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Better Than Girl Scout Thin Mints
Girl Scout cookie season is almost here. It usually happens January to March in most areas. You know the time of year where you can’t go to any store without some cutie pie asking you to buy these addictive cookies. Who can resist that? I can’t. There’s just something about these overpriced cookies that makes most people happy to shell out some cash. They average selling 200 million boxes of these babies annually. That’s nothing to sneeze at.
My husband’s favorite girl scout cookie is thin mints which happens to be their most popular cookie. About 50 million of these chocolate dipped treats are sold every year. I am the total weirdo here as I prefer Caramel deLites/Samoas. I still haven’t had the chance to make my very own homemade Caramel deLites cookies but my Caramel deLites Mini Pies were pretty awesome if I do say so myself.
To throw my husband a bone, I decided to try my hand at thin mints. I especially love how easy these cookies are to make. No bake cookies take very little time and turn out just as delicious as freshly baked cookies (most of the time).
To make these No Bake Thin Mint Cookies I used Bouchard chocolate. Bouchard chocolate is Belgium chocolate. Need I say more? These prepackaged chocolate pieces of heaven are a perfect grab-n-go treat.
I used their dark chocolate Napolitains but you can use your favorite chocolate variety for this recipe as well. Costco now sells these amazing premium chocolates! I can’t wait till I have a membership there so I can stock up.
Bouchard chocolate did very well tempering in the food processor. I originally tried melting some chocolate chips in the microwave and that was a no go. It turned into a lump and never got smooth. Bouchard chocolate, however, tempered perfectly.
No Bake Thin Mint Cookies
- 16 oz chocolate
- 24 thin chocolate cookies
- 2 tsp peppermint extract
- 1 cup water
Boil 1 cup of water in a microwave safe container. Pour into small bowl and let sit until the chocolate is done processing.
Place chocolate in food processor and blend on medium. Continue to blend until the chocolate goes through these stages: bread crumbs, clumps, ganache, and smooth-fluid chocolate. Scrap down the sides of the food processor a long the way. Remove water from small bowl and dry. Place fluid chocolate in bowl.
Dip cookie into chocolate. Use a fork to make sure all sides are covered. Place on wax paper or silicone baking sheet to dry. Enjoy!
Placing the chocolate dipped cookies in the fridge or freezer will help them dry faster.
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.