I don’t know about you but I rarely think, when eating most store-bought cookies and crackers, “Hmm, wonder if I could make these at home.”
And then I find myself down the rabbit hole that is Pinterest, and discover that pretty much every food imaginable has been hacked. Some with greater success than others, but the overall ingenuity out there is downright inspiring. Particularly when shortcut ingredients are employed, to make easy work of it all. Like these Thin Mints.
Thin Mints are one of the most iconic of the Girl Scouts cookies, and for good reason. Chocolate and mint are a classic combination, and when paired with the crunch of the deep dark chocolate cookie, results in an irresistible and addictive cookie.
I love the simplicity of this shortcut recipe, as it not only requires all of three ingredients, but it’s customizable too! You can add as much or as little peppermint extract as you like, and coat with your favorite type of chocolate.
You will not believe how close to the real thing these cookies taste! They’re a bit thinner than the original, but other than that they’re virtually identical to the real thing. And if you love white chocolate and peppermint you will love the white chocolate version!
Homemade Thin Mints
Makes: 24 (can be halved, doubled, or tripled)
- 12 ounces chopped chocolate, chocolate chips, or candy melts
- 1/2-3/4 teaspoon peppermint extract (I used 1/2 teaspoon for a more subtle mint flavor)
- 24 chocolate wafer cookies*
- Line 2 baking sheets with parchment paper. Melt chocolate and peppermint extract in a metal bowl set over a pot of barely simmering water, stirring occasionally.
- Place one cookie at a time in the chocolate and use a fork to coat both sides. Use the fork to lift the cookie and gently tap the handle against the side of the bowl to level the chocolate and allow the excess chocolate to drip off. Place on your prepared baking sheet and repeat with remaining cookies.
- Let sit at room temperature to set, then place in fridge or freezer until ready to serve.
*Note: This recipe also works well with sandwich creme cookies, such as Oreos. Simply twist open the cookies and scrape off the creme filling.