It’s a well-known fact that Girl Scout Cookies don’t go on sale until February. In my opinion that’s just wrong. For a few reasons..
- I would do some major damage during the holidays if I had them. No baking. Just eating all the Girl Scout Cookies.
- February is prime time New Year’s Resolution season. I’m doing my very best to eat healthy and cookies knocking on my front door makes that VERY difficult.
Which is why I’ve decided to make them myself in November. And which one did I choose to make? HOMEMADE THIN MINTS. Duh.
I’m probably not alone on this one, but I love to buy the cookies and freeze them to saveur for months to come. One summer I had a hankering for the light and refreshing cookie so I took two full boxes to the pool. Chels and I ate them both. In an hour.
Not one of my prouder moments, but I accept it. And it makes for a hilarious story. Mostly for my sisters who love to make fun of us when we had moments like those. Sometimes you just gotta eat the whole box.
In this case, sometimes you gotta eat the entire tray. No joke it took all my will power not to devour these crunchy minty and sweet cookies.
They’re the easiest to make. Just three ingredients and you’ve got yourself a Thin Mint kitchen operation in full gear. Dip the crackers in the chocolate and mint and repeat.
- 4 cups semi-sweet chocolate chips
- 1 1/2 teaspoon pure peppermint extract
- 1 box Ritz crackers
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Line a large pan with parchment paper and set aside.
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In a large bowl, melt the chocolate in the microwave in thirty second increments, stirring between each to make sure it doesn't burn. Add peppermint extract and stir until combined.
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Dip the crackers in the chocolate mixture one at a time and set them on the prepared baking sheet.
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Place in the fridge for at least 30 minutes or in the freezer for at least ten.
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Serve immediately or store in an air tight container in a cool place for up to a week.
