Celebrate love with a batch of Valentine’s Thin Mints, a delightful treat that combines crisp, chocolatey layers with a refreshing minty finish. These bite-sized cookies are perfect for sharing, offering a satisfying crunch and a melt-in-your-mouth texture that’s impossible to resist. Ready in just 21 minutes, they’re a quick yet indulgent way to sweeten your day.
Each minty bite is rich with dark chocolate flavor, balanced by a cool, creamy undertone that lingers on your palate. With only 132 calories per serving, these treats are guilt-free indulgence at its finest. Whether you’re gifting them or savoring solo, these cookies are a love letter to your taste buds.
Ingredients for Valentine’s Thin Mints
- Step One:
- 8 ounces Chocolate Almond Bark (or substitute with dark chocolate chips)
- ½ teaspoon mint extract (use peppermint extract for a stronger flavor)
- Step Two:
- 8 ounces White Chocolate Almond Bark (or substitute with white chocolate chips)
- ½ teaspoon mint extract
- 15-20 drops oil-based red food coloring (gel food coloring works too, but adjust quantity)
- Step Three:
- 8 ounces Chocolate Almond Bark (or substitute with milk chocolate chips)
- ½ teaspoon mint extract
- Additional:
- Wax paper (for lining the cookie sheet)
Step-by-Step Instructions
- Prepare the Cookie Sheet: Line a cookie sheet with wax paper and set aside.
- Step One – Melt Chocolate Layer:
- Melt the 8 ounces of Chocolate Almond Bark in the microwave in 30-second intervals, stirring between each, until smooth.
- Stir in ½ teaspoon mint extract until fully combined.
- Pour the mixture onto the lined cookie sheet and spread into a thin, even layer using a spatula.
- Place in the freezer for 2-4 minutes, or until hardened but not frozen.
- Step Two – Melt White Chocolate Layer:
- Melt the 8 ounces of White Chocolate Almond Bark in the microwave in 30-second intervals, stirring until smooth.
- Add ½ teaspoon mint extract and 15-20 drops of red food coloring. Mix until the color is even and vibrant.
- Pour the mixture over the first chocolate layer and spread evenly.
- Return to the freezer for 2-4 minutes, or until hardened but not frozen.
- Step Three – Melt Final Chocolate Layer:
- Melt the remaining 8 ounces of Chocolate Almond Bark in the microwave in 30-second intervals, stirring until smooth.
- Stir in ½ teaspoon mint extract until fully combined.
- Pour the mixture over the white chocolate layer and spread evenly.
- Place in the freezer until completely firm (about 10-15 minutes).
- Score and Break:
- Remove the sheet from the freezer and use a knife to score the top layer into 1-inch squares, cutting almost through all three layers.
- Return to the freezer for 5-10 minutes, or until fully frozen.
- Lift the wax paper and gently break the squares apart along the scored lines.
- Serve and Enjoy: Store in an airtight container in the freezer or refrigerator for up to 2 weeks.
Perfect Pairings: Serving Suggestions for Valentine’s Thin Mints
These Valentine’s Thin Mints are a delightful treat on their own, but they can be even more special with a few creative pairings. Serve them alongside a cup of hot cocoa or a steaming latte for a cozy Valentine’s Day treat. For a festive touch, arrange them on a platter with fresh strawberries or raspberries to complement the minty chocolate flavors. They also make a great addition to a dessert charcuterie board alongside other bite-sized sweets!
Storage Secrets: Keeping Your Thin Mints Fresh
To keep your Valentine’s Thin Mints fresh and delicious, store them in an airtight container at room temperature for up to a week. If you prefer a firmer texture, you can store them in the refrigerator for up to two weeks. For longer storage, freeze them in a single layer in a freezer-safe container for up to two months. Let them sit at room temperature for a few minutes before serving for the best texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, consider melting the chocolate layers in a double boiler instead of the microwave for more even heating. You can also prepare the layers in advance—make one layer at a time, freeze it, and then add the next layer when you’re ready. To speed up the cooling process, place the cookie sheet in the fridge instead of the freezer for a slightly quicker set time.
Recipe Variations: Customize Your Thin Mints
Want to mix things up? Try swapping the mint extract for orange or raspberry extract for a fruity twist. You can also experiment with different food coloring shades to match any occasion—think green for St. Patrick’s Day or pastels for Easter. For a nutty flavor, sprinkle crushed almonds or pistachios between the layers before freezing. The possibilities are endless!
Equipment Guidance: Tools for Success
To make this recipe a breeze, you’ll need a few key tools. A microwave-safe bowl is essential for melting the chocolate, but a double boiler works just as well if you prefer stovetop melting. A silicone spatula is perfect for spreading the chocolate layers evenly, and a sharp knife will help you score the squares cleanly. Don’t forget a sturdy cookie sheet and wax paper to ensure easy removal of the finished treats!
Valentine’s Thin Mints
Ingredients
Step One
- 8 ounces Chocolate Almond Bark
- 1/2 teaspoon mint extract
Step Two
- 8 ounces White Chocolate Almond Bark
- 1/2 teaspoon mint extract
- 15-20 drops oil based red food coloring
Step Three
- 8 ounces Chocolate almond bark
- 1/2 teaspoon mint extract
Instructions
- Line a cookie sheet with wax paper. Melt the Chocolate from step 1 in the microwave. After it is melted stir in the Mint Extract. Pour onto Lined Cookie Sheet and spread the best you can. It will be a very thin layer.
- Stick in the freezer for 2 to 4 minutes or just until it is hardened (not frozen).
- Melt the White Chocolate from step 2 in the microwave. After it is melted add your mint and food coloring and mix well. Pour onto the cookie sheet and again spread the best you can.
- Stick in the freezer again for 2 to 4 minutes until hardened (not frozen).
- Next Melt the Chocolate from step 3 in the microwave. After it is completely melted, add your mint and stir together. Pour onto the cookie sheet and spread the best you can.
- Cool in freezer until firm. Take out of freezer and score top into 1 inch squares with knife, cutting almost through all 3 layers. Stick back in the freezer until completely hard and frozen.
- Lift them off the wax paper and the squares will break apart.