Easy No Bake White Chocolate Thin Mints

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white chocolate thin mints

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!

A crisp chocolate cookie coated with minty white chocolate

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.

A stack of the easiest cookies you'll ever make!

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

This cookie couldn't be easier, or more delicious!

The best white ‘chocolate’ for melting

  • 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.

Peppermint and white chocolate thin mints

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.

a stack of no bake white chocolate thin mint cookies

Be sure to check out all the Thin Mint cookies on the blog ~

A stack of White Chocolate Thin Mint Cookies

Notes ~

  • 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!
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3.36 from 202 votes

Easy No Bake White Chocolate Thin Mints

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Yield 20 cookies
Calories 60kcal
Author Sue Moran


  • 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.


Serving: 1cookie | Calories: 60kcal
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 20, 2020 at 10:12 am

    I don’t have shortening and can’t use coconut oil, can you use olive oil.

    • Reply
      December 20, 2020 at 11:15 am

      I believe you can.

  • Reply
    December 19, 2020 at 1:42 pm

    5 stars
    I used Oreo thins and they came out great! Was able to get 30 cookies dipped using 1 pkg of ghirardelli white wafers. I used peppermint oil, it that has great coolness. Be careful though..only needed 1 drop!
    This is a great idea for gifting! Will definitely make them again!

    • Reply
      December 20, 2020 at 6:11 am

      Oreo thins are perfect 🙂

  • Reply
    Linda Villalobos
    December 20, 2019 at 5:15 am

    4 stars
    Hi Sue, I agree these cookies are festive and delicious, but not easy. I’m not a novice baker, but had trouble getting the cookies out of the chocolate until I thinned it with a little extra coconut oil. A small pair of tongs worked better than forks. I’m glad I tried them because they are a fancy addition to my cookie plates. Thanks.

    • Reply
      December 20, 2019 at 8:36 am

      White chocolate is tricky for sure, and definitely if it’s very thick (this can vary depending on the type you use) then adding the extra oil helps a lot.

  • Reply
    December 10, 2019 at 8:10 pm

    5 stars
    I know this post is 5 years old, but these are delicious and will be a new holiday staple in our house!

    • Reply
      December 10, 2019 at 8:11 pm

      Thanks Meghan, happy holidays!!

  • Reply
    November 14, 2019 at 4:33 am

    I read in a white chocolate fudge recipe that suggested using oil based food coloring (for the same seizing-up issue), that if you added the sweetened condensed milk before you add a non-oil based food color, that the chocolate would not seize up. Do you think the same would apply for your recipe by adding the coconut oil to the white bark before adding an alcohol & water based peppermint extract (specifically Adams Extract brand)?

    • Reply
      November 14, 2019 at 7:49 am

      It’s worth a try!

  • Reply
    December 27, 2018 at 3:13 pm

    5 stars
    Beautiful & popular on the cookie platter.
    I used store-brand ‘Oreo’ outers, and Watkins mint extract.

    • Reply
      November 14, 2019 at 7:49 am

      Thanks Eeka!

  • Reply
    Cindy Ariel
    December 19, 2018 at 8:47 am

    5 stars
    I made these yesterday and my children love them. Like many others I couldn’t find the cookies mentioned so I substituted with the thin Oreos.
    1 package works with 1 white bark package. They turned out great!

    • Reply
      December 19, 2018 at 9:08 am

      I like the idea of using the thin oreos, I love those things!

  • Reply
    December 10, 2018 at 4:40 am

    Can’t locate the Nabisco chocolate wafer cookies at any local grocery stores. Even tried to order online with no success. Where do you get yours from? Thanks,

    • Reply
      December 10, 2018 at 7:06 am

      Funny you should mention that because I usually get them at my grocery store and this week they were out. The cookies tend to go in short supply during holidays. I found them on Amazon, here.
      In a pinch you might try separating Oreos and scraping off the filling.

  • Reply
    December 9, 2018 at 8:43 pm

    5 stars
    I couldn’t find the wafers anywhere locally. I substituted with the Double Chocolate Chips Ahoy THINS! Mmmm so yummy! Loved how easy it was and I couldn’t mess it up ?

    • Reply
      December 10, 2018 at 7:10 am

      I tried finding the wafers this week too, I think there’s a holiday shortage going on. I’m glad you got creative Michaela ~ I suggested to another reader that she try separating Oreos and scraping off the frosting!

  • Reply
    December 18, 2017 at 11:08 am

    Might want to be more explicit about the peppermint extract at the start… not so easy to find for me… had all ingredients bought & ready to go (or so I thought) with McCormicks extract when I got to the bottom and read that note… off and running now in search of the right stuff…

    • Reply
      December 18, 2017 at 11:44 am

      It’s not an issue for some, and it depends on what white chocolate, or bark, you’re using, and what peppermint extract. I have success with McCormick’s peppermint extract, but others have had trouble. Once you find the right combination, you can stick with it. To be absolutely sure, I would go with a candy flavoring oil like I mentioned above.

  • Reply
    December 14, 2017 at 5:23 am

    How do you store or pack these? Can I stack in a box for a gift ?

    • Reply
      December 14, 2017 at 5:48 am

      Yes, they are completely hardened and will stack fine.

  • Reply
    Marijo K
    November 12, 2017 at 2:29 pm

    Hi Sue, thank you for a easy recipe!!! Was wondering if Bob’s mint candy would work, cause how soft they are?

    • Reply
      November 12, 2017 at 4:03 pm

      I’m not familiar with that candy, Marijo but if you say it’s a soft style mint then I’m not sure they would work as well as a hard candy that you can crush.

  • Reply
    November 10, 2017 at 6:31 am

    These look like very yummy treats! I noticed that you tagged these gluten free, which totally got my attention, especially the no bake part. What brand of gluten free chocolate wafer do you use? I did a “thin mint” search in Amazon, and got wierd results.

    • Reply
      November 10, 2017 at 7:33 am

      I’m not aware of any gluten free tag, Martha, not sure where you saw that. You are right, gluten free chocolate wafers are impossible to find, you pretty much have to make them yourself! Here’s a recipe I found.

  • Reply
    Kelly at Wildflour's Cottage Kitchen
    November 9, 2017 at 2:24 am

    Hi Sue! These sound wonderful! I love using white chocolate bark, too, and have used Kroeger’s for years! I am a little confused, though. I learned my lesson years ago that you absolutely cannot add liquid to it, or it will seize up solid like a BRICK. (I once had to literally chisel it out of the pan after adding a tiny bit of vanilla extract. THEN, I read the back of the package where it says not to do that…) So, how did you add the peppermint extract to it? Even a DROP of liquid will ruin it…help?

    • Reply
      November 9, 2017 at 7:32 am

      The peppermint must be oil based, Kelly, or you are right, the chocolate will seize. You can find peppermint oils on Amazon here. Although I find that I can sometimes get away with McCormick peppermint extract, it seems to depend on the chocolate, so I would be safe and get some flavoring oil.

  • Reply
    Ben Myhre
    November 6, 2017 at 4:35 am

    5 stars
    These look so simple and tasty. Definitely moving into Holiday treat season. Otherwise known as “the best season.”

    • Reply
      November 8, 2017 at 10:30 am

      Totally the best season!!

  • Reply
    March 3, 2017 at 5:08 pm

    5 stars
    Love, love, love these! I used 1/2 tsp extract since I didn’t top with peppermint candies. Thanks Sue!

    • Reply
      November 8, 2017 at 10:31 am

      So glad you liked them <3

  • Reply
    Shilpa Nicodemus
    December 29, 2016 at 9:28 am

    Have you tried making a chocolate mint version? So that it’s more like a traditional thin mint. Just curious. I had great success with your recipe btw!

  • Reply
    April 16, 2016 at 9:04 am

    Is the tutorial for the candy tray for the cookies still available.
    I just signed up for emails.

  • Reply
    March 24, 2015 at 6:14 am

    This may seem like a really silly question but how did you crush your peppermints? The consistency appears to be perfect. I never get those same results….mine are very inconsistent…some are big chunks, smaller chunks, & then powder! I love the taste it adds but I’ve gotten to where I absolutely hate messing with it. Please teach me a better way so I don’t have to miss out 🙂
    Thank you!

    • Reply
      March 24, 2015 at 6:43 am

      I used my small mini-prep Cuisinart food processor, the bowl is small so it can do little jobs. I pulse and run the machine until I get the consistency I want. Also, you will have more than you need, even when you crush just a few candies, so you can pick out the larger chunks and use the bits that work for you.

  • Reply
    December 22, 2014 at 1:27 pm

    As always these no bake cookies look so festive! I just made a pan of pepperment fudge, whiich I sprinked with crushed peppermint candies. The fudge set up, but the candy did not. it was runny (sticky) even after I refrigerated it. I’d like to try these cookies, can I use a softer peppermint candy in order to avoid the melting? Any suggestions would be greatly appreciated.

    • Reply
      December 22, 2014 at 3:31 pm

      I used regular hard peppermint candies and they seemed to stay dry, but I think there are so many different kinds of candy it’s hard to tell how they will hold up. I haven’t had problems with crushed hard candies or candy canes.

      • Reply
        December 23, 2014 at 10:34 am

        Thank you! Have a wonderful Holiday.

  • Reply
    December 17, 2014 at 5:10 pm

    How brilliant! Looking at the beautiful pictures I didn’t believe for a second they were as quick as you said but it’s true and absolutely genius. I love the idea of using white bark coating. I don’t think I’ve ever successfully melted white chocolate. Pinned!

    • Reply
      December 17, 2014 at 5:21 pm

      You’ll love these Maggie, even the chocolate wafer cookie is perfect! I’m so glad I discovered the white bark coating, even though it might have a little bit of a bad reputation among chocolate snobs, it really works for some projects.

  • Reply
    December 13, 2014 at 8:10 pm

    These look SO good! Can’t wait to see how you make the tray!

  • Reply
    December 13, 2014 at 7:30 am

    Hi Sue, Christmas at your house must be magical, you come up with one great goodie idea after another.

  • Reply
    Carol at Wild GooseTea
    December 12, 2014 at 4:54 pm

    I a soooooooooo impressed. So Xmas like being white. Then that classic combo of flavors.

  • Reply
    December 12, 2014 at 3:51 pm

    So pretty, the perfect holiday cookie!

  • Reply
    Tricia @ Saving room for dessert
    December 12, 2014 at 10:15 am

    I bet these are so tasty! And they are stunningly beautiful! Another great recipe Sue – can’t wait to see how you made the peppermint tray!

    • Reply
      December 12, 2014 at 10:22 am

      I hope it works, I’m setting up the *SECRET* link now!

  • Reply
    Dorothy at Shockingly Delicious
    December 12, 2014 at 10:01 am

    Oh, thank you for saying how annoying and cloying white chocolate is! I have never been able to melt it properly without seizing, and it just gags me sometimes. I must try your solution.

    • Reply
      December 12, 2014 at 10:03 am

      I know, really! And it can be super expensive!

  • Reply
    [email protected]+The+Café+Sucré+Farine
    December 12, 2014 at 3:17 am

    How fun and super easy, perfect for these days that are rushing by 🙂 I don’t ever seem to get tired of chocolate and peppermint.

    • Reply
      December 12, 2014 at 6:58 am

      It’s funny because it’s not a combo that I crave most of the year, but I agree, it comes on strong at the holidays.

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