Skinny Mint Cookies

Skinny Mint Cookies

The Spruce / Julia Estrada

Prep: 15 mins
Cook: 3 mins
Set: 60 mins
Total: 78 mins
Servings: 30 to 36 servings
Nutritional Guidelines (per serving)
510 Calories
35g Fat
41g Carbs
7g Protein
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Nutrition Facts
Servings: 30 to 36
Amount per serving
Calories 510
% Daily Value*
Total Fat 35g 45%
Saturated Fat 21g 105%
Cholesterol 4mg 1%
Sodium 18mg 1%
Total Carbohydrate 41g 15%
Dietary Fiber 9g 33%
Protein 7g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love a certain kind of Girl Scout cookie, but want to eat it all year round, try this fabulous knockoff recipe for Skinny Mint Cookies. They are super easy to make and taste like the Girl Scout's treat, but they're bigger! (Who doesn't want a bigger cookie?)

Feel free to use whatever type of chocolate wafer cookies you prefer. Note that there are wafers out there that have a chocolate-mint flavor to them. That's what we used for this photo, and boy were they a spectacular treat!

If you're looking for a great no-bake activity to get your kids involved, this is a wonderful recipe to do so. It's very easy, there are no food safety issues, and it's a lot of fun to make. You may want to buy more Andes candies if the kids are going to help, to have extra for eating.

Ingredients

  • 2 cups semisweet chocolate chips
  • 2 cups milk chocolate chips
  • 20 unwrapped Andes candies (chocolate mints)
  • 1/8 teaspoon peppermint extract
  • 1 (9-ounce) package plain chocolate wafer cookies

Steps to Make It

  1. Gather the ingredients.

    Skinny Mint Cookies ingredients

    The Spruce / Julia Estrada

  2. In a medium microwave-safe bowl, combine the semisweet chocolate chips and milk chocolate chips. Microwave on high power for 1 minute; then remove and stir.

    In a medium microwave-safe bowl, combine the semisweet chocolate chips and milk chocolate chips

    The Spruce / Julia Estrada

  3. Return the bowl to the microwave and cook on 50% power for 1 minute longer; remove and stir again. Continue microwaving at 50% power and stirring until the chips are melted and the mixture is completely smooth.

    melted chocolate in a bowl

    The Spruce / Julia Estrada

  4. Remove the bowl from the microwave and stir in the chocolate mint candies until smooth. Add peppermint extract and stir until combined.

    Remove the bowl from the microwave and stir in the chocolate mint candies until smooth and add peppermint extract

    The Spruce / Julia Estrada

  5. Dip the cookies, one at a time, into the chocolate mixture. Drop them into the chocolate, then remove them with a fork. Gently shake off the excess chocolate and place each on waxed paper to cool and set. Store in cool place in an airtight container at room temperature.

    Skinny Mint Cookies on parchment paper

    The Spruce / Julia Estrada