Homemade Thin Mints {Only 2 Ingredients}

In today’s post: Learn how to make Thin Mints cookies at home with just two ingredients!

A few months ago I was reading comments on my favorite recipe blog (Mel’s Kitchen Cafe), and I saw a commenter claim that you can make homemade Thin Mints by dipping Ritz crackers in melted Andes mints. And I thought: that CAN’T possibly be good, can it? I mean, that certainly doesn’t sound like a good combination. Andes mints and Ritz crackers?

But I do like me some minty cookies, and I do like dipping things in melted chocolate, and I’m totally good with spending time to make something I could just buy. 😉 So I decided to give it a shot!

Turns out the comment I read was totally legit! Ritz crackers dipped in melted Andes mints really do taste just like Thin Mint cookies. Except maybe even a little crunchier and a smidge mintier than the original.

I can’t (won’t) tell you how many of these I ate trying to convince myself that yes, this rather strange combination works out just beautifully. I made family and friends taste test them too, just in case I was imagining things, and everyone agreed, these little homemade Thin Mints are pretty great.

Pro Tip for Great Looking Cookies

This treat is so easy you don’t really need a recipe, although I’ll give you one below. But there is one thing you need to know: if you let these set up at room temperature, the salt will make the tops look wrinkled. They’ll taste great, but they won’t look as good as the ones in these photos. There are a couple things you can do to make the tops of your homemade Thin Mints look great:

• Either use Hint of Salt Ritz OR use normal Ritz and dip them upside down, meaning the underside of the cracker that doesn’t have salt on it will be the top of your cookie
• Dip them in small batches and pop them in the fridge after you have dipped about 10 crackers. This makes them set up faster so the tops don’t wrinkle.
• Don’t tap off too much chocolate – a slightly thicker layer ends up looking a bit nicer.

Remember, however they end up looking they will taste great. But if you remember these three tips your cookies should look great too.

Homemade Thin Mint Ingredients

You’ll need roughly 2 Andes mints for each Ritz cracker. That means one 8.5 oz bag of Andes mints will cover almost one sleeve of Ritz crackers (to make approximately 26-28 cookies).

All you’re gonna do is unwrap your mints and place them in a small bowl. Microwave them for 30 seconds, stir, and microwave about 15 seconds more until the mints are melted. Give the chocolate a good stir.

PLEASE NOTE that the picture below shows the Ritz cracker right side up about to be dipped. For best results, either use Low Salt Ritz or make sure to flip the cracker over so the underside of the cracker becomes the top of your cookie.

Line a cookie sheet with wax or parchment paper, then use a fork to dip a Ritz cracker in the melted mints, pressing it down so it’s completed covered in chocolate. Use the fork to pull the Ritz out of the chocolate and let the chocolate run off for a few seconds. Gently scrape the bottom of the fork + cookie against the side of the bowl to remove excess chocolate.

Then use a toothpick to slide the cookie onto the paper lined cookie sheet. Repeat! Once you’ve filled up your cookie sheet, pop it in the fridge for about 15 minutes to let the chocolate set up.

Homemade Thin Mints Recipe

Let’s Make

2 Ingredient Thin Mints

5 from 5 votes

Serves: 26 cookies

Prep Time: 15 minutes mins

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Use the quick, 2 ingredient cheater method to make delicious homemade Thin Mint cookies.

Ingredients

• 8.5 oz Andes Mints unwrapped
• 1 sleeve Ritz crackers, about 26 Hint of Salt or Regular

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Instructions

• Line a cookie sheet with wax paper or parchment paper.
• Place all the Andes Mints in a small bowl. Microwave for 30 seconds and stir. Microwave for another 15 seconds and stir thoroughly. Chocolate should be completely melted.
• Using a fork, dip each Ritz cracker in the melted chocolate mints to cover. Slide the bottom of the cookie along the edge of the bowl to remove excess chocolate, then use a toothpick to slide the cookie onto the wax paper.
• If you are using regular Ritz (not low salt), dip them UPSIDE DOWN, so the bottom of the cracker ends up being the top of your cookie.
• Place the cookie sheet of dipped cookies into the fridge for about 15 minutes to harden the chocolate.

Course: Dessert

Cuisine: cookies