Copycat Thin Mints
Copycat Thin Mints are a homemade version of the classic chocolate-mint cookies, featuring crisp, buttery chocolate wafers coated in a smooth layer of rich mint-infused chocolate. The cookies are typically baked until lightly crunchy, then dipped or coated in melted chocolate mixed with peppermint extract to achieve that signature cool, refreshing flavor. The result is a perfectly balanced treat—snappy, chocolatey, and subtly minty—very close to the original but made from scratch.
Yield: 50 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Special Equipment: Double Boiler
Ingredients
1(24oz) block chocolate almond bark
1 (10oz) bag dark chocolate chips
10oz Andes mints OR 1 (10oz) bag Andes baking chips
Pinch of kosher salt
1/2 teaspoon peppermint extract
1 (12.2oz) box chocolate graham crackers
Directions
Prep: Line 2-4 baking sheets with parchment paper.
Make the coating: In a double boiler (a heatproof bowl set over a pot of gently simmering water, making sure the bowl doesn't touch the water), melt the chocolate almond bark, dark chocolate chips, and Andes mints, stirring frequently until smooth. Stir in the salt and peppermint extract.
Coat the crackers: Break the chocolate graham crackers in half. Using a fork, dip each piece into the chocolate mixture until fully coated. Lift it out, gently tap the fork on the side of the bowl to remove excess chocolate and air bubbles, then place it on the prepared baking sheet.
Set: Repeat with the remaining graham crackers. Let set at room temperature for 30 minutes to 1 hour, or until firm.
Store: Enjoy or store in an airtight container.
