Homemade Thin Mint Cookies
These homemade thin mint cookies are just like the ones you can buy from the Girl Scouts. They are minty with a chocolate coating on the outside.
Jump to:
Thin Mints
These homemade thin mints are delicious and a great way to satisfy a thin mint craving, even when the Girl Scouts aren't selling their cookies.
If you've never eaten a thin mint, it's a cookie that has a mint flavored inside and has a delicious chocolate coating on the outside.
The Girl Scouts sell their Girl Scout cookies only a few weeks during the year. I know I've found it a lot more difficult to find a place to buy these cookies in recent years and you may be finding the same in your area.
Now, you can make your own homemade thin mint cookies so you can eat these mint cookies anytime a craving strikes. It may seem like a lot of steps, but it truly isn't that hard to make these cookies.
You'll be so happy to have made these chocolate covered mint cookies when they are sitting in front of you and you take that first bite.
Thin Mints Cookie Recipe
This thin mints cookie recipe makes 55 cookies. While that seems like a lot of cookies, these cookies are smaller than many other cookies and is similar to the amount you'd find a purchased package.
I have found that there are some die hard thin mint cookie fans and this recipe is sure to make them happy.
There are enough cookies here for a crowd and it's the perfect cookie to make for the holidays or a fun spring gathering.
What's in Homemade Thin Mint Cookies
Homemade thin mints are made up of pantry staples. The only thing that may not be in your pantry is the peppermint extract.
Once you buy peppermint extract, it seems like it lasts forever, so if you've used it in the past, most likely you still have some.
Making these homemade thin mints requires you to make the mint filling, chill it, then bake it. After baking this dough, you'll melt some chocolate and dip the filling that you baked earlier in the melted chocolate.
Let the chocolate set and you have these delicious homemade thin mint cookies.
Thin Mints Ingredients
- unsalted butter
- granulated sugar
- large egg
- vanilla extract
- peppermint extract
- all-purpose flour
- cocoa powder
- baking powder
- salt
Chocolate coating Ingredients:
- semi-sweet chocolate chips
- vegetable oil
- peppermint extract
How to Make Thin Mints
Step 1: In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, add your butter and sugar and cream together on medium speed until light and creamy.
Step 2: Add in your egg, vanilla extract, and peppermint extract.
Step 3: In a separate medium bowl sift together your flour, and cocoa powder. Stir together.
Step 4: Slowly incorporate your flour mixture into your wet ingredients while mixing.
Step 5: Once everything is mixed, add in your baking powder and salt.
Step 6: On a flat surface place, a large sheet of parchment paper.
Step 7: Divide half of your cookie dough to the parchment paper. By only using half of your dough, you’ll be able to fit it all on your parchment paper.
Step 8: Place another piece of parchment paper on top of the dough and using a rolling pin, roll the dough out until ¼ inch thin.
Step 9: Repeat steps 6 - 8.
Step 9: Refrigerate your dough for at least two hours. Continue to keep them in between the parchment paper.
Step 10: After they have cooled in the fridge, remove one at a time and use a 1 ¾ - 2-inch round cookie cutter to cut out circle from the dough. Preheat oven to 350°F when you are ready to start baking. Transfer your dough to a cookie sheet. Since your cookies are so small, and they don’t expand much in the oven, you can place as many on your cookie sheet as you’d like. Give each cookie just a little bit of room to expand.
Step 11: With your oven preheated to 350°F, bake for eight minutes or until fully cooked.
Step 12: Remove from the oven, and transfer to a wire rack to cool completely.
Step 13: Once your cookies have cooled, add chocolate chips to a medium size microwave safe bowl. Microwave your chips at 30 second intervals until fully melted, stirring between each 30 seconds. Alternatively, you can add your chocolate chips to a double boiler and heat on the stove.
Step 14: Add to your melted chocolate chips, your peppermint oil, and vegetable oil.
Step 15: Dip your cookies and fully submerge them in your melted chocolate. Transfer them to a clean piece of parchment paper.
Step 16: Allow them to harden and cool. Enjoy!
Leftover Chocolate Covered Thin Mints
If you have some of the thin mint cookies leftover, you can store thin mint cookies for later.
Place cookies in an airtight container. They will keep at room temperature for 5-6 days.
If you were looking for a thin mint cookie that is a copycat of thin mints, I hope you find these homemade thin mints meet your needs.
Thin Mint Cookies
Ingredients
- ¾ cup unsalted butter
- 1 cup sugar Granulated
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Chocolate coating:
- 14 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- ½ teaspoon peppermint extract
Instructions
- In a large bowl, cream together your butter and sugar until light and creamy.
- Add in your egg, vanilla extract, and peppermint extract.
- In a separate large bowl sift together your flour, and cocoa powder. Stir together.
- Slowly incorporate your flour and cocoa powder mixture to your wet ingredients while mixing.
- Once everything is mixed, add in your baking powder and salt.
- On a flat surface place, a large sheet of parchment paper.
- Divide half of your cookie dough to the parchment paper. By only using half of your dough, you’ll be able to fit it all on your parchment paper.
- Place another piece of parchment paper on top of the dough and roll it out until ¼ inch thin.
- Repeat steps 6 - 8.
- Refrigerate your dough for at least two hours. Continue to keep them in between the parchment paper.
- Preheat your oven to 350°F when you are ready to start baking.
- After they have cooled in the fridge, remove one at a time and use a 1 ¾ - 2-inch round cookie cutter. Transfer your cookie dough to a cookie sheet. Since your cookies are so small, and they don’t expand much in the oven, you can place as many on your cookie sheet as you’d like. Give each cookie just a little bit of room to expand.
- With your oven preheated to 350°F, bake for eight minutes or until fully cooked.
- Remove from the oven, and transfer to a cooling rack. Allow them to fully cool.
- Once your cookies have cooled, add to a medium size microwave safe bowl your chocolate chips. Microwave your chips at 30 second intervals until fully melted, stirring between each 30 seconds.
- Add to your melted chocolate chips, your peppermint oil, and vegetable oil.
- Dip your cookies and fully submerge them in your melted chocolate. Transfer them to a clean piece of parchment paper.
- Allow them to harden and cool.
