No Bake White Chocolate Thin Mints require just four simple ingredients ~ these minty copy cat Girl Scout cookies are perfect for the holidays!
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.
Update: Nabisco has discontinued these cookies: use another brand of chocolate wafer, or even Oreo cookies instead.
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 combination of the dark chocolate cookie, the white topping, and the little sprinkle of pink is just beautiful and super delish. You can buy readymade crushed peppermint, or crush your own. One caveat: when you crush your own candy it can tend to get a little sticky as it sits at room temperature. Commercial crushed peppermint stays dry.
How to crush candy canes or peppermint candy
- 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 until the candy is finely crushed.
- I like have some variation in the size of the pieces of candy.
Related: Peppermint Shortbread Cookies
Notes on white chocolate thin mints
- When you flavor melted chocolate it is important to use an oil based product. Any amount of water can cause real 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.
- If you prefer to use real white chocolate rather than white confectionary coating, melt it gently over a double boiler.
- Nabisco has recently discontinued its Famous Chocolate Wafers. Readers (in the comments below) have had success making these with Oreo Thins, regular Oreos, and even Chips Ahoy! You can also find alternative thin chocolate wafers in larger grocery stores, and at Trader Joes.
- If you want to use Oreos, there is no need to separate the layers, just use the whole cookie.
No Bake White Chocolate Thin Mints
- 20 crisp chocolate wafer cookies
- 12 oz white confectionary wafers or bark coating, you can also use white chocolate, see notes.* I don't recommend using white chocolate chips because they don't tend to melt well.
- 1/4 tsp peppermint extract
- 1 Tbsp coconut oil or shortening, optional. This thins the chocolate and makes for easier melting and dipping.
- crushed peppermint**
- 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.
- Chop it finely.
- Melt over a double boiler.
- Use an oil based peppermint extract, any water may cause the chocolate to seize up.
- Put candy in a zip lock baggie and lay flat on a hard surface.
- Use a mallet, meat pounder, or rolling pin to gently crush the candy.