How to Make Thin Mints: 14 Steps (with Pictures) (2024)

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Co-authored bywikiHow Staff

Last Updated: October 11, 2022

Ingredients

1. 1

   Bring a double boiler to a simmer. Fill a saucepan about ¼ or ⅓ full with water. Bring to a simmer. Place a second pan or a glass bowl on top of the saucepan, making sure it is stable and does not touch the water.

2. 2

   Melt the chocolate and peppermint oil. Pour the chocolate chips into the bowl. Heat until melted, stirring occasionally. Stir in peppermint oil to taste, typically about ¼ tsp (1.25mL). Remove from heat.

   • You can use any type of chocolate, but larger chunks may require special tempering.
   • Alternatively, replace both ingredients with mint-flavored chocolate chips, "bits," or "melts."
   • You can replace the oil with 1 tsp (5mL) peppermint extract, but this tends to have a weaker flavor.

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3. 3

   Choose your cookies or crackers. You can bake your own thin, crisp chocolate cookies, using the recipe below. For a quicker thin mint, just use one of these storebought options:

   • Graham crackers (chocolate graham crackers match the color of thin mints)
   • Unsalted snack crackers (Ritz crackers)
   • Chocolate sandwich cookies (Oreos) with the filling removed
4. 4

   Dip the cookies into the melted chocolate. Ideally, use a pair of kitchen tongs to avoid breaking the cookies. Gently dip the cookie or cracker into the melted chocolate, submerge it, and pull it out again.

   • If you don't have any tongs, you can spoon the chocolate directly onto the cookies.
5. 5

   Let cool until hard. Transfer the cookies onto a wire rack, with wax paper or foil underneath to catch the drips. Let cool for about four hours in the refrigerator, until the chocolate coating hardens.

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1. 1

   Preheat your oven. Set it to 350ºF (175ºC).

2. 2

   Mix the butter and sugar. Cream the butter, adding sugar slowly. Combine until uniform and lighter in color.

3. 3

   Mix in remaining cookie ingredients. Add the flour in two or three increments, mixing in each one until well combined. Thoroughly mix in baking soda, salt, cocoa powder, and vanilla extract.

4. 4

   Knead and chill. Knead the dough until it sticks together. Chill for 15 minutes.

5. 5

   Form the cookies. Roll out the dough to about ¼ in (0.6cm) thickness. Cut out cookies using cookie cutters in any shape.

   See Also

   Thin Mint Cookies - Small Batch

6. 6

   Bake the cookies. Transfer to a parchment-paper lined baking sheet. Bake until fragrant and just beginning to crack on the surface. This can take anywhere from 8 to 15 minutes, depending on how large the cookies are. Check on them regularly.

7. 7

   Let cool. Let them cool completely on a wire rack or parchment paper. This takes about 5–10 minutes.

8. 8

   Melt the chocolate chips and peppermint oil. You can melt the chocolate chips in a microwave, but they may burn or separate. For best results, melt over a double boiler. Stir in the peppermint oil.

9. 9

   Pour or spread the chocolate onto the cooled cookies. You can use a pastry brush or the bottom of a spoon to help spread it evenly. Alternatively, dip the cookies into the chocolate. Let cool completely on a wire rack, with something to catch the dripping chocolate.

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