This Homemade Thin Mint Cookies Recipe is amazing! In fact Thin Mints Cookies are unique because this recipe is made vegan (dairy free and egg free) but tastes just as good as the original thin mint recipe. These Thin Mint Girl Scout Cookies boast a crispy chocolate cookie coated in melted chocolate.
Let me begin by saying I don’t have anything against the Girl Scouts. They seem like a fine organization.
Yes, it’s true I was a Campfire Girl. The two organizations are like opposing universities. They have similar goals, but people are usually loyal to one or the other.
You see, I liked being a bluebird. It was fun being a bluebird.
Won’t you be a bluebird with me?
Sorry, only Campfire Girls will get that, but I had to say it anyway. Or sing it. I think I remember nearly every single song we sang – both the sanctioned and the “around the campfire” songs. You don’t even want to get me started! Seriously!
We sold candy door-to-door, not cookies. Of course, I don’t know if anyone sells anything door-to-door anymore.
I guess we lived more dangerously in those days.
Why You’ll Love Homade Thin Mint Cookies
Thin chocolate, minty wafer cookies dipped in chocolate? What’s NOT to love about that!
Sure, you can buy mint thins, but then there’s the pure joy of making something yourself. A concept I think even the Girl Scouts would support!
I expected this thin mint cookie recipe would be a chore to make, but I found the process to be actually kind of enjoyable.
Maybe it was the smell of mint in the air.
Or maybe it was the anticipation of having one of these delicious Girl Scout mint cookies. All I know is that I don’t have anything against Girl Scouts. Especially now that I get to enjoy my own version of their delicious cookies!
How to Make Vegan Thin Mint Cookies
Curious about how to make thin mints? Well, the good news is it’s relatively easy to make these chocolate covered mint cookies!
Step One: Cream Butter and Sugar
In a large bowl, use a mixer to cream the butter and sugar until light and fluffy.
Add the soymilk, vodka, and peppermint. Mix until everything is well blended. Set aside.
Step Two: Combine Dry Ingredients
In a medium bowl, mix together the flour, cornstarch, cocoa, and salt. Stir until well combined.
Step Three: Combine Wet and Dry + Chill
Add the flour mixture to the the wet ingredients and give everything a stir. Does that look delicious or what?
Create the cookie dough into two big balls. Tear off two big pieces of plastic wrap, and wrap each dough ball in the plastic and refrigerate for at least an hour. You want all those delicious flavors to get to know each other a little bit better!
Step Four: Cut and Bake
When you’re ready to make the cookies, begin by heating your oven to 350 F.
Here’s the part I like the most. There’s no need to bother flouring the surface of your counters. Grab one of the dough balls, lay it on a clean counter top, and smooth out the plastic so it extends well beyond the dough.
Now, tear off another big sheet of plastic and cover the top of the dough. Then get out your rolling pin and press the dough until it’s about 1/8 to 1/4 inch thickness.
Now you’re ready to use your cookie cutters! The plastic wrap is really helpful here in containing any mess.
And it has an added benefit. If the dough doesn’t come up with the cookie cutter, you can simply lift the cut cookie dough by putting your hand below the plastic wrap and giving it a lift. Feel free to place your cookies fairly close to one another on the baking sheet.
You can use an ungreased cookie sheet, but you can also place them on a cookie sheet lined with parchment paper or silpat.
Bake the cookies for 5 – 6 minutes (or longer if you want a crispier cookie). Work through all the cookie dough baking the cut cookies in batches.
Step Five: Dip in Melted Chocolate
Once you’ve baked all the cookies, simply heat up the chocolate in a small pan with the coconut oil. I really love using coconut oil because it hardens when it dries. Of course, that means you will want to keep these thin mint chocolate cookies either refrigerated or frozen.
Place a sheet of waxed paper over a cookie sheet. Dip each cookie in chocolate and then place on the waxed paper. When the tray is full, place it in the fridge. Start with a fresh piece of waxed paper on another cookie tray while the batch in the fridge is setting.
Use these expert tips to make these thin mint cookies perfect every time:
- Be sure to use refined coconut oil if you don’t want a strong coconut flavor
- Store chocolate thin mints in an airtight container. They will keep in the fridge for up to 7 days or in the freezer for up to 2 months
- Use either a small flower or round cookie cutter
- This homemade thin mints recipe uses vegan butter. I used Earth Balance buttery sticks.
- Be sure to leave the vegan butter on the counter for about 30 minutes to soften it.
Love Chocolate Cookies?
If you love these DIY thin mints, you’ll want to see even more chocolate cookies recipes! Be prepared to fall head over heels for these:
- These Vegan Chocolate Chip Cookies are perfection in every bite!
- This Christmas Chocolate Chip Cookies recipe include sprinkles. How fun!
- Speaking of Sprinkles, try these Sprinkle Chocolate Chip Cookies for festive treats!
- We can’t get of these Almond Joy Cookies full of coconut, chocolate, and almonds!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Thin Mint Cookies
- In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the soymilk, vodka, and peppermint. Mix this a little more until everything is well blended. Set aside.
- In a medium bowl, mix together the flour, cornstarch, cocoa, and salt. Stir until well combined.
- Add the flour mixture to the the wet ingredients and stir until combined.
- Create two large cookie dough balls. Tear off two big pieces of plastic wrap, and wrap each dough ball in the plastic and refrigerate for at least an hour.
- When you’re ready to make the cookies, begin by preheating your oven to 350 F. Use either two ungreased cookie sheets or line them with parchment and/or silpat.
- Tear off a large piece of plastic wrap and lay it on the counter. Grab one of the dough balls, remove it from its wrap and lay it on the sheet of plastic wrap. Tear off another big sheet of plastic and cover the top of the dough. Then use a rolling pin and press the dough until it’s about 1/8 to 1/4 inch thickness.
- Use a small flower shaped or round cookie cutter to cut cookies. The plastic wrap helps reduce any mess. And if the dough doesn’t come off of the cookie cutter, lift the cut cookie dough by putting your hand below the plastic wrap and poke it out of the cutter with your finger. Place cut dough cookies close on the baking tray. There won't be a lot of spread.
- Bake cookies for 5 – 6 minutes. You can bake them longer if you want a crispier cookie. Once cookies are done, transfer to wire rackes to cool completely.
- Place chocolate and coconut oil in a microwave-safe bowl or saucepan. Heat up until the chocolate melts. Stir it together. Cover the cookie pans used above with waxed paper. Dip each cookie in melted chocolate and place on pan covered in waxped paper. Once the pan is filled, transfer it to the fridge so the chocolate will set.
- Store finished cookies in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.