Like many people, I spent a few years of my childhood as a Girl Scout. My grandmother had been a troop leader for what seemed like my mom and aunt's entire childhood, so I felt like I was raised with a myriad of arts and crafts ideas and stories of great Girl Scout memories. (For example: with a can of Sterno and an old coffee tin you can make hamburgers on a tin can...this may be the most time consuming way you could possibly make a hamburger, but it can be done.)

Despite all of that, when it came down to it, I hated being a Girl Scout. The only thing I didn't hate was selling Girl Scout cookies. I looked forward to Girl Scout Cookie season every year. It seemed like the easiest thing ever -- you got prizes and badges for selling cookies that everyone already loved. These days all of the cookies have different names, and I have to hunt down the cookie stands. Things get a little desperate. That brings me to these homemade Thin Mints.

Everyone knows the Thin Mint is the queen of all Girl Scout Cookies. I've seen multiple variations of homemade Thin Mints floating around, but for some reason or another I've never gotten around to making them. When I saw that this version only used three ingredients I immediately went to the store to grab the Oreos. This recipe really could not be more simple. The Oreo half is exactly like the cookie part of Thin Mints. I don't know why I had never realized that before. Using Oreos cuts back on the work and takes out the usual issue of having all different sizes and shapes of cookie. The Oreo halves dip perfectly in the chocolate without falling apart, so you're left with a smooth, pretty Thin Mint replica. I always store mine in the freezer, but you can store them however you'd like. Now I just need to find copycat recipes for all of the other Girl Scout cookie recipes and I'll be good to go year-round. Enjoy!

Three Ingredient Thin Mints
Recipe from Deliciously Yum
  • 20 Oreos
  • 1 teaspoon peppermint extract
  • 8 ounces bittersweet chocolate (or white chocolate)
1. Separate oreos and scrape off the white cream. Line a baking sheet with wax or other nonstick paper.
2. Combine chocolate and peppermint extract in a microwave safe bowl. Heat chocolate until completely melted in 30 second intervals or heat with the help of a double boiler.
3. Place one oreo half at a time into the chocolate and flip over with the help of a fork. Once completely coated, remove cookie half from chocolate with the fork and tap it on the edge of the bowl a couple of times (to get rid of the excess chocolate). Place on prepared baking sheet and repeat. Place in the fridge and let set for 15 minutes before enjoying.
  • *Sprinkle thin mints with crushed oreos or chocolate pieces after dipping.
  • Cookies will keep up to 2 weeks in the fridge or up to 8 weeks in an airtight container in the freezer.


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