In the wake of a sad, ignorant girl’s attempts to get people to stop buying Girl Scout cookies, I’m finding ways to get people to buy more. I’m scouring the internet and sharing, one cookie at a time, the wonderful things you can do with Girl Scout cookies other than just shoving them in your face.
But don’t let me discourage that either.
These recipes will give you an excuse to significantly increase your cookie-buying this year, and dress up your favorite cookies enough to serve them at dinner parties. Often I post my own recipes, but these I found online. Click the title to be directed to the original site.
Today I’m focusing on Thin Mints, a classic combo of chocolate and mint. One of the most popular Girl Scout cookies of all time, Thin Mints are awesome out of the box, frozen, or in these tasty dishes:
One 18-ounce package refrigerated chocolate chip cookie dough
Half of a box Girl Scout Thin Mints cookies (about 20 cookies)
1/2 cup white chocolate chips (6 ounces)
2 tablespoons heavy cream or half-and-half
Preheat the oven to 350°. Line a 12-inch pizza pan or a 9-by-13-inch baking dish with parchment paper. Using your fingers, press the cookie dough to fit the pan. Break the Thin Mints into quarters and gently press them into the dough. Bake until golden brown, 15 to 20 minutes. Let cool.
Meanwhile, in a double boiler, whisk together the white chocolate chips and cream until the chocolate melts. Remove from the heat. Using a fork, drizzle the topping over the cooled pizza. Cut into slices.
1 sleeve Thin Mint cookies, crushed
1 box brownie mix
Prepare brownie mix per package instructions, folding in crushed Thin Mints toward the end of the batter-mixing process.
Spread batter evenly in greased 13-by-9 baking sheet and bake per package instructions.
The link above leads to a recipe that actually uses Thin Mints. The first Thin Mint cake I found was via this blog, which used that cake recipe to make Thin Mint cake balls. Which sound amazing. Unfortunately there were no Thin Mints in her recipe, so I had to find another one.
1 cup of finely chopped (about one full sleeve of cookies) Thin Mint Cookies- will separate
1/3 cup and 1 tablespoon of Creme De Menthe Liquour
1/2 cup oil
1 cup water
Ice with your favorite icing and mix the remaining 1/3 cup crushed cookies in with the icing along with the tablespoon of Creme De Menthe Liquour in that icing.
Line bottom of cake pan with parchment paper & spray the sides of pan with a flour/oil mixture.
Place all wet ingredients in bowl first including eggs, then add cake mix & mix until thoroughly blended.
Add 2/3 cup of the crushed cookies into the batter.
Pour into the pan(s) & bake 40 to 45 minutes.
Remove from oven & dump cake onto waiting Glad PressN Seal Wrap (sticky side up).
Wrap the warm cakes tightly and put in the freezer. You can freeze for as little as 3 1/2 hours but for best results freeze overnight. This adds moisture to the cake, and traps in the flavors!
After removing from freezer allow to sit for about 10 minute if you froze overnight, no need to let sit if you froze for the minimum amount of time.
Mix the remaining cookie crumbs into your favorite icing recipe along with the tablespoon of Creme De Menthe Liquour (this is optional)
Fill & Ice cake as usual and garnish as you like with the whole or crumbled cookies.
I also like to cover my already smooth iced cake with Dark Chocolate Ganache.
You can do a quick ganache with Duncan Hines Dark Chocolate Fudge Icing & some Semisweet chocolate Chips.
In a glass bowl add 2 cans of DH Chocolate Fudge Icing and 8 oz of Semisweet Chocolate Chips.
Microwave on high for 1 minute. Stir well. If not all chips melted heat in 30 second increments stirring well after each time in the microwave until the mixture is of a smooth pourable consistancy.
Place refrigerated cake on a cooling rack that is sitting in a large baking pan. Pour the “ganache” over the cake & allow it to sit until set. Remove cake from cooling rack and plate on your favorite cake stand or cake board. Garnish as you like.
1 box Girl Scout Thin Mint cookies
2 tablespoons butter, melted
2 8-ounce packages cream cheese, softened
½ cup powdered sugar
2 large eggs, at room temperature
1 teaspoon pure peppermint extract
1 teaspoon vanilla
1 cup mini chocolate chips
Whipped Cream for garnishing
Heat oven to 325 degrees. Line a muffin tin with paper liners.
Pulse cookies in food processor until coarsely ground. In the alternative you can place cookies in a zip lock bag and crush them by hand using a meat mallet, rolling pin or the bottom of a small pot.
Mix half of the crushed cookies with the melted butter. Press approximately one teaspoon of the crumb mixture into the bottom of each cup with the back of the spoon.
Chill for about 30 minutes.
Beat cream cheese and powdered sugar together in large bowl until smooth. With the mixer on medium, add eggs, one at a time until all is combined. Mix in the mint and vanilla extracts and beat for another minute. Stir in the rest of the cookie crumbs, reserving a few tablespoons for garnishing, and the chocolate chips.
Pour the batter into the prepared muffin cups. Bake for 25-28 minutes or until set. Remove and cool completely on a wire cooling rack. Refrigerate for several hours until thoroughly chilled.
Serve topped with a dollop of whipped cream and reserved cookie crumbs.