How to Make Homemade Thin Mints

Because Girl Scout cookie season ends, but your cravings don’t


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How to Make Homemade Thin Mints

To the deep disappointment of sweets fiends everywhere, the much-anticipated Girl Scout cookie season is beginning to come to an end. If the mini-marketers have wrapped up selling in your hood and you’ve already eaten through your hoard, this homemade take on the classic Thin Mint is easy to whip up.

While one blogging baker insists coating Ritz Crackers in mint-infused chocolate makes a good substitute, our variation veers slightly more classic, using chocolate brisée, a cocoa-enriched, buttery dough, for the base. After dipping, the cookies will keep for about a week, stored in an airtight container in a cool place. But we prefer to keep them in the freezer—there is something wonderful about cold chocolate and mint—where they’ll last at least a month. That is, if your Cookie Monster appetite can keep them around that long.

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  • You forgot to say how much salt to add!

    Mar 27, 2013 at 2:41 PM

  • How much salt, I can't even find the recipe!

    Mar 27, 2013 at 11:53 PM

  • Snooth User: Emily Bell
    1177900 519

    Sorry everyone! Salt amount must have fallen by wayside - it's ½ teaspoon salt. The recipe is built into the slideshow, you should be able to click along and work as you go.

    Mar 28, 2013 at 10:14 AM

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