Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, copycat thin mint cookies - crazy easy!. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Copycat Thin Mint Cookies - Crazy Easy! is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Copycat Thin Mint Cookies - Crazy Easy! is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have copycat thin mint cookies - crazy easy! using 3 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Copycat Thin Mint Cookies - Crazy Easy!:

1. Make ready 1 cup chocolate of choice (see note)
2. Prepare 3/4 tsp mint extract
3. Prepare 18 Ritz Crackers (Approx)

Steps to make Copycat Thin Mint Cookies - Crazy Easy!:

1. Melt chocolate. You can use whatever chocolate you prefer - dark, semi-sweet chips, chocolate “coating” “confectionery” or “dipping” wafers or chocolate with a bit of coconut oil or shortening mixed into it. I used Wilbur dark chocolate wafers.
2. Melt via bain marie method, short bursts in the microwave or in a saucepan. I prefer the bain marie method - it’s easiest to control and maintain the chocolate temp. I do not bother tempering the chocolate for this recipe.
3. Mix in ¾ teaspoon mint extract to melted chocolate. This might cause your chocolate to thicken up a little - depending on what type of chocolate you’re using.
4. Dip the Ritz crackers in the chocolate. I drop it in the bowl, gently flip it around with a fork and remove it carefully with two forks. Let excess chocolate drip off. If chocolate is too viscous, you might have to scrape excess off.
5. Place dipped cookies onto cookie sheet with wax paper.
6. Cool and store cookies in fridge. These cookies are best eaten straight from the fridge. Enjoy : )
7. Recipe adapted from Averie Cooks
8. Ready to serve and ENJOY!

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