Irresistible Thin Mint Cookies: The Ultimate Copycat Recipe

1. Line baking sheets with parchment paper.

2. Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.

3. Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.

4. Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

Cook’s Note:

Try substituting peanut butter and milk chocolate chips in place of dark chocolate and semisweet chocolate chips for a chocolate-covered peanut butter cracker. Omit peppermint extract.