Homemade Thin Mints

Satisfy your cravings for the beloved Girl Scout classic with these irresistible Homemade Thin Mints! These decadent cookies feature a crisp chocolate base, delicately infused with peppermint for that signature cool-and-rich flavor pairing. Coated in a luscious layer of silky, peppermint-spiked chocolate, each bite delivers the perfect balance of crunch and creaminess. With simple pantry staples like cocoa powder, flour, and semi-sweet chocolate chips, these cookies are easy to whip up and make an excellent homemade gift or indulgent treat. Plus, they come together in just 40 minutes and yield 36 delightful cookies to share—or keep all to yourself! Brimming with nostalgic charm and packed with fresh, minty flavor, this copycat recipe is destined to be a new favorite.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 36

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1 Egg
• 0.5 teaspoon Peppermint extract
• 1 teaspoon Vanilla extract
• 1 cup Semi-sweet chocolate chips
• 2 tablespoons Shortening
• 0.25 teaspoon Peppermint extract (for coating)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Add the egg, mint extract, and vanilla extract to the butter mixture and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough should be soft and pliable.

Step 6

Divide the dough into two portions. Roll each portion between two sheets of parchment paper to 1/8-inch thickness.

Step 7

Using a 2-inch round cookie cutter, cut out circles and place them onto the prepared baking sheets, leaving about 1 inch of space between each cookie.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the cookies are just firm to the touch. Allow the cookies to cool completely on a wire rack.

Step 9

While the cookies cool, melt the chocolate chips and shortening in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.

Step 10

Stir in the peppermint extract for the coating into the melted chocolate mixture.

Step 11

Dip each cooled cookie into the chocolate coating, ensuring each is entirely covered. Shake off excess chocolate and place back onto the parchment-lined baking sheets.

Step 12

Allow the chocolate coating to set completely. To speed up the process, you can place the cookies into the refrigerator for about 15 minutes.

Step 13

Store cookies in an airtight container at room temperature, or for a chilled version, store them in the refrigerator.

Nutrition Facts

Serving size	812.5 grams (812.5g)

Amount per serving	% Daily Value*
Calories	3451

Total Fat 190.10g	244%
Saturated Fat 106.60g	533%
Polyunsaturated Fat 8.50g
Cholesterol 454mg	151%
Sodium 932mg	41%
Total Carbohydrate 483.20g	176%
Dietary Fiber 57.50g	205%
Total Sugars 296.30g
Protein 54.40g	109%

Vitamin D 48IU	240%
Calcium 208mg	16%
Iron 30mg	164%
Potassium 2035mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 5.6%

Carbs: 50.1%