Homemade Thin Mints

If you’re a Thin Mint lover like I am, these cookies will be your saving grace, especially if you don’t live near a girl scout troop. The mint flavor marries perfectly with the chocolate, and the center of the cookie is the exact texture of the boxed version.


In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.


Add the cocoa powder, salt, and vanilla, and mix until incorporated. Add half of the flour and mix. Add the remaining flour, ¼ cup at a time until you get a pretty dry dough.


Divide the dough into 3 balls, and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.


Preheat your oven to 350 degrees. Remove plastic from 1 disk and roll your dough out between 2 pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking ¼-inch to an ⅛-inch thick.


Use a 2-inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8 to 9 minutes. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.


Prepare chocolate according to recipe. Drop a cookie in the melted chocolate, and make sure all of it gets covered in the chocolate. Fish the cookie out with a fork.


Place the chocolate-coated cookie on a piece of parchment or waxed paper until set.

Bread bun

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