Name: Crispy Peppermint Thin Mint Cookies Recipe
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter at room temperature; 1 cup sugar; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 3/4 cup Dutch process unsweetened cocoa powder; 1 large egg; 2 cups all-purpose flour minus 2 tablespoons; 2 tablespoons corn starch; 20 ounces dark or semi-sweet chocolate bars or melting wafers; 2 teaspoons vegetable or coconut oil; 1 teaspoon pure peppermint extract or oil

If you’ve ever craved the iconic taste of Girl Scouts Thin Mints but wanted a homemade touch, you’re in for a treat. This Crispy Peppermint Thin Mint Cookies Recipe delivers that perfect crunch, rich cocoa flavor, and refreshing peppermint all wrapped into one delightful bite.

A stack of four round chocolate-covered cookies rests on a white marbled surface, with three whole cookies stacked on the bottom and one cookie leaning on the stack with a bite taken out of it, revealing a dark, crumbly chocolate center beneath a smooth, shiny chocolate coating. Small chocolate crumbs are scattered around the stack, adding texture to the scene. The cookies have a glossy finish, highlighting the rich, deep brown color of the chocolate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Peppermint Thin Mint Cookies Recipe
Top Tip
How to Serve Crispy Peppermint Thin Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Peppermint Thin Mint Cookies Recipe

Why You'll Love This Recipe

Honestly, this recipe has quickly become one of my absolute favorites to bake whenever I’m craving that classic chocolate-mint combo. It’s straightforward, satisfying, and perfect for sharing (or not!).

Authentic Flavor: Captures the true essence of the beloved Thin Mint cookie with fresh ingredients.
Crispy Texture: Achieves that ideal snap every Thin Mint fan looks for.
Easy Process: Perfect for bakers of any skill level — you’ll enjoy every step!
Customizable Mint Kick: Adjust the peppermint extract to suit your taste buds.

Ingredients & Why They Work

When making homemade Thin Mints, choosing quality ingredients makes all the difference. I always recommend using fresh cocoa powder for that deep chocolate flavor and high-quality chocolate for the peppermint coating — it really elevates the final result.

Flat lay of a small white ceramic bowl of soft unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of Dutch process unsweetened cocoa powder, one large whole egg with a clean shell, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of corn starch, several small dark chocolate bars stacked naturally, a small white ceramic bowl of clear vegetable oil, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of clear peppermint extract, a small white ceramic bowl of fine salt, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Provides a rich, creamy base without adding extra salt, allowing you to control seasoning perfectly.
Sugar: Sweetens the dough and helps create that delicate crispness in the baked cookie.
Vanilla extract: Adds warmth and depth to the chocolate-mint profile without overpowering it.
Salt: Enhances all the flavors, balancing the sweetness and chocolate notes.
Dutch process cocoa powder: Gives a smooth, deep chocolate flavor that’s less acidic than natural cocoa.
Egg: Binds the ingredients together and adds tenderness.
All-purpose flour: The structure of your cookies — just be sure to measure accurately since we subtract 2 tablespoons for the perfect crumb.
Corn starch: Keeps the cookies tender and soft, preventing them from becoming too dense.
Dark or semi-sweet chocolate: Creates that classic Thin Mint coating; use melting wafers or bars and chop finely for the smoothest finish.
Vegetable or coconut oil: Helps the chocolate coating set with a shiny, professional look and prevents cracking.
Pure peppermint extract or oil: Brings that unmistakable refreshing mint flavor that Thin Mints are famous for.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Crispy Peppermint Thin Mint Cookies Recipe is how easy it is to make it your own. Whether you love your cookies extra minty, or prefer a different type of chocolate coating, these variations let you customize to match your taste buds perfectly.

Extra Minty Twist: I sometimes add a little more than 1 teaspoon of peppermint extract to the chocolate coating when I want a burst of mint flavor that really wakes up my palate. Just be careful not to overdo it—too much peppermint can overpower the chocolate.
Dark Chocolate Lovers: Swapping semisweet chocolate with a rich, high-quality dark chocolate bar intensifies the deep cocoa notes and adds a slightly more sophisticated edge to these classic cookies.
Gluten-Free Option: I’ve experimented with substituting the all-purpose flour with a gluten-free blend and it works well, but I keep the cornstarch to maintain that tender, melt-in-your-mouth texture. Just watch the dough consistency and add a splash of milk if it ever feels too crumbly.
Holiday Peppermint Bark Style: For a festive flair, try sprinkling crushed candy canes over the chocolate coating right after dipping. It adds crunch and a pretty decorative touch, perfect for gift-giving seasons.

Step-by-Step: How I Make Crispy Peppermint Thin Mint Cookies Recipe

The image shows several round cookies fully covered with a smooth, shiny dark chocolate layer, placed neatly on a metal cooling rack. Each cookie looks thick with two visible layers: a darker, firm chocolate coating on the outside and a lighter, matte interior inside the chocolate. The cookies are arranged in rows on the rack. The rack is set on a wooden surface with a slightly warm color tone. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Goodness

Start by creaming the softened butter, sugar, vanilla extract, and salt in a large bowl until the mixture looks smooth and fluffy—like a thick frosting. This usually takes about 2 to 3 minutes with a hand mixer on medium speed. Next, add the Dutch process cocoa powder and mix until it’s fully incorporated. The batter will thicken up nicely and have that rich chocolate color you’re aiming for.

Step 2: Beat in the Egg

Crack in the large egg and beat thoroughly. Scrape down the sides of the bowl as you go to ensure everything combines evenly. This step adds moisture and helps bind the dough, so don’t skip it!

Step 3: Fold in the Dry Ingredients

Whisk the all-purpose flour (remember, minus 2 tablespoons!) together with the cornstarch. Gradually add this mixture to your wet ingredients while mixing on low speed. Stop mixing as soon as the dough comes together to keep the cookies tender. The dough should feel soft and just a little sticky.

Step 4: Roll, Chill, and Shape

Divide the dough in half and flatten each piece into a disk. Roll out each disk between two sheets of parchment paper to your desired thickness. I like mine about ⅛ inch thick for that perfect crispiness. Then, chill the dough disks in the refrigerator for a full hour. This step is crucial to prevent spreading and to get those classic, crisp edges once baked.

Step 5: Preheat and Cut the Cookies

Preheat your oven to 350°F. Using a 2-inch round cookie cutter, cut rounds from the chilled dough and place them an inch apart on your baking sheet. This gives the cookies room to bake evenly without sticking together.

Step 6: Bake to Perfection

Bake one tray at a time for about 10 minutes. Baking individually ensures even heat distribution and a consistent crunch across every cookie. When you pull them out, they’ll still be slightly soft but will crisp up as they cool on the baking sheet—about 15 minutes.

Step 7: Melt and Mix the Peppermint Chocolate Coating

Chop half of the chocolate (10 ounces) into very thin, small pieces. This helps the chocolate melt quickly and evenly. Place the chopped chocolate with 1 teaspoon of vegetable or coconut oil in a microwave-safe container. Microwave on high for 60 seconds, then stir until smooth. If needed, continue microwaving in 15-second bursts, stirring each time, until fully melted. Finally, stir in half a teaspoon of pure peppermint extract to infuse that holiday-favorite flavor.

Step 8: Dip, Coat, and Chill

Take each cooled cookie and gently dip it, face down, into the melted peppermint chocolate. Use a fork to carefully flip it so the entire cookie is coated and the excess chocolate can drip off. Place the dipped cookies on parchment paper to set. Repeat with the remaining dough using the second batch of chocolate melted the same way. Let the coated cookies sit for 30 minutes to 1 hour at room temperature until the chocolate hardens.

Step 9: Store and Savor

Once set, store your Thin Mints in an airtight container. They stay delicious at room temperature for up to one week, or refrigerate for longer freshness. Want to keep them for special occasions? Freezing works beautifully too—just thaw on the counter before serving.

Top Tip

These tips are key to mastering your Crispy Peppermint Thin Mint Cookies Recipe and getting that perfect balance of crisp texture and minty-chocolatey flavor every single time.

Chilling the Dough: Don’t skip chilling the dough disks for the full hour. It keeps the cookies from spreading and helps you get that signature crisp, tender texture that melts in your mouth.
Quality Chocolate: Using high-quality dark or semi-sweet chocolate really elevates the cookie coating, ensuring a smooth, rich finish that’s not overly sweet.
Batch Melting Chocolate: I find melting the chocolate coating in two batches works best—this way the chocolate stays fresh and glossy, perfect for dipping every cookie with ease.
One Tray at a Time: Baking one tray at a time might seem slow, but it ensures even heat distribution so your cookies bake uniformly without turning too soft or too crisp.

How to Serve Crispy Peppermint Thin Mint Cookies Recipe

A large flat layer of dark brown dough, rolled out unevenly on white parchment paper, with two round circular shapes cut out near the bottom edge, and a metal round cutter resting beside the cut shapes on a white marbled surface. The top right corner of the parchment is slightly lifted to reveal part of the dough underneath. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a festive touch, sprinkle crushed peppermint candies or a light dusting of cocoa powder on top of the cookies once the chocolate coating has set. You can also add a delicate drizzle of white chocolate for contrast and a pop of elegance.

Side Dishes

Serve these cookies alongside a steaming mug of hot cocoa, peppermint mocha, or even a classic cup of black coffee for a delightful contrast. They also pair beautifully with a scoop of mint chocolate chip ice cream or a creamy vanilla bean custard for a decadent dessert experience.

Make Ahead and Storage

Storing Leftovers

Store your Crispy Peppermint Thin Mint Cookies in an airtight container at room temperature to keep them fresh for up to one week. This helps maintain their signature crispness and rich flavor.

Freezing

To freeze, wrap cookies individually in parchment paper, then place them in a freezer-safe container or ziplock bag. They can be frozen for up to three months. When you’re ready, thaw at room temperature to preserve their texture and flavor.

Reheating

If you prefer your cookies slightly warm, especially after freezing, gently warm them in a microwave for 10-15 seconds or in a preheated oven at 300°F for about 5 minutes. Just be careful not to overheat, or the chocolate coating might lose its crisp snap.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

While regular cocoa powder can be used, Dutch-processed cocoa provides a smoother, less acidic taste and a richer chocolate color, which is closer to the classic Thin Mint flavor.

What if I don't have peppermint extract—can I use fresh mint?

Fresh mint won’t provide the concentrated flavor peppermint extract offers. If unavailable, you might try finely chopped fresh mint in the dough, but it won’t deliver the same vibrant minty punch in the chocolate coating.

Why do I need to add cornstarch to the dough?

Cornstarch lightens the dough and adds to the cookie’s tender, melt-in-the-mouth texture. It helps give the cookies that delicate crispness without being too hard.

How do I prevent the chocolate coating from melting too soft?

Use vegetable or coconut oil sparingly as directed and allow the chocolate-coated cookies to fully set at room temperature without rushing. Also, store them in a cool, dry place to maintain that signature crisp coating.

Final Thoughts

Creating your own Crispy Peppermint Thin Mint Cookies Recipe at home is such a satisfying treat, especially for mint and chocolate lovers. The delightful balance of crispness, rich cocoa, and that refreshing peppermint coating brings childhood favorites right to your kitchen with a homemade touch. Enjoy sharing these little bites of joy with friends and family—they disappear quickly, but the memories linger forever!