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Chocolate thin mint cookies in a white bowl on a wooden table.
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5 from 3 votes

Thin Mint Cookies

If you love those classic Girl Scouts thin mints, then you will love these homemade thin mint cookies. They are so easy to make and oh so delicious.
Prep Time30 mins
Cook Time9 mins
Cooling Time40 mins
Total Time1 hr 19 mins
Course: Cookies, Desserts
Cuisine: American
Keyword: chocolate, crunchy, Girl Scouts, sweet
Servings: 40 cookies
Calories: 110kcal
Author: Matt Taylor


  • Sheet pan or cookie sheets
  • Wire rack
  • silicone baking mat or parchment paper
  • Hand Mixer or Stand Mixer
  • Sifter
  • rolling pin
  • Bowls


  • 3/4 cup of unsalted room temp butter. 170g
  • 1 cup of white granulated sugar 198g
  • 1 Large egg
  • 1 tsp. of vanilla extract 5ml
  • 1/4 tsp. of peppermint extract add in additional 1/4 tsp. of extra minty cookies(1ml)
  • 1 1/2 cups of all-purpose flour plain flour (192g)
  • 3/4 cup of unsweetened cocoa powder 75g
  • 1 tsp. of baking powder 5g
  • 1/2 tsp. of salt 2g


  • 12 to 14 oz Chocolate for Dipping candiquik, candy melts, chocolate chips, chocolate bars, etc. (350 to 400g)
  • 1/4 to 1/2 tsp of peppermint extract a little goes a long way (1 to 2 ml)


  • Begin by adding the softened room temp butter to a large bowl. Mix it for 3 to 5 minutes. Then add in the sugar and cream those two together. Scrape the sides of the bowl as necessary.
  • Add in the egg, vanilla and peppermint extracts and mix until combined.
  • Now in a separate bowl sift or whisk together the flour, cocoa powder, salt, and baking powder.
  • Mix in the dry ingredients about a third at a time until well combined and you are left with a nice chocolate cookie dough.
  • Gather the dough into a ball and then cut the ball in half. Place a sheet of parchment paper down and roll out half of the dough on top of it until it is between 1/8th and 1/4th inch thick. You can really make them as fat or thin as you want. Then do the same with the other half of dough then stack them on top of each other.
    Finally, place a final piece of parchment on top. Set the stacked dough in the fridge to chill for at least an hour.
  • Once the dough has chilled, preheat the oven to 350 F/176C. Use a small round cookie cutter (2-inch diameter) and cut out the cookie shapes. Place them on a sheet pan lined with parchment paper or a silicone mat. Gather up the scraps of dough and roll them out, etc. The cookies won't spread so they can be placed pretty close to each other.
  • Bake them for 8 to 9 minutes. 8 minutes for softer cookies, 9 minutes for more crunchy cookies. Once they come out of the oven allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
  • Next, melt your chocolate, in the microwave with bursts of 25 seconds and stirring until melted or use the double boiler method on the stovetop. Dip the cookies in the chocolate with a fork, tap off the extra chocolate and place it on the pan with the silicone mat or parchment paper. Drizzle on other colors of chocolate for a design or leave them plain. Place them in the fridge and allow the chocolate to set for 20 to 30 minutes. Enjoy!



Note: The nutritional facts will vary a little bit if you add drizzled chocolate on top as well. You should be able to get 40 to 45 cookies that are about 2 inches in diameter.
Nutritional facts for thin mint cookies