Homemade Thin Mints

Thin Mints are those Girl Scout Cookies that I can eat an entire tube of in a sitting.

Oh, you too?

Homemade Thin Mints (no-bake, vegan) - Only 3 ingredients in this spot on copycat version of real Thin Mints! Easy recipe at averiecooks.com

Since my cravings for mint in the middle of the summer continued, I decided to try my hand at a homemade, no-bake, vegan version of Thin Mints.

They should be called Thin Mints Cheater’s Mints. No-bake and so easy.

MY OTHER RECIPES

What’s the catch you’re wondering?

Ritz Crackers

I promise these cookies don’t taste like crackers.

The crackers provide a neutral base layer, nice crunch, and are a dead-ringer in size and shape for what will become cookies.

When they’re drenched in mint-flavored chocolate, you won’t know it’s a cracker or care that it started out as a cracker.

These Thin Mints taste incredibly close to the real thing and take all of 15 minutes to make.

Gather your long list of 3 (or 4)ingredients:

Ritz crackers, which are accidentally vegan

Semi-sweet chocolate chips (and vegetable shortening)

Peppermint extract

Melt the chocolate and shortening. I highly recommend a tablespoon of shortening for any chocolate dipping projects because it keeps the chocolate smooth, viscous, and much less likely to get that hard-before-you-want-it-to and clumpy consistency.

Add peppermint extract to the melted chocolate and get ready to dippity do. As with my last recipe and caveat about peppermint extract, make sure you read my disclaimer in the recipe box below.

Place dipped crackers, which I now think of as cookies, on parchment paper.

Food goes from cracker status to cookie status the minute chocolate is involved.

Wait for the chocolate to solidify and firm up before digging in.

Homemade Thin Mints (no-bake, vegan) - Only 3 ingredients in this spot on copycat version of real Thin Mints! Easy recipe at averiecooks.com

Because of the shortening, it could take a half hour or more at room temperature for the chocolate to solidify, especially if you decide to do this project on an 80 degree day in the middle of summer without running your air.

Pop the tray in the refrigerator or freezer to speed things up. I like them better chilled anyway and store them in the freezer.

Homemade Thin Mints (no-bake, vegan) - Only 3 ingredients in this spot on copycat version of real Thin Mints! Easy recipe at averiecooks.com

The minute I took these out of the freezer, the condensation on the chocolate began. It reminded me of Christmas Crack in Aruba. Nothing you can do when it starts.

It was a hot day in San Diego the day I made these and as the 3pm sun was shining in on my photography table, both me and the cookies began to sweat.

The cool mint was perfect.

Homemade Thin Mints (no-bake, vegan) - Only 3 ingredients in this spot-on copycat version of real Thin Mints!  Ridiculously easy recipe at averiecooks.com

Homemade Thin Mints (no-bake, vegan)

Just 3 ingredients in these Homemade Thin Mints that taste like the real thing, and no one ever guesses what the ‘secret ingredient’ is. Incredibly easy to make, always a hit at parties, and now you can make your own Thin Mints any time of year and don’t have to wait for cookie season!

Ingredients:

18 Ritz Crackers ( Ritz are accidentally vegan)
1 cup semi-sweet chocolate chips, melted
1 tablespoon vegetable shortening, optional but recommended
3/4 teaspoon peppermint extract* (see notes below)

Directions:

  1. Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
  2. In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.
  3. To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste. *Note: Mint extract is much, much more potent than vanilla extract; 1 teaspoon of mint extract has an extreme amount of potency compared with 1 teaspoon vanilla extract. You cannot un-do mint once added so be very, very careful to not over-do it and end up with a bottle of Listerine-tasting food. There are different kinds of mint extracts available and are labeled as “mint, “peppermint”, “spearmint” and more. For this recipe I used store-brand (Kroger/Ralph’s) “peppermint extract” sold in a small 1 ounce bottle. Select the version of “mint” you think sounds best as not all types are available in all areas.
  4.  Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

Recipe inspiration from Kraft

Only Eats

Related Recipes (and dusting off a few antiques I had forgotten about)

Mint Recipes:

Creme de Menthe Bars (no-bake, vegan, GF)

Thin Mint Fudge (no-bake, vegan, GF)

Mint Chocolate Coconut Snowballs (no-bake, vegan, GF)

Old-Fashioned Butter Mints (no-bake, GF)

Ritz Recipes:

Ritz-Cracker Stuffed Peanut Butter Cups (no-bake, vegan)

Pink Lemonade Freezer Bars with a Ritz cracker crust and crumble topping (no-bake)

Do you like Thin Mints?

Do you like mint or have any favorite mint recipes?

I am a huge Thin Mints fan and I could eat a tube in a sitting if I let myself, and for that reason, I don’t buy them. Now I have homemade Thin Mints which are maybe a little too easy, if you know what I mean.

Samoas are another weaknesses and I came up with a Samoas Bars recipe, which is reminiscent of those beloved cookies.

Even though many people tend use mint in their holiday baking, I think cool mint is perfect for a hot summer day.

Feel free to link up any mint recipes or recipes with some time-saving or clever shortcuts (like the Ritz cracker trick). I’m all about other recipe shortcuts.

Thanks for the Capresso Espresso and Cappuccino Machine Giveaway entries & have a great week!

330 comments on “Homemade Thin Mints”

  1. I can say with 100% certainty I’ll be making these very very soon!!

  2. This is an awesome recipe…so creative and yet so simple. I love it!

  3. Yes, me too! I could definitely eat a box of thin mints solo ;)

  4. Averie, I just made these and they’re perfection. I called my husband in to try one and his eyes got wide. He said, “Well, guess we won’t be buying thin mints from the Girl Scouts anymore.”

    if only I can stop myself from eating the whole pan, I’ll be all good :)

  5. Love the crackers (and everything you have here) – thanks for the photos & such :-)

  6. I have been on a crazy mint binge lately too! It must be the heat… Anyway, good thing I’m headed to the store soon — these look incredible!!!

  7. Seriously – this is dangerous. Very, very dangerous!!

  8. Have a told you lately that YOU ARE BRILLIANT! And any time you need someone to clean your Aruba house, I’m there. XO have a fantastic time!

  9. What a great idea. And who cares if it’s a cracker or a cookie, as long as it tastes good? ;-) So interesting that the crackers/cookies appear white once they’re coated with chocolate–just like mint! Believe it or not, I’ve never tasted a thin mint (not even sure what it is), but I’m sure I’d like this if I could eat it!

    • You’ve never had a Thin Mint? That’s like saying Ive never breathed air. Lol

      But seriously these are so easy and when you slice a Ritz like I did rather than breaking them and it’s a really clean cut, the inside is white. If you break it, you will almost always see peeks of yellow but not if you cut it. For photography, I usually cut rather than break.

  10. What I could sub vegetable shortening with? I don’t want to buy it for one recipe only, as I’m on a restricted budget. I am in Australia. Thanks for the recipe!

    • You don’t have to use it; it will simply help the chocolate stay smoother. If you’ve ever worked with chocolate, you know how it can get a bit sticky/hardened/gloppy before you really want it to? This prevents that; but is not required.

  11. I followed a link from Pinterest over here, thanks so much for sharing such an easy recipe. I don’t know if Thin Mints (The ones that you get at the Dollar store) are vegan, but when I was little, my mother made a simple Christmas cookie where she laid Ritz Crackers on a cookie sheet and then put a thin mint on each cracker, she put them in a warm oven until just glossy and put a Ritz cracker on top! Those cookies are truly delicious and easy too!

  12. I’m another person who followed a link from Pinterest to here, mainly because I was intrigued that it used Ritz Crackers. And, I must say, it was definitely worth it. I made these tonight. Delicious, and a taste very similar to a Thin Mint. Perfect way to satisfy that craving. I also love that it is a vegan recipe. :)

  13. Love those close-up shots on the blue and green plates. What lens did you use for those?

  14. I am another one who found this recipe on Pinterest. My daughter was skeptical about the crackers, but you were totally right. You’d never guess or care that these cookies started out as crackers. We used Andes Creme de Menthe baking chips since we weren’t worried about them being vegan. Thanks for the recipe.

    • omg andes creme de menthe chips….LOVE those things! The chips or the candies – or how about melting the candies and then dipping crackers in there…mmm, so good! And glad your slight skepticism was proven wrong – you’d never guess or care they started out as crackers :) Thanks for the field report!

  15. That’s exactly what we did, melted the chips and dipped the crackers in. Awesome.

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  17. I was just wondering, could you use peppermint oil instead of extract? and how much would you use?
    great recipe!!

    • oils and extracts have different potencies and concentrations and really, you need to play around with it based on your tastes – but yes you “can” use it; but I don’t have a guideline for you since I used extract. Have fun experimenting!

  18. just made these!! they were SO easy i love this recipe!

  19. Hi- These recipe looks amazing and I wanted to make this for my son who has a milk and egg allergy. However, I saw you used chocolate chips from Trader Joe’s, but on the back of the package it says it may contain traces of milk. Do you know of any other chocolate chip I can use? I looked at a lot of places and all packages say may contain milk or processed on equipment with milk. Thanks!

    • buy certified vegan such as the enjoy life brand if your son is extremely milk sensitive – they *may” contain traces of milk (the TJs ones) but I have heard anecdotally from those who are HIGHLY dairy sensitive that they tolerate the TJs chips just fine but of course, due as you see fit for your son.

      • Thank you! He is highly allergic and do not even want to take the chance. I will look into the enjoy life.

    • I know I’m all kinds of late to this thread, but Ghiradelli chocolate chip are dairy free :)

  20. I made these. Holy crap. Mine aren’t pretty, but it doesn’t matter because they’re not going to last long!

  21. This looks super good and creative
    Am definitely going to try it
    I “accidentally” bought 3 big bags of crackers and didn’t know what to do with them
    Thanks

  22. The chocolate should be heated in the microwave right?
    Completely forgot about the microwave-safe bowl and heated it over the stove instead, at high heat.
    >.< chocolate was a little burnt cause after a minute the chocolate wasn't smooth yet, so I continued heating it.
    Even then, it still tastes pretty darn good! that burnt taste didn't even bother me that much.lol.
    Thanks for this recipe! This site is sooooo bookmarked :D

    • Yes you probably burned/scorched the chocolate and it has an absolutely horrid taste once that happens and you would probably need to start over. I melt all my choc in the micro BUT if you prefer the stove, you can. You just have to WATCH it! Good luck on the next round!

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  24. Made these today – absolutely AWESOME! It’s a keeper for us. Thanks for sharing

  25. OMG! I just made these and I AM IN HEAVEN!!! Although I did not have vegetable shortening and used butter, i had to put more butter though because the chocolate would not get smooth with just 2 tablespoons. I put almost half a stick in there. That can’t be good for my health (but sooo delicioussss). Next time I’m going to use vegetable shortening! I’m definitely going to be making these ALL THE TIME. Thank you!

    • P.S

      mine don’t look as pretty as yours but I’m going to keep trying! :))

      P.P.S

      The saltiness of the crackers + the chocolate + the mint flavour = HEAVEN.

    • That’s the major difference between butter and shortening – It’s worth just keeping some on hand if you plan to melt/work with melted chocolate a lot. So helpful. And so glad you enjoyed them! Doesn’t matter how they look as much as how they taste :)

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