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Thin Mint Cookies

Author Katie


  • 2 1/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 6 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 cup white sugar
  • 1/2 cup butter room temperature
  • 1/3 cup milk
  • 1/2 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • Bag of candy melts


  • In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
  • In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. .
  • Add in the flour mixture until fully incorporated.
  • Shape dough into two logs, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
  • Preheat oven to 375 degrees
  • Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet.
  • Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
  • Once cookies are cool, melt your bag of candy melts and pipe icing on top of cookies.


Adapted from Baking Bites