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Easy Girl Scout Thin Mints

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“These were the hit of my cookie exchange this year. So many people asked me for the recipe that the Wal-mart shelf was emptied of the Andes bits. There is a basic recipe on Zaar but I added the morsels to make the color more like the original cookies. Bet you can't eat just one! I made 5 dozen cookies in 45 minutes, including clean-up time.”
60 cookies

Ingredients Nutrition

  • 1 (12 ounce) package mint chocolate chips
  • 4 ounces semisweet chocolate morsels
  • 60 Ritz crackers
  • colored sprinkles (optional)


  1. Melt mints and morsels in microwave or double boiler.
  2. Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
  3. Place on wax paper lined cookie sheet.
  4. If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
  5. When sheet is full, refrigerate for 15 minutes.
  6. Peel cookies from wax paper (can be used again for next batch).
  7. Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
  8. The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.

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