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Homemade Thin Mints

These homemade Thin Mints require just 4 ingredients, and no one ever guesses what the "secret ingredient" is! Perfect for cookie swaps and potlucks!

Prep Time
15 mins
Cooling Time
45 mins
Total Time
1 hr
Servings: 18
Calories: 70 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 18 Ritz crackers
  • 1 cup semi-sweet chocolate chips melted
  • 1 tablespoon vegetable shortening optional but recommended
  • ¾ teaspoon peppermint extract*

Instructions

    Cup of Yum
  1. Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
  2. In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10- to 15-second bursts until chocolate can be stirred very smooth.
  3. To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.
  4. Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10- to 15-second bursts if it starts getting too firm for smooth dipping.
  5. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up.
  6. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

Notes

  • *Note: Mint extract is much, much more potent than vanilla extract; 1 teaspoon of mint extract has an extreme amount of potency compared with 1 teaspoon vanilla extract. You cannot un-do mint once added so be very, very careful to not over-do it and end up with a bottle of Listerine-tasting food.
  • There are different kinds of mint extracts available and are labeled as “mint, “peppermint”, “spearmint” and more. For this recipe I used store-brand (Kroger/Ralph’s) “peppermint extract” sold in a small 1 ounce bottle. Select the version of “mint” you think sounds best as not all types are available in all areas.
  • Recipe inspiration from Kraft.

Nutrition Information

Serving 1 Calories 70kcal (4%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Sodium 30mg (1%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 70

% Daily Value*

Serving 1
Calories 70kcal 4%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Sodium 30mg 1%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.