close up of Triple Chocolate Thin Mint Cookies baked on a silpat liner

Triple Chocolate Thin Mint Cookies

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 2 Hours 22 Minutes
  • Yield: 2.5-3 Dozen Cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Triple Chocolate Thin Mint Cookies Recipe is filled with cocoa powder, Thin Mints, and milk & semi-sweet chocolate chips. If these cookies don't satisfy the chocoholic in your life I don't know what will!



  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs
  • 1 tbsp vanilla extract.
  • 1/2 tsp peppermint extract
  • 2 1/2 cup all-purpose flour
  • 3/4 cup Guittard Dutch Cocoa Powder
  • 1 Sleeve Thin Mints, crushed
  • 1 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips


  1. In the bowl of an electric mixer cream butter and sugar for 3 minutes. Add in eggs, one at a time and vanilla and peppermint extracts.
  2. In a large bowl sift together flour, cocoa powder, Thin Mint crumbs, baking soda, and salt. It is important to sift the ingredients together.
  3. In 3 portions add the flour mixture to the butter mixture. Mix until just combined and fold in the chocolate chips. Cover and chill for 2+ hours in the fridge.
  4. Preheat oven to 350F/180C and line a baking sheet with a Silpat liner if using. Scoop into 2tbsp balls and cook for 10-12 minutes. Mine cooked for 10 1/2 minutes you want them to look under baked so they will set up when cooled and still be soft.


*total time includes chill time

Inspiration for this recipe: Cookies & Cream Cookies at Picky Palate

Keywords: thin mint dessert recipes, chocoholic cookies

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