Copycat Thin Mints

Girl scout cookie season is finally here!! I know some people like to order a ton of boxes and freeze them for an endless supply all year round. For me, I can’t do that. If I have them, I WILL eat them- nonstop. So I limited myself to one box of each of my favorites: thin mints and caramel delights.

I know I know, one box is NOT enough! But I was really trying to pace myself. Well they were gone the same day 

So I called up my cookie dealer for a reorder. Just one more box of each and I should be good! Right? Well no, because girl scout cookies are like crack. Plus it doesn’t help that my husband – who claims he doesn’t like sweets – eats my cookies because he thinks it’s funny. He also though it was funny to leave me a quarter of a cookie in an empty box.

I just couldn’t get myself to reorder cookies for the THIRD time. That’s like announcing I’m a cookie-holic and I’m just not ready to admit that yet. So I set out to make my own thin mints!

There are plenty of recipes out there, but I really had to go through comments and weed out the not so authentic recipes. Comments showed that some recipes resulted in rock hard cookies, or not crunchy enough. I wanted the real deal!

I found this promising recipe by Top Secret Recipe, and made some adjustments.

Ingredients:

1 box fudge cake mix (homemade recipe below)

3 tbsp shortening, melted

1/2c cake flour, sifted

1 egg

1/4c water

2 bags of Andes Creme de Menthe baking chips (substitute dark chocolate with peppermint extract)

1/2c butter

 

Cake mix ingredients:

2c AP flour
1 3/4c sugar
1c cocoa powder (dutch recommended for thin mints)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 tbsp shortening

 

I made my own cake mix, and I recommend that you do too! It’s super easy and you don’t get all the preservatives with it. But to be perfectly honest, I didn’t feel like running to the store. Plus it allowed me to use dutch processed cocoa, which I believe gives more of an authentic thin mint taste.

If you’re making the cake mix, go ahead and throw everything in the bowl.
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Mix on speed 2 until there are no more lumps of shortening.

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Sift in your cake flour

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Add the egg and melted shortening and start mixing on low

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Now for the water, start adding just a tablespoon at a time. You might not need all of it, you might need more water depending on the humidity. Add water just until the dough comes together.

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Now I’m going to show you a trick that doesn’t involve having to roll out the dough and cut the cookies out.

Lay out the dough on a piece of plastic:

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Roll it up and twist the ends. Keep twisting until the dough forms a tight even shape like this:

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Freeze for at least 4 hours. If you don’t have time for that, then you can go ahead and roll out the dough and cut with a cookie cutter. Just remember to chill before baking.

Once the dough is frozen, slice into 1/4inch pieces.
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Lay out on a greased cookie sheet or a silpat and bake for 10 minutes at 375°F.
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Cool all the way to make sure the cookies crisp up. If they’re still soft in the center after being cooled, put them back in the oven for 2 more minutes.

Melt the chocolate with butter in the microwave, mixing every 15 seconds.
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Dip with a fork, tapping excess chocolate off.

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Let the chocolate set before eating!cookie

 

Thin Mints
Yields 48
copycat version of girl scout thin mint cookies
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 1 box fudge cake mix (homemade recipe below)
  2. 3 tbsp shortening, melted
  3. 1/2c cake flour, sifted
  4. 1 egg
  5. 1/4c water
  6. 2 bags of Andes Creme de Menthe baking chips (substitute dark chocolate with peppermint extract)
  7. 1/2c butter
Homemade cake mix
  1. 2c AP flour
  2. 1 3/4c sugar
  3. 1c cocoa powder (dutch recommended for thin mints)
  4. 2 tsp baking powder
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 4 tbsp shortening
Instructions
  1. If making your own cake mix, mix all ingredients together until there are no lumps of shortening.
  2. Sift in the cake flour
  3. Add eggs and melted shortening, mix.
  4. Add one tablespoon of water at a time until dough forms
  5. Roll in plastic to form a tube and freeze for at least 4 hours
  6. Slice into 1/4in pieces.
  7. Bake at 375°F for 10 minutes
  8. Melt chocolate and butter in the microwave in 15 second intervals
  9. Dip cooled cookies with a fork, tapping to let excess chocolate drip.
  10. Let chocolate set before serving.
crafts & cake http://craftsandcake.com/
Homemade Cake Mix
Print
Ingredients
  1. 2c AP flour
  2. 1 3/4c sugar
  3. 1c cocoa powder (dutch recommended for thin mints)
  4. 2 tsp baking powder
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 4 tbsp shortening
Instructions
  1. Mix until there are no lumps
crafts & cake http://craftsandcake.com/

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