Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / TSR Version of Girl Scout Thin Mints Recipe by Todd Wilbur
    Lost? Site Map

    TSR Version of Girl Scout Thin Mints Recipe by Todd Wilbur

    TSR Version of Girl Scout Thin Mints Recipe by Todd Wilbur. Photo by SemiSweetooth

    1/11 Photos of TSR Version of Girl Scout Thin Mints Recipe by Todd Wilbur

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    2 hrs

    25 mins

    spatchcock's Note:

    From I love these cookies when Girl Scouts sell them, and I just found the recipe on TSR! I can't wait to make them, but I thought i'd share them first!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric

    Chocolate Cookie Wafers

    • 1 (18 1/4 ounce) package fudge cake mix
    • 3 tablespoons shortening, melted
    • 1/2 cup cake flour, measured then sifted
    • 1 egg
    • 3 tablespoons water
    • nonstick cooking spray


    • 3 (12 ounce) bags semi-sweet chocolate chips
    • 3/4 teaspoon peppermint extract
    • 6 tablespoons shortening


    1. 1
      Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
    2. 2
      Cover and chill for 2 hours.
    3. 3
      Preheat oven to 350 degrees.
    4. 4
      On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
    5. 5
      To cut, use a lid from a spice container with a 1 1/2-inch diameter.
    6. 6
      Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
    7. 7
      Bake for 10 minutes.
    8. 8
      Remove the wafers from the oven and cool completely.
    9. 9
      Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
    10. 10
      Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
    11. 11
      Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
    12. 12
      Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
    13. 13
      Refrigerate until firm.

    Ratings & Reviews:

    • on August 19, 2011


      FABULOUS. Easy as pie too - well, I didn't do all the rolling and refrigerating. I just made dough into little balls with my hands, flattened with my fingers onto the cookie sheet (covered in parchment paper) to make thin cookies and called it good. Cooked 10 minutes, cooled. While cooling on a rack, I made up the chocolate, and dipped after the cookies had cooled - 10 minutes. Put whole batch into fridge. SO GOOD. Made bigger cookies and got about 4 dozen. I will definitely make these again. UPDATE: I made this a second time and used Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines) Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines) in place of the boxed cake mix, and it was excellent. Just make the copycat boxed part - don't include the "add" ingredients to actually make the cake. It was not quite as quick, but definitely a good alternative if you don't want all the chemicals / preservatives of the mix. UPDATE: I've made these since for a bake sale making really big cookies, and they FLEW out the door. One guy kept coming back for more and more! Pretty funny. Also every time I do these, I run out of chocolate for dipping - so maybe make a little extra.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2002

      Hi! I did make these last week and they are REALLY just like the GS thin mints. I tended to make the wafers too thin, so don't be tempted to roll them too much. As a result of my making them too thin, I burned a batch, but with that mint-chocolate coating you could hardly tell! Another goodie from TSR! Anyway, just thought i would let everyone know I did try this and this is what they're like! :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2011


      I used Andes chocolates instead of the peppermint mixture. Easier and turns out amazing

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for TSR Version of Girl Scout Thin Mints Recipe by Todd Wilbur

    Serving Size: 1 (1820 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 78.4
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 2.1 g
    Cholesterol 1.7 mg
    Sodium 41.3 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 0.6 g
    Sugars 7.0 g
    Protein 0.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes