Everybody loves Thin Mint Cookies and now you can enjoy them year round with this recipe! A delicious flakey, crispy cookie is infused with a touch of mint extract before its coated in a mint chocolate cookie coating. The best part? You can decorate them as you like with sprinkles and some chocolate drizzle!
Ingredients needed for Homemade Thin Mint Cookies
- Cocoa Powder
- If using salted butter, dial back the added salt by 1/2.
- Egg White
- Mint Extract
- We use mint extract in both the cookie and the coating. You can dial the mint flavor up or down to your liking.
- Vanilla Extract
- Chocolate for Coating:
- Chef’s choice, we used semisweet chocolate chips but you could use a nice dark chocolate if you prefer more of a flavor punch.
- Coconut or Vegetable Oil
- This helps keep the chocolate coating silky smooth.
The trick to perfectly crispy mint cookies is the dough- after all, thin mints are ‘thin’ crispy cookies. After making the dough, roll it between parchment paper until its a little less than 1/4 inch thick (1/5-1/6th of an inch). You’ll want to make sure the dough is even and flat so that the cookies bake evenly (if some are thicker than others the thicker ones will be soft, and you don’t want that). The next step is refrigeration, which is key- it helps form the cookies and cold dough will keep in patties as they bake, versus spreading out.
After rolling out the dough, refrigerate it between parchment for at least 2 hours.
After the dough has refrigerated, cut the dough into 1.5 inch disks. After cutting them, bake them in the oven at 350 for about 13 minutes.
Pro tip: No cookie cutter? Use an upside down champagne flute for perfect cookie circles!
After removing the cookies from the oven, place them on a wire rack and prepare the chocolate coating. You can choose to coat these a few ways- I dipped them, then drizzled them and then added some sprinkles for fun (also, I love chocolate so I wanted more on my cookies!). If you want them to look like traditional thin mints, dip them in a thin layer of chocolate using a fork and let them cool.
Once the chocolate has cooled to the touch (I recommend placing them in the refrigerator as letting them cool at room temperature will take quite a bit of time), serve them with a glass of milk & enjoy!
If you’re a fan of cookies & want more repines to try, here’s a few we think you’ll like:
- Peanut Butter Crinkle Cookies
- Mrs. Fields Style Cookies
- Loaded Brownie Mix Cookies
- Double Chocolate Chip Cookies with Sea Salt
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula…We love to see your pics!
Thin Mint Cookie Recipe
- 1 cup butter (2 sticks) softened to room temperature
- 2/3 cup sugar
- 1 egg white
- 1/2 tsp vanilla extract
- 1 tsp mint extract
- 2 cups flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
Chocolate Mint Coating
- 12 oz chocolate chips
- 1/2 tsp coconut oil (or vegetable oil)
- 1 tsp mint extract
- In a large mixing bowl using a hand mixer or in a stand mixer, combine butter and sugar. Mix until creamy. Add egg white, vanilla extract & mint extract. Mix again until fully mixed, about 2-3 minutes, scraping down the side of the bowl as necessary. Set aside.
- In a separate bowl, combine flour, salt, & cocoa powder. Mix with a whisk until fully incorporated.
- Add dry flour mixture to sugar/butter/egg mixture 1 cup at a time, mixing until fully incorporated. Dough will be crumbly as expected.
- Roll dough between 2 pieces of parchment paper to about 1/4-1/6 inch thickness (you will likely end up with 2-3 'flats' of dough). Refrigerate for at least 2 hours.
- After refrigerating dough, preheat oven to 350 degrees fahrenheit. Cut cookies into 1-2 inch disks and place about 1/2 inch apart on a parchment paper lined baking sheet. Bake for 13-15 minutes. Let cookies cool on a wire rack.
- While cookies are cooling, prepare chocolate coating. In a microwave safe bowl, add chocolate chips and microwave in 15 second increments, stirring at each interval, until fully melted. Once melted, add in oil and mint extract.
- Dip the cookies in the chocolate (or drizzle chocolate as desired). Place chocolate dipped cookies in refrigerator to cool and serve once hardened.