Monday, January 20, 2014

Homemade Thin Mints

I'll admit: I was as skeptical as you are about this treat. Regardless, the ingredients were simple and I had most of them, so I decided to go for it. 
I had a cookie exchange for work and didn't feel like making sugar cookies again, so I decided that I would do these for that and hope for the best. It turns out: these taste like thin mints! They are the right size, have the right taste and the right texture. I was astonished. Carson is in love with them. 

I got the recipe from here originally.
Makes... well, that's hard to say. The recipe I followed said 18. But she used more chocolate than I did, so it depends on that. 
You're going to need:
box of Ritz crackers 
3/4 tsp Peppermint extract 
cup of semisweet chocolate chips
a bit of shortening (for melting chocolate)

First, line a baking sheet with wax paper. Then, melt your chocolate. I thought the shortening added a better texture, so I used it. Add your extract carefully and mix.

I then tried to carefully dip the cracker in the chocolate without making a mess and it proved impossible, so instead of using a fork, I used my fingers to coat the crackers. It was a huge mess, but it was also the only way I could do this. Perhaps if I had used more shortening it would have thinned the chocolate and been better, so try that.

Put them on the cookie sheet and then put that in the refrigerator until you're ready to enjoy. I really was surprised by how good these are, and they aren't $5 for a tiny box or seasonal! (Additionally, other pictures I've seen were much prettier. Mine weren't.)


  1. They sound delish! What about using a set of tongs?

  2. Remember that incident involving you, Becca and missing chocolates? Now there's a blog post.


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