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Mint Thins

Mint Thins recipe
photo by:kraft
Chocolate chip cookies are so last year. Leave these chocolatey, minty taste sensations out for Santa and just see what he puts under your tree.
time
prep:
15 min
total:
45 min
servings
total:
12 servings
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posted:
12/21/2011
These are simple and awesome, for the peanut butter variety I mixed some peanut butter chips with some semi-sweet choc. chips, it eliminated having to spread the peanut butter on the cracker and tasted the same.
posted:
12/15/2011
I made this recipe using milk chocolate and omitted crushed candy cane on top. I did not like the hard candy crunch, other wise delicious!
posted:
12/14/2011
i made both versions - mint & peanut butter - and they are both so easy & tasty!
posted:
12/13/2011
This was super easy to make and took no real skill. My kids loved them!
posted:
12/9/2011
These were A-MAAAAAAA-Zing!!
posted:
12/9/2011
EXCELLENT recipe. The BEST mint cookie I've EVER had! I used Almond Bark like others had suggested (Use entire pkg of 1lb 8 oz, double the extract, and makes two sleeves - about 64 cookies). I also crushed 20 round peppermints (placed in sandwich baggie and hit with hammer outside on concrete) and sprinkled the top while WET with the peppermint using a teaspoon. My daughter and I could whip these out in about 45 minutes from start to finish. I really can't brag on these enough. When I posted the picture on Facebook, my neighbors immediately messaged me asking for a sample. Good times!
posted:
12/3/2011
Amazing taste & so easy. I didn't have a lot of luck with the dipping & mess, so I spread the chocolate on top like icing -- it was also easier to eat with bare edges. I like both versions so I spread peanut butter on half the crackers & iced them then added 1/8 tsp. peppermint to the remaining chocolate and iced the rest. So good... two different treats in 10 minutes.
posted:
2/7/2011
I love this recipe:)I make this quite often and it is requested a lot. It is great to make when you want the real thin mints. I use almond bark instead of the semi-sweet chocolate bark.
posted:
1/7/2011
The bittersweet chocolate was too bitter. Next time I will use 1/2 milk chocolate.
posted:
12/25/2010
I made both the mint and peanut butter versions. Both were great. I warmed up the peanut butter (as recommended by another reviewer) and this made it easy to spread. Then I put the tray in the fridge for a bit to firm up the PB before dipping in chocolate. I used spring loaded tongs to get the crackers out of the chocolate and shake off the excess.
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