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My homemade Thin Mint cookies capture all the magic of the beloved treat in a fresh batch right from your kitchen. When that cool chocolate aroma fills the house you know dessert is about to steal the show.
The first time I baked these was for a cookie swap and not a single one made it home with the guests. Baking these cookies always brings back that feeling of sharing afterschool snacks with friends. My family now expects these every winter when that familiar craving for chocolate and mint starts up.
Ingredients
- Butter: softens quickly and gives rich flavor use good quality unsalted if possible
- Sugar: ensures a delicate sweetness regular granulated is perfect
- Brown sugar: adds moisture and a touch of caramel choose fresh packed for better texture
- Egg: helps bind and provide structure farm fresh if available
- Vanilla extract: deepens the aroma always pick pure vanilla for best results
- All purpose flour: gives structure and keeps cookies tender select unbleached if you can
- Unsweetened cocoa powder: brings intense chocolate flavor Dutch process is a great choice
- Baking powder: creates lift for softer centers look for fresh not expired
- Salt: balances sweetness and sharpens flavor fine grain works best
- Semisweet chocolate: forms the signature glossy coat pick a brand you love snacking on
- Peppermint extract: brings that essential coolness use pure extract for the truest flavor
Instructions
- Make the Dough:
- Cream your butter with both sugars until the mixture looks pale and fluffy I like to use a handheld mixer for two minutes to really aerate
- Blend in the Wet Ingredients:
- Add in the egg and vanilla extract then beat until everything is smooth and well blended The vanilla should be evenly dispersed
- Add the Dry Ingredients:
- In another bowl whisk together the flour cocoa powder baking powder and salt Make sure there are no clumps Gently mix dry into wet ingredients in batches A soft even dough should form
- Shape and Bake:
- Roll the dough into small balls about the size of a walnut Flatten slightly with your palm Place spaced apart on a parchment lined baking sheet Bake at 350 F for seven to eight minutes Just until the edges feel set but the centers look soft
- Cool:
- Let cookies sit on the baking sheet for two minutes This helps them finish setting up before transferring to a wire rack to cool completely
- Prepare the Chocolate Coating:
- Melt chopped semisweet chocolate in a heatproof bowl over simmering water Stir often for smooth melting Add peppermint extract when fully melted
- Coat the Cookies:
- Once cookies are fully cool dip each one in chocolate using a fork to turn and coat Let excess drip off Place on fresh parchment and chill until firm
My absolute favorite part is that cool lift from real peppermint in the chocolate shell No matter how many times I make these biting through the crisp shell with a cup of tea always feels like a little luxury. My nephew still tells everyone about the time we baked three batches in one snow day and tried to hide some in the freezer.
Storage Tips
Keep cookies in an airtight container in the fridge for freshest texture The chocolate stays nice and snappy this way For longer storage freeze flat between layers of parchment and let thaw five minutes before serving
Ingredient Substitutions
You can swap semisweet chocolate for dark if you crave extra richness Gluten free flour blends work well in a one for one ratio I have tried both and both yield a delicious crisp bite
Serving Suggestions
These are perfect with coffee or tucked into lunchboxes Layer them in a tin with wax paper and bring to a party for a low stress dessert
Cultural Context
Inspired by the classic Girl Scout cookie these treats have become a wintertime ritual in many homes The pairing of chocolate and mint traces back generations but the homemade version brings extra joy in the baking and sharing
Seasonal Adaptations
Try orange extract for a holiday twist Use dairy free chocolate to make them vegan Top with crushed candy canes for added crunch
Success Stories
Every time I share these at a potluck the recipe requests flood in Friends of mine now make a double batch just to freeze for the holidays
Freezer Meal Conversion
Simply freeze dipped cookies on a tray then store in a sealed bag They will last up to two months and thaw quickly when you need a treat
With these tips and a little practice you will have bakery style Thin Mints from your own kitchen. Enjoy the ritual and notice how quickly they disappear.
Recipe FAQs
- → How can I achieve a crisp thin texture?
To ensure thin, crisp cookies, gently flatten the dough balls before baking and avoid overmixing the dough.
- → Can I use milk chocolate for the coating?
Yes, but semisweet chocolate gives a richer flavor and balances the peppermint. Milk chocolate creates a sweeter finish.
- → Is peppermint extract essential?
Peppermint extract is key for signature mint flavor. Substitute only with mint extract, as other options alter the taste.
- → How should I store these cookies?
Store in an airtight container in a cool place or refrigerate to keep the chocolate coating firm and cookies fresh.
- → Can the dough be made ahead and frozen?
Yes, shape and freeze unbaked dough. Bake directly from frozen, adding a minute or two to the baking time.