The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 17, 2007
For the holidays dont forget to add the crumbled up peppermint on top!
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Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 16, 2007
For the few ingredients-- these are awesome! I used low sodium ritz crackers with andes mints melted-- SO easy! I popped the baking sheets in the freezer for 10 minutes, then lined them with wax paper, light spray of pam, microwaved mints, 2 forks, and they were done, absolutely no mess at all. Next time will try with the chocolate wafers but these are pretty good =)
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 14, 2007
too messy for me :)
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Home Town: Grass Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 14, 2007
Oh yum!!!! These are delicious!!! I could eat the whole batch! :) Definitely a keeper. I used 1 lb of the Ghirandelli Chocolate (Candy Making & Dipping Bar) with the peppermint extract and did it in the double boiler. I lined the cookie sheets with wax paper. I didn't even have to refrig, they set right away. Perfect!!! I have a feeling I'm going to be making these a lot. No mess whatsoever. I think someone else mentioned that. I was even able to make them all up while cradling a phone on my shoulder and chatting. Oh, was a little worried these might take awhile to make, as I'm really busy today, but the whole process went really fast. Excellent recipe. Give it a try!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 13, 2007
good
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Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 10, 2007
These cookies were very popular with the little ones. I liked a thick coating of chocolate, but if you want to get 80 cookies like the recipe says (I got a little over 50 or so) you will need to scrape off the excess chocolate on the side of the bowl. I used peppermint extract and it worked perfectly. You can crush up candy cane (particularly pretty with the red and green ones) and sprinkle it on top for a festive look. Or after they cool they can be drizzled with white chocolate and they sprinkled with red or green baking sugar. YUM!
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 7, 2007
I give this 5 stars for taste and 2 or 3 for mess. So an average of 4. They are very easy and taste great but the chocolate is soft and messy. I added shortening to help it set up but no luck. I will make again but I will have to buy paraffin to add to it. No way could I wrap and give these as gifts. I guess I will have to eat all myself. Poor me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 3, 2007
I used low fat ritz crackers, and the turned out great. However, I didn't get as many servings as the recipe said I would.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 3, 2007
This is a great recipe.. I make it each year...However.. I reccomend using peppermint oil instead of extract. Extracts contain water that can ruin chocolate. The oil can be bought at cooking stores and some specialty food stores. It can be a little pricey but the result will be a much better chocolate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 1, 2007
These were terrific. My only problem was that once they cooled off on the cookie sheet in the fridge I couldn't get them off of the cookie sheet in one piece. The next batch I made I used waxed paper that I had sprayed very lightly with Pam and they came off perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 26, 2007
The choc. goes a lot further if when you dip the cracker you pinch it with tongs in one hand and use other hand to scrape off excess choc. with a chopstick. I kept the choc. hot over a double broiler the entire time I was dipping which also gave a thinner coat on each cracker.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 22, 2007
I used the Andes pieces as suggested by others. My son is a "Thin Mint" lover. I made these and asked him to try one without telling him what it was. "Wow!" he said "these taste like Thin Mints - how did you do that?" He took over making them. He uses: Nabisco Famous Chocolate Wafers and the Andes Creme de Menthe baking chips. Thanks for sharing!!!
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Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 22, 2007
I don't like thin mints, but my husband does and he said these came out great!! Dipping the cracker was a tad tricky, but I used 2 forks and it worked well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 21, 2007
Wow! Such a no brainer- I can't believe I haven't thought of this before. I used semi-sweet chocolate chips and didn't measure a thing. Just poured some in a bowl and microwaved until melted. Then I added peppermint extract to my liking. I dipped chocolate grahm crackers because I couldn't find chocolate wafers, put them on a paper plate as another reviewer suggested, and stuck them in the freezer for 10 minutes. My husband said If they didn't look weird he would've never known the difference between this and the real thin mint cookies. I noticed... but only slightly. They certainly do the trick when the real ones aren't around. I'll still support my local girl scouts but this recipe is darn good and easy- thanks!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 21, 2007
My husband's reaction: You MADE that? No, that's a girl scout cookie.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 21, 2007
OMG These are soooooo simple and good. My husband, who doesn't like anything new thought that they were great. I used a 10oz bag of Andy's Mints and got 54 cookies.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Harvard, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 21, 2007
These were awesome! Made as stated, only I think some of my crackers must have had too much chocolate because I wasn't able to get 80.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 19, 2007
These taste just like the Girl Scout Cookies! I have tried the recipe as written and using Andes baking bits. Either way they are great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 19, 2007
This is not my usual "style" of cooking (I prefer more involved recipes, with more natural ingredients), but they were surprisingly good -- they definitely are very, very similar to Girl Scout cookies! I used chocolate graham crackers instead of a Ritz crackers and used the Andes mint chips like other raters suggested. They are square, of course, but I thought it sounded strange to use a salty cracker. I took them to a retreat for church and everyone raved about them. They couldn't believe they were "homemade." I have never had so many women ask for a recipe from me!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 17, 2007
Too easy and too good! I love allrecipes.com!!!!
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