I seriously had planned to cut back on the sweets a bit. Just a little. Then along came these Copycat Thin Mint Cookies. Let’s just say those plans came to a screeching halt. They taste so much like the real deal. They’re so good, they’re bad.
So I’m definitely not claiming to have found the magical secrets of Girl Scouts cookies. Those cookies are out of this world. Perhaps it’s best they are sold for only a short time every year – we’re just not ready for that goodness year round.
So what’s the simple secret with this cookie? The chocolate and mint is certainly no shocker – it’s the flavor we all know and love of these cookies. It’s the cookie center which is the big surprise. There’s no baking involved here, really no work at all. Dip a Ritz cracker in some melted minty chocolate and you can call your cookie all but done.
A few words about chocolate. I used dark chocolate wafers for this recipe. I wouldn’t recommend using too high quality of chocolate, simply because you’re mixing mint extract into it. You can use whatever chocolate you have on hand, semi-sweet chips, chocolate “coating” “confectionery” or “dipping” wafers or chocolate with a bit of coconut oil or shortening mixed into it. This really is about personal preference – everyone has their own method for dipping chocolate. I didn’t and wouldn’t bother tempering the chocolate for this recipe. These cookies are best stored in the fridge and taste best straight from the fridge.
Now a few words about mint extract. There’s seems to be a lot of confusion about mint extract. Too much peppermint flavor, too much spearmint flavor, tastes like mouthwash – I guess the flavor varies quite considerably. I’ve always used McCormick Pure Mint Extract – it’s exactly how I want anything mint I make to taste. Use what you know and prefer – be it called mint or peppermint.
Last, but not least, a few words about Ritz crackers. I have never liked Ritz crackers. Didn’t matter if they were topped with cheese, meats, dips, seafood salads or even gold – I didn’t like them and wouldn’t eat them. I prefer water crackers or saltines. Guess what? Turns out I love them when they’re covered in a minty chocolate coating. You will absolutely, positively get no hint of a Ritz cracker in these cookies. I’m betting that you wouldn’t believe they were in there if you didn’t make them.
A batch of these Copycat Thin Mints were gone quick in my house. I had to make 3 batches of these cookies before I could even determine how much this recipe yields. They were disappearing before I could even get them in the fridge! They’re delicious! Perfect! The faint bite of salt from the Ritz cracker puts these cookies over the top. The only major difference between these cookies & the real deal is I can enjoy these cookies anytime of the year, made in my kitchen and in a matter of minutes.
Don’t say I didn’t warn you about these Copycat Thin Mint Cookies! They’re ridiculously quick, easy and insanely delicious – you’re going to find yourself making these too often! Thanks so much for stopping by : )
- 1 cup chocolate (dark, semi-sweet or coating/confectionery wafers)
- ¾ teaspoon mint extract
- 15 - 18 Ritz crackers
- Melt chocolate of choice. You can do this via the bain marie method, short bursts in the microwave or in a saucepan. I prefer the bain marie method - it's easiest to control and maintain the chocolate temp.
- I do not bother tempering the chocolate for this recipe.
- Mix in ¾ teaspoon mint extract to melted chocolate. This might cause your chocolate to thicken up a little - depending on what type of chocolate you're using.
- Dip the Ritz crackers in the chocolate. I drop it in the bowl, gently flip it around with a fork and remove it carefully with two forks. Let excess chocolate drip off. If chocolate is too viscous, you might have to scrape excess off.
- Place dipped cookies onto cookie sheet with wax paper.
- Cool and store cookies in fridge. These cookies are best eaten straight from the fridge.