Almonds covered in chocolate mint. Delicious, easy to make, and so snackable! If you like thin mint cookies, you’ll love thin mint almonds! This post contains an affiliate link.
You might also like our homemade Almond Joy (or Mounds) bites, our thin mint short cut cookies or our samoas rice krispies treats!
Watch our step by step video!
This recipe is brought to you by strolling the aisles at Costco, seeing a product, and saying, “Hey! I have everything at home to make those myself!”. You’re welcome. The same thing happened when I bought a bag of Fannie May’s smores mix for research purposes from Sam’s Club and figured out how to make it myself. So good. SO SO GOOD. Here’s the recipe.
Thin Mint Almonds
Thin mint almonds are made from melted chocolate that has been flavored with peppermint oil. Alternatively, you can use melted Andes baking bits for the same flavor. You can use raw or dry roasted almonds (I use raw). Simply mix everything in a bowl then spoon the almonds 1-2 at a time onto a baking sheet that has been lined with parchment paper. If you want individual almonds, spoon them one at a time. If you’d prefer clusters, spoon 2-3 almonds at a time. Making clusters is faster!
Thin Mint Almond Ingredients
- 1 (12 oz.) bag semi-sweet chocolate chips (I like Ghirardelli or Guittard)
- 5-6 drops peppermint baking oil
- 2 cups almonds (raw or dry roasted)
Peppermint oil and peppermint extract ARE NOT the same thing. Peppermint baking oil is much more concentrated. Start with 3-4 drops, give everything a stir, taste test, then add more. I find that 6 drops is good for us!
If you want to use peppermint extract instead, add a couple of teaspoons of vegetable or canola oil to your melted chocolate and give everything a good stir. THEN stir in 1 teaspoon of peppermint extract.
Store finished Thin Mint almonds in a airtight container up to a month. You can store them in the refrigerator or at room temperature.
Thin Mint Almonds Recipe
Thin Mint Almonds
Ingredients
- 12 ounce chocolate chips semi-sweet
- 5-6 drops peppermint baking oil
- 2 cups almonds raw or dry roasted
Instructions
- Melt chocolate chips in a microwave safe bowl or double boiler. If using a microwave, cook in 30 second intervals, stirring in between each interval, until chocolate is smooth and completely melted when stirred.
- Stir in a few drops of peppermint oil. Stir and taste. Add a few more drops until desired potency is achieved.
- Stir in almonds.
- Line a baking sheet with parchment paper and drop almonds onto parchment paper using a spoon. You can drop them individually or a few at a time to create clusters.
- Chill until chocolate has hardened 10-15 minutes.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
I ran out of the ones they sold at Costco and read the ingredients listed on the packaging. After reading that it was just dark chocolate and peppermint oil I was tempted to give it a shot myself. I wasn’t sure what measurement or chocolate to use and I came across this page and was so grateful to find it! I just made a batch and they taste EXACTLY the same as the Girl Scouts ones. Thank you for this amazing recipe!!
Yay! I’m so glad to find another thin mint connoisseur, ha! Had to make my own too! 🙂