Homemade Thin Mint Cookie Recipe

I love Girls Scout Cookies!  When we were younger, our Mom would let each of us pick out a box of cookies.  We would hide them under our beds and savor them as long as we could!  I was known to be the sneaky one in the family, and I would sneak into my sisters’ rooms and find their hidden stashes of Girl Scout Cookies.  I always knew the sisters who ordered Thin Mints would never notice me taking one because they came with more cookies than the other flavors. :)  Now I will never have to steal cookies again!


Homemade Thin Mint Cookies Recipe:
(makes 4 dozen cookies)
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups all-purpose flourMint Chocolate Coating:
2 cups semi-sweet chocolate chips
1 1/2 teaspoons peppermint extract
In a large mixing bowl, beat butter until light and fluffy.  Add powdered sugar and mix until combined.  Mix in vanilla, salt and cocoa.  Add flour and mix until combined, but slightly crumbly.  Chill dough in the refrigerator for 20 minutes.  Remove dough from the fridge and knead a few times on a lightly floured surface to warm up.Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8″ in thickness.  Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer).  Place cut circles on a baking sheet lined with parchment paper.  Bake cookies for 9-10 minutes, or until edges are set.  Let cookies cool completely.After cookies are cool, place chocolate chips in a microwave-safe bowl.  Microwave in 30-second increments until melted.  Stir in peppermint extract until smooth.  Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate.  Transfer the chocolate covered cookie to a baking sheet lined with wax or parchment paper.  Repeat with remaining cookies.  Let chocolate harden before serving.  You can place cookies in the refrigerator to set the chocolate faster.

(Recipe adapted from Tracey’s Culinary Adventures)

Looking for more minty desserts?
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  1. says

    They look so yummy! Since I now have 2 Girl Scouts and ordered twice as many cookies this year…ummm I won’t be needing this yummy recipe for some time to come. It will be fun to be able to make them when our cookies are finally gone. 😉
    Thanks so much for linking up at my Real Family Fun link party.

  2. says

    Hi Ladies,

    Thank you for linking up to our Simply Create Link Party. I just wanted to stop by really quickly and let you know that I featured these great thin mint cookies as part of a compilation of 15 Teacher Appreciation gifts. Trust you all are having a great week. :0)


  3. Racha says

    I am a very seasoned baker and I did not care for these. They were a bit bitter, like there was too much cocoa and/or not enough sugar. I LOVE Thin Mints but these did not come out even close. I’ll be trying other recipes for these cookies.

  4. Monna says

    I made these for my son. He loves them!!! I think the next time I make them I will try using the chocolate made especially for dipping as in dipping strawberries. We have to keep these in the fridge to keep the coating from melting and this is winter. Anyway, my son says they taste like the real thing. Thanks.

  5. Leanne says

    Big flop! Are you sure the amount of cocoa is printed right? It seems like a lot…
    I liked the flavour of the dough (so did my 2 year old daughter) but it was SO dry and crumbly, after fighting to get half a batch rolled out and only a dozen cookies in the oven, I gave up! The remainder I just crumbled onto the other cookie sheet to bake and use for ice cream topping or something…. :o(

  6. Phyllis Holmes says

    I got your recipe from “The Bitter Side of Sweet”. Thanks to her for referring me to you. I am looking forward to trying these yummy looking cookies! These are my favorite Girl Scout cookies, and I have always wanted to get a recipe to make them myself. Thanks for sharing the recipe, I’ll let you know how they turn out! Good luck in all you’re doing!

  7. Valerie K. says

    Being 7 months pregnant, I was totally craving thin mints and hoped this would satisfy my craving. They were ok, but I was disappointed. The cookie part was very crumbly and for some reason as they baked, the bottom side of the cookie kind of hollowed out. When I took them off the parchment paper some of them crumbled before they even got to the cooling rack. I think rolling them 1/8 inch is too thin. Also, when I melted the chocolate chips in the microwave, the chocolate seized up. I guess the wattage on my microwave is pretty high and the chocolate got too hot too quickly. I ended up spreading the chocolate on top of the cookies like frosting since there was no way I could dip them. If I try these again, I will use a double boiler to melt the chocolate instead. The cookies were edible, but not close enough to the real thing.

  8. Valerie K. says

    As a follow up to my comment above: now that I read the original recipe from Tracey’s culinary adventures, she says to microwave the chocolate at 50% power. I think that’s an important piece of information to include in the recipe as chocolate will seize if heated too quickly.

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