whole food ~ well made

The Best Homemade Thin Chocolate-Mint Cookies

These divine chocolate-mint cookies are just what the holiday season calls for–and a fun baking project to do with your kids.

We could all use more chocolate. These homemade “thin mints”–chocolate-mint cookies suit the season to a “T”. For your own eating or gifting.

And they’re a great baking project to do with kids. Especially kids like my daughter who lives to bake.

Not long ago, Cece was on a mission to learn more about chocolate. Tempering chocolate to be specific {likely inspired by the Great British Baking Show}.

About the same time, I received a copy of the book, Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts from the publisher.

Created by the trustworthy bakers at America’s Test Kitchen, this is an excellent how-to cookbook for anyone who wants to get better working with chocolate.

Baking with chocolate isn’t difficult but takes a little know how and some practice.

These chocolate-mint cookies were the perfect place to start with my kid. And making them was a fun wintertime project.

Learning to Bake with Chocolate

The chocolate wafer cookies are a simple roll-and-cut cookie. Instead of rounds, Cece picked out a star-shaped cookie cutter.

Made with cocoa powder and coconut oil, they bake up perfectly crisp and delicious.

Enrobing them in the chocolate-mint coating was the learning curve for my kid–and a refresher for me.

Tempering chocolate is easy once you get the hang of it. This book offered the simplest technique to turn melted chocolate into a shiny, snappy coating for any number of homemade treats.

The authors write,”Though the process is exacting — it involves melting chocolate, agitating it, and cooling it to a specific temperature — it’s not difficult to do.”

How to Temper Chocolate

You will need a good digital thermometer to follow their method for tempering chocolate. Here’s a quick overview:

  1. Melt two-thirds of the chocolate until the temperature reaches 118 degrees.
  2. Stir in the remaining chocolate until the temperature reduces to 82 degrees.
  3. Heat the chocolate until it rises to 90 degrees.

Turns out, tempering was the easy part of making these chocolate-mint cookies!

Dipping–and getting a nice smooth finish was definitely harder. {Afterwards, I noticed that the book’s authors recommended using couverture wafers, professional grade high-fat chocolate.}

But what a fun way to learn! And the good news is they don’t have to look perfect to be utterly delicious.

These chocolate-mint cookies were truly the best homemade “thin mints.” They deserve a special place in any holiday cookie collection.


and become a forager

What kind of cookies are you baking for the holidays? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Thin Chocolate-Mint Cookies

This recipe is reprinted with permission from Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts from America's Test Kitchen. It is based on the famous Girl Scout Thin Mints and produces a snappy, chocolate covered minty cookie that's perfect for a holiday treat and for gift giving. For the best results, the recipe recommends using couverture chocolate, a professional quality chocolate available for ordering online. These chocolate-mint cookies can be stored at room temperature for up to 2 weeks.
Course Dessert
Cuisine American
Keyword chocolate-mint cookies
Prep Time 15 minutes
Cook Time 16 minutes
Tempering chocolate 30 minutes
Servings 70 cookies
Author America’s Test Kitchen


  • digital thermometer


For the cookies:

  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup coconut oil, chilled
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 2 tablespoons milk any type
  • 1 large egg pastured
  • 1 teaspoon vanilla extract

For the chocolate coating:

  • 1 pound semisweet chocolate preferably couverture chocolate wafers
  • 1/8 teaspoon peppermint oil


  • Whisk flour, cocoa, salt, baking powder and baking soda together in bowl and set aside. Using stand mixer fitted with paddle, beat coconut oil and sugar on medium-high speed until fluffy, about 2 minutes. Reduce speed to low, add the milk, egg, and vanilla, and beat until combined, about 30 seconds.
  • Slowly add flour mixture and beat until just combined, about 1 minute, scraping down bowl as needed. Divide dough in half. Form each half into 4-inch disk, wrap disks tightly in plastic wrap, and refrigerate until dough is firm yet malleable, about 45 minutes.
  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Working with 1 disk of dough at a time, roll into 11-inch circle, about 1/8-inch thick, between 2 large sheets of lightly floured parchment paper. Remove top piece of parchment. Using 1 3/4-inch round cookie cutter, cut dough into circles; space circles 1/2 inch apart on prepared sheets. Gently reroll scraps 1/8-inch thick, cut into rounds, and transfer to prepared sheets.
  • Bake until very firm, 16 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.

For the chocolate coating:

  • Melt two-thirds of chocolate and oil in medium metal heatproof bowl set over small saucepan filled with 1 inch barely simmering water, stirring often, until chocolate registers 118 degrees. Remove bowl from heat and slowly add remaining chocolate, stirring constantly, until chocolate registers 82 degrees, 15 to 30 minutes. Briefly return bowl to saucepan and heat, stirring often, until mixture reaches 90 degrees, moving bowl on and off the heat every 15 seconds to prevent overheating. To test for temper, dip tip of butter knife in chocolate and let sit for 10 minutes. Chocolate should harden and be glossy.
  • Line 2 baking sheets with parchment. Working with 1 cookie at a time, place cookie on fork and dip bottom of cookie in chocolate. Using offset spatula, spread chocolate over top of cookie, creating thin coating. Transfer cookie to prepared baking sheet and repeat with remaining cookies. Let cookies sit until chocolate sets, about 10 minutes, before serving.

This post contains a affiliate links for products that I wholeheartedly endorse from my personal use in my home kitchen–for which I may receive a small commission to support this blog.

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