Here's how we do thin mints at our house. Get the Andes Mint Chips (by the chocolate chips at the grocery store and a sleeve of round butter crackers (reduced fat or regular work fine).
Melt the Andes Chips in the microwave working at medium power and stirring about every 30 seconds until smooth.
Then dip the crackers into the melted mint chocolate and lay on a sheet of wax paper to cool. 
Fingers or tongs work equally well. You can use the back of a spoon to patch up any bare spots after you put them on the wax paper.
When they are completely cooled, put them in a ziplock bag and seal for 1-3 days (if you can wait that long!). The cracker will pick up all the mint flavor and taste just like a cookie!
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