3-Ingredient Thin Mint Cookies – Delicious Cookies

3-Ingredient Thin Mint Cookies – Delicious Cookies:This recipe for Copycat Thin Mint Cookies is a simple treat that doesn’t need to be baked. It only needs three things. With very little work, this easy recipe makes cookies that taste just like the famous Thin Mint Cookie.

3-Ingredient Thin Mint Cookies – Delicious Cookies


  • 60 round butter crackers
  • 1 pound chocolate cut into squares, chips, or chunks
  • ½ teaspoon peppermint extract


  • Put wax or parchment paper on two big baking sheets and set them aside.
  • Put the chocolate in a heat-safe glass bowl and stir it around every 30 seconds while heating it in the microwave. Do this until the chocolate is creamy and smooth. You could also put the glass bowl over a pot of simmering water over medium-low heat and melt the chocolate while moving it often.

Ritz Crackers dipped in chocolate on wax paper.

  • If you need to, take the bowl out of the double pot and dry it off. Mix the peppermint flavour into the chocolate that has been melted.
  • Place a cracker on a fork and dip it into the melted chocolate. Let the extra chocolate drip off the fork’s tines.


  • On the parchment paper, put the chocolate crackers. Allow to harden at room temperature for two hours. If you’re in a hurry, put the crackers in the fridge for 20 to 30 minutes to help them set up faster.




How to Store It: These “Thin Mints” can be kept for up to 5 days in a cool, sealed container. You could also put them in a jar that won’t let air in and put it in the fridge for up to 10 days. They can also be frozen for up to a month in a container that doesn’t let air in.

Use good dark or milk chocolate for the chocolate. Use dairy-free chocolate if you have to.


Bread Crumbs: To make gluten-free thin mints, you can use gluten-free bread crumbs.

Tip for the recipe: Work quickly or in groups. It might get hard to dip the crackers in the chocolate as it starts to harden. If you take your time, you might want to split the recipe in half and then do it again. You can also warm the chocolate if you need to, but I only suggest doing that once.


Tips for making thin mint cookies

Making these copycat thin mint cookies is as simple as melting the chocolate and dipping the crackers, but I have a few tips to help you along the way.

  • Use chopped chocolate. If not using chocolate chips, you want to chop your chocolate bar into pieces about the size of chocolate chips. This will ensure an even melt.
  • Use a fork. I find a fork is a great tool to use to dip the crackers into the melted chocolate, as the chocolate can drip off through the prongs of a fork


  • 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.


  • Let harden at room temperature. If time permits, let the chocolate set up at room temperature, as this will prevent the chocolate from forming condensation on the surface and potentially discoloring. However, if you have a couple of hours, it is best to let the chocolate harden fully at room temperature. They will still taste delicious!


  • Don’t waste the leftover chocolate! Leftover chocolate? Use it to drizzle over pretzels and top with candy canes for a delicious treat.



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


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