12 Delicious Homemade Thin Mints Recipes You Must Try

Ah, the irresistible crunch of a Thin Mint—nothing quite compares, right? Whether you’re a die-hard fan of the classic or eager to explore new twists, we’ve got you covered with 12 delicious homemade versions that’ll satisfy your cookie cravings. From easy no-bake options to gourmet upgrades, these recipes promise to bring the magic of Thin Mints right into your kitchen. Ready to find your new favorite? Let’s dive in!

Classic Homemade Thin Mints

Make your cookie cravings disappear with these Classic Homemade Thin Mints—crispy, chocolatey, and minty fresh. No Girl Scout season? No problem.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 1/2 cup of granulated sugar
• 1/4 tsp of peppermint extract
• 1/2 tsp of vanilla extract
• A splash of milk
• 12 oz of dark chocolate chips
• A couple of drops of green food coloring (optional)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, and salt until well combined.
3. In another bowl, beat the butter and sugar together until fluffy, about 2 minutes.
4. Mix in the peppermint and vanilla extracts into the butter mixture.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. If it’s too dry, add a splash of milk.
6. Roll the dough out between two pieces of parchment paper to about 1/8 inch thickness.
7. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
8. Bake for 10-12 minutes, until the edges are firm. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
9. Melt the chocolate chips in a double boiler or microwave, stirring until smooth. Add food coloring if using.
10. Dip each cooled cookie into the chocolate, coating both sides, and place back on the parchment paper.
11. Let the chocolate set at room temperature or chill in the fridge for 15 minutes.

Outrageously crunchy with a cool mint kick, these Thin Mints are a dream dunked in coffee or crushed over ice cream. Store them in an airtight container to keep that snap.

Vegan Homemade Thin Mints

Kick your snack game up a notch with these Vegan Homemade Thin Mints—crispy, chocolatey, and minty fresh. No dairy, no guilt, just pure bliss.

Ingredients

• 1 cup of almond flour
• 1/4 cup of cocoa powder
• 1/4 cup of maple syrup
• A splash of vanilla extract
• A couple of drops of peppermint extract
• 1/2 cup of dark chocolate chips
• A teaspoon of coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour and cocoa powder until no lumps remain.
3. Add maple syrup, vanilla extract, and peppermint extract to the dry ingredients. Stir until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes.
4. Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Tip: Use a rolling pin for even thickness.
5. Cut into circles using a small cookie cutter or the rim of a glass. Place on the baking sheet.
6. Bake for 10 minutes, then let cool completely on a wire rack. Tip: They’ll crisp up as they cool.
7. Melt dark chocolate chips with coconut oil in a double boiler or microwave in 30-second bursts, stirring in between.
8. Dip each cookie into the melted chocolate, coating both sides, then place back on the parchment paper.
9. Chill in the fridge for 20 minutes or until the chocolate sets.

Just like that, you’ve got a batch of thin mints with a satisfying crunch and a melt-in-your-mouth chocolate coating. Serve them stacked high on a plate or crumbled over your favorite vegan ice cream for an extra indulgent treat.

Gluten-Free Homemade Thin Mints

Brace yourself for the easiest, crunchiest, chocolate-dipped goodness you’ll make this week. These gluten-free thin mints are a game-changer, packing all the nostalgia without the gluten.

Ingredients

• 1 cup of almond flour
• 1/4 cup of cocoa powder
• 1/4 cup of powdered sugar
• A pinch of salt
• 1/4 cup of coconut oil, melted
• 2 tbsp of maple syrup
• 1/2 tsp of peppermint extract
• A splash of vanilla extract
• 1 cup of dark chocolate chips
• A couple of tsp of coconut oil (for melting chocolate)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, cocoa powder, powdered sugar, and salt until no lumps remain.
3. Add melted coconut oil, maple syrup, peppermint extract, and vanilla extract to the dry ingredients. Stir until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes.
4. Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Use a round cookie cutter to cut out cookies.
5. Place cookies on the prepared baking sheet and bake for 10-12 minutes, until firm. Tip: They’ll harden more as they cool, so don’t overbake.
6. Let cookies cool completely on a wire rack.
7. Melt dark chocolate chips with a couple of tsp of coconut oil in 30-second intervals in the microwave, stirring between each, until smooth.
8. Dip each cookie halfway into the melted chocolate, then place on a parchment-lined tray. Tip: Use a fork to let excess chocolate drip off for a cleaner finish.
9. Chill until chocolate sets, about 15 minutes.

Ready to devour? These thin mints are crisp with a bold peppermint punch and a luxurious chocolate coat. Try crumbling them over vanilla ice cream for an epic dessert hack.

Chocolate Dipped Homemade Thin Mints

Snag your snack game with these Chocolate Dipped Homemade Thin Mints—crispy, minty, and dunked in dark chocolate for that *chef’s kiss* finish.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/4 tsp of salt
• 1/4 tsp of peppermint extract
• 1/2 cup of unsalted butter, softened
• 1/2 cup of sugar
• 1 egg yolk
• a splash of vanilla extract
• a couple of cups of dark chocolate chips
• a drizzle of coconut oil

Instructions

1. Preheat your oven to 350°F—get it hot for those crispy edges.
2. Whisk together flour, cocoa powder, and salt in a bowl. Pro tip: Sift to avoid lumps.
3. In another bowl, beat butter and sugar until fluffy. Add egg yolk, peppermint, and vanilla—mix until just combined.
4. Gradually fold in the dry ingredients. Dough should be firm but not sticky. Chill for 30 mins if it’s too soft.
5. Roll dough to 1/8-inch thickness. Use a round cutter for classic thin mint shapes.
6. Bake for 10-12 mins until firm. Let cool completely—they’ll crisp up as they sit.
7. Melt chocolate chips with a drizzle of coconut oil in 30-second bursts, stirring until smooth.
8. Dip each cookie halfway, let excess drip off, and set on parchment paper. Chill for 10 mins to set.

Absolute perfection—crisp, minty centers with a glossy chocolate shell. Stack ’em high or crush over ice cream for a next-level dessert.

Peppermint Frosted Homemade Thin Mints

Alright, let’s dive into making these Peppermint Frosted Homemade Thin Mints that’ll have everyone begging for the recipe. A must-try for anyone who loves that classic mint-chocolate combo with a crunchy twist.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/4 tsp of salt
• 1/2 cup of softened butter
• 3/4 cup of sugar
• 1 large egg
• 1 tsp of peppermint extract
• a splash of vanilla extract
• 2 cups of semi-sweet chocolate chips
• a couple of tbsp of coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, and salt until well combined.
3. In another bowl, beat the butter and sugar together until fluffy, about 2 minutes.
4. Mix in the egg, peppermint extract, and vanilla extract until just combined.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into small balls, flatten slightly, and place on the baking sheet. Bake for 10-12 minutes until set.
7. Let the cookies cool completely on a wire rack. Tip: They’ll crisp up as they cool.
8. Melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth. Tip: Add a drop of peppermint extract to the chocolate for an extra minty kick.
9. Dip each cookie into the chocolate, letting excess drip off, then place back on the parchment to set.

Now, these thin mints pack a crisp bite with a smooth, minty chocolate coat that’s downright addictive. Try stacking them in a clear jar for a chic, edible gift or crush them over ice cream for a next-level dessert.

Dark Chocolate Homemade Thin Mints

Just when you thought homemade cookies couldn’t get any better, these Dark Chocolate Homemade Thin Mints crash the party. Crispy, minty, and dunked in dark chocolate—they’re a mood.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 1/2 cup of sugar
• 1/4 tsp of peppermint extract
• a splash of vanilla extract
• 1 cup of dark chocolate chips
• a couple of tbsp of coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, and salt until no lumps remain.
3. In another bowl, beat the butter and sugar until fluffy, then mix in the peppermint and vanilla extracts.
4. Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes.
5. Roll the dough out between two sheets of parchment paper to about 1/8-inch thickness.
6. Use a round cookie cutter to cut out cookies, then place them on the prepared baking sheet.
7. Bake for 10-12 minutes, until the edges are firm. Tip: They’ll harden more as they cool, so don’t overbake.
8. Let the cookies cool completely on a wire rack.
9. Melt the dark chocolate chips and coconut oil together in a double boiler until smooth. Tip: Stir constantly to prevent burning.
10. Dip each cookie into the chocolate, then place back on the parchment paper to set.

Ready to wow? These thin mints are all about that snap—crisp cookie meets a glossy chocolate shell. Serve them stacked high or sneak them straight from the freezer for an extra chill.

White Chocolate Homemade Thin Mints

Unleash your inner pastry chef with these insanely addictive White Chocolate Homemade Thin Mints—crispy, minty, and dipped in creamy white chocolate. Perfect for sneaking into movie nights or gifting in cute jars!

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 large egg
• 1 tsp of peppermint extract
• a splash of vanilla extract
• 2 cups of white chocolate chips
• a couple of tsp of coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, and salt until well combined.
3. In another bowl, beat the butter and sugar together until fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
4. Add the egg, peppermint extract, and vanilla extract to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into small balls, flatten slightly, and place on the prepared baking sheet.
7. Bake for 8-10 minutes until the edges are set. Let cool on the sheet for 2 minutes, then transfer to a wire rack.
8. Melt the white chocolate chips with coconut oil in 30-second intervals in the microwave, stirring until smooth. Tip: The coconut oil makes the chocolate extra glossy and easy to dip.
9. Dip each cookie halfway into the white chocolate, letting the excess drip off, then place back on the parchment paper to set.

Delightfully crisp with a cool mint kick, these thin mints are a dream when paired with a hot cocoa or crumbled over ice cream. The white chocolate adds a sweet contrast that’s downright irresistible.

Homemade Thin Mints with Almond Flour

Skip the store-bought boxes—these homemade thin mints are a game-changer with their almond flour twist. Seriously, they’re crunchy, chocolatey, and just begging to be dunked in milk.

Ingredients

• 1 cup almond flour
• 1/4 cup cocoa powder
• a pinch of salt
• 1/4 cup maple syrup
• a splash of vanilla extract
• 1/2 cup dark chocolate chips
• a couple of tbsp coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup almond flour, 1/4 cup cocoa powder, and a pinch of salt until no lumps remain.
3. Stir in 1/4 cup maple syrup and a splash of vanilla extract until the dough comes together. Tip: If it’s too sticky, chill it for 10 minutes.
4. Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Tip: Use a rolling pin for even thickness.
5. Cut into circles using a small cookie cutter and place on the prepared baking sheet.
6. Bake for 10 minutes, then let cool completely. Tip: They’ll crisp up as they cool.
7. Melt 1/2 cup dark chocolate chips with a couple of tbsp coconut oil in 30-second bursts in the microwave, stirring between each.
8. Dip each cookie into the chocolate, letting excess drip off, then place on a wire rack to set.

Melt-in-your-mouth with a satisfying snap, these thin mints are dangerously addictive. Try stacking them high with a drizzle of extra chocolate for a dessert that’s Insta-worthy.

Keto-Friendly Homemade Thin Mints

Kick those sugar cravings to the curb with these crispy, chocolatey keto thin mints that’ll make you forget the real deal.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• a pinch of salt
• 1/4 cup powdered erythritol
• a splash of vanilla extract
• 1/4 cup melted coconut oil
• a couple of drops of peppermint extract
• 1/2 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil (for melting)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, cocoa powder, salt, and powdered erythritol until well combined.
3. Add vanilla extract, melted coconut oil, and peppermint extract to the dry ingredients. Stir until a dough forms. Tip: If the dough feels too dry, add a tiny bit more coconut oil.
4. Roll the dough between two sheets of parchment paper to about 1/8 inch thickness.
5. Use a small round cookie cutter to cut out cookies and place them on the prepared baking sheet.
6. Bake for 10-12 minutes until firm. Let them cool completely on the baking sheet. Tip: They’ll harden as they cool, so don’t rush this step.
7. Melt sugar-free dark chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth.
8. Dip each cooled cookie into the melted chocolate, coating both sides, then place back on the parchment paper. Tip: Use a fork to let excess chocolate drip off for a cleaner finish.
9. Let the chocolate set at room temperature or pop them in the fridge for 10 minutes to speed up the process.

Absolutely addictive with a satisfying crunch and a refreshing minty zing, these thin mints are perfect with a cup of hot tea or crumbled over keto ice cream for an extra treat.

Homemade Thin Mints with Coconut Oil

Get ready to shake up your snack game with these homemade Thin Mints that’ll have you ditching the box. Crispy, chocolatey, and with a hint of coconut oil magic, they’re your new obsession.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1/4 tsp of salt
• 1/2 cup of coconut oil, melted
• 1/2 cup of powdered sugar
• 1 tsp of peppermint extract
• A splash of vanilla extract
• A couple of tbsp of almond milk (or any milk you like)
• 1 cup of dark chocolate chips
• 1 tbsp of coconut oil (for the chocolate coating)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, and salt until no lumps remain.
3. Add the melted coconut oil, powdered sugar, peppermint extract, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too dry, add a splash of almond milk to bring it together.
4. Roll the dough out between two sheets of parchment paper to about 1/8 inch thickness. Tip: Keeping the dough between parchment prevents sticking without extra flour.
5. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
6. Bake for 10-12 minutes until the edges are firm. Let cool completely on the baking sheet.
7. Melt the dark chocolate chips and 1 tbsp of coconut oil together in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth. Tip: The coconut oil makes the chocolate coating extra shiny and easy to dip.
8. Dip each cooled cookie into the melted chocolate, letting the excess drip off, then place back on the parchment paper to set.

Fresh out of the fridge, these Thin Mints have a satisfying snap with a melt-in-your-mouth chocolate layer. Try crumbling them over vanilla ice cream for an epic dessert hack.

Spicy Homemade Thin Mints with Chili

Now, let’s dive into making these kickin’ cookies that’ll have you forgetting the store-bought stuff. Spicy, chocolatey, and with just the right crunch—these thin mints are a game-changer.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1/4 tsp of salt
• 1/4 tsp of baking soda
• 1/2 cup of unsalted butter, softened
• 3/4 cup of sugar
• 1 egg
• 1 tsp of vanilla extract
• A couple of dashes of chili powder (adjust to your heat preference)
• A splash of milk (if needed)
• 1 cup of dark chocolate chips
• 1 tbsp of coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
3. Cream the butter and sugar together until light and fluffy. Tip: This is key for that perfect cookie texture.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients. If the dough feels too stiff, add a splash of milk.
6. Fold in the chili powder. Tip: Start with less—you can always add more spice later.
7. Roll the dough into small balls, flatten slightly, and place on the baking sheet.
8. Bake for 10-12 minutes until the edges are set. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool completely on a wire rack.
10. Melt the chocolate chips and coconut oil together, then dip each cookie halfway. Let set on parchment paper.

So, there you have it—crispy, spicy, and oh-so-chocolatey. Serve these bad boys with a cold glass of milk to tame the heat, or get fancy and crumble them over vanilla ice cream.

Homemade Thin Mints with Orange Zest

Snag the crunch of Girl Scout season year-round with these zesty, chocolatey bites. They’re vegan, no-bake, and ready to rock your snack game in under 30.

Ingredients

• 1.5 cups of crushed vegan chocolate cookies (like Oreos, but keep it plant-based)
• A splash of almond milk (just enough to get the crumbs sticky)
• 2 tbsp of coconut oil (melted, but not hot)
• A couple of tbsp of cocoa powder (the darker, the better)
• The zest of one orange (make it rain)
• A pinch of sea salt (because balance)

Instructions

1. In a bowl, mix the crushed cookies with cocoa powder and orange zest until they’re best friends.
2. Drizzle in the melted coconut oil and a splash of almond milk. Stir until the mix clumps together like wet sand. Tip: If it’s too dry, add more milk a teaspoon at a time.
3. Roll the mixture into small balls, then flatten into discs. Tip: Wet your hands to prevent sticking.
4. Freeze for 15 minutes to set. Tip: No freezer? Fridge for 30 minutes works too.
5. Once firm, dunk or drizzle with melted dark chocolate for that classic thin mint vibe.
6. Let the chocolate set at room temp or speed it up in the fridge.

Crunch into these bad boys for a citrusy punch that cuts through the rich chocolate. Serve stacked like poker chips or crumbled over vanilla ice cream for a next-level dessert hack.

Conclusion

Looking for a sweet treat that’s easy to make and impossible to resist? Our roundup of 12 Delicious Homemade Thin Mints Recipes offers something for every cookie lover. From classic twists to innovative flavors, these recipes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-try recipes on Pinterest. Happy baking!