These White Chocolate Thin Mints are a delicious twist on the classic treat, combining crisp chocolate wafer cookies with a smooth white chocolate coating and a refreshing peppermint flavor. With no baking required and only a handful of ingredients, these festive treats are perfect for the holiday season or anytime you crave a quick, easy dessert.
Ingredients
- 20 crisp chocolate wafer cookies
- 12 oz white confectionery wafers or bark coating (white chocolate can be used, see notes below)
- 1/4 tsp peppermint extract
- 1 Tbsp coconut oil or shortening (optional, to thin the chocolate for easier melting and dipping)
- Crushed peppermint for garnish
Directions
Melt the White Chocolate
- Prep the White Chocolate: If using white bark or confectionery wafers, cut them into smaller pieces for quicker melting. Place the white chocolate and coconut oil or shortening (if using) in a microwave-safe bowl.
- Microwave the Chocolate: Microwave the chocolate for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring in between, until fully melted and smooth.
- Add Peppermint Extract: Once the chocolate is melted, stir in the peppermint extract. If the chocolate is too thick, you can add more coconut oil or shortening to thin it out.
Dip the Cookies
- Dip the Cookies: Using a fork or dipping tool, dip each chocolate wafer cookie face down into the melted white chocolate. Flip the cookie to coat both sides evenly.
- Tap Off Excess: Gently tap the fork on the edge of the bowl to remove any excess chocolate, ensuring a smooth, even coating.
- Place on Paper: Lay each coated cookie on waxed or parchment paper to set.
Add Garnish
- Sprinkle Peppermint: While the chocolate is still wet, sprinkle crushed peppermint over the top of each cookie for a festive touch.
Let Them Set
- Firm Up the Coating: Allow the coated cookies to sit at room temperature or in the refrigerator until the white chocolate firms up completely before stacking or packaging.
Serving and Storage Tips
- Serving: These White Chocolate Thin Mints are best enjoyed once the chocolate has fully set. They make an excellent treat for gifting or serving at holiday parties.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
- Freezing: You can freeze the cookies for up to 3 months in a freezer-safe container. Thaw in the refrigerator or at room temperature before serving.
Helpful Notes
- Substitute for White Chocolate: If you prefer, you can use regular white chocolate instead of confectionery wafers. If white chocolate seems too thick after melting, thinning it with coconut oil or shortening will make the dipping process easier.
- Avoid Overheating: Be careful not to overheat the chocolate, as white chocolate can scorch easily. Stir frequently to prevent clumping.
- Add a Minty Kick: For a stronger mint flavor, increase the peppermint extract slightly, but start with the recommended amount and adjust to taste.
Tips from Well-Known Chefs
- Keep it Smooth: Pastry Chef Claire Saffitz suggests using a double boiler instead of a microwave for more controlled melting of chocolate, ensuring it melts evenly and stays smooth.
- Chill the Cookies Before Dipping: Chef Ina Garten recommends chilling the cookies briefly before dipping to help the chocolate set faster.
Frequently Asked Questions
1. Can I use a different type of cookie?
Yes! Thin chocolate wafers work best for this recipe, but you can also use graham crackers, digestive biscuits, or any thin, crisp cookie of your choice.
2. Can I make these vegan?
Yes, use vegan white chocolate and vegan-friendly wafer cookies. Substitute coconut oil for any butter-based shortening.
3. Can I skip the peppermint extract?
If you’re not a fan of peppermint, you can leave out the peppermint extract and replace it with vanilla or almond extract for a different flavor.
4. How do I make the chocolate thinner for dipping?
Add 1-2 tablespoons of coconut oil or shortening to the chocolate while melting to help thin it out and create a smoother coating.
5. Can I use colored sprinkles instead of crushed peppermint?
Yes! For a different decorative touch, feel free to swap the crushed peppermint for festive sprinkles or colored sugar.
6. How long does it take for the chocolate to set?
The chocolate should set in about 30-60 minutes at room temperature. If you’re in a hurry, you can place the cookies in the refrigerator for faster setting.
7. Can I add dark chocolate to these?
Yes! You can drizzle melted dark chocolate over the top of the white chocolate coating for a two-tone effect.
8. Can I make these in advance?
Absolutely! These cookies are great for making ahead since they store well in an airtight container for up to a week.
9. What if I don’t have peppermint extract?
You can skip the extract or use a different flavoring like vanilla extract. However, the peppermint extract adds a nice holiday twist.
10. How do I prevent the crushed peppermint from melting?
Make sure to sprinkle the crushed peppermint over the cookies while the chocolate is still wet but not too hot. This will help prevent the peppermint from melting into the chocolate.
These White Chocolate Thin Mints are a quick, no-bake treat that’s perfect for the holiday season or any time you want a minty, chocolatey snack. Enjoy making—and eating—these simple and delicious cookies!
