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Thin Mint Cookie Recipe

Easy Homemade Copycat Thin Mint Cookie Recipe. Your choice of chocolate: baker's chocolate (semi-sweet, dark, or milk) OR Andes Mints AND your choice of cookie base: Ritz cracker, Oreo Thins, or Nilla Wafers! You're 5 minutes and 2-4 ingredients away from deliciousness!

Servings: 33 cookies
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
 
Nutrition Facts
Thin Mint Cookie Recipe
Amount Per Serving
Calories 62 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 27mg 1%
Potassium 23mg 1%
Total Carbohydrates 7g 2%
Sugars 4g
Calcium 0.5%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
Ingredients
Thin Mints with Baker's Baking Chocolate Bar
  • 1 (4 oz) Baker's Baking Chocolate Bar you can use semi sweet bakers bar (56%), german chocolate, milk chocolate, etc.*
  • 1/2 teaspoon canola oil or coconut oil
  • 1/2 - 1 teaspoon peppermint extract start with 1/2 teaspoon and add more to taste, if desired
  • 15 crackers or cookies I’ve tried Ritz, Nilla Wafers, and Oreo Thins - you can also use a combination of all three
Thin Mints with Andes Mints
  • 1 (4.67 oz) package andes mints or 28 Andes Mints, wrappers removed
  • 18 crackers or cookies I’ve tried Ritz, Nilla Wafers, and Oreo Thins - you can also use a combination of all three
Instructions
Thin Mints with Baker's Baking Chocolate Bar
  1. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. Roughly chop baker’s chocolate on a clean work surface.
  3. Place chopped baker's chocolate into a microwave safe bowl with canola or coconut oil.
  4. Melt in 30 second increments, stirring after each increment until completely melted and smooth.
  5. Remove from microwave, then stir in peppermint extract. Taste and add more peppermint, if desired.
  6. Working with one at a time, use a spoon to gently dip each Ritz cracker, Oreo Thin, or Nilla Wafer completely into melted chocolate then use a fork to lift it out.
  7. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
  8. Place cracker/cookie onto prepared baking sheet.
  9. Repeat with remaining crackers/cookies.
  10. Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
  11. Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!
Thin Mints with Andes Mints
  1. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. Remove wrapper from andes mints and place into a microwave safe bowl.
  3. Melt in 30 second increments, stirring after each increment until completely melted and smooth. I only needed 30 seconds.
  4. Working with one at a time, use a spoon to gently dip each Ritz cracker, Oreo Thin, or Nilla Wafer completely into melted Andes then use a fork to lift it out.
  5. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
  6. Place cracker/cookie onto prepared baking sheet.
  7. Repeat with remaining crackers/cookies.
  8. Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
  9. Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!
Notes
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