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» Pale Yellow

Cream together butter and sugar until pale yellow.

Thin Mints

Tracy Byrne

Thin Mints // Pale Yellow Remember this baking fail?  I've had others.  One was over a year ago when I tried to make homemade thin mints.  After my success of homemade Tagalongs, I was ready to conquer all the Girl Scout cookies.  One bad batch defeated that dream and it took me a year to try my hand at Girl Scout cookies again.

Thin Mints // Pale Yellow

I'm glad I tried again.  Perseverance is an important character trait and one I think the Girl Scouts can get behind.  Not only does this recipe only require three ingredients; but because of its simplicity, I used the opportunity to try a new baking technique.

Thin Mints // Pale Yellow

That is right, I tempered chocolate.  And guess what, it makes a difference.  The chocolate was so smooth, hard, and shiny.  Tempering chocolate isn't as difficult as I thought, it just requires a little extra time: melt all the chocolate in a double boiler until it reaches 110 F and then remove from the heat.  Stir and cool until the chocolate is 80 F.  The chocolate will start to firm up, it's ok, just keep stirring.  Place the chocolate back on the double boiler and heat to 90 F, stirring the whole time.  Keep the chocolate at 90 F while dipping.

Thin Mints // Pale Yellow

However many times I dip things in chocolate, I never get better at it and the process continually annoys me.  Making these thin mints with the tempered chocolate was a dream!  These cookies taste pretty close to the real thing.  They are crispy and minty and look exactly like the Girl Scout version.  The thin mints are perfect right out of the freezer.

Thin Mints // Pale Yellow

One Year Ago - Tie Dye Cupcakes

Print the Recipe!

Thin Mints

Adapted from Top with Cinnamon

Yield - 30 cookies

15 oreos {possibly a lot more}

10 ounces bittersweet chocolate

1 teaspoon mint extract

  1. Split apart the oreo and scrape out the cream filling.  My box had a lot of broken pieces, so out of the whole box, I was only able to get 30 unbroken halves.

  2. Temper your chocolate following these directions from Mark Bittman via The Kitchn:

    1. Add your chocolate to a bowl set above just simmering water.

    2. Stir and melt the chocolate. Bring the temperature up to 110 F.

    3. Remove the chocolate from the heat and bring the temperature down to 80 F.

    4. Place the chocolate back on the simmering water and bring the temperature up to 90 F.  Keep the chocolate at 90 F.

  3. Stir in the mint extract.

  4. Dip each oreo half in the chocolate to coat using a fork.

  5. Place on parchment paper and let harden at room temperature.

Thin Mints // Pale Yellow