2-Ingredient Copycat Thin Mints

Line a large baking sheet with parchment paper. Use a butter knife to gently separate the cookies and scrape out the creme filling; discard the filling or save it for another use (or eat it now! I won't judge). Set the cookies out in a single layer on the prepared baking sheet.

Unwrap the mint candies and place them in a medium microwave-safe bowl (you should have a heaping cup of the candies). Microwave on 50% power in 30-second intervals, stirring between each interval, until melted and smooth, about 2 minutes.

Using 2 forks and working with one cookie at a time, dip a cookie into the melted mint-chocolate, turning to coat it completely. Lift the cookie out of the chocolate and allow the excess to drip back into the bowl. Return the coated cookie to the baking sheet and repeat with the remaining cookies.

Let the cookies stand at room temperature until the chocolate is matte and fully set, 10 to 15 minutes, then serve. Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.