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Mint Thins

Mint Thins

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.


  • 1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate
  • 1/4 teaspoon peppermint extract
  • 1 sleeve RITZ Crackers (36 crackers)
  • 1 (6-inch) peppermint candy cane, crushed


  1. Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
  2. Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate.
  3. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
  4. Refrigerate for 30 minutes or until chocolate is firm.

Prep Time: 20 min | Yield: 3 dozen or 12 servings, three coated crackers each

Chocolate-Peanut Butter Cookies: Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Nutritional Information: Calories 140 Total fat 8 g Saturated fat 4 g Cholesterol 0 mg Sodium 80 mg Carbohydrate 19 g Dietary fiber 2 g Sugars 10 g Protein 2 g

Vitamin A 0 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 6 %DV

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