Making your own Thin Mint Girl Scout Cookies is fun and easy. Add some red and pink sprinkles and you have a fun treat for Valentine’s Day or any other celebration.
Yesterday I ordered 97 cases of Girl Scout Cookies for my troop. That amounts to 1164 boxes. Sales don’t start for nearly four weeks, but I have been craving Thin Mints. I can’t wait that long to satisfy my sweet tooth, so I decided to make my own Thin Mints. You can too with this copycat Thin Mint Cookies Recipe. They are super easy to make with just a few simple ingredients. I decided to create a little holiday fun by adding sprinkles on top.
Knock-Off Thin Mint Cookies Recipe
What is crazy about these cookies is that they are made with round buttery crackers. Yes, I said crackers! When I eat a Thin Mint, neither crackers nor salty come to mind. Never in a million years would I have thought you could use a savory cracker to create a sweet cookie. But trust me, it works.
I remember years ago when Thin Mints were made with a light-colored cookie. They did not have a brown-chocolate color like they are now, so I have no problem wrapping my head around these cookies being light in the middle.
Make them and have someone try them without telling them how they are made. I think all will agree they are pretty darned close to the real Thin Mints.
Don’t they look fantastic?? I can’t decide which sprinkles I like best. Possibly the pink sugar. Whichever I choose, it’s hard to just eat one. These are as addictive as the originals.
What do you think of this recipe? Would you eat it knowing it’s made with a cracker? Will you be buying or selling Girl Scout cookies? If selling, follow these cookie sales tips and have your scouts learn their cookies with this free Girl Scout Cookie Time game. I’m glad that our cookies are still $4/box this year. I heard that many councils across the country raised their cookies to $5/box.
- buttery crackers, 1 sleeve
- chocolate chips, 1 bag
- coconut oil, 1 Tbsp
- peppermint extract, 1/2 tsp
- Line a cookie sheet with wax paper or a silicone lining.
- In a microwave-safe bowl, microwave the chocolate chips and oil in 30-second increments at half power, until melted. Stir between increments.
- Stir in the peppermint extract.
- Carefully dip a cracker in the chocolate, coating both sides.
- Remove with a fork and let the extra chocolate drip off.
- Place on wax paper.
- Add the desired sprinkles.
- Refrigerate for a few minutes until the chocolate is hard.
Change up the sprinkles for other special days or celebrations.
Amount Per Serving: Calories: 12Total Fat: 1g