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Stack of 5 homemade thin mint cookies made with butter round crackers on wooden cutting board with fresh mint leaves to the side.
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4.93 from 27 votes

Easy Copycat Thin Mint Cookies

Replicate the flavor you know and love in famous Thin Mint Cookies with very little effort using this simple 3-ingredient no-bake recipe.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 5 dozen
Author: Kristen Chidsey

Equipment

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.
    Melted chocolate for thin mint cookie recipe in large glass mixing bowl with chocolate and crackers off to side.
  • 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.
    Butter cracker on top of fork being dipped into melted chocolate flavored with mint extract.
  • 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.
    Round butter crackers dipped in melted chocolate flavored with mint laying out on parchment paper on baking sheet.

Video

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. 
 

Nutrition

Calories: 53kcal | Carbohydrates: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 25mg | Sugar: 4g | Calcium: 6mg | Iron: 0.3mg
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