Just like your favorite Girl Scout cookie! These no-bake minty chocolate treats are made easily with three simple ingredients: Oreos, peppermint extract and melted dark chocolate.
I love many Girl Scout cookies (Samoas are a personal favorite), but Thin Mints hold a special place for their cool peppermint flavor and crisp chocolate coating. When the official boxes are gone, these homemade no-bake Thin Mint-style treats are an easy, satisfying alternative.
If you’re an Oreo fan, this recipe is especially appealing. It takes the familiar Oreo crunch and elevates it with extra chocolate and a hint of peppermint — simple, fast and totally delicious.
Read on for straightforward instructions to make these minty chocolate cookies at home.
You can use any thin, crisp chocolate wafer cookie if you prefer to skip removing the cream filling. If you choose Oreos, simply separate the cookies and gently scrape off the white filling with a blunt knife.
Once your cookies are prepped, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Alternatively, melt the chocolate using a double boiler. Stir in the peppermint extract once the chocolate is fully melted. If the chocolate is too thick for dipping, add a small amount of melted butter or neutral oil to thin it to a smooth, dippable consistency.
Dip each cookie by placing it on a fork and lowering it into the melted chocolate. Turn the cookie to coat it evenly, then lift with the fork and let excess chocolate drip off. Place the coated cookies on a baking sheet lined with wax paper or a nonstick liner. Chill in the refrigerator for about 15 minutes, or until the chocolate is set.
This is a fun, no-fuss weekend project and a great way to enjoy a homemade Thin Mint dupe.
3-Ingredient Oreo Thin Mints
Ingredients
- 20 Oreos, or other thin, crisp chocolate cookies
- 1 teaspoon peppermint extract
- 8 ounces semisweet chocolate chips
Instructions
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If using Oreos, separate the cookies and scrape off the white cream. Line a baking sheet with wax paper or another nonstick liner.
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Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between intervals until fully melted and smooth. Alternatively, melt the chocolate in a double boiler. Stir in the peppermint extract. If the chocolate is too thick for dipping, add a small amount of melted butter or neutral oil to reach a smooth consistency.
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Using a fork, dip each cookie into the melted chocolate, turning it to coat evenly. Lift the cookie and tap the fork to remove excess chocolate.
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Place the coated cookies on the prepared baking sheet and repeat with the remaining cookies. Chill in the refrigerator for about 15 minutes, or until the chocolate is set.
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Serve and enjoy.
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