These homemade thin mint cookies are so delicious. It is hard to beat a little chocolate wafer cookie dipped in chocolate.
Did you know that the best selling Girl Scout cookies are thin mints? I don’t doubt that statistic. They are definitely my favorite, well until I started making this homemade version. Of course it is hard to argue with homemade cookies. And I love cookies!
It is so easy to make these thin mint cookies too, with easy to find ingredients. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make these amazing homemade thin mint cookies you will need the following ingredients:
- Butter – Softened room temp, salted or unsalted.
- White granulated sugar
- Vanilla extract
- Peppermint extract
- Unsweetened cocoa powder
- Baking powder
- Chocolate – Candiquik, candy melts, chocolate chips, chocolate bars, etc.
Step 2: How to make thin mint cookies
Begin by adding the softened room temperature butter to a large bowl. Mix the butter by itself for 3 to 5 minutes. Next, add the white granulated sugar and cream those together with a hand mixer or a stand mixer. You may also use a sturdy whisk.
Scrape the sides of the bowl with a spatula as needed. Next add in the egg, vanilla extract, and peppermint extract and blend those ingredients in.
Step 3: Dry ingredients
In a separate bowl sift together the flour, cocoa powder, salt, and baking powder. Make sure to tap the sides of the sifter as you sift it. You may also whisk the ingredients together.
If you are left with any coco powder lumps, make sure to push those through breaking them up. This is the main reason why we sift the dry ingredients, to prevent lumps.
Step 4: Finish the thin mint cookies dough
Now mix the dry ingredients in about a third of it at a time until the cookie dough comes together. If you don’t have a mixer you will need to use a wooden spoon, a sturdy whisk will not work very well. Make sure to scrape the sides of the bowl as needed to get everything combined.
Now bring the dough together into a ball and cut it in half.
Next lay down a large sheet of parchment paper. Add one half of the dough and roll it out until it is between an eighth of an inch thick and a sixteenth of an inch. Honestly you can make them as thick as you want, but that is a good size.
Now take another piece of parchment paper and roll out the other half, then stack it on top of the first rolled out half. Place a final piece of parchment paper on top. Next, set the stack of rolled dough in the fridge and allow it to chill for at least an hour.
Step 5: Bake those thin mint cookies
Preheat the oven to 350 F/176 C.
Take one half of the rolled out chilled dough and place it on the work surface, keep the parchment paper underneath it. Use a small round cookie cutter, roughly 2 inches in diameter, and cut out several round cookies.
Place them on a sheet pan or cookie sheet lined with parchment paper or a silicone mat. Take all the dough scraps and combine them together, roll them out, and repeat.
Bake the thin mint cookies for 8 to 9 minutes. 8 minutes if you want them a little softer, and 9 minutes if you want them more crunchy.
Once the cookies are done baking, remove them from the oven and allow them to cool for a few minutes before placing them on a wire rack to cool completely.
Step 6: Dip those cookies in chocolate
Take a small microwave-safe bowl and melt your choice of chocolate. I really like using the Candiquik brand, because it melts really thin and sets quick and easy. But you can use whatever chocolate you want.
Use bursts of 25 seconds and then stirring, until completely melted. You may also use the double boiler method on the stovetop if you like.
Once melted, dip the cookies into the chocolate with a fork, then tap the fork to allow the excess chocolate to drip off. Place the dipped thin mint cookie onto a sheet pan lined with parchment paper or a silicone mat.
You can leave them plain if you like, or you drizzle a different color of chocolate on top, using a small plastic bag with the corner snipped off.
Once you are done dipping and decorating, place the cookies in the fridge to allow the chocolate to set. This will only take 20 to 30 minutes.
Once they are done chilling it is time to eat those homemade thin mint cookies. Can you eat just one? I definitely can’t! Enjoy.
How long to homemade thin mint cookies last?
Not very long at my house. If you store them in an air tight container they will last a few weeks in the fridge. You may also freeze them for several months.
Here are a few more cookie recipes you may like:
- Coconut Macaroons
- Molasses Cookies
- Red Velvet Whoopie Pies
- Eggless Chocolate Chip Cookies
- Peanut Butter Blossoms
Thin Mint Cookies
- Sheet pan or cookie sheets
- Wire rack
- silicone baking mat or parchment paper
- Hand Mixer or Stand Mixer
- rolling pin
- 3/4 cup of unsalted room temp butter. 170g
- 1 cup of white granulated sugar 198g
- 1 Large egg
- 1 tsp. of vanilla extract 5ml
- 1/4 tsp. of peppermint extract add in additional 1/4 tsp. of extra minty cookies(1ml)
- 1 1/2 cups of all-purpose flour plain flour (192g)
- 3/4 cup of unsweetened cocoa powder 75g
- 1 tsp. of baking powder 5g
- 1/2 tsp. of salt 2g
- 12 to 14 oz Chocolate for Dipping candiquik, candy melts, chocolate chips, chocolate bars, etc. (350 to 400g)
- 1/4 to 1/2 tsp of peppermint extract a little goes a long way (1 to 2 ml)
- Begin by adding the softened room temp butter to a large bowl. Mix it for 3 to 5 minutes. Then add in the sugar and cream those two together. Scrape the sides of the bowl as necessary.
- Add in the egg, vanilla and peppermint extracts and mix until combined.
- Now in a separate bowl sift or whisk together the flour, cocoa powder, salt, and baking powder.
- Mix in the dry ingredients about a third at a time until well combined and you are left with a nice chocolate cookie dough.
- Gather the dough into a ball and then cut the ball in half. Place a sheet of parchment paper down and roll out half of the dough on top of it until it is between 1/8th and 1/4th inch thick. You can really make them as fat or thin as you want. Then do the same with the other half of dough then stack them on top of each other.Finally, place a final piece of parchment on top. Set the stacked dough in the fridge to chill for at least an hour.
- Once the dough has chilled, preheat the oven to 350 F/176C. Use a small round cookie cutter (2-inch diameter) and cut out the cookie shapes. Place them on a sheet pan lined with parchment paper or a silicone mat. Gather up the scraps of dough and roll them out, etc. The cookies won't spread so they can be placed pretty close to each other.
- Bake them for 8 to 9 minutes. 8 minutes for softer cookies, 9 minutes for more crunchy cookies. Once they come out of the oven allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
- Next, melt your chocolate, in the microwave with bursts of 25 seconds and stirring until melted or use the double boiler method on the stovetop. Dip the cookies in the chocolate with a fork, tap off the extra chocolate and place it on the pan with the silicone mat or parchment paper. Drizzle on other colors of chocolate for a design or leave them plain. Place them in the fridge and allow the chocolate to set for 20 to 30 minutes. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.