NO BAKE THIN MINT COOKIES

Steps:

• Cover 2 cookie sheets with waxed paper and set aside.
• In a microwave safe bowl melt the milk chocolate chips and the semi sweet chocolate chips for about 1 minute. Stir and then return to microwave and heat at 30 second intervals until completely melted and smooth.
• Add the Andes mints and stir into the hot melted chocolate chips and stir in by hand until they are melted in and smooth.
• Then stir in the peppermint extract.
• Dip the[cookies|http://www.amazon.com/Nabisco-Famous-Wafers-Chocolate-Ounces/dp/B012DGXWG2/ref=sr_1_1?ie=UTF8&qid=1455763127&sr=8-1&keywords=nabisco+chocolate+wafers" target="_blank] into the chocolate mixture and shake off the excess chocolate. ( I used a plastic fork with the middle tines removed. Perfect for letting the excess chocolate drip off.)
• Place on the waxed paper and let set up. You can refrigerate for quicker set up.
• Mint Frosting (optional)
• Combine the very soft butter and powdered sugar until well blended. Then add in the milk, food coloring and peppermint extract. Mix until smooth. If it's too runny add more powdered sugar. If too thick add a little bit of milk.
• Put into a plastic bag and trim off the corner. Pipe over each cookie.