Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, copycat thin mint cookies - crazy easy!. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Copycat Thin Mint Cookies - Crazy Easy! is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Copycat Thin Mint Cookies - Crazy Easy! is something which I’ve loved my whole life.

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

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

1. Prepare 1 cup chocolate of choice (see note)
2. Get 3/4 tsp mint extract
3. Get 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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