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Homemade Thin Mint Cookies coated in rich peppermint chocolate and stacked on a ceramic plate, with one cookie broken in half to reveal a crisp chocolate wafer center.
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Thin Mint Cookies

These homemade Thin Mint Cookies feature ultra-crisp chocolate wafers coated in a rich peppermint chocolate shell. They're deeply chocolatey, perfectly crisp, and refreshingly minty—just like the classic cookie everyone loves. Store them in the freezer for the ultimate Thin Mint experience!
Course Cookies, Dessert, Snack
Cuisine American
Keyword chocolate cookies, chocolate mint cookies, chocolate wafer cookies, copycat thin mint cookies, crispy chocolate cookies, easy cookie recipe, freezer cookies, girl scout thin mint copycat, holiday cookies, homemade mint cookies, homemade thin mint cookies, mint chocolate cookies, mint dessert, peppermint cookies, thin mint cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chill time 1 hour
Total Time 1 hour 37 minutes
Servings 40 cookies
Calories 125kcal
Cost $12 for entire recipe

Equipment

  • Electric hand mixer or stand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and measuring spoons
  • Kitchen scale (optional, for best accuracy)
  • Rubber spatula
  • plastic wrap
  • Rolling Pin
  • Parchment paper
  • 1¾-inch round cookie cutter
  • 2 large baking sheets
  • wire cooling rack
  • Microwave-safe bowl or double boiler
  • fork or dipping tool
  • Offset spatula (optional, for transferring cookies)

Ingredients

Chocolate Wafers

  • 14 tablespoons 196g unsalted butter, softened
  • ⅔ cup 135g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • 1¾ cups 210g all-purpose flour
  • ¾ cup 65g Dutch-process cocoa powder
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • ¾ teaspoon fine salt

Mint Chocolate Coating

  • 6 ounces 170g semisweet chocolate, finely chopped
  • 6 ounces 170g dark chocolate, finely chopped
  • 1 tablespoon coconut oil
  • ½ teaspoon peppermint extract

Instructions

  • In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes, until light and fluffy.
  • Mix in the vanilla extract and milk until smooth.
  • In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. If the dough seems crumbly, gently knead it by hand for 20–30 seconds. Add up to 1 teaspoon additional milk only if necessary.
  • Divide the dough into two equal portions and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
  • Let the chilled dough sit at room temperature for about 5 minutes if it feels very firm.
  • Roll the dough between two sheets of parchment paper until it is approximately 1/16 to ⅛ inch thick.
  • Cut out 1¾-inch circles and place them about 1 inch apart on the prepared baking sheets.
  • Bake for 10 to 12 minutes, or until the cookies look dry and set. Do not allow the edges to brown.
  • Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will become crisp as they cool.
  • Place the semisweet chocolate, dark chocolate, and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Stir in the peppermint extract.
  • Using a fork, dip each cooled cookie into the melted chocolate, coating it completely. Tap the fork gently against the side of the bowl to remove excess chocolate.
  • Place the coated cookies on a parchment-lined baking sheet.
  • Refrigerate for 15–20 minutes, or until the chocolate coating is firm.
  • Serve chilled or frozen for the most authentic Thin Mint experience.

Notes

These homemade Thin Mint Cookies are surprisingly simple to make, but a few key tips will help you achieve the perfect crisp texture and rich mint chocolate flavor every time.

Roll the Dough Very Thin

For authentic Thin Mint Cookies, roll the dough between 1/16 and ⅛ inch thick. The thinner the dough, the crispier the finished cookies will be. If the dough becomes too soft while rolling, refrigerate it for 10 to 15 minutes before continuing.

Use Dutch-Process Cocoa Powder

Dutch-process cocoa powder gives these cookies their signature deep chocolate flavor and dark color. It also creates a smoother, less acidic taste than natural cocoa powder, making the cookies taste closer to the original.

Don't Overbake

The cookies should look dry and set when they come out of the oven but should not have browned edges. They will continue to crisp as they cool, so resist the temptation to bake them longer.

Let the Cookies Cool Completely

Warm cookies can cause the chocolate coating to slide off or become uneven. Make sure the cookies are completely cool before dipping them into the melted chocolate.

Use High-Quality Chocolate

Because the chocolate coating is such a large part of the flavor, using good-quality semisweet and dark chocolate makes a noticeable difference. Chocolate bars generally melt more smoothly than chocolate chips.

Add Peppermint Extract After Melting

Always stir the peppermint extract into the melted chocolate after removing it from the heat. This helps preserve the fresh mint flavor and prevents the extract from becoming overly strong.

Freeze for the Best Flavor

For the most authentic Thin Mint experience, store the finished cookies in the freezer. They develop an even crispier texture and the mint flavor becomes more refreshing, just like the classic cookies.

Measure Flour Correctly

For the best results, spoon the flour into your measuring cup and level it off with a knife, or use a kitchen scale to measure 210 grams. Too much flour can make the dough dry and difficult to roll.

Work in Small Batches

If your kitchen is warm, keep one portion of dough refrigerated while you roll and cut the other. This makes the dough easier to handle and helps the cookies maintain their shape during baking.