logo
You are here: Cookie Home > Refrigerator Cookies > Thin Mint Cookies

Better Than The Girl Scout's Homemade Thin Mint Cookies

Are you a fan of the Girl Scout's top selling cookie - the Thin Mint?

Do you crave Thin Mints long after the Girl Scout selling season has past?

You are not alone.

Lots of people love Thin Mints, which account for 25% of the Girl Scouts' cookie sales each year!

Here's a homemade version of Thin Mint Cookies that we think may be even better than theirs!

Homemade Thin Mints start with chocolate refrigerator cookie dough that is rich with Dutch-process cocoa powder and butter and flavored with a bit of peppermint extract.

It's a classic refrigerator slice and bake cookie recipe. Once cooled, the cookies are topped with a thin glaze of bittersweet chocolate. I guess you could call these "Thin Mints for Grown Ups."

This recipe calls for unsweetened Dutch-process cocoa, which produces a deeper, richer result than natural unsweetened cocoa, according to the folks at Cook's Illustrated. You will also need peppermint extract, which you should be able to find on the baking aisle of your grocery store, with the vanilla and other flavorings.

I like to bake my mint cookies on heavy-duty cookie sheets lined with parchment paper. The cookies don't stick and cleanup is much easier. Alternatively, you can use ungreased cookie sheets for baking your slices of chocolate mint cookie dough.

This recipe makes 2 logs of refrigerator cookie dough. You can bake them both or bake one and store the other log of dough (wrapped tightly in plastic wrap) in the freezer for up to one month. Then you can use your slice and bake cookie dough directly from the freezer for Thin Mints in Minutes!

Homemade Thin Mint Cookies Recipe

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-processed cocoa, sifted if lumpy
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 7 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon vegetable oil

For The Mint Chocolate Cookies

  1. In a medium-size mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well blended and set aside.
  2. In a large mixing bowl beat together the butter and sugar with an electric mixer on medium speed until fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary to make sure the ingredients are well blended.
  3. Add the egg and the flavoring extracts and beat until smooth and creamy, scraping down the sides of the bowl again, if necessary.
  4. With a wooden spoon stir in the flour mixture just until it is incorporated.
  5. Divide the dough into two equal halves.
  6. Place one portion of the dough onto a 14-inch long piece of waxed paper.
  7. Roll the dough inside the waxed paper to create a log that is about 10 inches long and 1 1/2 inches in diameter.
  8. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours.
  9. Repeat the process with the remaining half of dough.
  10. When you are ready to bake the cookies, position one of your oven racks in the middle of your oven and preheat the oven to 350F degrees. Line your cookie sheets with parchment paper or use ungreased cookie sheets.
  11. Slice the dough into 1/3-inch thick slices. (You will want to rotate the log of dough after each slice so that it doesn't flatten out on one side.)
  12. Place the slices of cookie dough at least 2 inches apart.
  13. Bake until the cookies are firm around the edges but still soft on top, about 13 to 15 minutes. (If your dough slices are frozen, they may take a few minutes longer.)
  14. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes and then transfer them with a thin metal spatula to a wire rack to cool completely.

For The Chocolate Glaze

  1. Put 1 inch of water in the bottom of a double boiler or a large saucepan and bring just to a simmer.
  2. Place the chopped chocolate and vegetable oil in the top of the double boiler or in a stainless steel or heat proof glass bowl large enough to rest on top of the saucepan making sure that the bowl doesn't come in contact with the water.
  3. Heat, stirring or whisking occasionally, until the chocolate is melted.
  4. Remove from the heat and whisk until the chocolate is completely smooth.

To Glaze The Mint Cookies

  1. Line 2 baking sheets with parchment paper or aluminum foil.
  2. Using a small knife or offset spatula, spread a thin layer of chocolate glaze over the top of each cookie.
  3. Place the cookies, glaze side up, on the baking sheets and refrigerate until the glaze is firm, about 15 minutes.

This recipe makes about 5 dozen Homemade Thin Mint Cookies.

Note: These thin mints will keep in an airtight container at room temperature for 4 to 5 days.

This recipe for Thin Mints was adapted from Mom's Big Book of Cookies by Lauren Chattman.

Looking for a unique recipe that includes Girl Scout Thin Mint cookies as a main ingredient? You might want to try this Thin Mint Cookie Tart Recipe.

You Might Also Like:

Helpful Cookie Baking Supplies:

Back from Mint Cookies to Refrigerator Cookie Recipes

Back from Mint Cookies to Best Ever Cookie Collection home

Solo Build It!