Go Back
–+ servings
image of a realistic top down mise en place shot showing fresh ingredients like all purpose flour unsalted butter granulated sugar cocoa powder confectioners sugar green food coloring milk vanilla extract salt and mint extract arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Homemade Thin Mint Cookies

Recreate the iconic crisp chocolate wafer with a cool, refreshing minty chocolate coating better than the box version and made with real ingredients you can pronounce. Perfect for freezing and ideal for sharing with family or gifting during the holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup white granulated sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 1 tsp peppermint extract pure extract, not mint extract
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
Chocolate Coating
  • 12 oz semi-sweet or dark chocolate chips about 60% cocoa for best flavor
  • 2 tbsp coconut oil or vegetable oil
  • 1/2 tsp additional peppermint extract for chocolate coating

Equipment

  • cookie cutters,
  • Parchment paper
  • hand mixer,
  • Baking sheets

Method
 

  1. Cream the Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with a hand mixer on medium speed until creamy and smooth, about 2 minutes.
  2. Add Flavor: Mix in peppermint extract and vanilla extract until fully incorporated.
  3. Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the butter mixture and mix until dough forms. It will start crumbly but come together into a firm, dark dough.
  4. Roll and Chill: Divide dough into two discs and roll each between two sheets of parchment paper to 1/8-inch thickness. Freeze for 15–20 minutes for clean cuts.
  5. Preheat and Cut: Preheat oven to 350°F. Remove dough from freezer and cut into 2-inch rounds using a cookie cutter. Place on parchment-lined baking sheets.
  6. Bake: Bake cookies for 10–12 minutes until dry on top. Cool completely on baking sheet—they crisp up as they cool.
  7. Melt Chocolate: In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between bursts until smooth.
  8. Add Mint to Coating: Stir in additional peppermint extract into the melted chocolate for layered flavor.
  9. Dip Cookies: Using a fork, dip each cooled cookie into chocolate, flip to coat evenly, then lift and tap fork to remove excess. Transfer to fresh parchment paper.
  10. Set Chocolate: Let cookies set at room temperature or speed up by refrigerating for 15 minutes.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 4.5gCholesterol: 10mgSodium: 30mgPotassium: 55mgFiber: 1gSugar: 9gVitamin A: 120IUVitamin C: 0.5mgCalcium: 8mgIron: 1.2mg

Notes

For gluten-free version: replace all-purpose flour with 1:1 gluten-free baking blend containing xanthan gum. For vegan version: use plant-based butter block and vegan-certified sugar with dairy-free chocolate chips. Store in airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months—these actually improve when frozen!
Tried this recipe?Let us know how it was!
QR Code linking back to recipe