Holiday cookie recipe
By Jenni Wolf
Are you looking for an easy, low-stress cookie to make? Try this easy 2-ingredient recipe that rivals a Thin Mint!
1 10-oz bag of Andes Crème de Menthe baking chips (or equivalent coarsely chopped Andes mints)
1 box of Ritz crackers
1. Melt Andes mint chips in a double boiler over low heat or in the microwave, in 30-second intervals, until smooth and creamy.
2. Dip and then fully coat Ritz crackers in the melted, minty chocolate.
3. Place on wax or parchment paper. If using, add sprinkles. Let set until hardened.
4. Store in an airtight container for up to 1 week.
Jenni Wolf is a registered dietician who writes about food and nutrition for the Bugle.