Easy No Bake White Chocolate Thin Mints ~ just four simple ingredients is all it takes to make these minty copy cat Girl Scout cookies ~ add them to your holiday cookie assortment!
These no bake white chocolate thin mints are a pretty version of my original No Bake Thin Mints recipe
The originals were such a success, and so easy, I had to give you white chocolate lovers a version all for yourselves. These no bake cookies are the same dip and go kind of deal, only instead of dark chocolate it’s a creamy white confection. I love these because the base cookie, Nabisco Famous Wafers, is crisp and chocolatey and contrasts so well with the minty white coating. They’re irresistible, especially with after dinner coffee.
If you’re busy and looking for a quick gift or dessert, you can’t go wrong with these. The white chocolate and peppermint looks so festive, and no one would ever guess its no-bake shortcut secret.
Ingredients for these no bake cookies
- Nabisco Famous Wafers ~ if you can’t find them, use any thin chocolate cookie, even Oreo halves will work.
- White bark coating ~ this comes in a block, or in little disk shapes and you can find it at larger grocery stores, in the chocolate section, or at craft stores like Michaels. I often stock up through Amazon, they have all varieties.
- Oil based peppermint extract
- Coconut oil or shortening
- Peppermint candies or candy canes for crushing ~ or ready made crushed peppermint
- bark coating
- almond bark
- melting wafers
These are all variations of the same type of product: a confectionary that is not actually white chocolate, but is a very good substitute when you need to melt it for coating. I’ve come to appreciate the virtues of white bark coating in place of finicky white chocolate and truth be told, I like the flavor better, it has a nice clear vanilla taste, where white chocolate can be cloying, at least to me. Anyway it’s a good choice when you want to coat something like a cookie or candy because it melts without any trouble and you can use flavorings without fear of it seizing up on you. Most stores carry it right by the regular baking chocolate.
You can see all my tips and tricks for melting chocolate of any type here.
The contrast between the black and the white, with the little sprinkle of pink, is just beautiful!
How to crush candy canes
When you want a minty garnish for cookies and cakes this season, you can crush candy canes or other mint candies!
- Put the candy in a heavy duty zip lock baggie.
- Put the bag on a firm surface and whack it with a meat pounder, or the side of a rolling pin.
Be sure to check out all the Thin Mint cookies on the blog ~
- When you flavor melted chocolate it is important to use an oil based product. Any amount of water can cause the chocolate to ‘seize’ up into a solid mass. For me I have success with McCormick’s Peppermint Extract, which is readily available in stores, but others have had trouble with it. You can find pure peppermint flavoring oils in specialty stores, large craft stores, and online, here.
- Try to crush the peppermint just before you want to use it, as it sits it has a tendency to get sticky. An alternative is to buy readymade crushed peppermint candy, which has an additive that helps prevent stickiness.
- If you have trouble finding the Nabisco Famous Wafers, readers (in the comments below) have had success making these with Oreo Thins, and even Chips Ahoy!
Easy No Bake White Chocolate Thin Mints
- a box of Nabisco Famous Wafer cookies, or another thin crisp chocolate cookie
- 12 oz white bark coating, I used Kroeger's
- 1/4 tsp oil based peppermint extract, water based flavoring can cause the chocolate to seize
- 1 Tbsp coconut oil or shortening, optional This thins the chocolate and makes for easier melting and dipping.
- about 10 peppermint candies, or candy canes, crushed (I used my small food processor)
- Cut the white bark coating into small pieces and put in a microwave safe bowl along with the oil or shortening, if using.
- Microwave for 1 minute, then remove the bowl and stir. If the chocolate hasn't melted, microwave again in 15 second bursts, stirring in between.
- When the chocolate is completely melted, stir in the extract. Note: if your chocolate is thick, add more coconut oil or shortening to thin it down.
- Dip the cookies, one at a time, face down into the chocolate. Use a fork to gently flip it over and completely coat it. Lift the cookie out with the fork and tap off any excess coating. Set it down on waxed or parchment paper. Immediately sprinkle with crushed peppermint while the chocolate is wet.
- Note: Be gentle when you dip the cookies, they are very fragile. If the chocolate cools down and thickens, gently reheat it.
- Allow the cookies to firm up before stacking or packaging.