Copycat Vegan Thin Mint Cookies - cooking recipe

Ingredients

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

Preparation

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.