This is the easiest Christmas cookie recipe that I know of. Many thanks to my sister for sharing it with me. One Christmas a few years ago, she had me close my eyes and open my mouth. When I bit into this delightful confection, I thought she had placed an order with the Girl Scouts. When she told me that she made these herself, I started to drool. The recipe is so easy, it's a crime. I'm pleased to share it here with you. This cookie has since become a staple in our house for spreading Christmas cheer at cookie swaps, gift giving and just noshing right out of the freezer. If I can make these while carrying a baby and having two young assistants help me out, anyone can make them.
Ingredients:
2-3 sleeves of Ritz Crackers (or the off-brand of butter crackers)
1 bag of Andes Candy Mints (or the Baking Chips)
Directions:
- If using the individually wrapped candies, unwrap and roughly chop them.
- Using a double boiler (or a metal bowl over a saucepan with simmering water), melt the chocolate slowly, stirring occasionally.
- Once the chocolate has melted, dip the cracker and shake off excess chocolate.
- Place chocolate covered crackers on a baking sheet covered with wax paper to cool.
- For faster cooling, place baking sheet in the refrigerator to set chocolate.
These knock offs don't look exactly like Thin Mints, but they taste pretty close and are a cinch to make! Store a bunch in the freezer and you have a delectable treat ready in a pinch.
This year is the first year I tried the cookies using the Andes Candies and they worked great. Previously, I used the Wilton mint chocolate melting wafers. While you can use a Michael's coupon and get a bag at a discount during the holidays, the Andes candies are more readily available and less expensive. ALDI has a great knock-off of Ritz crackers and carries the Andes baking chips on seasonal clearance during Christmas.
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