Homemade Thin Mints

It's that time of year- those sweet, innocent looking girls come around selling their tempting treats.

They sing their siren song, luring you in with promises of carmel, chocolate, peanut butter, short bread, lemon creme, and coconut.

Then there is Jon's favorite- chocolate wafer cookies enrobed in a luscious mint chocolate.

Unless you've been living under a rock for, um, ever, you know what I'm talking about.

Girl Scout cookies.

And in that moment, gone are your healthy eating habits. Your will-power has been smashed upon the rocks. You are doomed until the last box is gone.

Well, I'm going to make it worse. Much worse.

I'm going to make it possible for you to enjoy thin mints year round (for a fraction of the cost).

Since we don't know any girl scouts in the area this year, and Jon needed a fix, it was left to me to make my own.

They are wonderful! Pretty darn close to the treasures you find the emerald green box each year at this time.

Here are the chocolate wafers, ready for their mint chocolate coat.


Ready?!

Drool over the yumminess!


There will be about 2 TBS of leftover melted chocolate when you finish dipping your chocolate wafers. Now, what you do with it is up to you. I see that spatula sitting next to the bowl... I'm gonna just look away and if that little bit of melted goodness happens to just disappear, well, I won't judge you... ;)

Here's to you and your culinary adventures, friends. Cheers!


Home Made Thin Mint Cookies
Makes 175 cookies (about 14 1/2 dozen)
22 calories per cookie

1 (18 1/4 ounce) package fudge cake mix
3 TBS best life margarine for baking, melted (or butter)
1/2 cup flour, measured then sifted
1 egg
5-6 TBS water
nonstick cooking spray

2 (10 oz) bags Andes thin mint bits
2 TBS melted paraffin wax


Combine the cake mix, melted margarine, egg, flour, and water together in a large bowl, adding the water a little bit at a time until the dough forms.

Cover and chill for 2 hours.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.(they puff up as they bake) To cut, use a lid from a spice container with a 1 1/2-inch diameter.

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.

Combine Andes chips with the wax in a large glass bowl over a pot of simmering water or in a double boiler. Melt, stirring well.

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 on wax paper or on cooling racks that have been sprayed with cooking spray.

Refrigerate until firm.