Christmas Mint Cookies

"I got these from a co worker and she told me they tasted like Girl Scout Cookies so I tryed them. I am do have to say they taste as close to the Girl Scout cookies as you can get. Prep times includes the chilling."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Roxanne J.R. photo by Roxanne J.R.
photo by Moe Larry Cheese photo by Moe Larry Cheese
Ready In:
20mins
Ingredients:
3
Yields:
1 Sleeve of Ritz Crackers
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ingredients

  • 12 lb Melting Chocolate baking chocolate
  • 2 -3 drops peppermint extract
  • 1 package Ritz cracker
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directions

  • Melt Chocolate over low heat.
  • Add 2 to 3 drops of Peppermint oil.
  • You do not need alot so make sure they are small drops.
  • Mix.
  • Line a cookies sheet with foil.
  • Dip Crackers into Chocolate,Cover and lay on cookie sheet make sure they do not touch.
  • Chill until firm.
  • Enjoy.

Questions & Replies

  1. 223.9 grams of Fat?
     
  2. the ingredients indicate extract bit directions say peppermint oil. Which should it be. Thanks
     
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Reviews

  1. Love um. Easy as can be. I made 2 batches as written and 2 batches with the andes mint chips. I like them better as written. You get a thicker coating of chocolate and I think the flavor is closer to the girl scout cookies. Thanks for this great simple holiday cookie! Update - couldn't remember what type of chocolate I used the last time so I used semi sweet chips this time. I think they're better with milk chocolate! The problem people are having with the chocolate seizing when they add the extract can be fixed very simply - you add the extract to the chips and toss BEFORE putting over the heat. The seizing is caused by the temp difference. Using tweezers is also a great idea!
     
  2. I enjoyed these. I was craving the mint and chocolate combo so this was quick fix. I just bit into them and let the chocolate, cracker and mint taste melt away in my mouth. I used semi-sweet chocolate chips and peppermint oil instead of extract because that is what I had on hand and also added a bit of butter to the melting chocolate and it got this lovely glossy look to it. Since I used peppermint oil I slowly added it in using a toothpick so it would not be overpowering. Now to dip these, this may sound funny - I took a plastic fork and broke off the middle two "sprongs" and it was a perfect handler for holding the cracker and turning it in the chocolate, lifting it out and putting it on the sheet. Quick and easy and the mint taste just lingers in your mouth afterward. I like it, thanks for sharing.
     
  3. For those who's chocolate seized, The recipe calls for peppermint oil, not extract. You should only use oil based flavorings to add to pure melted chocolate. Extracts contain alcohol which will cause your melted chocolate to seize.
     
  4. Made these with a friend to take to a cookie exchange and they were a huge hit! Very messy to make but simply delicious. Used semisweet melting chocolate and had to add quite a bit of sugar to make it sweet enough. Probably ended up using 2 tsp of peppermint extract as well. Will definitely be making again! Thanks!
     
  5. I have made this exact recipe and they tasted good. But I found a easier way to make them, and that is to use andes baking chips. You melt the chips and dip them in the ritz crackers. I have also dipped the andes baking chips in nilla wafers. Any combo tastes like thin mints girl scout cookies. Very good.
     
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Tweaks

  1. I enjoyed these. I was craving the mint and chocolate combo so this was quick fix. I just bit into them and let the chocolate, cracker and mint taste melt away in my mouth. I used semi-sweet chocolate chips and peppermint oil instead of extract because that is what I had on hand and also added a bit of butter to the melting chocolate and it got this lovely glossy look to it. Since I used peppermint oil I slowly added it in using a toothpick so it would not be overpowering. Now to dip these, this may sound funny - I took a plastic fork and broke off the middle two "sprongs" and it was a perfect handler for holding the cracker and turning it in the chocolate, lifting it out and putting it on the sheet. Quick and easy and the mint taste just lingers in your mouth afterward. I like it, thanks for sharing.
     
  2. The first attempt I made these exactly as the recipe stated. I put 5 DROPS of peppermint extract, as the ingredient list states. About 1/2 way through I tasted the chocolate, and couldn't taste peppermint at all. I added another 3 drops and got the flavor, but the chocolate started to harded and was more difficult to work with. I tasted the cookie and it tastes good, but not particularly minty. I noticed that the directions do not state peppermint extract, but peppermint OIL. I think that had I used oil, it might have mixed better with the chocolate. Next time I will make with the mint chocolate chips instead of the baking chocolate and peppermint extract/oil. I think that will take a lot of the guess work out of it and keep the flavor better. Also, I did not get a full sleeve of Ritz from the 8 oz. of chocolate, I got about 3/4 of a sleeve. I will try again, because I think with the proper mint flavor, these will be very good.
     
  3. These turned out perfect the first year I made them...last year. This year I used different chocolate and peppermint extract instead of peppermint oil...yuck...I learned my lesson stick with the recipe!! They are beyond easy to make. MAKE THESE!!
     

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