Thin Mint Cookie Recipe

5 from 2 votes

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!

Prep Time10 mins

Cook Time1 min

Total Time11 mins

Course: Cookies, Dessert

Cuisine: American

Keyword: easy, girl scout cookies, mint

Servings: cookies

Calories: 62kcal

Equipment

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

US Customary - Metric

Instructions

Thin Mints with Baker's Baking Chocolate Bar

Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
Roughly chop baker’s chocolate on a clean work surface.
Place chopped baker's chocolate into a microwave safe bowl with canola or coconut oil.
Melt in 30 second increments, stirring after each increment until completely melted and smooth.
Remove from microwave, then stir in peppermint extract. Taste and add more peppermint, if desired.
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.
Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
Place cracker/cookie onto prepared baking sheet.
Repeat with remaining crackers/cookies.
Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!

Thin Mints with Andes Mints

Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
Remove wrapper from andes mints and place into a microwave safe bowl.
Melt in 30 second increments, stirring after each increment until completely melted and smooth. I only needed 30 seconds.
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.
Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
Place cracker/cookie onto prepared baking sheet.
Repeat with remaining crackers/cookies.
Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!
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Notes

*Baker’s chocolate melts really nicely - better than a lot of chocolate chips - so I’d recommend using this kind of chocolate.

I LOVE making both the chocolate and andes versions with all the cracker/cookie options when I make these for a fun variety, but feel free to just use one kind of chocolate or cracker/cookie if desired.

Our favorite combo: Andes Mints and Ritz crackers.

These recipes can EASILY be doubled, tripled, etc.

Nutritional information is a VERY rough guess-timate of one cookie. Nutritional information will very slightly based on chocolate vs andes mints and type of cracker/cookie.

Nutrition