I’d like to think of myself as someone with a fair amount of self-control. Even when it comes to shopping, I always strictly obey my “sleep on it” rule, and let self control take over before purchasing anything on impulse. (Try it! It’s extra easy on the wallet too.) I’m not sure if it was the way I was raised, or just simply something some people acquire naturally, but exercising self-control has never been a challenge. You’re thinking… where are you going with this? Well there’s one thing that gets me every time … yes, you guessed it: chocolate. And then we add the words “Girl Scout cookies” and “thin mints” to the mix, and all previously bragged-about self-control is lost. So now that you know my utter weakness, let’s walk you through how to make them:
This recipe is one for the (cook) books. Finished in an easy 15 minutes, tasting exactly like the “real deal,” and the ultimate fix for a mid-afternoon chocolate/minty craving, I promise you—it’s a keeper. I haven’t been able to cook up a recipe in awhile, so I’m extra extra excited about these sweet treats. Keep reading for the recipe below… happy baking!
Photography by Jessi Afshin
- 16 to 20 Oreo cookies
- 7 to 10 oz semisweet or bittersweet chocolate
- 1 tsp mint extract
- Twist the Oreos to separate them, and scrape off the cream filling (either discard the filling…or eat it; I prefer chocolate if I’m going to splurge)
- Melt the chocolate in a double boiler, then stir in the mint extract well.
- Dip an Oreo half in the melted chocolate, turn to coat using a fork.
- Use the fork to remove the Oreo from the chocolate, let excess chocolate drip off, and transfer to a lined cookie sheet.
- Cool in refrigerator until set.
recipe inspired by top with cinnamon blog