and flash-freeze dough circles for one hour on baking sheets. Transfer to an airtight container in the freezer for up to 2 months. On baking day, bake as directed, adding 1-2 minutes to baking time.
Freeze Thin Mint Cookies
I love stashing these cookies in the freezer for the ultimate mint chocolate cookie experience!
To freeze thin mint cookies, chill in the refrigerator until the chocolate coating is completely set and firm. Transfer cookies to an airtight container in the freezer for up to 2 months.
More favorite cookie recipes:
Did you try this Thin Mint Cookies Recipe? Let me know by leaving a comment and rating below!
Print
How to Make Homemade Thin Mint Cookies
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 38 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Learn how to make chocolate-coated thin mint cookies at home! Recipe inspired by the classic thin mint Girl Scout cookie you know and love. These easy roll-out cookies bake up perfectly round, and are ideal for dipping in rich chocolate! Recipe yields 38 bite-size cookies.
Ingredients
Cookies
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 cup (48 g) Dutch process unsweetened cocoa
- 3/4 tsp (3 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (224 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) pure peppermint extract
Coating
- 20 ounces (565 g) semisweet chocolate, chopped
- 1/2 tsp (2 g) pure peppermint extract
Instructions
- Make dough: Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated and dough comes together in large pieces. The dough will be soft, slightly tacky, and easy to shape.
- Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk (each disk weighs approximately 420 g) and wrap well.
- Chill dough in the refrigerator for 30 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Roll out dough: Work with one section of dough at a time. Use a lightly floured rolling pin to roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a lightly floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out 19-20 circles per disk. Use a lightly floured metal spatula to transfer circles to baking sheets.
- Bake cookies for 9 to 10 minutes, rotating pans halfway through, until tops and edges are set and cookies are matte. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Melt chocolate: 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. Reduce heat to low so that coating will retain its consistency, and stir in peppermint extract. Line two baking sheets with parchment paper.
- Dip cookies in chocolate: Drop cookies (one at a time) into melted chocolate to completely coat. Use a fork to lift the cookies out of the chocolate, tapping the fork gently against the side of the bowl to allow excess chocolate to drain off. Place dipped cookies on prepared baking sheets and chill in the refrigerator for 30 minutes to set chocolate.
- Store thin mint cookies in an airtight container in the refrigerator, or freeze up to two months.
Notes
Make ahead: Cookies can be baked 1 day ahead of dipping in chocolate (once cool, store in an airtight container at room temperature). You can also roll out the dough, punch out circles, and flash-freeze dough circles for one hour on baking sheets, then transfer to freezer bags for storage.
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Made these today! St Patty’s day 24 – wanted to send my husband to work with a delicious treat – these did not disappoint. Taste like those from the GS box! One of the reason I bake is that I love being able to control the quality of ingredients. Recipe is easy – be sure you have lots of space for rolling dough, cookies to cool, dipped cookies to solidify enough before freezing. My double boiler is small and tricky to flip without either cracking cookie (I ate those!) or burning my finger in side. Chocolate is always a bit messy with which to work. Chocolate everywhere LOL! Yummy!
Thanks so much for sharing, Patti! 🙂 Perfect cookie for today!
These homemade thin mints are delicious and fun to make! I love the added detail of the drizzled chocolate.
I’m so glad you tried this recipe, Annalise! Your thin mints looked perfect! 🙂
Could you roll into logs and slice?
Hi Rica, yes you can. This recipe actually originated as a slice and bake recipe (I prefer rolling and punching for perfectly uniform cookies :)). Here are some tips that will help: https://tutti-dolci.com/chocolate-toffee-slice-and-bake-cookies/