Thin Mint Ritz Cracker Cookies

Okay, so someone looked at Girl Scout Thin Mints, looked at a box of Ritz crackers, and thought “what if these became one thing?” and honestly, that person should be running the world. These are buttery, salty Ritz crackers sandwiched with creamy peppermint filling, then dunked in dark chocolate until they’re completely coated in glossy goodness. They taste EXACTLY like Thin Mints but with this amazing salty-cracker element that makes them even more addictive. The sweet-salty combo is dangerous. The peppermint is refreshing. The chocolate is rich. The cracker adds this delicate crunch that regular cookies can’t match. I made these for a holiday party once and people literally stopped mid-conversation to ask what they were eating. Someone said “these are CRACKERS?!” with genuine shock. Another person ate eight and said they’d “lost control of their life choices.” A Girl Scout leader asked for the recipe and whispered “don’t tell anyone.” These cookies create SCANDALS and also make you question why you’ve been buying Thin Mints when you could be making these.

Why You’ll Love This Recipe

Thin Mints year-round. No waiting for Girl Scout season. No dealing with cookie pusher coworkers. Make these whenever the craving hits.

Sweet and salty perfection. The Ritz adds this subtle saltiness that makes the chocolate and peppermint taste even better.

No baking required. Your oven stays off. This is just assembly and chocolate dipping. Easy mode activated.

Cheaper than buying Thin Mints. One box of Ritz, some chocolate, and peppermint extract = dozens of cookies.

Impressive but simple. People will think you’re a chocolate-making wizard. You’ll know you just sandwiched crackers and dipped them.

Make-ahead perfection. These actually need to chill, so you HAVE to make them ahead. Party planning dream.

The Good Stuff You’ll Need

For the Peppermint Filling:

• 8 oz (1 package) cream cheese, softened to room temp
• 2 cups powdered sugar
• 1/2 tsp peppermint extract (start with less—it’s strong!)
• 1-2 drops green food coloring (optional, for that Thin Mint look)

For Assembly:

• 1 box (about 50-55) Ritz crackers (you need an even number)
• 16 oz dark chocolate melting wafers or chocolate chips
• 2 tbsp coconut oil or vegetable shortening (makes chocolate smooth and glossy)
• Optional: crushed peppermint candies or Andes mints for topping

Equipment:

• Baking sheets lined with parchment or wax paper
• Fork or dipping tool for chocolate coating
• Piping bag or ziplock bag (optional, for neat filling)

Let’s Do This

Step 1: Make the Peppermint Filling

In a medium bowl, beat softened cream cheese until smooth and creamy, about 1-2 minutes. No lumps allowed.

Add powdered sugar and beat on low first (avoid sugar cloud), then medium-high until light and fluffy, about 2 minutes.

Add 1/4 tsp peppermint extract and mix. Taste it. Add more if needed—peppermint extract is STRONG, so go slowly. You want minty, not toothpaste.

If you want that classic Thin Mint green color, add 1-2 drops of green food coloring and mix until uniform.

The filling should be thick, smooth, and spreadable. If it’s too soft, add more powdered sugar. If it’s too stiff, add a tiny bit of milk.

Transfer to a piping bag or ziplock bag with the corner snipped off (about 1/2 inch opening). This makes assembly way easier.

Step 2: Make the Cracker Sandwiches

Line up half your Ritz crackers on a baking sheet, flat side up. These are your bottoms.

Pipe or spread about 1-2 teaspoons of peppermint filling onto each bottom cracker. Not too much or it’ll squish out the sides.

Top with another cracker, flat side down. Press gently to spread the filling to the edges without squishing it out completely.

Repeat with all crackers. You should get about 25-30 sandwich cookies.

Place the tray in the freezer for 15-20 minutes to firm up the filling. This makes dipping SO much easier.

Step 3: Melt the Chocolate

Combine chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until completely smooth and melted.

Alternatively, use a double boiler for more control. Stir until glossy and smooth.

Let the chocolate cool slightly—if it’s too hot, it’ll be too thin and won’t coat properly. You want it warm and pourable but not scalding.

Step 4: The Chocolate Dipping Dance

Remove the chilled cracker sandwiches from the freezer. Work with a few at a time so they stay cold.

Drop a sandwich into the chocolate. Use a fork to flip it over and coat completely. Lift it out with the fork, letting excess chocolate drip back into the bowl.

Tap the fork gently on the edge of the bowl to remove extra chocolate—you want a thin, even coating, not a chocolate blob.

Slide the cookie off the fork onto a parchment-lined baking sheet. Use another fork or a toothpick to help slide it off cleanly.

If you’re using crushed peppermint or Andes mints, sprinkle them on top immediately before the chocolate sets.

Repeat with remaining sandwiches. If the chocolate gets too thick, microwave for 10-15 seconds to thin it out.

Step 5: Set and Admire

Once all cookies are coated, refrigerate the baking sheet for 15-20 minutes until the chocolate is completely set and firm.

The chocolate should be glossy and no longer tacky to the touch.

Store in an airtight container with parchment between layers so they don’t stick together.

Admire your homemade Thin Mint creation. Feel smug about how easy that was.

Serving Suggestions

These are perfect straight from the fridge, but here are some ideas:

• Serve chilled for the best texture and that classic Thin Mint experience
• Arrange on a platter with other holiday cookies
• Package in cellophane bags tied with ribbon for gifts
• Serve alongside coffee or hot chocolate
• Freeze them for an extra-cold treat (they’re amazing frozen!)
• Stack in a decorative tin for impressive presentation

Switch It Up

White Chocolate Version: Use white chocolate coating instead of dark for a sweeter, creamier cookie.

Double Chocolate: Use chocolate graham crackers instead of Ritz for more chocolate flavor.

Peanut Butter Filling: Replace peppermint filling with peanut butter filling for Tagalong-style cookies.

Lemon Cream: Use lemon extract instead of peppermint for Lemon Cooler-style cookies.

Coconut Caramel: Add shredded coconut and caramel to filling for Samoa-style cookies.

Chocolate Mint: Add 2 tbsp cocoa powder to the filling for chocolate-mint flavor.

Candy Cane: Use crushed candy canes in the filling and on top for festive crunch.

Espresso Touch: Add 1 tsp instant espresso powder to the filling for mint-mocha flavor.

Make-Ahead Tips

These are actually BETTER after sitting for a day—the flavors meld perfectly.

• Make filling ahead: Prepare filling up to 3 days ahead. Store covered in fridge, then bring to room temp and rewhip before using.
• Assemble ahead: Make the cracker sandwiches (without chocolate) up to 1 day ahead. Cover and refrigerate.
• Fully finished: Dip in chocolate and store in airtight container in fridge for up to 2 weeks.
• Freeze them: These freeze beautifully for up to 3 months. Thaw in the fridge or eat frozen (they’re AMAZING frozen).
• Gift-giving: Make these a week ahead and store in the fridge. They actually improve with time.

Why This Works So Damn Well

The genius of using Ritz crackers is the salt. That buttery, salty cracker provides the perfect contrast to sweet peppermint cream and dark chocolate. Sweet-salty combos are addictive because they hit multiple taste receptors at once.

The cracker texture is delicate and crispy—different from a regular cookie base. It adds this elegant crunch that doesn’t overpower the creamy filling.

Chilling the sandwiches before dipping is crucial. Cold filling = firm filling that won’t melt or squish out when dipped in warm chocolate. It also helps the chocolate set faster.

The coconut oil in the chocolate creates a thinner, glossier coating that hardens with a satisfying snap. It also makes dipping easier because the chocolate stays fluid longer.

Cream cheese in the filling provides structure and tang that balances the sweetness. Without it, the filling would be too sweet and wouldn’t hold up in the sandwich.

Starting with less peppermint extract and adding more is key—it’s easier to add than to fix an overly minty filling that tastes like toothpaste.

When to Make These

Girl Scout Cookie Season: Why wait in line or hunt down a cookie dealer? Make your own.

Holiday Cookie Trays: These look professional and stand out from regular cookies.

Freezer Stash: Make a huge batch and freeze them for whenever the craving hits.

Gifts for Teachers/Neighbors: Package these fancy and people will think you’re Martha Stewart.

Movie Night Treats: Keep them in the freezer and grab a few for a sweet-salty snack.

Anytime Cravings: You don’t need Girl Scout season. You don’t need permission. Make them whenever.

Questions People Actually Ask

Q: Can I use regular Oreos or other crackers instead of Ritz? A: You can, but you’ll lose that buttery, salty element that makes these special. Ritz is the move.

Q: My filling is too minty/tastes like toothpaste. Help! A: You used too much peppermint extract. Start over with less (1/4 tsp) and add gradually. Peppermint is STRONG.

Q: The chocolate coating is too thick/lumpy. A: It cooled too much or you didn’t use enough coconut oil. Microwave for 10-15 seconds to thin it out.

Q: My filling squished out when I dipped them. A: You didn’t chill them long enough before dipping, or you used too much filling. Freeze for 20 minutes next time.

Q: Can I use candy melts instead of real chocolate? A: Yes! Candy melts are actually easier to work with and set up faster. Any chocolate coating works.

Q: The crackers got soggy. What happened? A: The filling was too wet, or they sat too long before dipping. Make sure the filling is thick, and dip within an hour of assembling.

Q: Can I skip the cream cheese and just use powdered sugar? A: The cream cheese provides structure and tang. Without it, you’d just have gritty sugar. Don’t skip it.

Q: My chocolate cracked when I bit into them. A: The chocolate was too cold or too thick. Let them sit at room temp for 5 minutes before eating, or use more coconut oil in the chocolate.

Q: How do I get that smooth, professional coating? A: Make sure the chocolate is the right temperature (warm but not hot), tap off excess, and work quickly. Practice makes perfect.

Q: Do these really taste like Thin Mints? A: Shockingly yes. The peppermint-chocolate combo with that crispy base is spot-on. Some people say they’re even BETTER than the original.

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