Desserts Recipes Snacks

Homemade Thin Mints

If someone had asked me two weeks ago to do a recipe on my blog using Ritz crackers, I would probably have responded with something totally snobby like, “Um, actually, I mainly focus on whole and unprocessed foods.”

(You can see where this is going, right?).

Have a non-whole, processed recipe of happiness.

The night before Mother’s Day, after a grocery store run, I found myself in possession of a box of Ritz crackers (I blame Bart). Also a bag of chocolate chips (I can only blame myself).

We threw the babies in bed, and ten minutes later, I was sticking two pans of knock-off Thin Mint cookies in the freezer to harden up.

This is why children think all the fun happens after they go to bed. Because it does.

Homemade Thin Mint Cookies - only 3 ingredients and they taste just like the real thing.

We shared a few with Ella the next day. Just a very few.

Also, now that Ella has tasted Ritz crackers, I’m not sure there will be any going back (who am I kidding. Since I tasted them again, there will be no going back).

Homemade Thin Mints

(from Averie Cooks)
Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 20 minutes
Servings 2 dozen
Author Janssen Bradshaw


  • 1 cup semi-sweet chocolate chips
  • optional 1 Tablespoon shortening or coconut oil
  • 3/4 teaspoon peppermint extract
  • 2 dozen Ritz crackers


  1. Line a baking sheet with parchment paper or a reusable liner.
  2. In a small saucepan, melt the chocolate chips (and the shortening or oil if you're using it - I think it just makes it a bit smoother, but you'll be fine if you leave it out too) over medium-low heat, stirring frequently.
  3. When it's completely smooth, remove from heat, and add the peppermint extract 1/4 teaspoon at a time, tasting between additions to make sure it isn't too strong. My chocolate got all bubbly when I added each teaspoon, but a quick stir brought it back to normal.
  4. Drop a Ritz cracker in the chocolate, then use a fork or spoon to flip it over to coat the other side. Lift it out the chocolate, shake slightly to remove excess chocolate, and place on the baking sheet.
  5. When all of your crackers are chocolate covered, put the pans in the fridge or freezer to harden up the chocolate. After about 15 minutes or so, they'll be ready to eat!
  6. (I like the taste of them out of the freezer better, but they look a little nicer out of the fridge the next day because the chocolate condensates in the freezer. You choose).

Recipe Notes

Note: After worrying endlessly about it, I made a second trip to the store to buy peppermint extract. I already had mint extract, but the more I smelled the bottle, the more I felt like it was going to give me a toothpaste taste, which wasn't exactly what I was going for. Play it safe and go with peppermint extract.


3 ingredient Thin Mint Cookies -- the secret is Ritz crackers! It sounds weird, but they taste just like the real ones.


You Might Also Like


  • Reply Stephanie May 22, 2013 at 12:35 pm

    Well, I bet these are a lot less processed than traditional thin mints! They look soooo good!

  • Reply Ash May 22, 2013 at 12:50 pm

    And the making-my-day award goes to… Janssen! Your prize is forthcoming- a picture of me cheerfully devouring a batch of this deliciousness. I know you can hardly wait.

    Seriously… Thanks! Thin mints are my favorite.

  • Reply Karen May 22, 2013 at 2:08 pm

    This recipe may come in extremely handy. For the first time in many years, I was unable to find any girl scouts to buy my annual supply of thin mints from. If that happens again, this may save the day (and of course I wouldn't even have to wait for next March/April to try them).

  • Reply Erica Ricks May 22, 2013 at 3:40 pm

    I had ritz crackers for the first time in ages last week, and I have to agree – there is no going back. Darn those processed crackers of joy!

  • Reply Science Teacher Mommy May 22, 2013 at 8:43 pm

    On a totally unrelated note . . . your new blog look is super fantastic. I should break down and pay somebody to design one I actually love.

  • Reply Kristi May 23, 2013 at 12:02 am

    I am super health conscious so I only buy the whole wheat Ritz 😉

  • Reply Merrick May 23, 2013 at 4:19 am

    I haven't had ritz crackers in AGES. Now I neeeeeed to buy them so I can make these ASAP.

  • Reply Lindsay May 23, 2013 at 5:34 am

    AMAZING. I have made peanut butter chocolate Ritz cookies (put peanut butter between two crackers and then cover the whole thing in chocolate), but never thin mints. I'm totally doing this tomorrow!

  • Reply C May 23, 2013 at 12:44 pm

    These look so good…and I sense they will be addictive b/c they seem too easy lol. Also love your little redesign and your new headshot!

  • Reply Hohmann Family May 23, 2013 at 6:42 pm

    What did you use to get the cookie out of the chocolate? Fork? Thongs? I'm guessing it wasn't your fingers… I ALWAYS have Ritz crackers on hand for my kids, but try not to taste them often 'cause they're not like Pringles where "One just isn't enough" – they're like "one SLEEVE isn't enough"!! BTW, I do a similar thing with Oreos around Christmas time but I use Almond Bark and color it red or green. Then I put decorative sprinkles on the outside to make minty cookie lollipops. Super yummy!

    • Reply Janssen May 23, 2013 at 6:51 pm

      I just used a super fancy plastic IKEA fork!

  • Reply Mia May 29, 2013 at 5:38 am

    I stockpile thin mints. I buy 6 or 7 boxes and keep them in the freezer and they usually last all year. But we tried a homemade thin mint recipe and had a blind taste test. Didn't even think of ritz! We had a hard time deciding if the mint was in the cookie part or the chocolate dipped part. My vote is the cookie part.

  • Leave a Reply