Reviewed: Mar. 26, 2009

Tasted sorta similar. was tasty the day of... but the day after, very hard and weird. ehhhhh. probably won't make again.

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devpav1

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Mar. 1, 2009

These were AWESOME!! And really easy! I did a full tsp of mint in the cookies. And for the chocolate on top I did half a bag of Andes mint baking pieces or 5 oz. and 4 oz of baking chocolate semi sweet and only added 2 TBS of butter. I also used a cheese cutter to make sure the sizes of the cookies were the same. And only about an 1 hr 30 minutes in the freezer, perfect for cutting! And the chocolate on top set up perfectly!

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Jill

Cooking Level: Expert

Home Town: Papillion, Nebraska, USA

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Reviewed: Dec. 15, 2008

Good but recipe needs work. Per other reviews, modified flour to 1 c. Did not freeze 30 minutes prior to slicing; they were plenty firm after 5 hours of refridgeration. Also I completely scrapped the suggested dipping combination, as I wanted more mint flavor and a solid finish. I melted 2 pckg Andes baking chips and 1/2 c. of baking wax (Gulf Wax) in a double boiler. Dipped cookies into mixture, dropped onto wax paper, refridgerated 30 minutes, and dipped a second time (only dip one cookie at a time, so they can be removed from hot chocolate mixture immediately, so the first coat doesn't have time to melt off). This resulted in a nice smooth texture with the firm finish the wax provides. Overall, tasty, but not as good as Girl Scouts. I feel the peppermint extract has a bitter aftertaste, so I will try a different recipe next Christmas for chocolate mint cookies that doesn't use the peppermint extract to achieve the minty taste.

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joyello18

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Reviewed: Aug. 15, 2008

These were great-much better than the Girl Scout cookies! I ommitted 1/4 cup of flour and they were the perfect consistency. I didn't refridgerate them for as long as the recipe says; just an hour, and they were fine. I dipped the tops of the cookies in melted semi-sweet chocolate chips (about half the bag), and added about 1/3 tsp of mint extract to the melted chocolate, which I think really helped with the minty taste of the cookies. Also did not add the butter to the melted chocolate...didn't think it was really necessary.

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chelsea

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Reviewed: Aug. 10, 2008

I wish I would have read more of the reviews before doing this recipe - especially given how time-consuming it is. Part way through, I started to wonder if it was worth the money savings to make these at home versus coughing up the $3.50 a box and supporting the girl scouts. The cookie dough was about as easy to work with as partially dried out playdough. I ended up adding about 1/2 c. of water and they were still too dry. Then you chill them, then you cut them, then you smash them back together because they crumbled apart when you cut them. Then you bake them, then you dip them in chocolate that refuses to re-solidify at room temp because of the butter mixed with the chocolate. The result was a very small batch of extremely labor-intensive cookies that were not nearly minty enough (the mint volatilizes during baking and you lose most of the flavor) and is messy to eat. I will give this another shot BUT: I will add 1/2 c to 3/4 c milk/water to the dough and double the mint extract. I will scoop out the dough with a teaspoon measure and flatten them with floured hands rather than going though all the chilling/cutting/time. I will also add 1 t. mint to the melting chocolate and not add any butter. If the chocolate you are using is firm at room temp, then it will return to firm at room temp as long as you don't add too much to it. I don't think adding 1 t. of liquid mint will affect this. I will report back. If this doesn't work, my money will continue to go to the girl scouts

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Apr. 14, 2008

They really do taste and look like the Thin Mint Girl Scout cookies....and you get a lot more and they are MUCH cheaper!!!

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Jessica Dudley

Cooking Level: Intermediate

Home Town: Marine, Illinois, USA

Living In: Troy, Illinois, USA

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Reviewed: Feb. 29, 2008

Good flavor but didn't have the right texture for a thin mint. It was more of a soft sugar cookie than a crisp wafer, and that was baking them for 13-14minutes to try to make them crisp.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Oct. 30, 2007

Super Yummy. I used chocoalte wafers for the coating. When using orange or cherry extract instead of mint, add extra extract.

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betsy1o3

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Reviewed: Jan. 3, 2007

These are awesome! I seem to have difficulty slicing them evenly, and they tend to crumble, but it may just be me! Crumbly or uneven I, (and everyone who has tried them), don't care. These are great cookies!

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Lady Lolita

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Reviewed: Dec. 15, 2006

Excellent recipe. I always add more mint than called for. I like these better than Girl Scout cookies!

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Armywife2312

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 10, 2006

I have to disagree with some reviews, my cookies were amazing! I had read that they were dry, so I just omitted the 1/4 cup of flour, and they are super flavourful. Nice chocolate minty goodness. Woohoo

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ROCKSTARLOVIN

Cooking Level: Beginning

Home Town: Geelong, Victoria, Australia

Living In: Lethbridge, Alberta, Canada

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Reviewed: Jul. 21, 2005

I had to give this recipe three stars because of the chocolate coating. I followed the recipe exactly and it hardly had any minty flavor since most of it got cooked out while in the oven. The chocolate coating never fully hardened so the cookies HAVE to be refridgerated at all times or else the coating gets soft at room temperature. After my first batch I modified the chocolate by adding the additional two (1 ounce) chocolate squares from the box, a tablespoon of mint extract, and some additonal hershey dark chocolate mini's. I think the problem was in the butter that was added... butter doesn't solidify well at room temp. Maybe less butter next time... or perhaps substitute with a small amount of crisco? After the modifications, the cookies tasted wonderful and adding mint to the chocolate makes a HUGE difference!

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Renee Ercol

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Reviewed: Feb. 6, 2005

Maybe I expected too much because of the prior reviews but I thought the texture just was too chewy, they were too minty and the chocolate was too sticky. The mint wasn't quite the right flavor or same flavor of mint that the Girl Scouts seem to use. These may be "Thin Mint Cookies" but they certainly aren't close to the Girl Scouts version. I followed the recipe to the letter. Doubt I will ever make these again but may try to see about fixing it somehow.

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PHONETEK

Cooking Level: Professional

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Reviewed: Jun. 3, 2004

YUMMY

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RYERYE1

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Reviewed: Jan. 13, 2004

Unbelievable! This tastes exactly like Thin Mints (Girl Scout version)! Just make sure you slice the cookies thin enough in order for them to harden. I changed the recipe a little by using Andes Creme De Menthe Chips (2 oz.) and Semi-Sweet Chocolate Chips (1 oz.) for the coating. Also, I didn't chill mine as long as the recipe says to. I chilled for about 1 1/2 hours and then transferred to the freezer for the 30 minutes before baking. These are delicious and I will definitely make again!

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JENBON

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Reviewed: Jun. 11, 2003

After our cookie sales had ended, I gathered our GS troop for this homemade version. I had some cookies prepared in stages, so the girls could do each part of the process. We then did a taste test of the GS cookie and our own, all the girls voted that they preferred the homemade version! 10 thumbs up!!!

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SIT_BUDDY

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 23, 2002

I didn't like this recipe at all. I was not impressed with the mint/chocolate flavor and they could gag you they were so dry. Although these cookies were easy to mix up and shape, they lacked edibility. I had to throw these out.

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CYNDMN28

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Reviewed: Dec. 9, 2002

My family went crazy over these delights. After freezing, I sliced dough on my electric food slicer to achieve perfect,consistent thickness.Instead of drizzling chocolate, I dipped cookie,face down, into chocolate melted in top of double boiler,(had to triple the recipe to have enough)Cookies are firm enough to handle with tongs. End result is near perfect match to Girl Scout version, only better.Well worth the time. Chocolate lover's dream! Keep refrigerated.

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Aunt Mikie

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Reviewed: Feb. 11, 2002

These were a hit, everyone loved them. I thought that they were a little too dry, but I may have over cooked them a little. It was very difficult to determine whether or not they were done.

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JODICAH

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Reviewed: Aug. 21, 2001

A real hit with friends. I drizzle the icing over the cookies in a zig-zag pattern using a decorator's bag. They look professionally done!

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EMILY WOLFE

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