I am obsessed with these White Chocolate Thin Mints. Honestly obsessed. They’re incredibly easy to make with just four ingredients, and they taste so much like the classic Girl Scout Thin Mints but with a creamy white chocolate twist.
The crushed peppermint on top gives them just the right holiday sparkle, making them perfect for Christmas cookie trays, gifting, or sneaking one straight off the parchment paper.
White Chocolate Thin Mints
Serves: About 45 cookies
Prep Time: 15 minutes
Cook Time: 0 minutes
Set Time: 30 minutes
Total Time: About 45 minutes
Ingredients
- 10 oz Oreo Thins (or another thin chocolate cookie)
- 24 oz vanilla almond bark
- ¼ tsp peppermint extract
- 10 peppermint candies or candy canes, crushed
Directions
Break the almond bark into pieces and place it in a microwave-safe bowl. Microwave until melted, stirring every 15 seconds to prevent overheating. Once fully melted, stir in the peppermint extract.
Carefully separate the Oreo Thins and gently scrape off the cream filling using a butter knife. Set the cookies aside. Line a baking sheet or large tray with parchment paper.
Dip each cookie into the melted almond bark. Use a fork to gently flip the cookie and spoon chocolate over the top so it’s fully coated. Place the cookie top-side down briefly, then flip so it’s upright before lifting it out.
Lift the cookie out with the fork and gently scrape the fork along the edge of the bowl to smooth the bottom. Place the cookie on the prepared parchment paper and immediately sprinkle with crushed peppermint candies so they stick before the chocolate sets.
Let the cookies sit at room temperature for about 30 minutes, or until completely hardened. Enjoy!
Tips & Tricks
- Store cookies in an airtight container on the counter for 5–6 days.
- You can skip the crushed peppermint if you prefer a smoother, classic white chocolate mint.
- Oreo Thins are delicate, so handle them gently when separating and dipping.
These White Chocolate Thin Mints are one of those recipes that feel almost too easy for how good they are. They’re perfect for holiday baking days with kids, last-minute sweet treats, or adding something minty and festive to your cookie lineup.
If you make them, I’d love to know how fast they disappear in your house. Share your cookies on social media and tag us at Creative Cynchronicity on Facebook or Creative Cynchro on Instagram.
FAQs
Can I use regular Oreos instead of Oreo Thins?
Yes, but Oreo Thins work best because they’re lighter and easier to coat evenly. Regular Oreos will be thicker and may need extra almond bark. Those Mr. Christie Thin Chocolate Wafers were the best for this recipe but they have been discontinued. If you can find something similar, give them a try!
Do I have to remove the cream filling?
For the best texture and flavor, yes. Removing the filling helps the cookie stay crisp and allows the peppermint flavor to shine through the white chocolate.
Can I use white chocolate chips instead of almond bark?
You can, but almond bark melts more smoothly and sets more firmly. If using white chocolate chips, add a small amount of coconut oil or shortening to help with melting.
How strong is the peppermint flavor?
It’s light and balanced. If you prefer a stronger mint flavor, you can add a tiny bit more peppermint extract — just be careful, as a little goes a long way.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 5–6 days.
Can these be frozen?
Yes. Place them in a freezer-safe container with parchment between layers and freeze for up to 2 months. Let them thaw at room temperature before serving.
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More Delicious Cookie Recipes:
- Mrs. Claus Cookies
- Chewy Oatmeal Cranberry Cookie
- Stained Glass Cookies
- Chewy Gingersnap Cookies
- Reindeer French Macarons
- Chewy Coconut Macaroons
- Russian Teacakes
- Snickerdoodle Eggnog Thumbprint Cookies
- Eggnog Cookies
- Copycat Girl Scout Caramel Brownie Thumbprint Cookies
- Christmas Tree Cookies
- Reindeer Linzer Cookies
- Grinch Macarons
- Melting Snowman Cookies
- Wafer Reindeer Cookies
- Peppermint Candy Oreos
- Oreo Santas
White Chocolate Thin Mints
White Chocolate Thin Mints are an easy no-bake cookie made with Oreo Thins dipped in creamy vanilla almond bark and finished with a hint of peppermint. With just four ingredients and minimal prep, these minty treats are perfect for holiday baking, cookie trays, or homemade gifts.
Ingredients
- 10 oz Oreo Thins or another thin chocolate cookie
- 24 oz vanilla almond bark
- ¼ tsp peppermint extract
- 10 peppermint candies or candy canes crushed
Instructions
-
Break the almond bark into pieces and place it in a microwave-safe bowl. Microwave until melted, stirring every 15 seconds to prevent overheating. Once fully melted, stir in the peppermint extract.
-
Carefully separate the Oreo Thins and gently scrape off the cream filling using a butter knife. Set the cookies aside. Line a baking sheet or large tray with parchment paper.
-
Dip each cookie into the melted almond bark. Use a fork to gently flip the cookie and spoon chocolate over the top so it’s fully coated. Place the cookie top-side down briefly, then flip so it’s upright before lifting it out.
-
Lift the cookie out with the fork and gently scrape the fork along the edge of the bowl to smooth the bottom. Place the cookie on the prepared parchment paper and immediately sprinkle with crushed peppermint candies so they stick before the chocolate sets.
-
Let the cookies sit at room temperature for about 30 minutes, or until completely hardened.
Recipe Notes
Store cookies in an airtight container on the counter for 5–6 days.
You can skip the crushed peppermint if you prefer a smoother, classic white chocolate mint.
Oreo Thins are delicate, so handle them gently when separating and dipping.
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