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Copycat Thin Mint Cookies - Crazy Easy!
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Cooking instructions
* Step 1
Melt chocolate. You can use whatever chocolate you prefer - dark, semi-sweet chips, chocolate “coating” “confectionery” or “dipping” wafers or chocolate with a bit of coconut oil or shortening mixed into it. I used Wilbur dark chocolate wafers.
* Step 2
Melt via bain marie method, short bursts in the microwave or in a saucepan. I prefer the bain marie method - it's easiest to control and maintain the chocolate temp. I do not bother tempering the chocolate for this recipe.
* Step 3
Mix in ¾ teaspoon mint extract to melted chocolate. This might cause your chocolate to thicken up a little - depending on what type of chocolate you're using.
* Step 4
Dip the Ritz crackers in the chocolate. I drop it in the bowl, gently flip it around with a fork and remove it carefully with two forks. Let excess chocolate drip off. If chocolate is too viscous, you might have to scrape excess off.
* Step 5
Place dipped cookies onto cookie sheet with wax paper.
* Step 6
Cool and store cookies in fridge. These cookies are best eaten straight from the fridge. Enjoy : )
* Step 7
Recipe adapted from Averie Cooks
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