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!
My original No Bake Thin Mints were such a success, and so easy, I had to give you another look at them, this time in a pretty white version. If you’re like me everything is starting to snowball right about now and I’m collecting the quickest, easiest gift ideas I can find. I’ll be doing a lot of online shopping today, and as for cookies, these fit into my schedule just perfectly…they’re a dip and go kind of deal. 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.
I’ve come to appreciate the virtues of white bark coating in place of finicky white chocolate in situations like this. 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.
TIP: 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!
Be sure to check out all the Thin Mint cookies on the blog ~
Ingredients
- 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)
Instructions
- 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.
- 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.
- Allow the cookies to firm up before stacking or packaging.
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.
- 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!
Don’t forget to pin these No Bake White Chocolate Thin Mints!
53 Comments
Cathy
December 18, 2017 at 11:08 amMight 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…
Sue
December 18, 2017 at 11:44 amIt’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.
Candi
December 14, 2017 at 5:23 amHi,
How do you store or pack these? Can I stack in a box for a gift ?
Thanks!
Sue
December 14, 2017 at 5:48 amYes, they are completely hardened and will stack fine.
Marijo K
November 12, 2017 at 2:29 pmHi Sue, thank you for a easy recipe!!! Was wondering if Bob’s mint candy would work, cause how soft they are?
Sue
November 12, 2017 at 4:03 pmI’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.
Martha
November 10, 2017 at 6:31 amThese 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.
Sue
November 10, 2017 at 7:33 amI’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.
Kelly at Wildflour's Cottage Kitchen
November 9, 2017 at 2:24 amHi 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?
Sue
November 9, 2017 at 7:32 amThe 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.
Ben Myhre
November 6, 2017 at 4:35 amThese look so simple and tasty. Definitely moving into Holiday treat season. Otherwise known as “the best season.”
Sue
November 8, 2017 at 10:30 amTotally the best season!!
NRS
March 3, 2017 at 5:08 pmLove, love, love these! I used 1/2 tsp extract since I didn’t top with peppermint candies. Thanks Sue!
Sue
November 8, 2017 at 10:31 amSo glad you liked them <3
Shilpa Nicodemus
December 29, 2016 at 9:28 amHave 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!
Sue
December 29, 2016 at 10:16 amYes, I did, here it is: http://theviewfromgreatisland.com/lazy-no-bake-thin-mint-cookies/
Charlie
April 16, 2016 at 9:04 amIs the tutorial for the candy tray for the cookies still available.
I just signed up for emails.
Sue
April 16, 2016 at 9:58 amHi Charlie, here it is: http://theviewfromgreatisland.com/peppermint-candy-tray/
Sue
April 16, 2016 at 9:59 amIf it asks you for a password, it’s ‘peppermint’ :)
Charlie
April 17, 2016 at 7:28 amThank you so much!
Have a Joyful Day :~D
Charlie
Lori
March 24, 2015 at 6:14 amThis 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!
Sue
March 24, 2015 at 6:43 amI 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.
Purple+Queen
December 22, 2014 at 1:27 pmAs 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.
Sue
December 22, 2014 at 3:31 pmI 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.
Purple+Queen
December 23, 2014 at 10:34 amThank you! Have a wonderful Holiday.
Maggie
December 17, 2014 at 5:10 pmHow 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!
Sue
December 17, 2014 at 5:21 pmYou’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.
Amanda
December 13, 2014 at 8:10 pmThese look SO good! Can’t wait to see how you make the tray!
cheri
December 13, 2014 at 7:30 amHi Sue, Christmas at your house must be magical, you come up with one great goodie idea after another.
Carol at Wild GooseTea
December 12, 2014 at 4:54 pmI a soooooooooo impressed. So Xmas like being white. Then that classic combo of flavors.
Laura+(Tutti+Dolci)
December 12, 2014 at 3:51 pmSo pretty, the perfect holiday cookie!
Easy No Bake White Chocolate Thin Mints - Lil Moo Creations
December 12, 2014 at 1:06 pm[…] Easy No Bake White Chocolate Thin Mints […]
Tricia @ Saving room for dessert
December 12, 2014 at 10:15 amI 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!
Sue
December 12, 2014 at 10:22 amI hope it works, I’m setting up the *SECRET* link now!
Dorothy at Shockingly Delicious
December 12, 2014 at 10:01 amOh, 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.
Sue
December 12, 2014 at 10:03 amI know, really! And it can be super expensive!
Chris+@+The+Café+Sucré+Farine
December 12, 2014 at 3:17 amHow fun and super easy, perfect for these days that are rushing by :) I don’t ever seem to get tired of chocolate and peppermint.
Sue
December 12, 2014 at 6:58 amIt’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.