homemade thin mints.

December 19th, 2013

I probably should have realized this sooner but, alas, it is just now occurring to me that pumpkin is to fall {Thanksgiving} as peppermint is to Christmas. So I grabbed a small bottle of Peppermint Extract at Trader Joe’s and made a couple of little delectables before dropping it in the kitchen and turning the little bottle into shards and air freshener. ‘Tis the season.

The good news, for me, is it forced me to stop making my imitation Thin Mints. I may have gone on to make a few too many of these suckers. They are so good! And since we’re still a couple of months out from getting our 2014 assortment of  genuine goods from the Girl Scouts and we have long since run out of our freezer stock I’m pretty excited to have found this easy supplement for the mean time. The best part is it only requires three ingredients. Yep. Three {or four if you want to make your life even easier}. I know the whole Ritz cracker thing may have thrown you for a loop. I get it. Just trust me on this one.

16 – 18 Ritz Crackers
1 cup Baking Milk Chocolate {I used semi-sweet}
1/2 tsp – 3/4 tsp Peppermint Extract
*Optional: Vegetable Shortening


The execution is just as easy.

1. Prepare your baking sheet by lining it with parchment paper or wax paper. Be sure to have a place cleared out in your refrigerator or freezer as well. You don’t want to get stuck scrambling!

2. You can either create your own little makeshift double broiler to melt your chocolate {with a glass bowl perched atop a pot with boiling water} or you could simply dump your chocolate and 1TBSP of vegetable shortening {again, this is optional but helps the chocolate stay smooth and it also gives you a little more time to do your dipping} into a shallow microwave safe bowl and sticking it in the microwave for about 1 minute. Be sure to stop and stir about every 10 seconds. It may melt a bit faster. Just keep your eyes peeled!

3. Once the chocolate is melted remove it from the microwave and add in your peppermint extract. I used 3/4 teaspoons of the peppermint extract but this really does rely on your preference. After you have added in 1/2 teaspoon I recommend giving it a little taste test and determining if you’d like to add more. Same at 3/4 teaspoon!

4. Then begin to dip your crackers into the chocolate mixture. I had a fork and a spoon on hand. I used the fork to remove the cracker from the chocolate and allow the excess chocolate to drip back into the bowl and I used the spoon to smooth out the top of the cracker to make it look presentable and not like a total glob fest.

5. I placed the baking sheet of thin mints into the refrigerator so allow them to harden up. With the vegetable shortening they will take a little more time to do so at room temperature {which is the point when you’re dipping!} but if you’re as impatient as I am you’re going to want these things in prime form ASAP.


Place the cookies into an air tight container and they’ll last for a few weeks. And you can throw ’em in the freezer for about 3 months or so. But believe me they won’t last long enough for all of that refrigerator // freezer junk.


Try these! So easy. So fast. And a total crowd pleaser. Or at least husband pleaser.

Happy Thursday!



XX Leigh-Taylor