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Thin Mint Frosting

Author: Lisa Longley


  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup milk chocolate chips melted
  • 4 cups powdered sugar
  • 1/8 to 1/4 tsp mint extract see note
  • 3 TBSPs milk
  • 8 thin mints crushed


  • Beat the butter until soft and smooth.
  • Beat in the melted chocolate.
  • Slowly add the powdered sugar, scraping down the sides as necessary.
  • Mix in 1/8 tsp mint extract. Then mix in the milk, beating until smooth. Taste the frosting to see if you need more mint.
  • Finally, beat in the crushed cookies.
  • Store in an air tight container for up to three days.


A little goes a long way when it comes to mint extract. Start with 1/8 tsp and taste it, adding more if you like it more minty.