Prep 45 mins
Cook 0 mins
These were the hit of my cookie exchange this year. So many people asked me for the recipe that the Wal-mart shelf was emptied of the Andes bits. There is a basic recipe on Zaar but I added the morsels to make the color more like the original cookies. Bet you can't eat just one! I made 5 dozen cookies in 45 minutes, including clean-up time.
- 340.19 g package mint chocolate chips
- 113.39 g semisweet chocolate morsels
- 60 Ritz crackers
- colored sprinkles (optional)
- Melt mints and morsels in microwave or double boiler.
- Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
- Place on wax paper lined cookie sheet.
- If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
- When sheet is full, refrigerate for 15 minutes.
- Peel cookies from wax paper (can be used again for next batch).
- Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
- The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.
This recipe was a hit everywhere I took them this Christmas! One thing I highly recommend doing is using the chocolate melting disks that is sold in craft stores in the candy section. I used Wilton brand Dark Chocolate Mint disks and they work wonderfully. There really is a difference in taste and texture.
I wasn't able to find mint chocolate chips in my local grocer so I used 2 bags of regular chocolate chips and 2 table spoons of mint extract. Tasted REALLY good. Not sure if you can get 60 cookies out of this recipe though? I used more chocolate chips than what was called for and only got 40, although my first 50-10 cookies I was too liberal with the chocolate probably accounting for 10 on the cookies anyway. This recipe is real easy to make and tastes pretty close the original! Thanks!
Closest thing you will ever eat to Girl Scout Thin Mint cookies! I used good semi-sweet chocolate and added peppermint extract as suggested by another member and it worked out perfect. I sprinkled each cookie with green sugar crystals.