Friday, May 7, 2010

Food Storage Friday: Thin Mint Cookies

If you're like me, your girl scout cookies are already all gone.

Here's a food storage recipe for a quick and easy thin mint.

Ingredients: chocolate chips, ritz crackers (or the generic brand) and peppermint extract

Although ironically, I didn't have peppermint extract...so I used maple. But I've had them with peppermint and they really do taste like the girl scout cookies.

To melt your chocolate, set up a double boiler , or put a couple of inches of water in a pot and then set another bowl on top of it, not touching the water.

Pop the chips in and stir until they melt.

Keep stirring until the chocolate is smooth. At this point, I still had time to go.

When the chocolate is melted and smooth, add the extract and remove from heat. Use a fork to dip the crackers and cover them with chocolate.

When the crackers are dipped place them on wax paper on a tray.

Mine looked less than fancy, but I don't have much experience with candy/melted chocolate etc. But they tasted great regardless of how they looked.

Stick the tray into the freezer until the cookies harden.


Thin Mint Cookies
Recipe from here

chocolate chips
Ritz type crackers
peppermint extract

Melt chocolate with double boiler method. Remove from heat and stir in a few drops of extract. Cover the crackers with chocolate and chill in the freezer.


Aleasha said...


Rachelle said...

Double YUMM!! I'm making them now.

Melonie said...

YUM! Thin Mints are my very favorite. I don't know if they still make them, but Keebler used to make a "Grasshopper" cookie that was close as well.

pam said...

I made these a couple years ago and my family like them, I like to use almond bark instead of the choc. chips.