Instructables

Homemade Thin Mint Cookies

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Picture of Homemade Thin Mint Cookies
The ultimate Thin Mint style Girl Scout Cookie Recipe.  Tried and tested, this is the ultimate culmination of all the recipes out there for perfect imitation Thin Mints.

Over the summer, my brother and I spent weeks trying out different thin mint recipes and techniques and comparing notes so we could devise the perfect imitation.  Several of the tips and tricks herein are a result of trial and error. We made them from scratch, and from mixes.  Added the mint to the cookie and to the coating.  Rolled the dough into tubes for cutting and rolled it flat to use with cutters.  Froze the dough, refrigerated the dough, ate immediately and stored for days.

I hereby submit to you our final (and I believe perfect) interpretation of the Girl Scout's classic to test and enjoy!

 
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Step 1: Ingredients

Picture of Ingredients
Chocolate Cookie Wafers
  • 1 (18 1/4 ounce) package fudge cake mix
  • 3 tablespoons shortening, melted
  • 1/2 cup cake flour, measured then sifted
  • 1 egg
  • 3 tablespoons water
  • nonstick cooking spray
Coating
  • 3 (12 ounce) bags semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • 6 tablespoons shortening

Step 2: Make cookie dough

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Combine chocolate wafer ingredients in a bowl until well mixed.  You may need to get your hands in there!

On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.

Step 3: Freeze

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Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.

Step 4: Bake

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Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.

These cookies are firm and will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

 


Step 5: Prepare Coating

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Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.

Step 6: Dip

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Use a fork to dip each wafer in the chocolate.

Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.

Refrigerate until firm.

Step 7: Enjoy

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These taste best after they've been refrigerated for a day, but of course, I recommend trying some now, and saving some for the next day so you can be properly assured of this.

Store these in an airtight container in the fridge for a week or two.  Or freeze them for up to a month! They're great right out of the freezer too.  But once they're in the open air, they will start to melt, so nom fast!


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jcomtois3 years ago
Do you have a version of the "old" thin mints? Those were the same as current GS cookies, but they had a thin layer of mint cream on top of the cookie, under the chocolate coating.
scoochmaroo (author)  jcomtois3 years ago
I don't, but on Sunday or Monday I'll be publishing a mint pattie candy type thing, and the recipe for that would be perfect!
pjamestx3 years ago
We just made our second batch of these. Instead of using the tube/slice method, we rolled them out flat between two pieces of waxed paper (which meant we only needed a couple of minutes to chill them down, since they were so thin). Then we used a cookie cutter and re-rolled and cut the leftover dough a couple of times, until we had made our quote, then made one giant cookie from the scraps (not, uh, not so good, don't do that).

We were able to get the cookies crazy thin by using this method, so we could really control the cookie/chocolate ratio. Give it a try next time!
scoochmaroo (author)  pjamestx3 years ago
Well, I did recently acquire mad knife skills, so I'm pretty good with a chiffonade, but I'll give your method a try!
piperjon4 years ago
I'm not worthy! I'm not worrrthyyy!!  <bowing, grovelling>

I believe you have broken the code, Scooch.  Once again, you are Ruler of the Roost, and Countess of the Cookie!

Pj
gamerguy131 month ago

I've always loves thin mints! Thanks for sharing, will have to try sometime.

vikkivassar1 month ago

Whoever you are, I love you.

flameproof4 years ago
Really nice, but one caveat: please remember to continue to support your local Girl Scouts by purchasing their delicious, one-of-a-kind delectables when cookie selling season comes.  Your support helps to fund Girl Scouting activities and without that support Girl Scouts could not continue to be the positive influence it has been on millions of young girls.

Also: consider shopping elsewhere than This Place.
I would like nothing more than being able to once again support the Girl Scouts by purchasing their cookies every year, however, all of their cookies now contain hydrogenated oils, partially hydrogenated oils or interesterrified oils . These oils are otherwise known as trans-fats and are EXTREMELY bad for your long term health. The adverse effects of transfats on your cardiovascular system have been compared to the adverse effects that cigarette smoking has on your respiratory system.
Yes, I have written to the company and told them my family would not purchase their products unless these very harmful chemicals were removed. So far, no change...I check the ingredients list of their cookies almost every year. :(

It looks like a luscious recipe and I am grateful for it! Nice, clear directions. I love #7, where you suggest trying some right away 'to be sure of the taste'. LOL

But isn't shortening, in fact, also a hydrogenated oil? If I make these, I will use butter or coconut oil instead.

If you do not want to buy Girl Scout cookies for yourself or your family, but still want to support the cause almost all troops will take orders for "service cookies" which is normally the last column on the order form sheet. You write down the number of boxes you would like to donate, and these cookies go to a group of deserving people chosen by the troop each year. Most troops in my area either send the donated boxes to over sea troops (often with thank you letters and cards they create as a service project), or to homeless shelters. This is a great way to support the Girl Scouts with the purchase of cookies, as well as donate to a good cause at the same time! :)

while I agree , you better not use any mixes cause they all use those bad things and even whipping cream has Mono and Di glycerides added to it, (check it out I was a taken back when I saw the ingredients list go past cream).
Oh, I do.  ;)
Unfortunately they don't sell them year-round, though!  I'm going to use this recipe to fill in the gaps.
zieak canida4 years ago
I was a little discouraged when i read a note that came with the Girl Scout cookies i bought this year.  It said the troop got 45 cents from each box sold.  At $4 a box, their profit is horrible.  I love the cookies but next year i might just consider a donation of $10.  It would cost me far less money, the troop would get more money, and i would save a few thousand calories from my diet!
There are two manufacturer for all girl scout cookies: Little Brownie Bakers and ABC Bakers. They make NO money off girl scout cookies. These are two major cookie manufactures (under a different name...one is Keebler) so they can afford to not make a profit on us. They only get enough money to cover the production costs (about $.88/box). Our cookies are $4 (prices are set by the council). Of that $4, $.75 goes to the troop, $.15 goes to the individual girl in the form of incentives (my daughter pays her own way to summer camp every summer), $2.22 goes to support the local council (scholarships, financial aid for girls to join scouts, camps, and so on). So while the troop doesn't get that much, the girls benefit from a lot more. Every council sets their own prices and the cookies they choose to sell. They also set how the money is divided. As a troop leader, we are always more than willing to accept your donations, so please feel free to do that. I just didn't want to you think poorly of the cookies. I used to until I became a leader and realized the benefit. Besided the money... the girls benefit greatly to this experience. http://girlscouts.org/program/gs_cookies/
I should say that I've done my share of door-to-door sales for fund-raisers. I was a Cub Scout and stayed through to become an Eagle Scout and even a Scoutmaster for 3 years. I know the value taught through fundraising. But i think there are a lot more cost effective opportunities available. Especially ones that don't contribute to further obesity.

it is good to know t5hat the manufacturers don't profit from the sales. Councils should be forced to do more fund raising instead of putting it on the girls!
good idea
Absolutely! We call "Girl Scouts "in Canada, "Girl Guides". A friend sells them at work and the rest of us buy them by the case and freeze them.  Then...poof!  they are gone. Schoochie's recipe will tide us over until the next sale. P.S. I was a Guide, and  it was a really positive experience for me.  My daughter was ready to get her Gold Star, when we lived in Michigan but we moved back to Canada. Companionship and leadership skills are just two of the benefits of being part of the scouting movement. and...(be still my heart)  Harrison ford was a Boy Scout.
lswift27 months ago
The cookies actually spread while baking. DO NOT PLACE THEM CLOSE TO EACH OTHER
*sigh*

Yet another recipe I really want to try out... it really look delicious.

But ... I don't know where to buy this "package fudge cake mix", nor do I know a recipe to make it myself. So the question remaining would be: Is there someone who could (and would) help me with this part? That really would be appreciated :-)

Well - anyway: Thanks for this nice recipe :-)

Daniel
Daniel,

Really? I'm sorry I'm not trying to be condescending, but you can go buy the devil's food cake mix in almost every grocery store ever! Just head on over to the baking section where the cake mixes and icings are! Hope this helps!

-Patrick
Hi Patrick,

thanks for your reply - unfortunately this "devil's food cake mix" of yours isn't available in my country :-(

Daniel

What country are you from? You could always use a homemade devil's food cake...

-The Hbird ;D

Why not just skip the shortening altogether, just melt the chocolate in a bowl over gently boiling/simmering water (plain chocolate chips in the nuker might burn quickly?). Note I haven't tested this but I've never added shortening when melting my chocolate for truffles or chocolates. Just stir in the extract or work with mint chocolate chips instead? I plan on trying this recipe, I'll let y'all know how it turns out!
Wasagi1 year ago
Oh man, I have to make a batch of these by the end of the week. But that "Cake flour" is a problem, would normal flour work, or should I scrounge up some corn starch and mix some up myself?
ctune2 years ago
I think I just fell in love with you. *Starts building a golden statue and worships you*
aglaranna3 years ago
Anybody got more tips on making them not melty? I don't like eating the cookies cold...
Sorry for the laaate reply, but:

use less shortening. You only need a little oil to get the chocolate chips to melt, anything more than that helps make it more runny.
Hello. Try to add a little of parafin. This will up the melt point of chocolate. I hope this help you.
Not much you can do about that I'm afraid. Just make sure you're using chocolate made for baking, it has a higher melting point.
Hi i'm a Girl Scout and I just want too say these probably taste just as good as the real thing, I cant even tell the difference in the looks category!
cbateman42 years ago
I made these tonight. Soooo good. I will be making them again very soon,
I find it easier to get the dough thinner and more evenly shaped by rolling it into a sheet with a rolling pin before punching out rounds with a biscuit cutter.

Also, make sure the peppermint extract for your chocolate coating is oil based and not water based, or the chocolate will seize and get nasty. I was only able to find water based extract and added it to the dough before baking. This is otherwise a pretty good recipe.
frostking3 years ago
For anyone who made this, has your wafer dough turned out really dry. Somewhat of dusty crumbs. I ended up swapping the shortening amounts in the wafer for the coating to increase its moisture content so that I could actually treat it like a dough. Only difference was I used a Pillsbury brand instead of Duncan Hines.
elenaran3 years ago
I'm confused as to what "trial and error" the author actually went through, as this is a word-for-word copy of a thin mint recipe from topsecretrecipes.com

The pictures are helpful though
Maybe that website got it from here? I don't know, just guessing.
snickers1233 years ago
YOU HAVE •3 (12 ounce) bags semi-sweet chocolate chips
AND 3/4 TEASPOON OF MINT ARE YOU MEANING 3- 12 OZ BAGS EQUAL TO 36 OZ OR 12OZ ONLY i DID 3/4 TEASPOON OF MINT AND 12 OZ OF CHOCLATE AND IT SEAZED ON ME TWICE. PLEASE EXPLAIN THANK YOU
rainbowkey3 years ago
Try using coconut oil with the chocolate instead of shortening for a less melty coating
My wifes method to these would be

1.) Fill out form.
2.) Wait Forever.
3.) Fork out the cash.
4.) Recieve box of slightly melted together cookies (which still taste good! )

I like your method more though :)
This used to be my method, but not after seeing this instructable!
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