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These easy homemade thin mints are a no-bake shortcut to that classic chocolate-mint combo we all love. Made with just 3 simple ingredients, they are crisp, chocolatey, and reminiscent of everyone's favorite Girl Scout cookie.
Looking for more easy no-bake recipes to satisfying your chocolate craving? Don't miss my recipes for Homemade Tagalong Cookies, Peppermint Bark, Chocolate Bark, and Microwave Fudge.
Kristen's Keys for Copycat Thin Mints
To deliver a satisfying copycat version of Thin Mint Cookies with the least amount of effort, be sure pay attention to my key tips.
- Use good chocolate. Since there are only 3 ingredients, the chocolate flavor really shines. Dark or semi-sweet balances the mint best.
- Stir chocolate between microwave intervals. Even if it looks unmelted. Stirring distributes heat and prevents scorching.
- Measure peppermint carefully. A little goes A LONG way when it comes to peppermint extract. Adding too much, will make your cookies taste like toothpaste.
- Dip with a fork. A fork is the best tool to dip the sandwich cookie into the chocolate, as the excess chocolate can drip through the prongs of a fork.
- Let the cookies set at room temperature. This keeps the chocolate glossy instead of cloudy from condensation.
How to Make Homemade Thin Mint Cookies
Melt the chocolate, add peppermint extract, and dip. The easiest "cookies" you will ever make.
Step One: Melt Chocolate
Place the chocolate chips or chopped chocolate into a heat-safe bowl and microwave in 30-second intervals, stirring between each interval, until creamy and smooth.
Step Two: Add Peppermint
To the melted chocolate stir in pure peppermint extract. Trust me on the amount--a little bit goes a long way!
Step Three: Dip Crackers into Chocolate
Working quickly, place a butter cracker on a fork, dip into the melted chocolate, and gently tap the fork on the bowl to allow the excess chocolate to drip off through the prongs of a fork. Place on a piece of wax paper or parchment paper to harden.
Step Four: Let Harden
Let the thin mint cookies sit at room temperature or 2-3 hours until fully hardened. Yes, you can refrigerate them to speed it up (about 30-45 minutes), but room temp keeps that pretty, smooth finish.
Recipe Modifications
Need a dairy-free or gluten-free version of Thin Mints? No microwave? No problem with this recipe! Recipe and dietary modifications follow.
- Dairy-Free: Many butter crackers are already dairy-free (just double-check the label) and use dairy-free chocolate.
- Gluten-Free: Use gluten-free butter crackers.
- Omit the Hydrogenated Oils: While you can opt to use classic Ritz crackers, I love opting for a version of butter crackers made without hydrogenated oils.
- Use a Double Boiler: Instead of melting the chocolate in the microwave, rest a heat-safe glass bowl over a pot of simmering water (don't let the bowl touch the water), add the chocolate, and heat over medium-low heat, stirring frequently, until smooth.
Tips on Storage
- Storage: Storing in an airtight container at room temperature for up to 5 days is best for appearance. But if your house is on the warm side, stash the Thin Mints in the refrigerator, where they will last for up to 10 days.
- Freezer: Store in a freezer-safe container up to 1 month. And honestly? Just like classic Girl Scout Thin Mints, they're amazing straight from the freezer.
More Easy Dessert Recipes
Easy Copycat Thin Mint Cookies
Video
Ingredients
- 60 round butter crackers
- 1 pound dark or semi-sweet chocolate chips , (or chocolate bar cut into bite-size pieces)
- ½ teaspoon peppermint extract
Instructions
- Line 2 large baking sheets with parchment paper or wax paper and set aside.
- Place the chocolate chips into a shallow heat-glass bowl and microwave in 30-second intervals, stirring between each interval, until creamy and smooth. Alternatively, place the glass bowl over a pot of simmering water over medium-low heat and melt until smooth, stirring frequently. If needed, remove the chocolate from the double boiler and dry off the bowl. Add ½ teaspoon peppermint extract to the melted chocolate and stir to combine.
- Working one at a time, place a cracker onto a fork and dip into the melted chocolate, allow the excess chocolate to drip off throng the prongs of the fork. Place the chocolate dipped cracker onto the parchment paper and repeat the process.
- Let sit at room temperature for 2 hours to fully harden. In a bind, place the crackers into the refrigerator for 20-30 minutes to set up faster.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a very good cook. However, I’m a little confused. Your recipe says place a cracker on the fork and dip into the chocolate. The photo shows it as a sandwich with a filling
Am I missing something?
Hi Yvette! It may just be a trick of the eye the way the crackers are stacked. It is a single cracker dipped in chocolate.
What kind of chocolate would you recommend? Dark or milk? What exact cracker and chocolate did you use?
Hi Austin! Use whichever chocolate you prefer. I myself, like dark chocolate and used this variety. As for the crackers, I used these from Trader Joes.
I was taught a different version and actually use Andes Mints instead of the peppermint extract, but we keep the chocolate. You can also use something like CandiQuick Coating and we always use a Ritz type of cracker. I remember making these with 3 Generations of women one Christmas. Those are some of the best memories.
The Ande mints sound like a fabulous idea. Thank you for sharing!
These are good and very easy to make. Thanks!
I am so glad you enjoyed Juanita!
I've always been a sucker for a thin mint, and now I'll be making them at home! Thanks for the recipe!
Sorry Girl Scouts - I'm now making my own cookies! Well, at least the Thin Mints, Samoas still have my heart!
LOL! I am glad you enjoy Beth!