Now you can get your thin mint cookies fix any time of year! All it takes is a few simple ingredients to create a copycat version at home.
![Homemade thin mint cookies](https://img.ehowcdn.com/375/ppds/1522200b-0a27-4e90-a3a2-e59a114540cd.jpg)
Things You'll Need
3/4 cup butter, softened to room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
One egg
1/2 teaspoon peppermint extract, divided
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
14 ounces good quality chocolate
1/2 teaspoon canola oil
Tip
Use any varieties of chocolate that you like — milk or dark — or mix more than one.
![ingredients for Thin Mint cookies](https://img.ehowcdn.com/375/ppds/9987518c-3906-4c77-bf1d-0cbe1338b0ea.jpeg)
Step 1: Cream Butter and Sugar
Using a standing mixture with a paddle attachment, cream butter until fluffy, about 2 minutes. Add sugar and continue mixing on medium speed for another 2 minutes.
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![cream butter and sugar](https://img.ehowcdn.com/375/ppds/9671891b-5439-4665-8864-4d9b44dc93dc.jpeg)
Step 2: Mix Cocoa
In a large mixing bowl, whisk together the cocoa powder, flour, baking powder and salt.
![chocolate mixture](https://img.ehowcdn.com/375/ppds/122072d8-faee-4549-8141-f9190cfc6021.jpeg)
Step 3: Combine Butter and Cocoa
To the butter mixture, add your vanilla, egg and 1/4 teaspoon of peppermint extract and mix on medium speed until combined. Then incorporate the cocoa mixture a little at a time, mixing on low speed.
![cocoa and butter mixtures combined](https://img.ehowcdn.com/375/ppds/6b12f525-a29f-4af5-b327-56b85c37ccf2.jpeg)
Step 4: Roll and Chill
Divide your dough into two balls. Working with one ball at a time, roll out the dough in between 2 sheets of parchment paper, about 1/4 inch thick.
Chill in the refrigerator for 1 hour.
![rolling out dough](https://img.ehowcdn.com/375/ppds/a9e8ab9e-3658-4ca9-a62e-47987b8461d7.jpeg)
Step 5: Cut Circles
Once both sheets of dough have been chilled, cut circles with a 2-inch cookie cutter.
![cutting circles](https://img.ehowcdn.com/375/ppds/65c048ef-3df0-4faf-a743-938decc31830.jpeg)
Step 6: Bake
Bake on a parchment lined baking sheet at 350 F for 8 minutes. Cool completely on a wire rack before moving on to the next step.
![baked cookies](https://img.ehowcdn.com/375/ppds/2ae713e7-e875-4008-b847-9d4411bb9fe5.jpeg)
Step 7: Create Chocolate Dipping Sauce
Break up your chocolate into small pieces and microwave in 15 second intervals until it melts completely, about 1 minute total.
![chocolate to melt](https://img.ehowcdn.com/375/ppds/5adab048-8386-47f6-8058-672aad27f267.jpeg)
Add canola oil and remaining peppermint extract, mixing thoroughly.
![adding canola oil](https://img.ehowcdn.com/375/ppds/723f30f3-d0ce-442a-bc72-3e2f08b463e5.jpeg)
Step 8: Dip Cookies in Chocolate
Use a fork to dip each cookie in chocolate, wiping off the excess on the side of your bowl.
![cookies and chocolate](https://img.ehowcdn.com/375/ppds/1623e0e8-c660-43e5-9ea5-8ecc4df732f6.jpeg)
Step 9: Cool and Serve
Refrigerate for at least one hour before serving. After cooling completely, Thin Mint Cookies store best in the freezer, inside a zip-top bag.
![Thin mint cookie recipe](https://img.ehowcdn.com/375/ppds/5f9c2e22-8922-4f9d-968f-c9de7edddfa9.jpg)
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