Place the chocolate into a 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.
Once chocolate is melted, stir in peppermint extract.
Place a cracker onto a fork and dip into the metled chocolate, allow the excess chocolate to drip off throng the prongs of the fork. Place cookie on wax or parchement paper to dry.
Thin Mints can be stored in a sealed container in a cool place, for up to 5 days. Or you can store in a freezer or refrigerator in a sealed container for 10 days.
Use dark or milk chocolate and dairy-free or vegan chocolate if needed/desired.
Gluten-free butter crackers work in this recipe as well for a gluten-free version.