Line a baking sheet with parchment or waxed paper.
Chop the chocolate into small pieces
Put the chocolate into a small microwave safe bowl. I like to use a 4 cup glass measuring cup because it is a good shape for dipping the cookies.
Microwave on high for 60 seconds. Stir the chocolate and microwave again in 15 second bursts, stirring in between, just until most of the chocolate is melted. Remaining lumps will melt as you stir.
Don't overheat the chocolate.
Stir in the peppermint extract. Start with 1/4 teaspoon and taste it. Add a touch more if you like.
Using a fork, dip the cookies very gently in the chocolate to coat on both sides. Let the excess chocolate drip off before setting the cookies down on the baking sheet.
Let set at room temperature, and then store in the refrigerator.
tips for success:
Make sure you have the correct ingredients.
Be sure you have chopped the chocolate before putting it in the microwave so that it will melt easily and evenly.
Don’t get any water or moisture near the chocolate as you are melting it, that can cause the chocolate to ‘seize’ into a solid mass.
Microwave in very short bursts, stirring well in between. The chocolate will become fluid and glossy when it is perfectly melted.
Use a good quality peppermint oil or extract. If the bottle says “Flavoring” it may contain water and can cause the chocolate to seize.
Don’t use Spearmint or all-purpose Mint…make sure you get Peppermint for that classic Thin Mint flavor.
Be gentle when coating the cookies. Nabisco Chocolate Wafers are notoriously brittle. If you are having trouble, just hold the cookie on the tines of a fork and spoon the chocolate over it, without dipping.
Let set at room temperature, and store in the fridge or freezer for best results.
Be sure to try these cookies straight from the fridge.
Bottom line…I think these are a fabulous treat, and I have to admit they are every bit as good as the full fledged version. This will be my go to recipe for Thin Mints from now on.