For those of us who missed the Girl Scout Cookie season, it’s not going to be a problem anymore… at least not for those who are obsessed with Thin Mints. These cookies are yummy, delicious, and ridiculously easy to make. You can eat them for any meal and they are simple to bag and take along for the day.
Though it isn’t the healthiest snack, it’s a good energy booster for class and a great food item to bring to group project meetings. It’s sure to make you the most popular member, anyway.
Most of the ingredients can be found at City Convenience, and if you can’t find it there, you can find it at Shaw’s. If you aren’t up for making all of the recipe, because it does make quite a lot of cookies, you can make the recipe a lot easier and quicker by using a fraction of the chocolate (maybe just milk chocolate), and only 10 or so Andes candies.
Also, there are multiple kinds of “chips” you can use for this. There’s milk chocolate, dark chocolate, butterscotch, peanut butter, white chocolate, and tons of other kinds. So don’t feel confined to just using regular chocolate chips, because if there’s a way to make the recipe better for you, you should go for it.
What I did to spice mine up was add a layer of peanut butter chip mixture first, let them dry, and then add the mint-chocolate chip mixture. It’s a simple trick that makes it taste all the better. You could also do it half and half, or do as many layers as you want.
If you like your cookies with a bit more mint zing, just add some more Andes. And if you want your cookies to be a bit darker, lighten up on the milk chocolate. The best part about this recipe is that you can customize it any way you’d like, since the ingredients are super easy to add or take out. For me personally, I left out the milk chocolate on my second try, and used Nilla cookies since they are my favorite wafer cookies.
Good luck and have fun cooking!
Recipe: Skinny Chocolate Thin Mints
Total Time: 18 Minutes, Serving: Depends on amount of cookies
Ingredients
2 cups of semisweet chocolate chips
2 cups of milk chocolate chips
20 Andes candies
1 package of plain wafer cookies (chocolate or regular)
Directions
1. Microwave the semisweet and milk chocolate chips in a microwave-safe bowl for 2 minutes to start. Stir it afterward once or twice. Continue microwaving and stirring until chips are melted and the mixture is smooth.
2. Stir in the chocolate mint candies until smooth
3. Dip the cookies, one at the time, into the mixture. Shake off the excess chocolate and place on a clean surface (probably with some wax paper) to cool and set. Put it in your refrigerator or freezer to solidify for around 15-30 min and then enjoy!
