Homemade Thin Mint Cookies

Homemade Thin Mint Cookies are crisp chocolate wafers dipped in smooth, minty dark chocolate, delivering the perfect balance of sweetness and refreshment. Just like the classic Girl Scout version.

These Homemade Thin Mint Cookies are easy to make at home and perfect for indulging, sharing, or freezing for later. Enjoy the irresistible combination of chocolate and mint in every bite!

HOW DO I MAKE MY THIN MINT COOKIES?

1. Add all of the cookie ingredients to a bowl and mix until a dough forms then place the bowl in the fridge to allow the dough to chill for 20-30 minutes.

2. Once chilled, roll out the dough between 2 pieces of parchment paper (i made the dough about 1/4 inch thick).

3. Cut out the cookies with a small circle cookie cutter or a shot/juice glass.

4. Then remove the excess dough and repeat step 2 until all of the dough is used up.

5. Leave the cookies on the parchment paper, transfer to a tray and bake for 8-10 minutes at 350F (don’t overbake, they burn easily!).

6. Baked for 10 minutes.

7. Once baked, allow the cookies to cool completely.

8. Once cooled, make the chocolate coating by melting together the coconut oil and chocolate (in the microwave or on the stovetop using the double boiler method) then add in 1/4 tsp peppermint extract and mix well.

9. Dip the cookies in the melted chocolate and put them back on the lined tray.

10. Freeze or refrigerate until the chocolate coating hardens then dig in and enjoy!

11. Store in the fridge or freezer (we prefer the cookies frozen!).

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup cocoa powder
• 1/8 tsp salt
• 3 tbsp maple syrup, room temp
• 2 tbsp coconut oil, melted
• 1/2 tsp peppermint extract
• chocolate coating:
• 6 oz semi-sweet chocolate or dark (I used dairy-free and refined sugar-free chocolate)
• 2-3 tsp coconut oil
• 1/4 tsp peppermint extract

instructions:

1. Add all of the cookie ingredients to a bowl and mix until a dough forms then place the bowl in the fridge to allow the dough to chill for 20-30 minutes.
2. Once chilled, roll out the dough between 2 pieces of parchment paper (i made the dough about 1/4 inch thick).
3. Cut out the cookies with a small circle cookie cutter or a shot/juice glass.
4. Then remove the excess dough and repeat step 2 until all of the dough is used up.
5. Leave the cookies on the parchment paper, transfer to a tray and bake for 8-10 minutes at 350F (don’t overbake, they burn easily!).
6. Baked for 10 minutes.
7. Once baked, allow the cookies to cool completely.
8. Once cooled, make the chocolate coating by melting together the coconut oil and chocolate (in the microwave or on the stovetop using the double boiler method) then add in 1/4 tsp peppermint extract and mix well.
9. Dip the cookies in the melted chocolate and put them back on the lined tray.
10. Freeze or refrigerate until the chocolate coating hardens then dig in and enjoy!
11. Store in the fridge or freezer (we prefer the cookies frozen!).