One of my favorite posts of all time is my HOMEMADE THIN MINT COOKIES. They give you that perfect flashback to your favorite Girl Scout cookie. They’re a great project for a weekend afternoon, but I get it, I realize that baking from scratch doesn’t always fit into your schedule. What about when you get a craving for Thin Mints a busy Monday? Here’s a version that needs no baking at all, uses just 3 ingredients, and gives you that same thrill — I know you’re going to love them.
But hold on, before we get started, let me tell you what you’re going to need — there are only 3 things, but you’ve got to get these particular 3 things: a box of Nabisco Famous Chocolate Wafers, 8oz of Baker’s Semi Sweet baking chocolate, and a bottle of peppermint extract. The thin crisp chocolate wafers are the perfect base for these DIY Thin Mints, and they save a TON of work over the original recipe. I use Baker’s chocolate because it melts easily for me, and gives the cookie a really nice dark semi sweet coating. Be sure you get peppermint extract — don’t be tempted to use spearmint, or all purpose mint flavoring — you’ll wind up with something that tastes vaguely of toothpaste, and that’s not the effect we’re after.
A quart sized Pyrex measuring cup works well for melting the chocolate and coating the cookies. The cookies are decidedly delicate, so take care as you dip them. An easy way to do it is to plop the cookie down head first into the chocolate, then gently flip it with a fork and lift it out of the chocolate with the fork, letting the excess chocolate drip off before setting it down on parchment or waxed paper. You can also just spoon the chocolate over the top of the cookie and forget about the bottom, if you like.
If you tend to have trouble melting chocolate in a microwave, you can do it in a double boiler. I have never had trouble, and neither should you, as long as you follow the chocolate melting rules — keep away from all moisture, and microwave in short bursts, stirring in between to let the ambient heat do much of the work.
- 15 Nabisco Famous Chocolate Wafers
- 8 oz Baker's Semi Sweet Baking Chocolate (8 squares)
- 1/4-1/2 tsp peppermint extract (or oil)
- Line a baking sheet with parchment or waxed paper.
- Chop the chocolate into small pieces
- Put the chocolate into a small microwave safe bowl. I like to use a 4 cup glass measuring cup because it is a good shape for dipping the cookies.
- Microwave on high for 60 seconds. Stir the chocolate and microwave again in 15 second bursts, stirring in between, just until most of the chocolate is melted. Remaining lumps will melt as you stir. Don't overheat the chocolate.
- Stir in the peppermint extract. Start with 1/4 teaspoon and taste it. Add a touch more if you like.
- Using a fork, dip the cookies very gently in the chocolate to coat on both sides. Let the excess chocolate drip off before setting the cookies down on the baking sheet.
- Let set at room temperature, and then store in the refrigerator.
Tips for success:
- Make sure you have the correct ingredients.
- Be sure you have chopped the chocolate before putting it in the microwave so that it will melt easily and evenly.
- Don’t get any water or moisture near the chocolate as you are melting it, that can cause the chocolate to ‘seize’ into a solid mass.
- Microwave in very short bursts, stirring well in between. The chocolate will become fluid and glossy when it is perfectly melted.
- Use a good quality peppermint oil or extract. If the bottle says “Flavoring” it may contain water and can cause the chocolate to seize. Don’t use Spearmint or all-purpose Mint…make sure you get Peppermint for that classic Thin Mint flavor.
- Be gentle when coating the cookies. Nabisco Chocolate Wafers are notoriously brittle. If you are having trouble, just hold the cookie on the tines of a fork and spoon the chocolate over it, without dipping.
- Let set at room temperature, and store in the fridge or freezer for best results.
Be sure to try these cookies straight from the fridge.
Bottom line…I think these are a fabulous treat, and I have to admit they are every bit as good as the full fledged version. This will be my go to recipe for Thin Mints from now on.