Mock Mint Girl Scout Cookies Recipes

MOCK MINT GIRL SCOUT COOKIES

Steps:

• 1. Melt candy quick according to package directions or in the top of a double boiler. Add a few drops of peppermint oil until desired flavor. Dip crackers in melted chocolate and place on waxed paper to dry.
• 2. Store in airtight container.
• 3. TIP: Candy quick is found in the baking aisle during the Christmas holidays.

MOCK GIRL SCOUT THIN MINT COOKIES

Steps:

• Melt chocolate coating.
• I melt mine in a large bowl in the microwave.
• Stir in the peppermint oil and the shortening.
• Dip Ritz crackers in chocolate cover completely.
• Place coated crackerers on waxed paper and let sit until chocolate is hard.
• Store in air tight container.

GIRL SCOUT MINT COOKIES (COPYCAT)

Steps:

• Preheat oven to 400 degrees.
• Combine cake mix, eggs, water, cooking oil,and cocoa. You will need to blend this together well, this will be a very sticky mess.
• Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat.
• Bake for about 8 minutes. Let cool until they reach room temperature.
• Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring.
• You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

RITZ MINT COOKIES

Steps:

• 1. Melt Chocolate Chips in microwave. (About 1 -1/2 minutes)
• 2. Stir till creamy
• 3. Dip crackers in chocolate.
• 4. Put cookies on wax paper.
• 5. Freeze till set.

GIRL SCOUT THIN MINT PIE

Steps:

• Remove 10 cookies and set aside.
• Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.).
• Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
• Chop remaining cookies and combine them with about 2 ½ cups (doesn't have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
• Chill for 4 hours or until set.
• To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
• To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!

EASY GIRL SCOUT THIN MINTS

Steps:

• Melt mints and morsels in microwave or double boiler.
• Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
• Place on wax paper lined cookie sheet.
• If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
• When sheet is full, refrigerate for 15 minutes.
• Peel cookies from wax paper (can be used again for next batch).
• Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
• The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.

COPYCAT THIN MINT COOKIES

Steps:

• Line baking sheets with parchment paper.
• Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
• Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
• Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.