1/1 Photo of Easy Girl Scout Thin Mints
These were the hit of my cookie exchange this year. So many people asked me for the recipe that the Wal-mart shelf was emptied of the Andes bits. There is a basic recipe on Zaar but I added the morsels to make the color more like the original cookies. Bet you can't eat just one! I made 5 dozen cookies in 45 minutes, including clean-up time.
My Private Note
Units: US | Metric
- 1 (12 ounce) package mint chocolate chips
- 4 ounces semisweet chocolate morsels
- 60 Ritz crackers
- colored sprinkles (optional)
- 1Melt mints and morsels in microwave or double boiler.
- 2Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
- 3Place on wax paper lined cookie sheet.
- 4If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
- 5When sheet is full, refrigerate for 15 minutes.
- 6Peel cookies from wax paper (can be used again for next batch).
- 7Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
- 8The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Easy Girl Scout Thin Mints
Serving Size: 1 (652 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 52.6
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 25.5 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 0.5 g
- Sugars 4.3 g
- Protein 0.5 g