In a large microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave on high for 1 minute, stir, then microwave another 30 seconds until smooth.

Stir in the vanilla extract and mint extract until well combined.

Place the crispy rice cereal in a large resealable plastic bag or a big bowl. Pour the chocolate mixture over the cereal, seal the bag, and shake until the cereal is evenly coated.

Add the powdered sugar and crushed Thin Mint cookies to the bag. Seal and shake again until the mixture is uniformly coated. Spread the coated cereal on a parchment‑lined baking sheet to cool completely, then store in an airtight container.