Thin Mint Cookie Pie

Simple, Fuss-Free, and Delicious

thin mint cookie pie

The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 8 mins
Chilling: 2 hrs
Total: 2 hrs 18 mins
Servings: 8 slices
Yield: 1 (9-inch) pie

Thin Mint cookie pie is cool, creamy, and full of chocolate and mint flavor. The crust is made from your favorite Girl Scout cookies and some of them are crushed inside the creamy filling too. It’s topped with whipped cream and more crushed cookies. This pie is super easy to make and comes together quickly with only 8 ingredients. The recipe looks and tastes like it took all day, but is fuss-free for more time to enjoy any leftover cookies. 

This pie is a great addition to your St. Patrick’s Day menu or your Easter Day spread. Or just serve it anytime you’re craving that classic chocolate and mint combo.


  • 1 box Thin Mint cookies
  • 3 tablespoons melted butter
  • 12 ounces cream cheese (softened)
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 (8-ounce) tub frozen whipped topping (thawed)
  • Green food coloring
  • 2 cups whipped cream

Steps to Make It

  1. Gather your ingredients. 

    thin mint pie ingredients
  2. Preheat the oven to 350 F.

  3. Pulse the thin mint cookies in a food processor until large crumbs forms.

    cookie crumbs in food processor
  4. Drizzle in the butter as you continue to pulse the food processor until you have fine crumbs. Reserve 2 tablespoons of the crumbs and set aside for the filling.

    cookie crumb crust in food processor
  5. Grease a 9-inch pie tin, then press the cookie mixture firmly into the bottom and up the sides.

    Transfer to the oven and bake for 8 minutes or until the crust is set. Set aside to cool completely.

    thin mint cookie crust
  6. While the crust is cooling, prepare the filling. In a large bowl, beat together the softened cream cheese, sugar, vanilla extract, and peppermint extract until smooth. (The cream cheese must be softened for it be completely smooth when beaten.)

    cream cheese mixture
  7. Fold in the thawed whipped topping along with the reserved cookie crumbs, then add a few drops of food coloring until you get your desired green color (you can skip the coloring, if desired). Stir until combined and the color is distributed throughout the mixture.

    thin mint cookie pie filling
  8. Pour the filling into the cooled pie crust and spread evenly across. Cover with plastic wrap and place in the refrigerator for at least 2 hours to set. You can store the pie in the refrigerator for up to 3 days.

    thin mint cookie pie
  9. Top the pie with the prepared whipped cream and any additional crushed cookies if you wish.

    Slice, serve, and enjoy.

    thin mint cookie pie

Recipe Variations

  • If it’s not Girl Scout cookie season and you don’t have a stockpile in your freezer, you can replace them with mint or plain Oreos. Just add another 1/4 teaspoon of peppermint extract to the Oreos if you are using plain. You’ll need about 2 cups of Oreos. Some grocery stores carry alternate brands of thin chocolate mint cookies as well. 
  • You can omit the green food coloring if you wish.
  • If you like an extra chocolatey pie, you can add chopped chocolate to the filling. Chop or shave a 1/4 cup of chocolate and stir it into the filling. Or, finish the pie off with a drizzle of fudge sauze over the whipped topping.

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