I jumped out of bed with excitement this morning, because last night I had convinced myself that I would enjoy Girl Scout Thin Mint cookies for breakfast today. I love the taste of mint during the holidays, so much so that I even add Andes Mint creamer to my morning cup of joe. You can imagine my surprise and utter dismay, when I opened the freezer (trust me, they are best frozen) and discovered we only had half a box remaining! It’s not like I would have downed more than that anyway, but come on! Only half a box! Now I have to wait almost an entire year before I can savor these delights from Heaven once more. So, of course, I decided to do something truly special with these last lone cookies. Behold two of the best desserts combined into one…Thin Mint Rice Krispy Treats. If your thin mints already disappeared months ago, no worries, you can use Keebler Grasshopper cookies in place and they are JUST as delicious!



  • 1/4 cup butter
  • 6 cups mini marshmallows
  • 7 cups Cocoa Pebbles
  • 24 Thin Mints (or Keebler Grasshopper cookies) coarsely chopped
  • 2 cups Andes Crème de Menthe Baking Chips, divided




  1. Grab a 9x9 pan and line it with aluminum foil. Then lightly spray the foil with cooking spray.
  2. Next, melt the butter over low heat in a large saucepan. Throw in the marshmallows and stir until completely melted. Remove from heat.
  3. Now, stir the Cocoa Pebbles and chopped cookies into the melted marshmallows, until well incorporated. Wait about two minutes to let the mixture slightly cool. Then, stir in your 1 cup of Andes baking chips until everything is well distributed.
  4. Press mixture into your foil-covered/greased pan and sprinkle the rest of the Andes mints on top, lightly pressing them in, so they don’t pop off while taking a bite.
  5. Let the Krispy treats cool completely before cutting into squares. Or you can use a cookie cutter to create fun, funky holiday shapes!


If you serve these to your holiday guests, I bet they will be gone before the traditional pies!