Thin Mint Cookies

You know that time of year when the Girl Scouts come around and you order a half a dozen boxes of your favorite cookies to keep stashed in the cabinet (and then you devour them all in a week or two)? Well, there’s no need to wait for the girls to come knocking, because this recipe is a perfect at-home version of the famous Thin Mints. The credit for this recipe goes entirely to the lovely mother of one of my best friends. I can’t thank her enough for bringing these cookies into my life.

(Photo courtesy of

What you need:

1 sleeve of Ritz crackers (about 40 crackers–I used Reduced Fat, they work perfectly!)

1 package melting chocolate (you can also use normal chocolate chips, but you’ll probably have to add shortening to make it melt more smoothly)

3/4 tsp. mint extract (although if you can find mint-flavored melting chocolate, I’m sure that works great too)

What to do:

1. Follow the instructions given to melt the melting chocolate (my instructions said to put the microwave be at half-power and heat at 30-second intervals, stirring in between, so the chocolate doesn’t burn…trust me, you don’t want to go there!)

2. When chocolate is completely melted, stir in the mint extract.

3. Use two forks to dip the crackers into the chocolate and then place them onto a sheet of wax paper. It’s easiest to put the wax paper onto a baking sheet so you can slide it right into the fridge when they’re done.

4. Let them cool in the fridge until firm (or put them in the freezer to make them cool even faster).

5. Keep a close eye on them, because they’ll disappear faster than you can imagine!


One response to “Thin Mint Cookies

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