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Homemade Thin Mints

Irresistibly Crunchy Homemade Thin Mints You’ll Love!

Indulge in homemade Thin Mints made with simple ingredients for a nostalgic treat!
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Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 2 hours
Total Time 2 hours 23 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ¾ cup Unsalted Butter Provides richness and moisture; let it sit at room temperature for easy creaming.
  • 1 cup Sugar Adds sweetness and creates a tender texture; swap with coconut sugar for a lower glycemic option.
  • 1 large Egg Binds the ingredients together and adds moisture; opt for free-range eggs for better flavor.
  • 1 teaspoon Vanilla Bean Paste Enhances flavor depth; pure vanilla extract works in a pinch.
  • ¼ teaspoon Peppermint Extract Infuses the cookies with classic mint flavor; adjust to taste for bolder minty goodness.
  • 1½ cups All-Purpose Flour Creates structure; use a 1:1 gluten-free flour blend if necessary.
  • ¾ cup Cocoa Powder Provides rich chocolate flavor; Dutch-processed cocoa deepens both color and taste.
  • 1 teaspoon Baking Powder Helps cookies rise slightly for a lighter texture.
  • ⅛ teaspoon Salt Balances sweetness and enhances overall flavor.
For the Chocolate Coating
  • 14 ounces Semi-Sweet Chocolate Chips For coating, providing a rich chocolate flavor; dark chocolate can intensify the taste.
  • 1 tablespoon Vegetable Oil Smoothens and adds shine to your chocolate coating; coconut oil offers a unique flavor twist.
  • ½ teaspoon Additional Peppermint Extract For an extra minty touch in the chocolate mixture.

Equipment

  • Mixing bowl
  • Baking sheets
  • Parchment paper
  • Cookie cutter
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions for Homemade Thin Mints
  1. Preheat your oven to 350°F (175°C). Prepare your baking sheets lined with parchment paper.
  2. Cream together ¾ cup unsalted butter and 1 cup sugar until light and fluffy, approximately 3-5 minutes.
  3. Beat in 1 large egg, 1 teaspoon vanilla bean paste, and ¼ teaspoon peppermint extract until fully combined.
  4. In a separate bowl, sift together 1½ cups all-purpose flour, ¾ cup cocoa powder, 1 teaspoon baking powder, and ⅛ teaspoon salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Divide the dough in half and roll each portion between two sheets of parchment paper to about ¼-inch thick. Refrigerate for at least 2 hours.
  7. Once chilled, use a 2-inch round cookie cutter to cut out circles and place them on the prepared baking sheets.
  8. Bake the cookies in the preheated oven for 8 minutes. Let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  9. Melt 14 ounces of semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth.
  10. Stir in 1 tablespoon vegetable oil and ½ teaspoon peppermint extract once the chocolate is melted.
  11. Dip each cooled cookie into the chocolate mixture, allowing excess chocolate to drip off.
  12. Allow the cookies to sit at room temperature until the chocolate hardens, about 30-60 minutes.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 40mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Allow the dough to chill for at least 2 hours; this prevents spreading. Always let your cookies cool completely before dipping them in chocolate.

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