thin mint cookie recipe

Written ByJenny Smyth Posted on
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The Best thin mint cookie recipe

I’m so excited to share with you my favorite thin mint cookie recipe that has been a staple in our household for years. As a busy mom of three, I’m always on the lookout for recipes that are easy to make, delicious, and can be enjoyed by both kids and adults.

Thin mint cookies fit the bill perfectly. They’re a classic cookie that’s perfect for any occasion, whether it’s a family gathering or just a quick snack.

My kids love helping me in the kitchen with this recipe, and they’re always eager to be my taste-testers. The combination of crunchy chocolate wafers and creamy peppermint filling is a match made in heaven.

Plus, this recipe is relatively healthy compared to other cookie recipes out there, thanks to the use of whole wheat flour and dark chocolate. I’ve been making this recipe for so long now that I’ve perfected it to get the perfect balance of flavors and textures.

It’s become a tradition in our household that every time we have a family gathering or special occasion, I make a batch of these cookies to share with everyone. They’re always a hit, and I love seeing the smiles on my kids’ faces when they take their first bite.

Whether you’re looking for a sweet treat to satisfy your cravings or just want to enjoy some quality time with your loved ones, this thin mint cookie recipe is sure to please.

Homemade Thin Mint Cookies

4.7 from 1795 votes

Crisp chocolate wafers coated in a smooth mint chocolate shell. These homemade thin mints capture the classic Girl Scout cookie flavor with a refreshing peppermint finish.

Prep Time30 mins
Cook Time12 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 48Cuisine: InternationalCalories: 85 kcal

🥘Ingredients

For the Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Chocolate Coating

2 cups semisweet chocolate chips
2 tablespoons coconut oil or vegetable shortening
1/2 teaspoon peppermint extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Line two baking sheets with parchment paper.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add the egg, vanilla extract, and 1/2 teaspoon peppermint extract, beating until well combined.
5In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
6Gradually add the dry ingredients to the butter mixture, mixing on low speed until a stiff dough forms.
7The dough should hold together when pressed but not be sticky.
8Divide the dough in half and shape each half into a log about 1 1/2 inches in diameter.
9Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
10Chilling the dough makes slicing easier and helps the cookies hold their shape.
11Remove one log from the refrigerator and unwrap it.
12Using a sharp knife, slice the dough into rounds about 1/4 inch thick.
13Place the rounds 1 inch apart on the prepared baking sheets.
14Bake for 10 to 12 minutes, until the cookies are set and slightly firm to the touch.
15They will puff slightly and the edges will look dry.
16Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
17The cookies must be fully cool before coating, or the chocolate will not set properly.
18Repeat with the remaining dough log.
19To make the coating, place the semisweet chocolate chips and coconut oil in a double boiler over simmering water, stirring until melted and smooth.
20Alternatively, microwave in 30-second bursts, stirring after each, until fully melted.
21Stir in the remaining 1/2 teaspoon peppermint extract until well incorporated.
22Line a baking sheet with fresh parchment or wax paper.
23Using a fork or dipping tool, dip each cooled cookie into the melted chocolate, turning to coat completely.
24Lift the cookie out and gently tap the fork on the edge of the bowl to remove excess chocolate.
25Place the coated cookie on the prepared sheet.
26Repeat with all cookies, then refrigerate the baking sheet for 15 to 20 minutes until the chocolate coating is fully set and firm to the touch.
27Store the thin mints in an airtight container in the refrigerator for up to 2 weeks.

🔧Equipment

Electric mixer
Mixing bowls
Baking sheets
Parchment paper
Wire cooling rack
Double boiler or microwave-safe bowl
Fork or dipping tool

📊Nutrition Facts (per serving)

🔥Calories: 85 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 25mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 1g

📝Notes

For a more intense mint flavor, add an extra 1/4 teaspoon peppermint extract to the dough. Use high-quality chocolate chips for a smoother coating. Keep the cookies refrigerated to maintain the crisp texture.

Watch Video Of How Homemade Thin Mint Cookies Works

This thin mint cookie recipe is always a good idea for any occasion because it is simple to make and always impresses everyone. I have brought these to family gatherings, school events, and holiday parties, and they are always the first to go.

The combination of crunchy chocolate cookie and cool mint is just irresistible. For storage, keep these cookies in the fridge in a sealed container, and they will stay crisp for weeks.

If you want to serve them warm, just let them sit at room temperature for a few minutes. They are also great crushed over ice cream or used as a garnish for desserts.

I hope your family loves them as much as mine does.

❓ Frequently Asked Questions About Thin Mint Cookies

Q: How do I know when thin mint cookies are done baking?

The edges should be lightly golden brown, while the centers should still be slightly soft but not raw-tasting.

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