Homemade Thin Mints

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Homemade Thin Mints — These homemade Thin Mints require just 4 ingredients, and no one ever guesses what the “secret ingredient” is! Perfect for cookie swaps and potlucks!

Homemade Thin Mints stacked

Copycat Girl Scout Thin Mints

Thin Mints are those Girl Scout Cookies that I can eat an entire tube of in a sitting. Oh, you too?

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.

What’s the catch, you’re wondering? Ritz Crackers.

I promise these homemade Thin Mints 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 copycat Girl Scout Thin Mints taste incredibly close to the real thing and take all of 15 minutes to make!

Homemade Thin Mints in half

Ingredients in Homemade Thin Mints 

These homemade chocolate Thin Mint cookies call for just four ingredients: 

  • Ritz crackers
  • Semi-sweet chocolate chips
  • Vegetable shortening
  • Peppermint extract

How to Make Thin Mints at Home

This is the easiest Thin Mint cookie recipe ever! Here’s an overview of how the no-bake cookies are made:

  1. Melt the chocolate and shortening.
  2. Add peppermint extract to the melted chocolate and get ready to dip.
  3. 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.)
  4. Wait for the chocolate to solidify and firm up before digging in.

Baking Tip

I highly recommend adding 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.

Stack of Homemade Thin Mints

How to Quickly Firm Up the Chocolate Coating

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 homemade Thin Mints better chilled anyway and store them in the freezer.

Stack of Homemade Thin Mints

Frequently Asked Questions

Can I Use Peppermint Essential Oil Instead of Peppermint Extract? 

I’ve never made these copycat Girl Scout Thin Mints with anything other than peppermint extract, so I can’t say for sure. 

Do I Have to Use Vegetable Shortening? 

I’ve only made this recipe as written, but some readers have reported success using coconut oil or vegetable oil in place of the shortening.

Can I Use Another Type of Chocolate Chip? 

Yes, although semi-sweet chocolate chips are a must if you want to make true Thin Mint copycats. 

Can I Make These Gluten-Free? 

I’m sure you could easily make these gluten-free by using a gluten-free Ritz Cracker alternative.

What Type of Mint Extract Should I Buy? 

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.

Homemade Thin Mints in half

Can You Taste That It’s A Ritz Cracker?

In a word, no. No one who has ever tried these ever guesses that it’s a Ritz Cracker.

The only thing that may give it away is that it’s of course golden in color rather than chocolate-colored like real Girl Scout Thin Mints. So after biting in and examining, yes, there are some clues, but if you did it blindfolded, no clues at all.

It’s actually so amazing that the cracker has an extremely similar texture to Thin Mints, and even though you’d think it’s too buttery tasting or too salty, after being dipped in the mint chocolate mixture, the crackers work amazingly well. 

I have always made these with the original version of Ritz although now they have a reduced sodium version you could try. The salt content in the regular crackers I find though is perfect with chocolate.

Chocolate always tastes better to me with a hint of salt. 

Stack of homemade thin mints

Storage Instructions

Store leftover 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.

homemade thin mints

Tips for Making Copycat Thin Mints

Be sure to place the chocolate-dipped crackers onto a parchment paper- or wax paper-lined baking tray. If you don’t line the tray, these cookies will never come off cleanly! 

If desired, you can omit the shortening from this recipe. However, you may want to melt the chocolate in batches otherwise it may harden up before you can dip all the crackers into it. 

Lastly, note that 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 it’s added so be very, very careful to not over do it and end up with a bottle of Listerine-tasting food.

Homemade Thin Mints
Homemade Thin Mints — These homemade Thin Mints require just 4 ingredients, and no one ever guesses what the "secret ingredient" is! Perfect for cookie swaps and potlucks!

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4.52 from 45 votes

Homemade Thin Mints

By Averie Sunshine
These homemade Thin Mints require just 4 ingredients, and no one ever guesses what the "secret ingredient" is! Perfect for cookie swaps and potlucks!
Prep Time: 15 minutes
Cooling Time: 45 minutes
Total Time: 1 hour
Servings: 18
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Ingredients  

  • 18 Ritz Crackers
  • 1 cup semi-sweet chocolate chips, melted
  • 1 tablespoon vegetable shortening, optional but recommended
  • ¾ teaspoon peppermint extract*

Instructions 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • *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.
  • Recipe inspiration from Kraft.

Nutrition

Serving: 1, Calories: 70kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 30mg, Fiber: 1g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Mint Dessert Recipes: 

Peppermint Patty Chocolate Cookies — These cookies are fudgy and full of rich chocolate flavor thanks to both cocoa powder and chocolate chips. There are peppermint patties on the top for a burst of minty fresh flavor.

Peppermint Patty Chocolate Cookies

The Best Peppermint Chocolate Cake — I love this cake because it’s a fast, easy, one-bowl, no-mixer recipe that delivers amazing results every time without being fussy or complicated. The cake is soft, moist, decadently chocolaty, and perfectly pepperminty! 

The Best Peppermint Chocolate Cake

Fudgy Mint Chocolate Brookies — Chocolate and mint are a match made in holiday baking heaven. Especially when the result is a brookie: part rich, fudgy brownie with chewy edges; part soft and chewy chocolate cookie.

Fudgy Mint Chocolate Brownie cookies

Andes Mint Brownies — The brownies have a box of 28 Andes diced and stirred into the batter, and another box of 28 mints that are diced on top. If you like mint, you’re going love these! 

Andes Mint Brownies

Chocolate Chip Andes Mint Cookies— These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.

Chocolate Chip Andes Mint Cookies

Candy Cane Blossom Sugar Cookies — We’ve all had Peanut Butter Blossoms and these cookies are the holiday version The cookies are soft, chewy, covered in red sprinkles and there’s a Candy Cane Hershey Kiss in the center.

Candy Cane Blossom Sugar Cookies

Triple Layer Fudgy Mint Oreo Brownies — These layered brownies are loaded with rich textures and flavors, from the dense fudgy brownies layer, to the soft, fluffy minty layer, with oodles of crushed Mint Oreos throughout.

Triple Layer Fudgy Mint Oreo Brownies

Originally published July 29, 2012 and republished March 4, 2020 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I wonder if these could be made with a chocolate wafer cookie?  If use Oreos too! Just separate the two layers and use the side without the crepe!! I wonder if you used mint Oreos if it would be too minty??!! 

    1. Great thoughts – you could experiment with what you suggested and see how it goes. For me, no the cookie part of a mint Oreo wouldn’t likely make these too minty and you can always scale back the amount of extract used, too.

  2. 5 stars
    Thank you for your wonderful recipes. I’ve recently had surgery on my right hand, and yes, I’m right handed. Therefore, my husband is my personal chef which is difficult because I love to cook. I found your Thin Mint recipe and they are better than Girl Scouts. I was a Girl Scout for many years.

  3. 5 stars
    Thank you for your wonderful recipes. I’ve recently had surgery on my right hand, and yes, I’m right handed. Therefore, my husband is my personal chef which is difficult because I love to cook. I found your Thin Mint recipe and they are better than Girl Scouts. I was a Girl Scout for many years.

    1. Thanks for the 5 star review and glad you found this recipe and think they’re better than the real thing!

      So sorry to hear about your right hand. How debilitating. Hope you make a full recovery soon!

  4. 5 stars
    Hi Averie, made the thin mints OMG amazing flavor, just like the real thing
    thanks again for the opportunity to share great recipes with friends and family. You are my favorite site for easy,well explained, flavorful recipes Thanks Julie T.

  5. 5 stars
    Hi Averie, made the thin mints OMG amazing flavor, just like the real thing
    thanks again for the opportunity to share great recipes with friends and family. You are my favorite site for easy,well explained, flavorful recipes Thanks Julie T.

    1. Thanks for the 5 star review and glad these were winners for you! I appreciate the compliments about my site being your go-to for well-explained flavorful recipes!!

  6. I am wild about all your recipes, I love baking , cooking any recipe I like to try, of course I have favorites, but to try all. Thank you, for sharing.

  7. An even easier version of this recipe is: ritz crackers and melted Andes mints. Two ingredients. Same method. I melt the Andes in a glass bowl in the microwave, dip to coat crackers and place on wax paper until outside chocolate has hardened. Store in fridge or freezer.

    1. Yes! I have heard of that. I originally posted this recipe back in 2012 and reposted it today but since that time have heard of the Andes trick.

  8. well, most chips are not vegan, why not mention that one needs to look for vegan chips if that is important to them, no?

    1. Because if it’s just cacao and there’s no milk, no dairy products, it’s vegan. You can use certified vegan chips if this is important to you.

  9. 5 stars
    Great easy cookies! Adding Crisco to the chocolate chips really made dipping the cookies easier and helps give the cookies a nice smooth glazed look. I add a few christmas sprinkles on top to make them more festive for the holidays. Thanks for the recipe

  10. 5 stars
    Absolutely love all the detail, tips and through explanations for every recipe. Especially helpful for beginners but experts will also learn new ways to cook. My favorite site for recipes.

  11. Hi, just found this recipe and want to try the Thin “cookies” with peppermint essential oil instead the extract. How much oil would I need use for one recipe?

  12. This may seem a little silly, but this is the Ritz crackers with cheese stuffing in the inside, right? Or is it just plain no stuffing Ritz crackers?

  13. Going to try these, but I’ve got some mint-flavoured chocolate chips that I’m going to try – no risk of the chocolate seizing that way!  Also, I’m extremely paranoid about melting chocolate in the microwave, so a double boiler it is, and a hint of parowax to keep my chocolate smooth!

  14. Love, love , love these cookies!  They’re insanely delicious!  Thanks so much for sharing an awesome recipe : ) 

  15. My cousin makes copycat tagalongs like this, just make a peanut butter ritz cracker sandwiches and dip them in chocolate and let them cool – delicious!

  16. Made these tonight! Used Ritz crackers but was milling over in my mind what other things to dip. Used graham crackers…OMG..Thank you…they were perfect!! Used 1 tablespoon veg oil and 1 tsp (I had an ooops)

    1. Glad to hear you got into the action with both Ritz AND graham crackers. Sounds perfect and glad you loved them!

  17. I love this recipe! My whole family loved it, thank you very much! Psst these are also much cheaper than store bought :P

  18. Made these last night with 365 Brand ‘Ritz’ Crackers, Enjoy Life mini chips and 1T coconut oil!. They. Are. AMAZING. Seriously taste just like thin mints. They are perfection right out of the freezer. Thanks for the great recipe!

  19. These were amazing. I made them twice within 3 days. For gifts, and sharing. Everyone loved them and were like. You made them?! And I was told come February they were going to be coming to me for their Thin Mint fix, instead of paying 5$ a box. These are quite delicious I have to say.

    1. Love the story, love that you had people fooled that you made them, and so happy for you that this is a keeper!

  20. For anyone who is having trouble with chocolate seizing up. Using peppermint OIL instead of extract will totally eliminate that problem. Oils are always better to use when working with melted chocolate.

  21. I’ve made these before, but instead of adding the mint to the chocolate, I just soak a Q-tip in the mint extract and touch each cracker with the minty Q-tip before I cover them with chocolate. That way the mint is in the cracker. This might help those folks who are having a hard time with chocolate seizing up on them. Thanks for posting this awesome but simple recipe! I had totally forgot about these :) Off to make some !!

    1. I’ve never heard of your method before! Sounds a bit more laborious than just adding it to the chocolate but it’s a guarantee-no-seize that way :)

      (Although I’ve never had problems with seizing in this recipe with this quantity of mint.)

      Enjoy!

    1. It just helps the chocolate to stay smooth for longer periods of time without re-solidifying but if you don’t have it, you can omit

  22. Just a note if you want to make sure it’s vegan, be sure to check the ingredients on the chocolate chips you’re using; while Trader Joe’s brand is milk free, not all semi-sweet chocolate chips are. Can’t wait to try these!

  23. Guess who isn’t spending $4 a box on GS cookies ever again? This gal! These look AMAZING and are the best alternative to my second favorite cookie! I might even try this with graham cracker squares and chocolate chip cookies! :D

  24. These look amazing, and I have all of these ingredients handy all the time! Definitely going to try these tonight. Thanks for sharing!
    I have a question though, a non-food related question – I visited your site on my smartphone and MY GOSH the popups were ridiculous. Redirecting the page constantly, or just popups that wouldn’t let me scroll. Do you know if anyone else has had this problem? If so, is it something you’re looking to get fixed?

    1. I spend a ton of time on my own site obviously and I almost never get popups and I don’t get complaints about them as a general rule. I am sorry to hear that you were being bombarded. Ads are generated usually based on saved cookies, your browsing history, demographics and who knows what else. I will pass your feedback along and have my advertising partners look into it.

      I hope you enjoy the Thin Mints!

  25. Thank you so much for the great recipes. I made the thin mints using Andes mint chips and the crackers and it couldn’t get any easier and so delicious. My 12 year old is bringing a bunch to school for her Christmas party…she loves them!
    I also made the butter mints and they are so yummy (we haven’t rolled them out yet, but tasted the dough). I did add about 1/8th of a tsp. more of the peppermint, which was the right amount for us. I colored them with Wilton gel colors…a red, a kelly green, a purple, and a pretty blue and will combine all the colors together in a pretty apothecary glass jar to set out for the holidays. Thank you so much for sharing…I know that these recipes will become part of out festivities year after year. Merry Christmas and a Happy New Year to all! God Bless!

    1. Thanks for the heartfelt and wonderful comment! Glad these worked great for you w/ Andes mint chips & how sweet your daughter is bringing some to school for the xmas party. Nice :)

      And the butter mints. Glad that 1/8th tsp more was the right amt for you & those Wilton gels are GREAT! I bet they are so pretty! And in glass jars – so striking they’ll be just sitting out! Glad these recipes will be on rotation for years to come!

  26. This is my second year making these for a Holiday Cookie Swap!! So happy for this recipe. It is so awesome and no it doesn’t taste like crackers at all. Everyone is always so shocked to learn how they were made!! THANK YOU :D

    1. So happy to hear you’ve been making these for a couple years now & no one ever guesses the little secret :)

  27. I have also used the Andes mints to dip the crackers and they are fabulous but am happy to learn of an alternative. Thank you.

    1. It definitely cheaper to do it this way than using actual Andes mints (god I love those things!). LMK if you try it this way!

  28. Absolutely delicious! Used vegetable oil instead of shortening, and they turned out perfect. Thank you so much for this fabulous recipe!!

  29. Or you can cut it down to two ingredients and purchase Ritz crackers, and a bag of Andes thin mint baking chips. They melt wonderfully in the microwave! I usually microwave for 1 minute, take it out, mix it up then microwave for an additional 40 seconds. Dip and dry on wax paper-so simple! One bag of Andes thin mint baking chips will cover approximately 1&1/2 sleeves of Ritz crackers so plan ahead and buy extra!

    1. See comment reply 109:

      Sounds like a good trick! I know lots of people use Andes mints as a shortcut for candies/treats like this and I need to try. Sometimes my international readers can’t find particular ‘American’ candy but for all of us here, a nice shortcut!

  30. Amazing…simply amazing! I made these with Glutino Originals ,semi sweet chips, coconut oil and peppermint extract. They do taste just like GS thin mints. Thank you sooo much for this fun and tasty treat.

    1. Happy to hear they came out just like the real deal for you! Thanks for sharing what you used & for trying the recipe!

    1. Because not everyone has access to mint choc chips year-round (including me!). Southern California does not stock mint chips routinely in groc stores except for pre-Xmas.

  31. Averie these look so great as it is spring here now will be facing the same problem you did, the heat. Yes I am from down under Australia. Will give these ago, a pity I can not eat them(chocolate hates me) but my boys will love these. I love the no baking part, might even tell my 2nd son’s partner about them as she loves cooking. My 1st time here and will be coming back.

  32. You mean eating half the box of thin mints isn’t normal? ;)
    I’m so curious to see how this recipe works out. Pinning and trying. :)

  33. Averie, these are delicious! May I ask how you turned the Ritz centers green? I want mine to look as lovely as yours!!

    1. A few people have asked me that and I think it’s just the light bounce you’re seeing from the plate. I didn’t do anything special to the centers :)

  34. I am drooling over my computer screen! I can almost taste them right now! Cannot wait to make these…I LOVE “Ritz are accidentally vegan” That has me laughing so hard!

    1. I get tons and tons of outraged comments if I ever (accidentally!) call something vegan and it’s not – so I made sure to tell people they are, with a link, so that no one can leave me flaming comments. It happens otherwise!

  35. Oh, these look and sound glorious… and easy, which is even better. I think I’m gonna have to try these out… Yum!

  36. Great recipe! I used 4 baking squares, vegetable oil instead of shortening, and opted for just the 1/2 tsp of peppermint extract. Worked great. Very easy!

    1. Thanks for trying these and for letting me (and others who read your comment) know what worked for you! Thanks for LMK you tried them!

  37. These were absolutely incredible! My husband and I ate the entire batch in one night and are so glad we did! :) While shopping for the crackers, I noticed that almost every brand in the store contained high fructose corn syrup. Surprised, but somehow not really, I decided to continue the search- it was really hard! I finally found a box by the Safeway Kitchen brand that contains “sugar”. Not very descriptive, but better than HFCS, which I would have otherwise chose to not purchase.

    On another note, I had no idea that the chocolate would form such a thick coat around the cracker, I am thoroughly impressed. I thought of possibly trying out some peanut butter chips with vanilla extract next time… and just playing around with alternative flavored chips and extracts to make various cookies. I think it could be yummy :) Thanks for this amazingly simple recipe, I’m glad I decided to try it :)

    1. So glad you’re pleased with these and thanks for taking the time to come back and LMK. Yes, the choc does form a THICK coating which is why I suggesting thinning it with shortening a bit to make it easier to work with if someone is having issues with it getting too thick. I bet PB chips would be wonderful!

  38. These look delish! (I say look because mine are cooling in the fridge right now– I have yet to taste!) Just adding info– I used 1C chocolate chips and it got me through around 2 dozen crackers! THanks for the great recipe! Another great perk is that I only had to clean 1 bowl!!

    1. 1 c of chips got me through around the same amount of crackers as well if memory serves. Thanks for coming back to LMK you made them! And I love 1 bowl cleanup, too!

  39. I am honestly so impressed by how creative that thin mint recipe is! And they look delicious. As a matter of fact everything on this page looks delicious! Great peanut butter cup recipe too ;) there’s something about dark chocolate and peanuts that gets me every time!

  40. Saw this recipe on HuffPost! :D I’ve been wanting to try these for awhile. VERY intrigued by the Ritz cracker! (And these are my favorite GSC!)

    1. They don’t wind up tasting anything like Ritz…they do end up tasting super close to the real thing!

    1. It was summmertime and warm out when I actually made that recipe and I didn’t want to turn my oven on and wanting something cooling and minty :)

  41. I just made a batch and they were great. Had a little trouble coating the crackers though. Do you think I could use a pastry brush for the chocolate?
    P.S. New to your sight…but am truly amazed at your recipes. Can’t wait to try them all! You are on my FAVORITES list now! Hips and thighs beware! :)

    1. Trouble coating the crackers. Hmm…Not sure exactly what you mean but I put the chocolate in a small bowl and then just dip the crackers into the bowl. When I first start, I can submerge the cracker entirely in the choclate and as I begin to use it up, I have to flip the cracker over to coat both sides. Either use more chocolate, use another bowl with a different depth, or a pasty brush if you think that would help but it shouldnt be necessary.

      And welcome! Thanks for finding me and I can’t wait to hear about what you make next – please come back and LMK!

  42. These are good. But I would only make them the rest of the season when real girl scout thin mints aren’t available… Those girls freeze their tushies off to provide them and I know that I am making a difference in their lives when I buy them.

    So while yes this is fab. I wouldn’t ever give up my thin mints.

    1. I make what is similar to these cookies, but I use Andes thin mints and ritz crackers. They are great. Just melt the mints, 2 or 3 packages, then coat the crackers and lay them on a tray with wax paper. When set up, eat and enjoy.

      1. Sounds like a good trick! I know lots of people use Andes mints as a shortcut for candies/treats like this and I need to try. Sometimes my international readers can’t find particular ‘American’ candy but for all of us here, a nice shortcut!

  43. I just simply use the mint chocolate chips melt and dip the crackers. I usually just dip over halfway. I like the presentation :) Thank you for sharing all these yummy recipes. I love your site.

  44. Just made the thin mints today for the holidays and they are wonderful. My husband and I love them and they are super easy to make. Thanks for sharing the recipe :)

  45. Thank you so much for sharing! I made these for a Christmas cookie exchange, and I wanted to keep them all to myself. I also made some with white chocolate and added candy cane shavings on top. Absolutely delicious!

    1. Megan thanks for writing back to tell me you made them and wanted to keep them all for yourself :) And that they wee a big hit! I bet the white choc + candycane shavings are wonderful on them! Great idea!

  46. I tried to make these last night (tried twice) and everytime I added the mint extract my chocolate hardened right up. What am I doing wrong?

    1. There are many issues that could be the culprit but it sounds like your extract has water in it causing the chocolate to sieze. You could likely reheat mixture in 10 second bursts in micro to soften, stirring after each until smooth.

      You could use a different type of chocolate.

      Or use a different type of extract.

      Or you could add vegetable shortening to the chocolate as I recommended in the post.

      Many things could rectify the issue but because I don’t know what kind of chocolate you’re using, i.e. baking, candy melts, chocolate chips, and dont know if you’re using shortening and I’m not there with you – those are my tips.

      1. I was using chocolate chips and tried once with and once without the shortening…neither worked. Even tried to reheat in microwave..that didn’t work either. But I just tried again and used vegetable oil instead of shortening and that worked! Thanks! :)

  47. Made these tonight and they were approved by DH, his words were “oh, my gosh these are amazing.”. I think we will use these as our Christmas treats this year, only thing, mine didn’t turn green. Did I not let them sit in the chocolate too long? Did I use enough extract?

    1. Mine aren’t green either. If you see hints of green on my cookies, it’s an optical illusion from the reflection from the green plate. I figured that out a few months ago when someone else mentioned that! Glad you loved the recipe and your DH too! Thanks for coming back to LMK!

  48. Just finished cleaning up after making these – they’re in the freezer hardening now! I didn’t actually measure the shortening – just estimated what looked like a Tbsp., but had to add a bit more. I used the 3/4 tsp. mint extract… it smelled right (I don’t eat chocolate, I’m making these for others, so I didn’t taste). I started with a 1/2 tsp., but it didn’t smell minty enough, so I added another 1/4 tsp to make the full 3/4. I actually got 23!! (Amazing, as usually I only get about half of what a recipe says it will make… I guess this time the size of cookie was pre-set… I tend to make my cookies big… I just don’t see the point of ‘a teaspoon of dough’ for a cookie… bring on the 1/4 cup or bigger!!) Thanks for this FANTASTICALLY BRILLIANT recipe!!

    1. Hi Nikki – thanks for the detailed comment and info and glad you made them and are so happy with them! Mint (and shortening) are ingredients that vary from brand to brand, and on personal taste preferences so glad you used them accordingly. And I LOLed about your comment about a tsp of dough…I used to be one of those 1 1/2 tsp girls but have realized that nearing a 1/4 cup I actually get better results…and it’s well, a bigger cookie which is a bonus! Have a great day!

  49. I use the andes mints instead of the choc chips and extract, it takes my ingredients down to two and makes it easier!! You could also use the mint hershey kisses.

  50. I seen this recipe after discovering your website yesterday, I ran to the market this morning tho make this recipe:) it came out great! Thanks

  51. Now that the holiday season is almost upon us, I think this would make a quick and easy homemade cookie offering for when you need to bring something to a party. Simple is always best. I have to chime in on the Samoas too… those things are ridiculous, and the box only has like 12 in it, who can’t eat 12 cookies?

  52. I’ve made these twice now, both times with coconut oil, both times they turned out Perfect! I took them to work and even the people that don’t like coconut (couldn’t taste it) loved them. Ran out off cookies within the 1st 5 minutes. So easy to make too, my 5 year old grandson helps. Thank you for this awesome recipe!

    1. Thanks for the feedback, Candi, and glad you love the recipe! And it’s very helpful to know that you’ve tried it with coconut oil and even the people that don’t like coconut couldn’t taste it. That’s always a concern when I cook with it, wondering if those who don’t like it will notice it – good to know they were demolished in five minutes. Love that and thanks for writing!

  53. How long are the thin mints good for at room temperture? I wanted to send them to my brother as a Christmas treat, but it takes at least a week to ship to him. Do the ritz end up soggy?

    1. If you’re shipping in cold weather climates this time of year, I think you’d be fine, but I haven’t tried so cannot be sure one way or the other. It’s melted chocolate so not something I’d do in the warm climates in the summertime but let common sense be your guide.

  54. I thought Ritz crackers were loaded with dairy, but I just looked the ingredients up online and they are made with soybean oil! OMG, something to add to my grocery list. Yay! Totally going to make these thin mints.

  55. I would advocate using peppermint rather than spearmint. Peppermint is what you will find in most food, while spearmint is the flavour of toothpaste (although you do get spearmint in food too, it is pretty common in chewing gum as well). Peppermint is not as sharp a flavour as spearmint so a lot of people prefer peppermint. Obviously if you like spearmint then go for it, but if it’s for sharing I would suggest peppermint!

    1. Right – and I used and showed the bottle of peppermint extract in my post. I prefer it to spearmint, absolutely, for this recipe!

  56. THank you for this! I have been wanting this recipe for years. Someone made these years ago for me at Christmas and I could NOT believe how closely they resembled my favorite Thin Mints!

    1. I am so glad that you found it then. I know how it is when you’re searching for something for years and finally you find it. Hope you enjoy them! :)

  57. Hi! Thank you so much for this great thin mint recipe! I have my second batch this week in the fridge now chillin’ :) Everyone has just loved them, and actually had some believe I didn’t make them either; that I had bought these cookies instead! Thanks again for a quick and delish thin mint recipe.

    1. Now that is awesome! I mean, in the best possible way: “… actually had some believe I didn’t make them either; that I had bought these cookies instead!…”

      Wow, that’s impressive and clearly you got the dipping part down pat so they must have been all smooth and pretty and fabulous! Love it!

      1. Well, I’m a chocolate pretzel dipper from way back so it’s pretty much the same technique-lol! Also put one of those rubber jar openers under my glass bowl to keep it in place–makes it even quicker. Thanks for your nice reply and so happy to find you–have all ready pinned another recipe to try:)

      2. Well you just have all the little tricks in place, don’t you! Love anything that makes life easier…I am all about that!

        Keep me posted with other things you make and how it goes for you!

  58. I actually did use shortening, and they were less messy today after being in the fridge over night. I will definitely be making these again.

    1. Ok good to know they firmed up! Dealing with choc chips for dipping projects can be a pain. I agree! Candiquik is pretty magical :) I don’t ever call for it b/c not everyone wants to buy it, whereas choc chips are much easier to come by and I get less questions :)

  59. I made the thin mints tonight and they are delicious. The only thing I may do different next time is not use chocolate chips. They melt way to fast. I think I’ll use candi quik next time.

    1. Choc chips are a pain to work with in this application unless you add 1 tbsp of vegetable shortening, which is really what is in candi quik to give it that smooth ‘n melty, and stays soft til you’re ready, quality. In applications like this, 1 tbsp of shortening is just a lifesaver! But glad to hear they were a success and delish & thanks for the feedback!

  60. I found this on pinterest and I am so glad!! I made these tonight and they are awesome!! I can’t believe how easy they are to make. Now I don’t have to wait until Girl Scout cookie season :) Thank you for sharing this delicious recipe!

    1. So glad you found me and it’s both a blessing and a curse to be able to make Thin Mints at home, isn’t it :)

    1. There is no green in the middle of anything in this post. These are homemade Thin Mints made from Ritz, chocolate, and mint. It’s all in the recipe section of the post how to make them.

      1. Yeah I was thinking the same, looking at the second picture from the top. I think the Ritz crackers maybe took on a green hue from the reflection of the plate.

  61. These sound so yummy! I used to eat thin mints cookies all the time (Girl Scout one being the best) but now that I am a Celiac finding any good cookie is a challange. Does anyone know if the GF crackers would work? I can’t find any to resemble the taste of a yummy ritz cracker, but are they used just for the texture or ritz flavor? There are some crackers that resemble ritz but are very tasteless.

    1. I say try the ‘crackers that resemble ritz but are very tasteless’ – you have nothing to lose if that’s your only option!

  62. I make these using andies candies melted in the microwave at 30 second intervals till melted then dip in crackers in melted candy.

  63. These were delicious and super easy. I was surprised by the ritz crackers but they worked perfectly. My two year old loved them. I’ve made some of your other cookies and they were delicious as well. In one recipe I changed it a little and added mint and chocolate chips and added a melted Andes mint on top. Really yummy! Thanks so much for your blog. I’m trying another dessert this weekend and definitely will be trying your tofu recipes. Thanks and keep up the good work!!

    1. So glad you and the 2-year old loved them :) And that you’ve tried some of my other cookie recipes with great success…love getting comments like this! And thanks for reading and making things!

  64. Better idea for the thin mints, just go out get ritz and andes mint chocolates. Melt the chocolate, dip in ritz, set on wax paper, let harden, eat. Mint and chocolate already done for you in perfect combination.
    #experience

  65. Just in case no one has mentioned this.

    If one wants this to be true Vegan, then one must read the label of the chocolate chips. A lot of brands will have milk, milk solids added to the chips… even dark chocolate.

    Vegan Choc Chips are available.

    I only mention because I’ve noticed that Vegan seems to be the latest dietary bandwagon that many (especially manufacturers) have jumped upon (like gluten free) when the product might not be a true Vegan.

    I’ve been a Vegan since long before it “hit the main stream” (Hollywood trend) so have been aware how difficult it can be to find Vegan items in a “traditional” supermarket. Especially with name brands. That’s the only reason for my caution.

    1. reading labels and using caution to make sure all ingredients used are appropriate for one’s needs is good common sense in anything, of course!

  66. I am so happy I saw this photo on your sidebar. I think I may like quadruple the recipe so I can just use the WHOLE box of ritz crackers :-)

  67. Love this idea to make Thin Mints, as I’ve been making fake Tagalongs with club crackers for a few years now (pics and recipe here). One thing–instead of the chocolate chips and shortening, would chocolate almond bark work? I’ve never combined it with an extract before, but that’s what I use to coat my Tagalong things. Not sure if it’s vegan, though, so that may be why it’s not mentioned here? Any thoughts? Your post is the first ever to make me want to buy some peppermint extract though….

    1. Almond bark would work, yes. If I say almond bark, that tends to create more confusion with readers than just saying ‘chocolate’. Most people aren’t candy-makers so just using easy terminology & products, i.e. chocolate…. tends to work the best.

  68. BRILLIANT! At first I wasn’t sure the Ritz would work, but when I read through I see that these are great. And vegan! Shoot, heaven has arrived in cookie form.

  69. 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!

    1. 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.

    2. 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 :)

  70. 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

    1. 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!

  71. 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

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

    1. Glad they are a success – even if they’re not going to win a beauty contest :) Thanks for trying the recipe & LMK about it!

  73. 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!

    1. 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.

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

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

    1. 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!

  75. 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.

    1. 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!

  76. 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. :)

    1. thanks for trying them and reporting back – glad they were a success and you liked them!

  77. 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!

  78. 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!

    1. 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.

  79. 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!

    1. 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.

  80. 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!

  81. 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!!!

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

  83. 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 :)

    1. I am so glad you like them and that they will tide you over til GS Cookie Season – or may replace them all together! Thanks for making them and the field report!

  84. mmm i loveee thin mints! And these are the perfect idea! No need to wait an entire year for that girl scout to come knocking on the door :)

  85. I was drawn over after seeing the picture on pinterest. How genius to use ritz crackers Averie! Mmm the creme de menthe bars look delish tooo!!!

  86. These look so easy and delicious, as do the Ritz-Cracker Stuffed Peanut Butter Cups! I just found your site and love how simple all of the recipes are. Your photography is also amazing! I will definitely be stopping back. :)

  87. This look just way too good and easy to make!! I may actually use some thin shortbread cookies, to add some buttery flavor!! :)

    1. Mmm – good idea. I wish I knew of some that were the same size as the Ritz, just to keep them really authentic looking!

  88. Yum! I am a huge mint fan and I think more than one of these recipes could be detrimental to my waisteline!

  89. When I could eat those Girl Scout cookies I enjoyed them like it was my JOB. Great idea adding crackers to the middle, you’re so inventive with snacks and treats like this!

  90. I never would have guessed that Ritz crackers were vegan! Know of any GF vegan crackers I could use for these?? ;-) (I can’t eat wheat right now because I am breastfeeding my son, who has sensitivities to dairy, soy, wheat, and nuts…)

    1. I would say pick the most basic, flavor-netural GF cracker you can find, i.e.not a Mary’s Cracker – lol and dip that. Chocolate + mint is quite a dominant combo and can cover a multitude of issues; it’s going to come down to texture largely I imagine – no big seeds or anything that many vegan/gf crackers have.

  91. These look amazing, awesome job! I’m a huge fan of anything mint and like the simple use of crackers here.

  92. What a clever recipe. I never would have thought to chocolatify ritz crackers, but now that I’ve seen the photos, I really want to!

  93. Oh it would be so dangerous to have these lying around in my house! They look absolutely irresistible! :)

  94. Averie, those plates looks awesome with mints! Color and texture are so vibrant, love those photos! as well as all others too…:)

  95. Everything is better on a Ritz! I usually smear on peanut butter to the ritz, top it with another Ritz and dip in chocolate. But I love this mint idea, can’t wait to try it!

    1. Everything is better on a Ritz! = you’ve got that right. I make the Pb-stuffed ritz pb cups that I linked..same concept. Ritz, pb, chocolate. Perfect :)

  96. those look delicious Averie! i love thin mints too! or at least I did in my gluten-filled days:) haha fabulous recipe – love the no bake!

  97. Super cool that you use Ritz crackers in these! I have heard of apple pie recipes that use Ritz crackers instead of apples but people would NEVER know the difference. Don’t know how it is possible, but people who have tried these apple-less apple pies rave about them.

    1. I could see them as the crust – I have nobake lemondade bars that I linked in the post using a ritz crust but I dont get how apples and ritz could be interchanged. If you ever come across the recipe, LMK. I’m intrigued at an appleless apple pie as well!

      1. thank you for taking the time to dig that up! Wow – now that is clever in the sense that there’s nothing even close to an apple, yet it supposedly tastes like an apple pie! strange but true, eh?!

  98. I think I just loved you and hated you 27 times while reading this and drooling over the pictures. My soul thanks you, my tummy will get over it .

  99. Those look just as good as the girl scout cookies! What a great way to get your mint chocolate fix during the off season!

  100. Oooh–you are truly a genius!! I love thin mints (especially chilled). These look so easy and I never thought about using Ritz crackers. Great recipe!

  101. Oh my. These are beautiful! They came out perfectly. I will have to try them. I noticed you used chips instead of theTJ’s pound-plus chocolate – any particular reason for that? I tried the pound-plus stuff after seeing it and reading about it on your blog; I love how it melts so easily and smoothly, and stays melted, but sometimes it provides TOO thin a layer of chocolate, and doesn’t firm up as well as chocolate chips.
    I LOVE your creme de menthe bars. I have made them more times, and for more people, than I could count!

    1. for all the reasons you mentioned, I didnt use the pound plus – first, real thin mints are not a “dark” chocolate in their flavor, in color, yes, but they are sold to the masses who prefer something in between dark and milk, and err on the side of sweeter. So I wanted a sweeter chocolate and also the too thin nature and prone to cracking sometimes, is why I used choc chips rather than the 72 p.p. bar. For certain things, very specific goals, I do prefer chips to that bar and this was one of them. You’ve now made me creme de menthe bars more than I have I think :)

  102. What a creative idea! I would think the crackers might spoil the “desserty” flavor, but hey – I trust you ;)

    1. No, they are so flavor neutral and mint is such a prominent flavor, it totally takes over and they become perfect as the base!

  103. I love this recipe, I always make them when I go to cookie exchanges and people are amazed at how much the do taste like GSC.

    1. Ok good! You’ve made them – and can vouch that yes, they are authentic tasting AND that others agree. Thanks for the ‘field report’ :)

  104. Those look amazing! I bet the slight saltiness of the Ritz add a good flavour to the mix!

    1. It does – just a hint, and you can also use the low salt version if you want to reduce it.

  105. I think Ritz are amazingly versatile—I use them as a secret ingredient in so many things, and now…Thin Mints? Crazy good.

    1. I’d love to see more of your Ritz/secret ingredient recipes – I am all about a good Ritz recipe :)

    2. I love using ritz crackers too. I put them in my food processor and make them them super fine and use them in place of bread crumbs for meatballs & hamburgers.

  106. oh my goodness, this has definitely become a way too easy way for me to enjoy thin mints. I’m so intrigued by this recipe that I must try it. I am a fan of minty desserts, but when it comes to Girl Scout cookies, Samoas also have my heart. This is why I don’t buy them, because it is a fact that I’ll eat the entire box in one sitting. It’s bad… but oh so good!

  107. You are making me miss my girl scout thin mints! But this recipe is totally up my alley! I love all of your recipes that are simple! You are so creative! I love mine in the freezer so i can suck on them and make the most out of the flavor!! Love and Shine CourtStar

  108. yum! I will leave out the shortening or sub in something else, but this sounds perfect!

    1. as I told the very first commenter on the post, it’s 1 tbsp for an entire batch and does make life much easier (coconut oil + mint isn’t going to do the same thing I don’t think) – but do whatever works and happy thin mint eating!

  109. awesome thin mints. drooling over here… simply fab… first time on your space… amazing blog you have :-)

  110. Genius! These look so amazing, I have to make them asap! I LOVE your creme de menthe bars, they are one of my favorite recipes of yours. Ok, off to the store! ;)

    1. awww, thanks, kelli! between those bars and the peanut flour cookies, you dusted off some antiques :)

  111. I love mint anytime of year, even though it’s my favorite (for good reason) during the holidays. But it just makes sense now since mint is so refreshing when the temps rise. Love how easy this recipe is–Ritz crackers seriously rock, especially when dipped in chocolate!

  112. Love thin mints. I too could eat a whole package in one sitting. This is such a clever recipe Averie! I am compelled to go out and get some ritz crackers today!!

  113. This looks like such a cool recipe! I always love recipes that are replicas of store bought ones. I’m just wondering how you make it in 80 degree heat without air.

  114. OMG! What a great idea. I love thin mints and never would have thought to use crackers! So easy and fun to make. I bet the ritz provide just a hint of salt too. Mmmmm!

  115. I had these at Christmas time last year and I loved them! They really do taste like thin mints, and I’ve tried several “copycat” recipes. Some were a little closer to the real deal holyfield, but you know what? These are WAY WAY easier and for the time and energy savings AND not having to bake? I’d make these before any other version.

    Now, to find me some gluten free Ritz. Man, I love Ritz. With peanut butter. Or chocolate.

    Ritz will always remind me of a midwestern cheese platter too. WIth sliced cheddar and summer sausage. Not a family gathering goes by without that tray. And it is a neverending tray too – full for the whole gathering – it’s an appetizer, a side dish, and a late-night, after-dinner snack.

    Random comment….sorry. ;)

    1. love the random comment and yes ritz is such a midwestern snack – as I was looking thru my recipes, I realized I have more than my share or use them as condiments/garnishes in lots! Tricuits and Ritz and Wheat Thins. That’s my childhood!

      And yes, for the time/effort/hassle/ vs. taste/end result…this version trumps all. Yes, you could make & roll out choc shortbread-style cookies and maybe they’re a tiny bit better but for the work/reward factor…Ritz wins.

  116. Another wonderful surprise recipe Averie, thanks! The PETA site was so informative too. I was amazed to see list of Vegan grocery store staples that I never would have considered before. Betty Crocker Bac-o’s Bacon Flavor Bits? Too funny, I may have to use them in something just for the irony :) I LOVE mints and these look so easy and healthy. Great idea as usual.

    1. Oreos are vegan and so is one of the “Buttercream” frostings, either by Duncan Hines or Betty Crocker. Always interesting, the bacon too!

  117. Who can honestly resist the entire packaged roll of thin mint cookies? IU swear, I get excited each late winter/early spring because it’s GIRL SCOUT COOKIE SEASON! ;)

    What an interesting recipe, Averie! Such simple ingredients to make such a delicious, nostalgic treat. I may have to pay homage to you and remake this sometime in the fall when girl scout thin mints seem SO far away. And I would’ve NEVER EVER guessed that ritz crackers are vegan! Weird b/c they are buttery! I love your photos too. They look like 3D cookies. :)

    1. thanks for the photo compliments, appreciated :)

      Oreos are vegan and so is one of the “Buttercream” frostings, either by Duncan Hines or Betty Crocker. And Betty Crocker Bac-o’s Bacon Flavor Bits are, too. Always interesting.

      Why eat mint only when it’s cold out? Eat it in the summer to cool you down is my logic!

  118. Thin mints are one of my favorites. I could put down an entire sleeve of those suckers. Love the idea of this one and the simplicity.

  119. wow they look identical!! thin mints are the classic favorite girl scout cookie but I was always a samoas girl- could easilyyyyy put back a tube of those at once, and honestly I probably did once or twice in my childhood.

  120. ohmygoodness, Averie! What a brilliant way to make an easy homemade thin mint. I’ve seen homemade thin mint recipes that require a lot of steps like making a chocolate cookie, making a mint filling, and then dipping in chocolate. This just looks, well, easy!

    1. yes for the work/reward and ease/taste this version is the CLEAR winner. I’ve tried a few types and rolling out all those shortbread cookies, making, baking them, etc…not worth the massive extra steps & hassle!

  121. I do like Thin Mints, but I’m more partial to Tagalongs. Can you make those too please? :D

    1. Lol

      The PB cups I linked in the post, with Ritz crackers + PB + all dipped in chocolate is my closest rendition of those, so far :)

  122. Yum! Living in England means no GSCs, so I’ll be giving these a try….but I think I’ll sub the unhealthy shortening with organic coconut oil!

    1. it’s 1 tablespoon in an entire batch, and not all of the chocolate is used, there is some waste, so I wasn’t concerned.

      Not sure if mint + cocoonut will give you an authentic taste, but hey, if you like it, that’s all that matters!

  123. Creative! I love thin mints, I could eat the whole box. I love putting them in the freezer and eating them frozen. So good.