There’s something truly magical about biting into a crisp, cool chocolate cookie with that unmistakable minty zing. This Homemade Thin Mint Cookies Recipe captures that perfect balance of flavors and textures that make it so special—plus, you get the joy of making them from scratch, which is way more satisfying than store-bought!

The image shows a close-up view of several dark brown round chocolate-covered cookies arranged on crinkled light brown parchment paper. One stack of three cookies is in the center, with smooth, shiny chocolate coating and thin drizzles of darker chocolate lines on top. Other single cookies are scattered around the stack, all having the same glossy chocolate finish and drizzle pattern. The texture of the chocolate is firm and rich, and the background surface is white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe
Top Tip
How to Serve Homemade Thin Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Thin Mint Cookies Recipe

Why You'll Love This Recipe

I’ve been making these homemade thin mint cookies for years now, and every batch reminds me why it’s worth the effort. They bring together rich cocoa, cool peppermint, and that delicate crunch you just don’t get anywhere else. It’s like tasting a classic treat with your own twist.

Authentic Flavor: Peppermint extract truly shines here, giving the cookies a refreshing minty punch that balances the chocolate perfectly.
Perfect Texture: Crispy edges with a tender center make every bite satisfying without being too hard or crumbly.
Customizable Chocolate Coating: Dipping the cookies in melted chocolate lets you control sweetness and richness to your liking.
Great for Making Ahead: The dough chills beautifully, and these cookies freeze well, so you can enjoy them anytime.

Ingredients & Why They Work

This Homemade Thin Mint Cookies Recipe uses simple, pantry-friendly ingredients that come together to create that classic chocolaty-mint combo. Knowing the role of each ingredient makes it easier to nail the texture and flavor.

Flat lay of a smooth, pale yellow block of unsalted butter, a small mound of fine white granulated sugar, one large brown egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of clear peppermint extract, a neat pile of light beige all-purpose flour, a small heap of dark brown natural cocoa powder, a small white bowl with fine white baking powder, a small scattering of white salt crystals, a pile of coarsely chopped glossy dark semi-sweet chocolate chunks, a small white bowl of clear vegetable oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature butter ensures a creamy base that traps air, resulting in light, fluffy dough.
Granulated Sugar: Sweetens the cookie and helps with the crisp edge texture you want.
Egg: Adds moisture and helps bind the dough so it holds together when baking.
Pure Vanilla Extract: Rounds out the flavors adding warmth underneath all that mint and cocoa.
Peppermint Extract: The star of the show—use real peppermint, not spearmint—to get that icy cool freshness.
All-Purpose Flour: Provides structure; spoon and level it for a consistent, tender crumb.
Cocoa Powder: Natural or Dutch-process cocoa boosts chocolate flavor; I prefer unsweetened natural cocoa for its bright depth.
Baking Powder: Adds a little lift so cookies aren’t flat and dense.
Salt: Enhances all the other flavors and balances the sweetness.
Semi-Sweet Chocolate & Oil: Melting these together creates that luxuriously smooth coating that sets up with a lovely snap.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic recipe as is, I often tweak it depending on the occasion or what I have on hand. Adding a hint of espresso powder or swapping semi-sweet for dark chocolate can totally elevate the flavor and make the cookies your own.

Variation: I like to swirl a little orange zest into the dough sometimes—it gives a surprising citrus twist that pairs beautifully with mint and chocolate.
Dietary tweaks: For gluten-free friends, swapping in a 1:1 gluten-free flour blend works well, just be sure to chill the dough longer for easier cutting.
Slice ‘n’ Bake Option: I’ve tried rolling the dough into logs chilled for slicing — it saves time without sacrificing that perfect texture.

Step-by-Step: How I Make Homemade Thin Mint Cookies Recipe

The image shows several round chocolate-covered cookies placed on a white marbled surface, each with a smooth dark chocolate coating and thin lines of drizzled chocolate on top. In the center, one cookie is split in half vertically, revealing a soft, crumbly, dark brown center with a dense texture. There is a small green mint leaf placed behind the split cookie, adding a touch of fresh color. The lighting highlights the glossy surface of the chocolate, making it look rich and smooth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar Until Fluffy

Start by beating the softened butter on medium speed for about a minute until it’s silky and smooth. Then add the sugar, raising the mixer speed to medium-high, and beat until the mixture lightens in color and becomes fluffy—this aerates the batter, which helps the cookies rise just right.

Step 2: Add Egg and Extracts

Next, beat in the egg along with vanilla and peppermint extracts. Don’t skip on peppermint extract—it’s what gives these cookies their signature cool flavor. Remember to scrape down the bowl a few times here to make sure everything’s evenly mixed.

Step 3: Combine Dry Ingredients and Fold In

Sift together flour, cocoa powder, baking powder, and salt in a separate bowl. This prevents clumps and ensures an even chocolate flavor. On low speed, add these dry ingredients slowly to the wet mixture, mixing just until combined—overmixing can make the cookies tough.

Step 4: Chill and Roll Out the Dough

Divide the dough into two portions and roll each out to about ¼ inch thickness on parchment paper. Stack them with parchment between and refrigerate for at least an hour. This step is mandatory—it firms up the dough, making it easier to cut and helps maintain their shape during baking.

Step 5: Cut, Bake, and Cool

Preheat your oven to 350°F (177°C). Use a 2-inch round cutter to cut cookies from the dough and place them on lined baking sheets. Don’t forget to rotate the pans halfway through baking for even cooking. They’ll look soft when you pull them out—that’s perfect! Let them cool completely on racks before the next step.

Step 6: Dip in Chocolate and Chill

Melt the chopped chocolate with a little oil (it makes the coating silky and easier to dip). Stir in peppermint extract for a final minty kick. Then, dunk each cookie fully in the chocolate, letting excess drip off before setting them on parchment to chill until the chocolate hardens.

Top Tip

From my trials making this recipe, a couple of thoughtful tweaks go a long way in achieving those picture-perfect Homemade Thin Mint Cookies.

Use Real Peppermint Extract: Mint extract can taste like toothpaste—peppermint extract yields a natural cool, fresh flavor that's essential here.
Chill, Chill, Chill: Don’t skimp on chilling the dough—it keeps your cut-outs clean and prevents spreading during baking.
Rotate Your Baking Sheets: Ovens can have hot spots; turning your trays halfway ensures evenly baked cookies every time.
Melt Chocolate Gently: Whether using microwave or double boiler, patience is key to a smooth, silky chocolate coating without burning.

How to Serve Homemade Thin Mint Cookies Recipe

Garnishes

I usually keep garnishes simple—just a sprinkle of crushed peppermint candy or even a few fine sea salt flakes right after dipping in chocolate adds a lovely festive touch and enhances flavor contrast. It’s an easy way to elevate presentation without overwhelming the cookies.

Side Dishes

These cookies are naturally a fantastic treat on their own, but I love pairing them with a glass of cold milk or even a steamy cup of hot cocoa on chilly days. They also hold up well alongside a peppermint-flavored coffee or peppermint tea for a full minty experience.

Creative Ways to Present

For holiday gatherings or parties, I like arranging the cookies stacked in little towers or wrapped individually with a festive ribbon. Another idea I tried was placing them in clear jars layered with crushed candy canes—for a pretty edible gift that’s so fun to give and get.

Make Ahead and Storage

Storing Leftovers

Store your Homemade Thin Mint Cookies in an airtight container at room temperature, and they’ll stay fresh for about 2-3 days—though they rarely last that long in my house! For longer storage, the fridge is fine for up to a week, especially if you prefer chilled cookies.

Freezing

I freeze leftover cookies all the time, especially before holidays. Pop them into freezer-safe containers, and they keep well for up to 3 months. When I want to enjoy one, I just thaw them in the fridge overnight or eat straight from the freezer for a delightful icy crunch.

Reheating

If you warm them up a bit, I suggest a quick 10-second zap in the microwave just to take the chill off—don’t overdo it or the chocolate may soften too much. Alternatively, leave them at room temp for 15-20 minutes to regain that fresh-baked feel.

Frequently Asked Questions:

Can I use mint extract instead of peppermint extract for this Homemade Thin Mint Cookies Recipe?

While mint extract sounds like a good substitute, it often has a strong spearmint flavor that can resemble toothpaste. Peppermint extract has that crisp, cooling flavor which pairs perfectly with chocolate in these cookies.

How long should I chill the dough for the best Homemade Thin Mint Cookies?

Chilling the dough for at least 1 hour is mandatory to help the cookies hold their shape and achieve the right texture. You can chill it for up to 2 days; just keep the dough covered to prevent drying out.

Can I make this recipe into slice-and-bake format?

Yes! You can roll the dough into two 2-3 inch logs, chill for at least 1 hour, then slice into 16-18 cookies per log. This saves time on rolling and cutting, but because the dough is a bit sticky, chilling well is key.

What’s the best way to melt chocolate for swirling or dipping?

Using a double boiler allows gentle melting, minimizing the risk of burning the chocolate. If using a microwave, heat in short 15-second bursts, stirring in between, until smooth. Adding a bit of oil helps achieve a silky coating easier to work with.

Final Thoughts

Making this Homemade Thin Mint Cookies Recipe has become a little tradition for me during cozy weekends and holidays. The smell of cocoa and peppermint filling my kitchen and sharing the cookies with friends always brings a smile. Trust me, once you try making these yourself, you’ll rediscover how much more rewarding a homemade cookie can be—you’re not just baking, you’re creating a little magic.