Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll chilled dough between two sheets of parchment paper to about ⅛-inch thickness. Use a round cookie cutter (2 inches works perfectly) to cut circles.
Place cookies 1 inch apart on prepared baking sheets.
Step 4: Bake
Bake for 8–10 minutes, until cookies are set and dry to the touch. They will firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Melt the Chocolate Coating
Melt dark chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each. If desired, stir in peppermint extract for extra mint flavor.
Step 6: Dip the Cookies
Using a fork, dip each cooled cookie into the melted chocolate, ensuring full coverage. Tap gently to remove excess chocolate and place on parchment paper.
Allow chocolate to set at room temperature or refrigerate for 15–20 minutes until firm.
Pro Tips for Perfect Thin Mint Chocolates
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Thin is key – Roll dough evenly for that signature snap
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Freeze for clean dipping – Chilled cookies dip more smoothly
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Don’t overdo peppermint – Too much extract can taste medicinal
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Use a fork or dipping tool – Helps create smooth edges
Flavor Variations You’ll Love
Dark Chocolate Mint (Classic)
Stick with dark chocolate for the most authentic Thin Mint experience.
Milk Chocolate Mint
Use milk chocolate for a sweeter, kid-friendly version.
White Chocolate Mint
Dip in white chocolate for a festive twist—perfect for holidays.
Extra Mint Crunch
Add crushed peppermint candies to the coating for texture and sparkle.
How to Store Homemade Thin Mint Chocolates
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Room temperature: Up to 5 days in an airtight container
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Refrigerator: Up to 2 weeks
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Freezer: Up to 3 months (best option!)
Thin Mint chocolates are famously amazing frozen—just like the originals.
Make-Ahead & Gifting Tips
These cookies are ideal for:
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Holiday cookie boxes
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Christmas dessert trays
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Birthday gifts
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Bake sales
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Cookie exchanges
Package them in cellophane bags or tins with parchment layers for a professional look.
Nutrition Information (Approximate, per cookie)
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Calories: 90
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Fat: 5g
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Carbohydrates: 10g
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Sugar: 6g
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Protein: 1g
(Values may vary depending on chocolate used.)
Frequently Asked Questions
Can I make these gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Can I use peppermint oil instead of extract?
Yes, but use very sparingly—peppermint oil is extremely concentrated.
Why are my cookies bitter?
Use unsweetened cocoa, but balance it with quality chocolate and proper sugar levels.
Do these taste like real Thin Mints?
Yes—many people say they taste even better.
Final Thoughts: The Ultimate Mint Chocolate Cookie
These homemade Thin Mint chocolates deliver everything you crave: deep chocolate flavor, refreshing peppermint, and that satisfying snap followed by a smooth melt. They’re simple enough for beginner bakers yet impressive enough to rival the original.
Once you try making Thin Mints at home, you’ll never look at the store-bought version the same way again.
👉 Save this recipe, share it, and don’t forget to stash a batch in the freezer—you’ll thank yourself later. 🍫🌿
