Easy Homemade Thin Mint Cookies
Chocolate-coated butter crackers flavored with peppermint — an easy homemade thin mint-style cookie made by dipping crackers in melted chocolate.
Servings: 5 cookies
Ingredients
Ingredients
- 60 round butter crackers
- 1 pounddark or semi-sweet chocolate chips (or chocolate bar cut into bite-size pieces)
- 1/2 teaspoonpeppermint extract
Instructions
Instructions
- Line two large baking sheets with parchment paper or wax paper and set aside.
- Place 1 pound dark or semi-sweet chocolate chips (or the bite-size pieces of chocolate bar) into a shallow heatproof glass bowl.
- Melt the chocolate either by microwave or double boiler: - Microwave method: heat in 30-second intervals, stirring between each interval, until the chocolate is creamy and smooth. - Double-boiler method: set the glass bowl over a pot of simmering water (medium-low heat) and stir frequently until the chocolate is smooth. If any condensation forms on the outside of the bowl, remove the bowl from the pot and dry the outside before continuing.
- Stir ½ teaspoon peppermint extract into the melted chocolate until fully combined and smooth.
- Hold one of the 60 round butter crackers with a fork and dip it into the melted chocolate, turning as needed to coat the cracker.
- Allow excess chocolate to drip back into the bowl through the prongs of the fork so the coating is even.
- Transfer the coated cracker to the prepared parchment-lined baking sheet in a single layer. Repeat steps 5–7 until all 60 crackers are coated. If the chocolate begins to thicken, rewarm gently using the microwave in short intervals or over the double boiler until smooth.
- Let the coated crackers sit at room temperature until the chocolate is fully hardened, about 2 hours.
- If you prefer to speed up setting, place the baking sheets in the refrigerator for 20–30 minutes instead of waiting at room temperature.
Equipment
- Parchment Paper
Notes
Notes
Work quickly or in batches.
The chocolate will begin to harden and can become difficult to dip the crackers into. If you work slowly, it may be best to cut the recipe in half and then repeat. Alternatively, you can reheat your chocolate if needed, but I only recommend doing so once.
Storage:
These Homemade "Thin Mints" can be stored in a sealed container in a cool place, for up to 5 days. Alternatively, store them in an airtight container in the refrigerator for up to 10 days. They can also be frozen in a freezer-safe airtight container for up to 1 month.
Chocolate
: Use good-quality dark, semi-sweet, or milk chocolate chips or a chocolate bar cut into bite-sized pieces. If needed use dairy-free chocolate.
Butter Crackers
: Gluten-free butter crackers work in this recipe to make gluten-free thin mints.
Work quickly or in batches.
The chocolate will begin to harden and can become difficult to dip the crackers into. If you work slowly, it may be best to cut the recipe in half and then repeat. Alternatively, you can reheat your chocolate if needed, but I only recommend doing so once.
Storage:
These Homemade "Thin Mints" can be stored in a sealed container in a cool place, for up to 5 days. Alternatively, store them in an airtight container in the refrigerator for up to 10 days. They can also be frozen in a freezer-safe airtight container for up to 1 month.
Chocolate
: Use good-quality dark, semi-sweet, or milk chocolate chips or a chocolate bar cut into bite-sized pieces. If needed use dairy-free chocolate.
Butter Crackers
: Gluten-free butter crackers work in this recipe to make gluten-free thin mints.