How to Make Homemade Thin Mints

Craving those classic Girl Scout thin mint cookies? Did someone just eat the very last one?! Good news—you can make your own in a snap!

In this how-to video by YouTube user kawaiisweetworld, she shares her recipe for thin mints and demonstrates exactly how to make these crispy chocolate treats.

Whether enjoyed plain or crushed and sprinkled on top of ice cream, we sure are glad to have this recipe in our repertoire! How do you enjoy your thin mints? We’d love to hear your creative ideas in the comments.

Hey everyone! Do you love Thin Mints? These homemade Thin Mints are a great way to enjoy the signature cookies year-round so you’ll never have to wait until Girl Scout Cookie Season again! If you’ve never heard of Thin Mints, they’re just chocolate mint flavored crispy cookies covered in chocolate

I’ll be featuring more fan photos next video, so be sure to share your creations with me on my Facebook page! (



½ cup (1 stick) butter, room temperature
1 cup white sugar
1 egg
1 ½ tsp peppermint extract
1 cup of flour
½ cup unsweetened cocoa powder
½ tsp salt
1 bag (12 oz) candy melts
Optional — EZ Thin, shortening, or vegetable oil


1. Beat together butter and sugar until light and fluffy. Mix in egg and peppermint extract.
2. Whisk together flour, cocoa powder, and salt. Mix into wet ingredients in two additions.
3. Wrap dough in plastic wrap, and refrigerate for 30 min to an hour or until dough is firm. If you refrigerate overnight, allow the dough to thaw for 10 minutes.
4. Roll out dough on floured work surface to 1/8″ inch thick. Cut with desired cookie cutters (I used a flower cookie cutter and a 1.5″ circle cookie cutter) and place on Silplat or parchment paper lined baking sheet.

Optional: Refrigerate cookies 15 minutes prior to baking to help them retain their shape.

5. Bake for 10-12 minutes at 350F or until tops of cookies look matte.

6. Melt candy coating on low power at 20 second intervals until melted. If needed, add in EZ Thins, shortening, or vegetable oil to thin chocolate (about 1 T. or until candy melts are smooth). Don’t add in more than 2 T or else chocolate won’t set!

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Music courtesy of Audio Network “Whale of a Time”

Comments (3)


I don't care for the taste or quality of candy melts. If I use a good quality chocolate, do I still add the vegetable oil? Does it need to be tempered? If not, will it set or melt when room temperature?


If you do not use coating you will need to temper the real chocolate and you do not need to add the oil. Just follow the tempering instructions on the box, microwave is easiest. I can't wait to try this recipe it looks great.

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