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Homemade Thin Mints

Give Them an Early Taste of Girl Scout Cookie Season With DIY Thin Mints

What's the second most wonderful time of the year? I'd argue that it has to be Girl Scout cookie season. This year, gift your friends with an early taste of this magical time of the year: a homemade take on Thin Mints. This recipe for DIY Thin Mints is just as tasty as the packaged version, and they're a cinch to whip up. Package them in a mason jar with pretty, wintry details or in a cellophane bag, tied with a big bow.

Homemade Thin Mints

From Baking Bites


If you can't find peppermint extract, substitute peppermint flavor.

Homemade Thin Mints


  1. For the cookies:
    2 1/4 cups all-purpose flour
    1/4 cup cornstarch
    6 tablespoons unsweetened cocoa powder
    1/2 teaspoon salt
    1/2 cup butter, room temperature
    1 cup sugar
    1/3 cup milk (any kind)
    1/2 teaspoon vanilla extract
    3/4 teaspoon peppermint extract
  1. For the chocolate coating:
    10 ounces dark or semisweet chocolate
    1/2 cup butter, room temperature


  1. Make the cookies: In a small bowl, whisk together the flour, cornstarch, cocoa powder, and salt.
  2. In a large bowl, cream together the butter and sugar. With the mixer on low speed, add in the milk and extracts. The mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
  3. Shape dough into two logs, each about 1 1/2 inches in diameter. Wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
  4. Preheat the oven to 375°F. Line a half-sheet pan with parchment paper.
  5. Slice the dough into rounds no more than 1/4-inch thick — if they are too thick, they will not be as crisp. Transfer the rounds to the prepped baking sheet; the cookies will not spread very much, so you can put them quite close together.
  6. Bake for 13-15 minutes, until the cookies are firm at the edges. Cool cookies completely on a cooling rack before dipping in chocolate.
  7. Make the chocolate coating: Add the chocolate and butter to a microwave-safe bowl. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
  8. Coat the cookies: Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set for at least 30 minutes, or until the chocolate is cool and firm. (Reheat the chocolate as needed to keep it smooth and easy to dip into.)

Image Source: POPSUGAR Photography / Camilla Salem
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