Of course, blogging about it made me instantly crave the delicious chocolate covered, peppermint-y, crunchy wafer goodness of these Girl Guide cookies. However, I had no idea where to get them! I honestly think it’s been years since I last saw a Girl Guide selling Thin Mint cookies.
Anyway, after a quick check on the official Girl Guides of Canada website, I was pleasantly surprised to discover that October 23, 2010 was officially Cookie Day at Sears.How coincidental is that? Here I was, craving these cookies and not knowing where I could get my hands on them, only to find out “Cookie Day” would just be 2 days away, and available at a Sears store that’s literally steps away from my apartment!
So yes, I managed to pick up 5 boxes of Girl Guide chocolate mint cookies today at Sears. And I think I made a couple Girl Guides extremely happy along the way (when they had asked how many boxes I’d like to purchase and I said 5, their faces lit up… awww), which felt great. See? It’s a win-win situation!For those of you who are now also craving Girl Guide chocolate mint cookies after reading my blog posts, but aren’t lucky enough to be able to pick up a box or two at your neighborhood Sears store… don’t fret! I dug up something that might help satisfy that craving.
Here is a copycat recipe that I’ve found on that’s supposed to best recreate Girl Scout Thin Mint cookies (i.e. the American “Girl Scouts” version of the Canadian Girl Guide chocolate mint cookies).
I’ve never actually tried this recipe out, so for any of you out there who are planning on giving it a whirl, please contact me by leaving a comment below and let me know how it goes!
Girl Scout Thin Mint Cookies Copycat Recipe
- Description: A copycat recipe that recreates America’s favorite Girl Scout Thin Mints, also known as Girl Guide Chocolate Mint Cookies in Canada.
- Cook Time: 2 hours 25 minutes
- Yield: 108 cookies
- Calories: 78 calories
Cooking the Chocolate Cookie Wafers
- 1 (18.25 oz) package chocolate fudge cake mix
- 3 tbsp shortening, melted
- 1/2 cup cake flour, measured then sifted
- 1 egg
- 3 tbsp water
- Non-stick cooking spray
- Combine cookie ingredients in large bowl.
- Add water a little at a time until dough forms.
- Cover and chill for 2 hours.
- Preheat oven to 350°F.
- Lightly flour surface to roll dough.
- Roll portion of dough to just under 1/16″ thick.
- Cut dough with 1 1/2″ diameter lid from spice container.
- Spray cookie sheet with light coating of non-stick spray.
- Arrange cut dough rounds on cookie sheet.
- Bake for 10 minutes.
- Remove wafers from oven and cool completely.
Cooking the Chocolate Coating
- 3 (12 oz) bags semi-sweet chocolate chips
- 3/4 tsp peppermint extract
- 6 tbsp shortening
- Combine chocolate chips, peppermint extract and shortening.
- Heat in a microwave-safe bowl in the microwave at 50% power for 2 minutes.
- Stir gently, then heat for 1 additional minute and stir again.
- If chocolate is not smooth, continue microwaving in 30 second intervals.
- Using a fork, dip each wafer into the chocolate coating mixture.
- Tap your fork on the edge of the bowl so excess chocolate can run off.
- Place cookies side-by-side on a wax paper-lined baking sheet.
- Refrigerate cookies until firm.