I’ve been trying to make more homemade recipes. Some are more healthy than others, like my whole wheat banana bread muffins, and some certainly lean toward the treat category. Regardless, the kids always love whatever is made and gobble them up. It makes me happy to see that they are enjoying something homemade, allergy-free (to us), AND made with love.
I found this delicious Mint Thins recipe several years ago and it’s become a family favorite. Even the kids ask for it over and over again, especially long after those frozen Girl Scout Cookies have all been eaten! There are several cookie recipes out there, such as this Thin Mint Cookies recipe shared by A Grande Life which I really need to try, but if you’re looking for an (almost) no-bake, quick recipe this is a great one to try. It’s also allergy-friendly for my Bbear which puts my mind at ease.
Mint Thins Cookies
To get started, grab the following ingredients:
- 1 pkg. semi-sweet chocolate morsels, melted
- 1/4 tsp. peppermint extract
- 1 1/2 sleeves crackers
- crushed candy cane (optional)
Mix the melted chocolate and extract thoroughly.
Next, dip the crackers in the chocolate mixture, coating both sides of the cracker. In another year or two, I may venture to allow Cbear to help with the chocolate dipping but until then I will keep the messy fingers to myself.
Scrape off any excess chocolate from the cracker.
Place crackers on wax paper on a baking sheet or large plate. Add crushed candy candy on top if desired.
Once all crackers have been dipped in chocolate, refrigerate for approximately 1 hour until firm.
We keep ours in the refrigerator until we are ready to eat them – they taste amazing chilled!
And there you have it! Easy, mint thin cookies! You’ll have to tell me if you like them, or if you have an equally easy recipe I should try!