GIRL SCOUT MINT COOKIES (COPYCAT)
I got an email from my mom with a bunch of copycat recipes. Most of them are already posted on zaar, but this one isn't so I thought I'd go ahead and get it out her. Enjoy. Servings and yield are guesses, as I have not actually made these yet.
Provided by SaffronMeSilly
Categories Dessert
Time 35m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Combine cake mix, eggs, water, cooking oil,and cocoa. You will need to blend this together well, this will be a very sticky mess.
- Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat.
- Bake for about 8 minutes. Let cool until they reach room temperature.
- Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring.
- You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
Nutrition Facts : Calories 297.8, Fat 16.5, SaturatedFat 6.8, Cholesterol 35.2, Sodium 249.5, Carbohydrate 40.6, Fiber 3.5, Sugar 26.4, Protein 4.6
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
GIRL SCOUT CHOCOLATE MINT COOKIES (COPYCAT)
I've never been able to tell the difference between this imposter and the real deal. Easy, Easy, Easy!! I actually overheard this recipe at a meeting when I was working as a journalist. I tried it, and it's a winner! You might be able to get more than 70 cookies out of this recipe.
Provided by Wineaux
Categories Dessert
Time 50m
Yield 70 serving(s)
Number Of Ingredients 2
Steps:
- Melt the mint chocolate chips in the microwave.
- Dip crackers, one at a time, into the chocolate.
- Lay on wax paper to set.
- Store in airtight container (if there's any left, that is).
Nutrition Facts : Calories 39.3, Fat 2.2, SaturatedFat 1, Sodium 29.6, Carbohydrate 5.2, Fiber 0.4, Sugar 2.9, Protein 0.4
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- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
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