Thin Mints Cookie Recipe That Will Not Make It to the Freezer
If you’ve ever “accidentally” eaten a whole sleeve of Thin Mints, this one’s for you. This thin mints cookie recipe skips the wait, skips the freezer, and skips the part where you pretend you’ll just have one. It’s bold, minty, and just the right kind of wrong. You’ll start with good intentions and end with crumbs and no regrets. Freezer? Please—you won’t even need a plate.
Indredients
1 cup unsalted butter, softened, 1⅓ cups granulated sugar, 1 tsp vanilla extract, ½ tsp peppermint extract, 1 egg white, 2 cups + 1 tbsp all-purpose flour, ⅓ cup cocoa powder, ¼ tsp salt, 340 g dark chocolate, chopped, ½ tsp vegetable shortening, ¼ tsp peppermint extract.
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Cream and Mix Wet Ingredients
Cream the butter and sugar together until light and fluffy, about 2 minutes. Add the egg white, vanilla, and peppermint extracts, mixing until fully combined.
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Incorporate Dry Ingredients
Gradually mix in the flour and cocoa powder, adding in thirds. Blend until just combined to avoid overmixing.
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Roll and Chill Dough
Divide the dough in half and roll each portion between two sheets of parchment paper to just under ¼ inch thick. Chill for at least 3 hours.
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Cut and Bake Cookies
Preheat oven to 325°F. Cut chilled dough with a 1½–2 inch cookie cutter and place on a parchment-lined baking sheet, spacing cookies 1 inch apart. Reroll scraps and repeat. Bake for 12–14 minutes without letting the cookies burn.
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Cool and Melt Chocolate
Let cookies cool completely on a wire rack. Meanwhile, melt chocolate, shortening, and peppermint extract in a double boiler over low heat, stirring often until smooth.
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Dip and Set Cookies
Dip each cooled cookie into the chocolate mixture, letting excess drip off with a fork. Place on a parchment-lined baking sheet. Repeat until all cookies are coated.
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Chill and Enjoy
Refrigerate until the chocolate hardens. Enjoy fresh or store in the fridge or freezer (if they last that long!.
Get the Recipe: thin mints cookie recipe
Variations and Substitutions
You can easily customize these cookies by changing the extract or flavoring to create variations like chocolate mocha or chocolate cinnamon. Milk chocolate works as a coating but results in a softer texture and a different flavor than the original. For the chocolate coating, coconut or vegetable oil can replace shortening, though shortening offers the most neutral taste. Feel free to dress them up with fun toppings like crushed nuts, cookie crumbs, chopped Andes mints, or a white chocolate drizzle.
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Tips and Tricks for Making the Best Homemade Thin Mint Cookies
Since the dough is dark, don’t rely on browning to check if they’re done—start checking for doneness at the 12-minute mark. While chips or chunks will work, chopping a chocolate bar gives you a smoother, more even coating. Use an extra fork during dipping to help balance and lift each cookie without fingerprints or smudges. After dipping, hold the cookie above the bowl for about 15 seconds to let the excess chocolate drip off cleanly. When placing the cookies on parchment, do so gently to keep the bottoms tidy and avoid pooled chocolate.
Get the Recipe: thin mints cookie recipe
