It’s Girl Scout cookie time in our part of the world. The order forms are circulating and the salivary glands are working overtime. We love Girl Scout cookies! However, we are not buying them this year because we’re making our own at home. Thaaaat’s right…you can make these babies at home. The three recipes are copycats of Thin Mints, Samoas, and Tagalongs, and all three recipes are ones that I dreamed up on my own.
In addition to the recipes and a handy video how-to, I have also crunched the numbers to give you a cost comparison between the Girl Scout cookies and the copycat versions. A box of Girl Scout cookies in Michigan costs $4.00. If I packaged the copycat cookies according to the same weight as the Girl Scout versions, the cost would be $2.27 for Thin Mint Copycats, $2.11 for Samoa Copycats, and $1.27 for Tagalong Copycats. That’s a significant savings! Side note: I know that buying Girl Scout cookies helps local troops, BUT if instead you make your own cookies and mail a check to your local troop, both parties will benefit more. You get cheap, delicious cookies, and the girls get the entire $4 instead of a tiny portion. 🙂
Let’s get to the recipes, shall we?
Thin Mints Copycats
(makes about 108 cookies)
10 ounces Andes mint baking chips
13-14 chocolate graham crackers (about 1/2 of a 14oz. box)
- In a double boiler, melt the mint baking chips. While they’re melting, break the crackers into halves until they are about 1-2 inch squares.
- Dip the crackers in melted chocolate, shaking off excess, and place on parchment paper.
- If needed, put the cookies in the fridge for a couple minutes to help the chocolate set.
(makes about 50-60 cookies)
about 15 regular graham crackers (a little more than half of a 14oz.), broken into quarters
11 ounces caramels
2 Tablespoons milk
3 ounces toasted coconut
about 8 ounces chocolate candy coating
- Melt together the caramels and milk until smooth.
- Dip the crackers, only on one side, and then directly dip into coconut so it sticks to the hot caramel. Place on parchment paper.
- Melt chocolate in a double boiler until smooth. Dip cookies on the opposite side as the caramel, gently dragging excess off on the side of the bowl. Place on parchment paper.
- Place leftover chocolate into a pastry bag, snip the tip open, and drizzle over cookies so they have a strip pattern.
- If needed, place cookies in the fridge for a couple minutes for chocolate to set.
(makes about 48 cookies, larger than Girl Scout version)
about a dozen graham crackers (a little less than half of a 14oz. box), broken into quarters
1/2 cup peanut butter
1/2 cup sifted powdered sugar
16 ounces chocolate candy coating
- Melt the chocolate in a double boiler until smooth.
- While the chocolate is melting, mix together the peanut butter and powdered sugar until it forms a thick paste. Spread the paste onto the crackers. I did a pyramid shape, so the peanut butter was beveled around the edges in the hopes of keeping a smoother shape to the cookie. It worked well.
- Carefully dip the cookies in chocolate and gently shake off excess. These were tricky to handle, so be careful. Place them on parchment paper.
- If needed, place cookies in the fridge for a couple minutes for the chocolate to set.
I hope you give these a try, and if you know of any copycat recipes for other Girl Scout cookies, let me know! Have a great day!