You're going to love this easy, no-bake Ritz Thin Mint cookie recipe! It's a salty Ritz cracker dipped in melted chocolate and peppermint, then placed in the fridge to set. Every bite is sweet, salty, and crunchy, with a touch of peppermint. They taste like the real thing, with minimal time and effort!
These peanut butter Ritz cookies are another easy dessert that uses a sleeve of Ritz crackers.
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. Not having to bake cookies and just eating all the Girl Scout Cookies? My sweet tooth says yes.
- 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 this simple recipe myself this time of year. And which one did I choose to make? Homemade thin mint cookies, of course.
The Best Ritz Thin Mints
Ritz thing mints are the easiest to make. Just three ingredients and you've got yourself a homemade. Dip a Ritz cracker in melted chocolate and mint and repeat.
It's perfect for this time of year when you need an easy recipe that requires less time in the kitchen, so you can be spending time on all of the other things on your list!
Looking to use up your other sleeves of Ritz crackers? Try these other great recipes that call for buttery Ritz crackers: homemade broccoli casserole with Ritz topping, or white cheddar mac and cheese.
How to Make Ritz Thin Mints
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This copycat thin mint cookies recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Melt chocolate: Place chocolate chips in a large microwave-safe bowl, and melt chocolate chips in the microwave in thirty-second increments. Stir and scrape each side of the bowl each time to make sure the melted chocolate chips don't burn.
Add the peppermint: Add peppermint extract and stir until combined and smooth.
Dip Ritz crackers in the chocolate coating one at a time and set them on the prepared baking sheets.
Cool or freeze cookies. Place sheet pans in the fridge for at least 30 minutes or in the freezer for at least ten.
Enjoy or save for later. Serve immediately or store in an airtight container in a cool place for up to a week until you're ready to enjoy this favorite Girl Scout cookie.
- If you have a hard time finding peppermint extract at the grocery store, substitute the chocolate and peppermint with store-brand mint chocolate chips or melted Andes mints.
- Make the melted minty chocolate with your choice of chocolate depending on your taste preferences. Instead of semi-sweet, use dark chocolate, white chocolate, or milk chocolate chips.
- Want to make homemade thin mints without the Ritz? Use Nilla Wafers instead.
After testing and making this recipe for over 8 years, I've compiled a few of my favorite tips to help you master these Ritz thin mints.
- Save the wrapper from the Ritz sleeve and open it up on the counter. I like to use that as a place holder to set my chocolatey fork and spatula down when I'm not using them.
- Start with a little coconut oil and add more as needed to thin out the chocolate. It's much harder to make it thicker!
- Use a taller glass measuring cup or bowl to hold the melted chocolate.
- Transfer the melted chocolate to a smaller bowl as you get towards the end.
Freezing and Storing Tips
Store in an airtight container in a cool place for up to a week. Keep in the freezer for up to 3 months.
Next time you get a Girl Scout cookie craving, just take one out and let it warm up to room temperature. (Or eat it cold!) I'm probably not alone on this one, but I love to buy the cookies and freeze them to savor for months to come.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Chocolate Cookie Recipes
Love mint chocolate cookies? These chocolate Andes mint cookies have Andes mint chips baked into every bite.
Have extra melted mint chocolate? Add the excess chocolate drip to a small bowl and dip these gluten-free almond biscotti cookies into it for a sweet treat.
Don't love minty flavor? Chocolate shortbread cookies have such simple ingredients, but they pack so much flavor.
Ritz Thin Mints
- 16 ounces (2 ¾ cups; 454g) semi-sweet chocolate chips or chocolate bar roughly chopped
- 2-3 teaspoons refined coconut oil or shortening
- 1 ½ teaspoons peppermint extract
- 1 ½ sleeves Ritz crackers (about 45 crackers)
- Large baking sheet
- Parchment paper
- Tall glass bowl or measuring cup
- Line two large cookie sheets with parchment paper.
- Add the chocolate and 2 teaspoons of coconut oil to a medium microwave safe bowl or tall glass measuring cup. Microwave on high in 30-second increments, stopping to stir between each. Continue melting until the chocolate is nice and smooth. Stir in the peppermint extract until combined. Add up to an additional teaspoon of coconut oil to get a smooth consistency that will evenly coat the crackers.
- Place a cracker upside down in the melted chocolate and use a fork to flip the cracker over, pushing it into the chocolate gently, to make sure the sides of the crackers are covered. Lift the cracker out of the chocolate and gently shake to help the tops settle and smooth then drag the bottom across the edge of the glass or bowl to get rid of any excess chocolate from the bottom.
- Transfer to the prepared baking pans and repeat with all of the crackers. Transfer the chocolate to a smaller dish if needed as you get to the end of the crackers.
- Chill in the freezer for 15 minutes until the chocolate is set.
- Serve immediately or store in an airtight container for a week or in the freezer for up to 6 months. Enjoy directly from frozen.