Girl Scout Cookies Thin Mints copycat recipe by Todd Wilbur
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Girl Scout Cookies Thin Mints

Score: 4.53. Votes: 43
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If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. This hack Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for the Oreo cookie clone in the second TSR book More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this thin mint recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

Click here for more of your favorite Girl Scout Cookies

Source: Even More Top Secret Recipes by Todd Wilbur.

Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed. 

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  • 1 box Betty Crocker chocolate fudge cake mix
  • 3 tablespoons shortening, melted
  • 1/2 cup cake flour, measured then sifted
  • 1 egg
  • 3 tablespoons water
  • Non-stick cooking spray
  • 3 12-ounce bags semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • 6 tablespoons shortening
  • Do This
    • Restaurant/Brand
      Girl Scout Cookies
    • Instructions

      1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

      2. Preheat oven to 350 degrees F.

      3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a 1 1/2-inch cookie or biscuit cutter, or a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.

      4. Combine the chocolate chips with peppermint extract and shortening in a large microwave–safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if the chocolate is not a smooth consistency, continue to zap it in microwave in 30-second intervals until smooth.

      5. 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.

      Makes 108 cookies.

Average rating:

Score: 4.53. Votes: 43
Rating of votes (43)
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Cheryl Connell
Nov 30, 2017, 21:33

I have made these for several years now, amazing little cookie most say even better than the GS thin mints because of the real chocolate coating; not the nasty waxy stuff. People are always asking me to make more and i do.. Thank you Todd for sharing your taste buds with us

Dec 8, 2014, 22:00

This was voted the best cookie at an exchange I went to. Thanks Todd!

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