Invest in yourself at the Bold Baking Academy!
Cookies

Homemade Thin Mints

4.67 from 3 votes
Crunchy, chocolate, and full of peppermint flavor, my Homemade Thin Mints recipe will get you through the Girl Scout Cookies off season!
A stack of thin mint cookies.

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHAT YOU GET: A homemade version of the beloved Girl Scout Thin Mints, with the irresistible combination of chocolate and peppermint. Perfect crunch.

After sharing my Homemade Samoas Cookies, I knew I had to perfect a homemade version of another Girl Scout favorite: the famous Thin Mint! When Girl Scout cookie season rolls around, I know people who buy boxes of Thin Mints in bulk to store in their freezer — but sometimes that stash can get dangerously low. Hopefully, this recipe can ease those worries!

Some copycat recipes swear by the method of dipping Ritz crackers into Andes Mints — and no shame in that game — and while it might taste something like Thin Mints, to me, it just isn’t the real deal unless it has that mint chocolate cookie covered in a shell of chocolate coating. My copycat Thin Mint recipe is everything you love about the original. It, of course, has that beautiful combination of deep chocolate and peppermint flavors, but it also has that ideal texture: crunchy and crispy.

Keep supporting your local scouts — but definitely use this recipe to get in between cookie seasons! 

Thin mints resting on a cooling rack.

What Are Thin Mints Made Of?

Thin mints start with the cookie. The wafer is flavored with peppermint extract and cocoa powder, which gives you the iconic taste (and look) of Girl Scout Thin Mint cookies. Then, that wafer is covered with a chocolate coating. In this recipe, I use semi-sweet chocolate, peppermint extract, vanilla extract, and neutral-flavored vegetable oil to get the perfect texture and flavor.

What Chocolate To Use For Homemade Thin Mints

For the coating of my Thin Mints, I used semi-sweet chocolate as I believe it rounds out the unsweetened cocoa powder in the cookie itself nicely. Feel free to use dark chocolate if you prefer! If you want to learn more, check out my Complete Guide To Chocolate.

Tools You Need To Make Copycat Thin Mints

  • Measuring cups and spoons
  • Stand mixer or electric hand mixer
  • Mixing bowls
  • Two baking sheets
  • Parchment paper
  • 2-inch (5-cm) round cutter (optional, see my tips)
  • Microwave-safe bowl

The interior of thin mint cookies.

Gemma’s Pro Chef Tips For Making Homemade Thin Mints

  • This dough needs to be cold before rolling out, or it will be too difficult to handle. Be sure to let it chill in the refrigerator for at least 2 hours. 
  • If you don’t have a round biscuit cutter, you can use a pizza cutter to cut the dough into squares.
  • The dough for these cookies is dark, so the only way to tell if the cookies are done baking is when the surface looks a bit dry. Don’t wait until the edges darken, or they might taste burnt.
  • The small amount of vegetable oil in the chocolate coating will keep the chocolate smooth for dipping.
  • These Thin Mints are delicious straight out of the freezer, just like the real thing!

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

Banner to subscribe now to the Bold Baking Academy

Homemade Thin Mints Recipe

4.67 from 3 votes
Crunchy, chocolate, and full of peppermint flavor, my Homemade Thin Mints recipe will get you through the Girl Scout Cookies off season!
Author: Gemma Stafford
Servings: 24 cookies
Prep Time 30 mins
Set for 2 hrs
Crunchy, chocolate, and full of peppermint flavor, my Homemade Thin Mints recipe will get you through the Girl Scout Cookies off season!
Author: Gemma Stafford
Servings: 24 cookies

Ingredients

Dough

  • 1 cup (8 oz/225 g) butter (softened)
  • cup (5 oz/142 g) granulated sugar
  • 1 large egg white (at room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 cups (10 oz/284 g) all-purpose flour
  • ½ cup (2 oz/57 g) cocoa powder
  • ½ teaspoon salt

Chocolate Coating

  • 2 ⅔ cups (16 oz/450 g) semisweet chocolate (finely chopped)
  • 1 ½ teaspoons peppermint extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon neutral-flavored vegetable oil

Instructions

Making The Dough

  • In the bowl of a stand mixer or in a medium bowl with an electric mixer, beat the butter and sugar together on medium speed until fluffy, about 3 minutes. Add in the egg white, vanilla extract, and peppermint extract and beat until combined.
  • In a small bowl, whisk the flour, cocoa powder, and salt together.
  • With the mixer on low, mix the flour mixture into the butter mixture until a dough is formed. Shape the dough into a flattened disc, then wrap well and refrigerate until firm, about 2 hours.
  • When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  • On a floured surface, roll the dough out to ⅛-inch-thick (3 mm) and with a 2-inch (5-cm) round cutter, cut out as many circles of dough as you can. You can gather and reroll any scraps. Place the cookies 1½ inches (3 cm) apart on the prepared baking sheets.
  • Bake for 15 to 18 minutes, until the cookies look dry and baked. Transfer to a wire rack to cool completely and set the parchment-lined baking sheets aside.

Making The Coating

  • in a double boiler or in a microwave-safe bowl, combine the chocolate, peppermint extract, vanilla extract, and vegetable oil and heat gently, stirring frequently, until melted.
  • Using a fork, immerse each cookie in the chocolate, then lift out and return to the baking sheets to set completely before serving and storing. (you can also pop them into the fridge).
  • Store in an airtight container at room temperature for up to 3 days.
guest
4 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Mila
Mila
25 days ago

Could the mint be replaced with orange? (For the kids that dont like mint)

Sumana
Sumana
22 days ago

Ooh yum. I love peppermint and chocolate and you don’t get minty chocs/minty biscuits (aka cookies) here in India. I must try this out as soon as I can. I’ll update then. Thanks Gemma, for this recipe.

If you can put in a recipe to make homemade mint chocs, I’ll love you forever. 😉

This Recipe Made By Bold Bakers

1 Images

Wilmot Christine

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

loading=”lazy” decoding=”async”