This month I joined a group of food bloggers called The Leftovers Club. I can’t tell you how much food I have leftover from creating recipes for my blog. Instead of eating everything and being a glutton, this club gets together and trades goodies. If you’re a fellow food blogger I highly urge you to join, mostly because I want to try your stuff! Nothing is more exciting than getting a surprise box in the mail full of yummy items!
Onto my recipe! The most magical time of year, for me, is Girl Scout Cookie season. Every time I see them, I hoard the shit out of them. Samoas, Thin Mints, Trefoils, Tagalongs, oh my. The cravings were coming in hard this week so went to work.
I shared these Girl Scout Cookie knock-offs with Elizabeth from Food Ramblings. Last weekend I made a chocolate cake and had tons of leftovers. Yes..I know it’s rare ,but it happens. Instead of making the usual cake pop/truffle, I decided to do something different. It was super easy and the cookies come out nice and soft with a bit of a crunch. Seriously, the texture is to die for. Plus, dark chocolate and mint pair so amazingly well together that you might have to stop yourself from eating them all.
Make them, enjoy them, because you deserve it 
Ingredients
- 4 cups chocolate cake crumbs
- 4 tbsp butter, melted
- 1/4 cup flour, sifted
- 1.5 tsp mint extract
- 8 oz dark chocolate
- 3 tsp coconut oil
Instructions
- Pre-heat oven to 275 F.
- Mix cake crumbs, melted butter, flour, and mint extract in a large bowl. Mix well.
- Press mixture into an ungreased 9×13 baking pan. Make sure that it is level and packed tight.
- Bake for 25 minutes. Let this cool completely, then freeze for 15 minutes. Using a 2 inch round cookie cutter and gently cut out your cookies. Place the cookies on a plate and freeze while you melt your chocolate.
- Place chocolate in a microwave safe bowl. Microwave in 15 second increments until it is all melted. This took me 2 minutes. Stir in the coconut oil to thin it out.
- Dip each cookie into the chocolate, shake off the excess and place on a plate covered with parchment paper. Place the cookies in the fridge for 15 minutes or until the cookies easily peel off the parchment paper.
http://www.prettypolymath.com/2015/05/07/thin-mints-leftovers-club/
This is for members of The Leftovers Club to display their amazing treats that they sent to another bloggers to sample!
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Let other people know about it through twitter.
20 Responses
Those look divine. I haven’t had a thin mint in so long. I need to make these!
Treat Yo’ self! You deserve it 🙂 Just substitute the butter with vegan butter and chocolate with almond bark!
Oh use crushed oreo cookies instead since they are vegan!
These are absolutely gorgeous! I made homemade samosa once… they tasted good, but oh my gosh what a mess and what a pain! I decided I think I’ll leave it to the Girl Scouts 😉
Thank you! Yeah I love me some samoas..but they take WAYYY to long to make…hahah thin mints are luckily super easy!
The Leftovers Club sounds like such a great idea!! These thin mints are making me hungry!
It’s awesome- you should join!
oh my goodness! i am so, so excited to get these in the mail! thin mints are my absolutely favorite 🙂
Ahh hope you enjoy them 🙂
Using cake crumbs to make cookies- genius. And, thin mint… come on!
haha yess–I’d like to think it was divine inspiration 😀
Wow, these look amazing! I can’t wait to try the recipe. Thanks for sharing the recipe and welcome to the group!!
Thanks Faye! Look forward to hopefully trading with you 😀
Thin mints have always been my favorite Girl Scout cookie, I have to try making these!
Go for it! 🙂 Also love your breakfast cookie idea!
Oh man…I feel like if I knew how to make thin mints…it would be a problem. but a good one. These look awesome!
Thank you! haha thin mints re one of those things where you inhale like 10 and don’t even know it!
Wow! Cake crumbs for thin mints…how cool! Thin mints are my absolute fav, even better straight from the freezer!! 😉
omg..straight from the freezer is the only way they should ever be eaten!!!
Wow, who would have thought it is such an easy recipe!? I cannot wait to try these! And fab photos:)