November 30th, 2013

No-Bake 15 Minute Thin Mints

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Okay, these fabulous chocolate mint wafer cookies might take you 20 minutes to make. Especially if you stop to eat all the unused cookie cream filling. But the point is, these No-Bake 15 Minute Thin Mints are so very, very easy.  

No Bake 15 Minute Thin Mints

And yes, they do taste remarkably like the Girl Scout version!

I’m almost afraid to put this in writing, because I truly do love Girl Scouts cookies and I want everyone to buy them, but (gasp!) some people in my family said they were even better than the originals.

I feel slightly less guilty saying that because it is December, so unless you had quite a stash of Thin Mints in your freezer (and a whole lot of willpower) it’s not a cookie that typically makes an appearance during the holiday season. Until now!

One very important tip when making this recipe: use candy flavoring oils (rather than extracts). Extracts may cause your chocolate to seize.

I can’t say I thought of the idea for this quick and easy version of Thin Mints, but it’s absolutely brilliant! And it really is a perfect holiday cookie.

Your friends and neighbors are going to love you. If you decide to share, that is!

Be sure to save this No-Bake 15 Minute Thin Mints recipe to your favorite Pinterest board for later.

 

No-Bake 15 Minute Thin Mints

No Bake Fifteen Minute Thin Mints

Preparation 15 min Total Time 15 mins
Yields 3 dozen     adjust servings

Make your own Thin Mint cookies at home in just 15 minutes!

Ingredients

  • 20 Oreo cookies
  • 10 ounces semisweet chocolate
  • 1 teaspoon creme de menthe oil flavoring (or peppermint oil flavoring)

Instructions

  1. Carefully separate Oreos. Scrape of filling and discard (or eat).
  2. In a microwave safe bowl, melt chocolate at 50% power, stirring every 30-60 seconds until smooth. Alternately, you can melt chocolate in a double boiler on the stove top.
  3. Stir mint extract into melted chocolate.
  4. Rest a chocolate wafer on the tines of a fork and lower into the melted chocolate until completely coated.
  5. Tap fork on the side of the bowl to allow excess chocolate to drip back into the bowl. Set on wax paper to cool.
  6. Repeat with remaining chocolate wafers. Leave at room temperature until set.

Recipe Notes

Equipment you'll need to make this recipe:

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2 reviews

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Who Dished It Up First: Adapted from: Top With Cinnamon

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Comments

  1. YUM! so simple and so good!

  2. Brilliant! So easy and still so great!

  3. Awesome!!.. thanks for sharing 🙂

  4. Instead of using Oreo cookies that you have to separate then do something with the white cream, you can use Ritz crackers instead. Honest, it works great and they taste JUST LIKE ‘thin mints’ from the Girl Scouts. I have been making them for years. I hope you will try it!

  5. Sounds so good! I was just thinking about using orange flavor and maybe dark chocolate. Whaddya think?

  6. Could you use vanilla wafers instead of the oreo’s? They wouldn’t be quite as greasy as the Ritz crackers and you wouldn’t be wasting the filling. Thanks for sharing. Ann

  7. These sound awesome! I’ll have to try them! Instead of scraping the icing off you could always use the Mr. Christie chocolate wafers. They taste just like the oreo chocolate. Only problem is they’re a little tricky to find.

  8. You can use Ande’s Chocolate Mints instead of the chocolate and mint extract. Some stores have the Ande Chocolate Mint pieces in the baking section of the store. Otherwise you can find the whole candies in the candy section.

  9. Alyssa Roberts (@AlyCoteRoberts) says:

    How do you keep the chocolate from seizing when you add the extract?

    • Alyssa, I have never had a problem with that, but I suppose it might depend on what type of chocolate you use. I use the Ghirardelli melting wafers, or sometimes their chocolate chips, and I haven’t had a problem with those seizing.

      • You could also try adding the extract before melting, and I think using an oil-based flavoring might help too.

        • I added the extract at the beginning and added a bit of warmed milk as I was stirring if it looked like it was going to seize.
          Also the milk helped to keep the chocolate thin for longer making the cookies easier to cover

  10. what kind of mint extract to do use? I have found peppermint and spearmint but not just mint.

 

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