Homemade Thin Mint Cookies


I am a sucker for Girl Scounts’ Thin Mint cookies. I became so obsessed with them that I ended up buying three boxes of Thin Mint cookies and hid them in the closet so that I no one could eat them. I found a recipe to make my own cookies.

Homemade Thin Mints

Recipe: Baking Bites


  • 2 1/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 6 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 cup white sugar
  • 1/2 cup butter, room temperature
  • 1/3 cup milk (any kind)
  • 1/2 tsp vanilla extract
  • 3/4 tsp peppermint extract


  1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
  2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
  3. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
  4. Preheat oven to 375F.
  5. Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
  6. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating

  • 10-oz dark or semisweet chocolate
  • 1/2 cup butter, room temperature


In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.


Mix flour, cornstarch, cocoa powder and salt.


Cream butter and sugar and add the extracts. It looks a little curdled but I trust you, it isn’t!


Mix the creamed butter and sugar with the dry powders.


Shape the dough into logs and put them in the freezer. Yes, they look funny…

Slice the dough into thin slices and bake. After coating them with dark chocolate, this is what it looks like:

Things to note:

I found slicing the frozen dough was difficult. It probably had to do with the fact that I left it in the freezer for longer than 2 hours. I think next time, I will roll out the dough and use a cookie cutter so that the shapes will be uniform.

I found a recipe on how to make cookies by rolling the dough here.