How to Make Slim Mints

Published on Friday, March 5, 2010, by The CHOW Editorial Team / Edit Post

Making a childhood favorite, like these Slim Mints, is not difficult, but it does take some organization. After the peppermint cookies have baked and cooled, prepare your workspace for chocolate dipping: Lay your parchment-lined baking sheets out. Next to them have a space for your bowl of tempered chocolate, and next to the chocolate have the cooled cookies. Once you’ve tempered the chocolate, the assembly line goes into full gear—working fast is key. Get everyone in your house involved. And pay them in cookies. To get started, read the recipe.

Here’s how to make Slim Mints:



  • Read the recipe »1. Gather the items needed to bake the cookies: the cookie dough, a sharp knife, parchment paper, two baking sheets, two wire racks, and a dinner fork.


    2. Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on a parchment-paper-lined baking sheet. (About 30 cookies will fit on one sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch.


  • 3. Bake the cookies until the edges are firm but the tops are still soft, about 10 to 12 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough. (You can use the same piece of parchment paper.)


    4. Line two baking sheets with parchment paper. Temper the chocolate. Have the cooled cookies and chocolate ready to go before assembling. Do not remove the thermometer from the bowl of chocolate; check the temperature periodically to make sure it stays between 87 degrees Fahrenheit and 89 degrees Fahrenheit. Reheat the chocolate as needed.


  • 5. Using a dinner fork, dip the cooled cookies one at a time into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.


    6. Place the cookies on one of the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely hardened, about 20 minutes.


  • 7. Store the cookies in an airtight container at room temperature for one week or in the freezer for up to one month.
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POST A COMMENT |12 Comments

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  • FYI, JewishMom, more than one baker has made Girl Scout Cookies. Years ago in my area, Burry was the company that made them. In fact, today, there are two companies licensed to produce Girl Scout Cookies, Little Brownie Bakers and ABC Bakers.

  • Actually Jodilynn has an excellent recipe, my mom and I used it for at least 10 years. Then we found an easier way that actually tastes better and is cheaper! Instead of the dark chocolate discs and peppermint oil - use WILTONS mint candy melts. They are available year round in various retail stores. I have bought mine in Michaels for years. (Watch for them to go on sale for an even better price...+READ

    Actually Jodilynn has an excellent recipe, my mom and I used it for at least 10 years. Then we found an easier way that actually tastes better and is cheaper! Instead of the dark chocolate discs and peppermint oil - use WILTONS mint candy melts. They are available year round in various retail stores. I have bought mine in Michaels for years. (Watch for them to go on sale for an even better price deal) A friend suggested that we add candy sprinkles on top of the dipped cookies while the chocolate is still warm (DO NOT add to pot of melted chocolate). Adds a nice touch and can be "customized" to the holiday or event.-COLLAPSE

  • Not sure about when the girl scouts changed manufacturers, but I know that the current cookies have trans fat. Even as a former girl scout, it's hard for me to purchase a product that's supposed to represent a good cause but does so in poor fashion.

  • Part of the reason for buying Girl Scout cookies is so the girls earn badges and experience, and for the organization to make some money from it. Otherwise we could just go to a supermarket and buy a package of Keeblers' Grasshopper Cookies. FYI, the original bakers of Girl Scout cookies was Little Brownie Bakers. These recipes sound decadent but are for folks with a bit too much time on their...+READ

    Part of the reason for buying Girl Scout cookies is so the girls earn badges and experience, and for the organization to make some money from it. Otherwise we could just go to a supermarket and buy a package of Keeblers' Grasshopper Cookies. FYI, the original bakers of Girl Scout cookies was Little Brownie Bakers. These recipes sound decadent but are for folks with a bit too much time on their hands IMHO.-COLLAPSE

  • I use the easiest, fastest, best Thin Mint recipe ever.

    Ingredients:
    Ritz Crackers (I do an entire box)
    3 lb Nestle dark chocolate discs (sold at candy making stores)
    Peppermint oil (about 20 or so drops)

    Directions:
    Melt chocolate discs in double boiler. (bowl sitting on top of a pan with a little water in it, warm the water on the stove over low flame but don't let it boil)
    Add the...+READ

    I use the easiest, fastest, best Thin Mint recipe ever.

    Ingredients:
    Ritz Crackers (I do an entire box)
    3 lb Nestle dark chocolate discs (sold at candy making stores)
    Peppermint oil (about 20 or so drops)

    Directions:
    Melt chocolate discs in double boiler. (bowl sitting on top of a pan with a little water in it, warm the water on the stove over low flame but don't let it boil)
    Add the peppermint oil and stir well.
    Dip the crackers in chocolate to coat.
    Let dry on wax paper.

    You'll never make them any other way.-COLLAPSE

  • These cookies were amazing, and so much better than the Girl Scout's version. I had to use two egg yolks to get the dough to pull together, even though I carefully measured all of the ingredients as stated in the recipe. I also dipped only half of each cookie, which gave a nice contrast and was much easier and faster.

  • recipe22--Peppermint oil is in the recipe for the dough. You have to click on the "read the recipe" link underneath the first picture (the one with the logs of dough on the cookie sheets and the iwre racks).

  • it's true, the THIN MINT cookies taste entirely different than they did years ago. a different company makes them now and even though it's supposedly the same recipe, the end result is completely sub-par to the original. bummer...

  • I don't see peppermint in the recipe. Do they sell the dough with the peppermint flavor already in it?

  • @meinNYC, you have to temper chocolate--any chocolate--to give it "snap" or to use it as a coating. Otherwise it won't set.

  • the Girl scout cookies where made by the Burry cookies co in Buffallo,NY and then they changed to a different mfg it was never the same ! Thank you will do this

  • If you use a chocolate with more coca butter like Valrohna 70% is tempering still necessary?