Ritz Thin Mint Cookies Recipe

I can’t get over how a simple Ritz cracker turns into the crunchiest, minty chocolate cookie that tastes just like a Thin Mint. These copycat treats are perfect for St. Patrick’s Day, cookie trays, or whenever I need a quick chocolate-mint fix.

I’m completely obsessed with these Ritz Thin Mint cookies because they hit that salty, minty, chocolatey snap I crave without pretending to be fancy. I love how Ritz crackers bring that buttery crunch under all that glossy chocolate, and the peppermint extract gives every bite that cool Thin Mint vibe.

But honestly, the best part is how dangerous they are straight from the fridge. One bite turns into six.

No shame. They taste like a Girl Scout cookie got a little extra attitude, with a sweet-salty bite that makes my dessert brain happy.

St. Patrick’s Day or Tuesday, I’m in.

Ingredients

• Ritz crackers bring that salty crunch, which makes these taste weirdly legit.
• Chocolate chips do the heavy lifting, giving you that classic candy coating vibe.
• Oil helps the chocolate turn smooth, glossy, and way easier to dip.
• Peppermint extract makes them taste like Thin Mints, not just chocolate crackers.
• Green food coloring is optional, but it’s fun if you want that minty look.
• Salt wakes everything up, especially if your chocolate tastes a little flat.
• Plus, the sweet-salty thing is honestly what makes these so snackable.
• Basically, they’re not health food, but they’re totally worth the bite.

Ingredient Quantities

• 1 sleeve Ritz crackers (about 36 crackers)
• 12 ounces semisweet or dark chocolate chips (about 2 cups)
• 1 to 2 tablespoons coconut oil or vegetable oil (to thin the chocolate)
• 1/2 to 1 teaspoon peppermint extract
• Green gel food coloring, a few drops, optional (for classic color)
• 1/8 teaspoon fine salt, optional (to brighten flavor)

How to Make this

1. Line a baking sheet with parchment paper and arrange the Ritz crackers in a single layer, working in batches if needed.

2. Place 12 ounces chocolate chips and 1 to 2 tablespoons coconut oil or vegetable oil in a heatproof bowl.

3. Melt the chocolate gently using a microwave in 20 to 30 second bursts, stirring between each burst until smooth, or melt over a simmering pot of water in a double boiler, stirring until fully melted.

4. Stir 1/2 to 1 teaspoon peppermint extract into the melted chocolate, add a few drops of green gel food coloring if using, and sprinkle in 1/8 teaspoon fine salt if desired; mix until color and flavor are evenly incorporated.

5. Hold each Ritz cracker with a fork or dipping tool and dip it into the melted mint chocolate, covering the top and edges as desired.

6. Tap the fork gently on the bowl rim to remove excess chocolate and use a spoon to smooth any drips so the coating is even.

7. Place the coated crackers back onto the parchment-lined baking sheet and repeat until all crackers are coated.

8. Chill the baking sheet in the refrigerator for 10 to 20 minutes or until the chocolate is completely set.

9. Once set, transfer the Thin Mint style cookies to an airtight container and store in the refrigerator for up to 1 week or at room temperature for a few days if your kitchen is cool.

Equipment Needed

1. Baking sheet
2. Parchment paper
3. Heatproof bowl for melting chocolate
4. Small saucepan (for double boiler) or microwave-safe bowl if using microwave
5. Measuring spoons (for extract, oil, salt)
6. Forks or a chocolate dipping tool
7. Spoon and small rubber spatula (for smoothing and scraping)
8. Airtight container for storage

FAQ

Ritz Thin Mint Cookies Recipe Substitutions and Variations

• Ritz crackers: use saltine crackers for a lighter crunch and less butteriness, or graham crackers for a sweeter, slightly whole-wheat note.
• Semisweet/dark chocolate chips: swap in milk chocolate for a creamier, sweeter cookie, or use chopped chocolate bars (bittersweet or couverture) for better melting and flavor control.
• Coconut or vegetable oil: replace with 1 to 2 teaspoons of neutral-flavored shortening or melted butter to thin and gloss the chocolate, or use a small amount of light corn syrup for shine and adhesion.
• Peppermint extract: sub with 1/2 teaspoon of spearmint extract for milder mint, or 1/2 teaspoon of peppermint schnapps or crème de menthe for an adult variation; reduce quantity if using alcohol-based flavoring.

Pro Tips

1. Warm the chocolate slowly and stop melting while a few small bits remain, then stir until silky smooth. That prevents grainy or burnt chocolate and gives a glossy finish.

2. Start with 1 tablespoon oil and add more only if needed. Too much thins the coating and makes it fragile; just enough oil helps the chocolate coat evenly and release cleanly from the cracker.

3. Do a taste test with one cracker before coating the whole batch. You can tweak the peppermint, salt, or color after that single trial so you do not over- or under-flavor the rest.

4. Chill on parchment or a silicone mat in a single layer, not stacked. If you want a thicker, more professional look, let the first coat set, then dip a second time for even coverage and cleaner edges.