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
Nutrition Facts (per serving)
528 Calories
30g Fat
61g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 528
% Daily Value*
Total Fat 30g 39%
Saturated Fat 20g 99%
Cholesterol 66mg 22%
Sodium 200mg 9%
Total Carbohydrate 61g 22%
Dietary Fiber 0g 0%
Total Sugars 48g
Protein 4g
Vitamin C 0mg 0%
Calcium 61mg 5%
Iron 0mg 2%
Potassium 95mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 eight 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 spread. Or just serve it anytime you’re craving that classic chocolate and mint combo.


  • 1 (9-ounce) box thin mint cookies

  • 3 tablespoons butter

  • 12 ounces cream cheese, softened

  • 2/3 cup sugar

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon peppermint extract

  • 8 ounces frozen whipped topping

  • Green food coloring, as desired

  • 2 cups whipped cream, plus more for serving, optional

Steps to Make It

  1. Gather the ingredients. 

    Thin mint pie ingredients

    The Spruce

  2. Preheat the oven to 350 F. Grease a 9-inch pie tin.

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

    Cookie crumbs in food processor

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  4. Drizzle in the butter as you continue to pulse the food processor until you have fine crumbs. Reserve 2 tablespoons of the crumbs.

    Cookie crumb crust in food processor

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  5. Press the cookie mixture firmly into the bottom and up the sides of the prepared pie tin. Transfer to the oven and bake for 8 minutes or until the crust is set. Set aside to cool completely.

    Thin mint cookie crust

    The Spruce

  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

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

    Thin mint cookie pie filling

    The Spruce

  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 three days.

    Thin mint cookie pie

    The Spruce

  9. When ready to serve, top the pie with whipped cream and any additional crushed cookies, if you wish.

    Slice, serve, and enjoy.

    Thin mint cookie pie

    The Spruce

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 other alternate brands of thin chocolate mint cookies as well. 
  • You can omit the green food coloring, if you wish.
  • If you like an extra chocolaty 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 sauce over the whipped topping.