Girl Scout cookies mean more to me than just a sugar-filled distraction during the dull winter to spring months.
Most of my childhood to teen years were spent in Girl Scout troops. I remember attending the big cookie selling kick-offs held at the local malls, sitting in the vestibule at K-mart behind a folding table and stacks of cookie boxes and going door-to-door in my grandmother’s neighborhood with my fold-out cookie form while my Dad sat in our car, watching me from a few houses down.
And after a solid hour-or-two effort of selling on my own, my parents would inevitably take the fold-out forms to work, where they would really sell the boxes I needed to get the special patch for the year.
And did you know that Girl Scout cookies are made in Louisville? Best. Field trip. Ever.
I say all of this to express my respect for the whole Girl Scout rigamarole.
So when I found this recipe for homemade Thin Mints on Pinterest, I looked at it not as a way to avoid shelling out the $3.50 per box, but as a link year-round to happy childhood memories.
And I’m happy to report that even while being deceptively simple to put together the cookies turned out great.
(My cookies didn’t end up as pretty, though, as the ones on the Top With Cinnamon blog, which is where the recipe comes from, but I doubt any of my food could. Check out the food photography on that site. Stunning.)
One tip: Employ the Alton Brown method for melting chocolate. Instead of using a double boiler on the stovetop, put a heating pad in a large bowl and then put your bowl of chocolate on top of that. Crank up the heating pad to high, and stir the chocolate frequently. It takes longer to melt, but since water is taken out of the equation, the odds of the chocolate seizing up are slim to none.
One more tip: Take the fabric sleeve off of your heating pad while doing this so you don’t stain it. (Learned that the hard way.)
I hope to make these again soon, along with a recipe I recently found on Pinterest for Samoas, my favorite Girl Scout cookie.
Homemade Thin Mints
- 16 to 20 Oreo cookies
- 7 to 10 ounces semisweet or bittersweet chocolate
- 1 teaspoon mint extract
- Twist the Oreos to separate them, and scrape off the cream filling.
- Melt the chocolate, and then stir in the mint extract.
- Dip an Oreo half in the melted chocolate, turn to coat using a fork.
- Use the fork to remove the Oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.
- Leave at room temperature until set.
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