This Thin Mint Cookie Recipe that you can make at home tastes like the real deal. Thin Mints are so well-liked for a great reason – texture, flavor, and simplicity. These cookies have always been one of our favorite desserts, and now we can have them year-round!
This thin mint cookie recipe literally made my day.
I was not having the best day, then I made these cookies. They were like little bits of sunshine breaking through the cloudiness.
How many times have you heard this during Girl Scout cookie season, “I ate a whole sleeve of thin mints last night before I knew what was happening”?
I have heard this many times, with good reason. They’re amazingly delicious and unique treats.
I am so darn excited to finally know how to replicate the super famous Girl Scout Thin Mint.
It’s actually really easy, which is not what I was expecting.
Top 4 Reasons making homemade thin mints is easier than expected:
- Super easy ingredient list, most of which you probably already have in your cupboard.
- The perfect circle size is made possible with a 2-inch circular cookie cutter.
- The dough is really easy to roll.
- Dipping the cookies in the melted chocolate is fast since the 2-inch circle size is easily balanced on a regular size long pronged fork.
What is in a thin mint cookie?
Ingredients Needed for thin mints:
- Unsalted butter
- Granulated Sugar
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Unsweetened Natural cocoa powder
- Baking Powder
- Semi-Sweet Chocolate Bars
- Vegetable Oil
How to make Girl Scout Thin Mint Cookies?
- Place softened butter and sugar in a stand mixer and mix until light and fluffy.
- Mix in vanilla and peppermint extracts.
- In a separate bowl, mix together dry ingredients including flour, cocoa powder, baking powder, and salt.
- Slowly add dry ingredients to wet ingredients, until combined.
- Roll dough out into two flat pieces, 1/4 inch thick. Chill in fridge for at least one hour.
- Line 2 baking sheets with parchment paper.
- Using a 2-inch diameter circle cookie cutter, cut cookies out of dough and place on baking sheets.
- Bake for 8 minutes.
- Let cookies cool on sheet for 5 minutes, then move to wire rack to cool completely.
- Melt chocolate with vegetable oil in a double boiler until fully melted and smooth.
- Dip cookies in chocolate, covering both sides. Remove with a fork, letting excess chocolate drip off. Place on a parchment paper-lined baking sheet and place in fridge to chill for at least an hour.
How much cocoa is in Thin Mints?
The recipe I have here for you makes about 50 cookies. This requires only 3/4 cup unsweetened natural cocoa.
Tips for this easy thin mint cookie recipe:
- The recipe calls for 1/2 tsp of vegetable oil to mix with the chocolate for melting. You may also use 1 tablespoon of Crisco shortening is you’d like instead.
- Use good chocolate for the topping. I used Ghiradelli bars. They melt so well and the flavor is rich.
- A 2-inch circular cookie cutter is ideal, but if its 1 1/2 – 2 1/2 inches, any of those sizes would work. You can use 3 inches, and the cookies will be just as delicious. They just will not resemble the classic girl scout thin mint.
- These cookies taste best from the fridge. The taste is fresher when kept chilled and the chocolate topping is better chilled.
Hope you love this mint cookie recipe as much as we did. So, so good.
Thin Mint Cookie Recipe
This Thin Mint Cookie Recipe you can make at home tastes like the real deal. Thin Mints are so well-liked for a great reason – texture, flavor, and simplicity. These cookies have always been one of our favorite desserts, now we can have them year-round!
- 3/4 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 14 oz quality semi-sweet chocolate bar, chopped
- 1/2 tsp vegetable oil
- 1/4 tsp peppermint extract
In stand mixer, beat the butter on medium speed for about 1 minute, until smooth and creamy.
Add the granulated sugar and beat on medium speed until fluffy and light in color. Beat in the egg, vanilla extract and peppermint extract on high speed. Be sure to scrape bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix dry ingredients into wet ingredients, until combined.
Divide the dough into 2 equal parts. Roll out dough onto parchment paper 1/4 inch thick. Stack the dough pieces with parchment paper in between them and place on baking sheet and refrigerate for at least one hour.
After chilling, preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Remove one of the rolled out dough pieces and place on parchment paper-lined baking sheet. With a 2 inch circle cookie cutter, begin to cut out cookie shapes. Re-roll dough and cut out circular cookies until all dough is used. Repeat with second dough piece on another baking sheet.
Bake for 8 minutes. The cookies will look soft, but they are done. Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Dipping Cookies into Chocolate
In a double boiler, melt the chopped chocolate and oil together, until smooth. You can use the microwave if you melt in 15-second increments, ensuring you do not burn the chocolate. Stir after each 15-second increment.
Once chocolate is fully melted and smooth, dip each cookie into chocolate and lift out with a fork. Tap fork gently on the side of the bowl to let excess chocolate drip off. Place dipped cookies on parchment paper lined baking sheets. Place the full tray of cookies in the fridge to cool and set. Enjoy!