Homemade Thin Mint Cookies

These homemade thin mint cookies combine minty flavors with chocolatey goodness that you don’t have to wait all year for.

You’ll love these copycat Thin Mint Cookies – it’s all the yummy we crave without the allergy worries. Unlike the popular Girl Scout version, there’s no food allergen statements with vague “May Contain” warnings or confusing labels about peanuts and nut products.

Don’t get me wrong. I support the Girl Scouts and I’m sure I’ll purchase cookies again from neighbor’s and friend’s daughters to support their entrepreneurial endeavors.

I just like that we have options. And these delicious cookies are super easy to make AND (best part!) – you don’t have to wait for that magical time of year to get your hands on these tasty cookies.

This recipe for Homemade Thin Mints taste just like the real thing. Make an extra batch (or three!) to keep in your freezer for when a craving hits.

What Are the Ingredients in Thin Mints?

Thin Mints are truly unique cookies. You probably have most of the ingredients in your kitchen already. And if not, a quick trip to the store and you’ll have everything you need:

• All-Purpose Flour
• Unsweetened Cocoa Powder
• Baking Powder
• Salt
• Butter (softened)
• Sugar
• Egg
• Peppermint Extract
• Dark Chocolate Chips or chocolate melting wafers (I personally like the Ghiradelli milk chocolate wafers)

How to Make Homemade Thin Mint Cookies

Start with a medium bowl and combine baking flour, cocoa powder, baking powder and salt. Whisk until combined and set aside. Add butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar together until smooth and creamy. Add the egg and beat until combined.

Add half the flour mixture and slowly mix until all the flour mixture has been added. Separate the dough into two disks and cover each disk with plastic wrap and chill at least 30 minutes.

After the dough has chilled, preheat the oven to 350°F and line a baking sheet with parchment paper. Roll out the chilled dough to ¼ inch thickness. Using a small round cookie cutter, cut out the cookies and place them on the lined baking sheet, leaving around one inch space between each cookie.

Bake for 8 to 10 minutes, until the edges have browned but the center is still soft. Allow the cookies to cool on the pan for 10 minutes, then move them to a wire rack to cool completely.

When the cookies are cool, prepare the chocolate coating by adding the chocolate chips to a large microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is melted. I will sometimes put the chocolate in a bowl that sits over a pot of boiling water and gently stir until it’s melted.

Dip each cookie in the melted chocolate and place it back on the wire rack to set. Place the chocolate covered cookies in the refrigerator to harden the chocolate more quickly.

I put my Homemade Thin Mints in the freezer and pull them out shortly before I plan to enjoy them. It gives them that crunchy, chilled flavor that I love.

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I would love to hear about your favorite peanut allergy-safe and nut-free recipes. Feel free to comment below or connect with me on my Facebook page.