No-Bake Peppermint Cookies (2-Ingredient Mint Wafer Cookies)
These No-Bake Peppermint Cookies are what happens when holiday magic meets pure laziness – in the best possible way. They’re cool, creamy, perfectly minty, and come together faster than you can say “Where did I hide the Christmas wrapping paper?” No oven, no stress, no hassle. Just a tray of delicious little treats that absolutely slap at parties, cookie swaps, or late-night snacking when you’re supposed to be decorating the tree.
These crunchy little mint wafer cookies are made with just two ingredients: vanilla wafers and melted Andes baking chips. Andes Crème de Menthe or Andes Peppermint Crunch chips both work, so use whichever you can find.
For a festive finish, sprinkle crushed peppermint on top before the coating sets. If you live in a humid area, be aware that the crushed topping can become sticky, and you might want to omit it.
Why You’ll Love This Recipe
- The simple, no-bake cookies are easy to make.
- You don’t have to cream butter, roll the dough, or preheat the oven.
- They taste a lot like Girl Scouts’ Thin Mint Cookies!
- They’re great for cookie exchanges and holiday parties.
Ingredients
For these sweet minty cookies, you need the following ingredients:
- 10 ounces Andes Crème De Menthe Baking Chips (1 bag)
- 48 vanilla wafer cookies
- crushed peppermint optional
How To Make No-Bake Peppermint Cookies
- Pour the baking chips into a medium-sized microwave-safe glass bowl. Melt chips at 50% power in 30-second increments, stirring well after each increment until the chips are smooth.
- Place a handful of wafers into the melted chocolate mixture and stir until coated. Place cookies on cookie sheets lined with parchment paper, spacing them 1 inch apart. Sprinkle with crushed peppermint if desired. Repeat with the remaining wafers.
- Allow cookies to harden for approximately 30 minutes.
If you’re building a holiday cookie lineup that requires minimal effort and maximum joy, don’t stop here. Add my Peppermint Sugar Cookies, Old-Fashioned Tea Cakes, and Lazy Chocolate Chip Cookie Bars to your baking (or… not-baking) list – they’re the kind of simple, nostalgic treats everyone reaches for first.
No-Bake Peppermint Cookies
Ingredients
Method
- Pour baking chips into a medium-sized microwave-safe glass bowl. Melt chips at 50% power in 30 second increments, stirring well each time until baking chips become smooth.
- Place a handful of wafers into melted mixture and stir until coated. Place cookies onto parchment lined baking sheet 1 inch apart from each other. Sprinkle with crushed peppermint if desired. Repeat with remaining wafers.
- Allow cookies to harden, approximately 30 minutes.
Nutrition
Video
Tried this recipe?
Let us know how it was!Tips for the Best No-Bake Peppermint Cookies
- Melt low and slow. Melt the chips at 50% power and stir after every 30 seconds. Overheating can make the coating thick and grainy.
- Keep water away. Even a drop of water can make melted chocolate seize. Use a completely dry bowl and spoon.
- Work in small batches. Coat a handful of wafers at a time so the chocolate stays smooth and dippable.
- Add peppermint right away. Sprinkle crushed peppermint on while the coating is still wet so it sticks.
Substitutions
- No Andes chips? Melt 10 ounces of semisweet or dark chocolate chips with ¼ teaspoon of peppermint extract.
- Different cookie base: Try chocolate wafers or Oreo Thins for a darker, Thin Mint-style cookie.
- Swap the topping: Crushed candy canes or chopped Andes mints both work.
How to Store No-Bake Peppermint Cookies
Store the cookies in an airtight container in a single layer, or with parchment between the layers, at cool room temperature for up to 1 week. In warm or humid weather, keep them in the refrigerator. You can also freeze them for up to 2 months and thaw them in the refrigerator.
FAQs
Can I make these ahead for a cookie exchange?
Yes. Make them up to a week ahead and store them in an airtight container, or freeze them for up to 2 months.
Why won’t my cookies set?
The coating usually needs about 30 minutes at room temperature. If your kitchen is warm, pop the tray in the refrigerator for 10 to 15 minutes.
Do these taste like Thin Mints?
They’re very close! For an even more Thin Mint-like cookie, use chocolate wafers instead of vanilla wafers.
Andes Mints
Andrew Kanelos had a sweet shop in Chicago in 1921 named Andy’s Candies. After the business grew to 150 stores, a factory was built, and the name was changed to Andes Candies.
The company is nowadays best known for the iconic after-dinner mint, a rectangular candy made with a layer of mint sandwiched between layers of chocolate. Andes baking chips make it easy to bring that classic mint flavor to cookies, brownies, and no-bake treats like these. Today, the company is owned by Tootsie Roll Industries.
Last Bite
Make a batch, share a batch, and then tell me how fast they vanished – Leave a comment below… and let me know if these became your new holiday go-to!
You have the wrong Andes item listed in the recipe. Andes peppermint crunch baking chips are not chocolate, they are peppermint bark made into chips, so they are white and red, not chocolate color. I assume you meant to list Andes Crème De Menthe Baking Chips, as they are pictured in the recipe and would provide the chocolate coating on the cookie, as is pictured in the recipe.
You are absolutely right and I have updated the post.
I see that you gave the recipe 3 stars. In your opinion, what was lacking? Was it the taste? Difficulty?
I did not care for the vanilla wafer texture or taste. Because I liked the idea and mint flavor, I made more using oreo thins with extra stuff, and they were amazing! So the problem was the wafer cookie.
I am glad you were able to find a workaround.
I really enjoyed all the many recipes. And then I got to the candies and cookies. oh my! I will come back again and again with all the fine things to fix.