Easy Homemade Thin Mint Cookies
These Easy Homemade Thin Mint Cookies are a simple, delicious twist on a classic favorite with buttery crunch and refreshing peppermint chocolate coating.
Servings: 6 servings
Ingredients
- 60 round butter crackers these act as the base for our cookies, providing a buttery flavor and a satisfying crunch
- 1 pound dark or semi-sweet chocolate chips choose your favorite type of chocolate to coat the cookies; you can also use a chocolate bar, cut into bite-size pieces
- ½ teaspoon peppermint extract this is what gives our cookies that refreshing minty flavor, reminiscent of the classic Thin Mint
Instructions
- Start by lining your baking sheet with parchment paper to make it easier to transfer your cookies once they’re coated.
- In a microwave-safe bowl, combine the dark or semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Be careful not to overheat it.
- Once your chocolate is melted, stir in the peppermint extract to infuse the chocolate with that signature minty flavor.
- Take each butter cracker and dip it into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tool to help, and let any excess chocolate drip off before placing it on the prepared baking sheet.
- After dipping all the crackers, place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to harden and set.
- Once the chocolate has set, serve your Easy Homemade Thin Mint Cookies and enjoy!
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe bowl
- Fork or dipping tool
- Cooling Rack
Notes
- Use gluten-free butter crackers and dairy-free chocolate for allergy-friendly variations.
- Be careful not to overheat chocolate to prevent burning; melt in short bursts and stir frequently.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.