Description
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.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
Notes
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
- Prep Time: 30 minutes
Nutrition
- Calories: ~130 kcal
- Fat: ~8g
- Carbohydrates: ~15g
- Protein: ~1g