My husband’s Aunt brought homemade thin mint cookies over for Christmas last year and I was addicted. I was literally shoving them in one after the other. You know when you like something at a gathering and want to steal the whole pan, hide in a corner and scarf it down? Yep, that was me with the thin mint cookies.

I ended up wrapping some cookies in a napkin, sticking them in my purse, and bringing them home for later. Our secret!

If your favorite girl scout cookie is the thin mint then these are for you. I would say they are nearly a clone.

These things are out-of-this-world yummy and SO easy.

Thin Mint Cookie Update

This post was written in 2011 and I’m still making them year after year. They are just too darn easy and disappear too darn fast! Getting the kids involved is great because even my youngest can help dip and flip the crackers into the chocolate.

To make these thin mint cookies you will need two ingredients – yes ONLY two ingredients!

Now you just have to decide what you are going to do with the thin mint cookies. Eat them up for yourself or give them as gifts. We try to do a bit of both. We make a bunch up for friends and co-workers. Then we wind up making a couple batches of thin mint cookies for ourselves in the weeks leading up to Christmas.

Besides for the thin mint cookies we also make sugar cookies with my favorite icing, candied pecans and if I’m feeling in the mood we make homemade Kahlua for friends and neighbors.

Thin Mint Cookie Recipe

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Thin Mint Cookies

Prep Time

2 mins

Cook Time

8 mins

Total Time

10 mins

 

The easiest cookie you will ever make with only two simple ingredients.

Ingredients

• 1 bag Andes Crème de Menthe baking chips
• 1 Sleeve of Ritz crackers

Instructions

1. Pour the baking chips into a microwave safe bowl and heat in 30 second intervals. Between intervals pull the bowl out and stir the chips. Continue to do this until all of the chocolate is melted and smooth.
2. Dip the crackers into the chocolate one by one using a fork then flip.
3. Use a fork to remove the crackers from the chocolate and let the excess chocolate drip off.
4. Place on wax paper to cool and allow the chocolate to harden.