Homemade thin mints that taste just like the real thing. You won’t believe what makes the cookie base!
I’ve got a bone to pick with an 8-year old girl.
Look, I’m not the jealous type, but I really don’t like other women cooking for my man.
Sometimes Mr. Dessert For Two takes a break from desserts. He resists the sweets that come out of my kitchen. And yeah, it kinda bugs me. It makes me want to bake triple chocolate, caramel, crunchy, creamy, salty-sweet anything to tempt him.
When he’s going through this strong-willed dessert-resistance thing and a cute little 8-year old girl in a brown vest selling Thin Mints outside the grocery store melts his heart, I get a little jealous. Yes, I know I’m an awful person.
Last time he bought a box of Thin Mints, he left them in the freezer for 3 weeks while he was out of town. Can I brag about my self-control, not touching that box for 3 whole weeks? My actions were more out of spite than self-control, though. He came back into town for a friend’s wedding and practically pushed me over to get to these cookies in the freezer.
I vowed then that I would make homemade thin mints for him. I wanted them to be easy enough that I could make them at a moment’s notice. I wanted them to taste EXACTLY like the Girl Scout version. And trust me, these really do. Taste, texture, mint flavor, everything is identical.
Take Ritz crackers (don’t use low-fat or low-salt, or I’ll cry), dip them in melted chocolate flavored with peppermint extract, pop ‘em in the freezer and enjoy. Keep those cookie-pushers away from your man. Make these instead.
This recipe makes 20 cookies. It’s a large serving size for Dessert For Two, but they’re that good. Ten cookies each. Go!
P.S. As you read this, the movers & packers are here. Please be assured that I am not ignoring your emails or comments, I will just be delayed in my response. Kansas, are you ready for this big-mouthed Southern girl?
- 20 Ritz crackers (don't use low-fat or low-salt)
- 6 ounces bittersweet chocolate
- 1 tablespoon shortening
- 3/4 teaspoon peppermint extract (not the same as peppermint oil)
- First, line a pan with parchment or wax paper.
- In a double boiler (or a bowl set over a pan of barely simmering water), melt the chocolate and shortening. When the mixture is smooth, stir in the peppermint extract. Using two forks, dip the cookies one at a time into the chocolate. Move them to the pan to cool.
- I personally think these taste best chilled in the freezer.
Amount Per Serving: Calories: 77Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 31mgCarbohydrates: 5gFiber: 2gSugar: 0gProtein: 1g