copycat vegan thin mint cookies

10 ounces vegan dark chocolate chips (such as Nestle® Toll House® Simply Delicious)
10 ounces vegan semisweet chocolate chips (such as Nestle® Toll House® Simply Delicious)
1 tablespoon coconut oil
1 teaspoon peppermint extract
36 buttery round crackers (such as Ritz®)

Line baking sheets with parchment paper.
Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

05/28/2019

recipepes.com copycat vegan thin mint cookies, recipe PT15M PT1H 5 455 calories

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copycat vegan thin mint cookies

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