A collection of four different Girl Scout cookie copycats all with 4-ingredients OR less!
A quick video tutorial for these Girl Scout Cookie copycats is above this text. More details and the full printable recipes are below:
First up: EASY THIN MINT COOKIES.
These cookies happen to be only TWO-ingredients and one of the easiest treats you’ll make. You’ll take thin mint oreos and dip them in melted Andes mint baking chips and minutes later you can be enjoying one of the most delicious cookies ever. You’ll be amazed how similar these taste to the real thin mint cookies! I’d even go so far to say you might like these even more 🙂
You can find Andes mint baking chips in the baking aisle next to the varieties of chocolate chips and chocolate baking bars.
2-ingredient simple "Thin Mint" cookies
- 1 package THIN Mint Oreo cookies must be the thin oreos
- 1-2 packages Andes baking chocolate* found next to chocolate chips in the baking aisle
Prepare a large sheet pan by lining with parchment paper and set it aside. Pour the bag of Andes chocolate in a large microwave safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds.
Melt slow and patiently to avoid burning the chocolate. (Remember it is melting even when it's out of the microwave.)
Once the chocolate is melted, use a fork to stir around an Oreo cookie. Coat the cookie and then pick it up with the fork and gently tap off the excess chocolate.
Place on the prepared sheet pan.
Once 17-18 of the cookies have been dipped, use the tines of a fork to drizzle the rest of the chocolate over the cookies if desired.
*1 bag of the Andes mint chips will cover just over half of the package of Thin Mint Oreos (16-17 with a drizzle); if you want to dip all of the Oreos, grab 2 bags of the mint chips.
Next: S’MORES COOKIES.
There are 2 new S’mores cookie additions to the list of Girl Scout cookies, so I knew I had to add one in this round-up. One of the S’mores Girl Scouts cookie is a graham cookie dipped in cream icing and covered in a chocolate coating. These are a little different than that, but all the great flavors and all the ease.
The center is a thick layer of MARSHMALLOW frosting. I didn’t even know such a thing existed, but by happy accident I found it when trying to decide between marshmallow fluff or vanilla frosting to go inside of these cookies.
Marshmallow frosting is the secret for these — they definitely make the treat and solidify the famous S’more flavor.
Marshmallow frosting sandwiched between two graham crackers dipped in milk chocolate.
- 12 full sheets honey graham crackers
- 1 container fluffy vanilla marshmallow flavored frosting*
- 3 cups milk chocolate chips separated
- 2 teaspoons shortening separated
Line a large cookie sheet with parchment paper and set aside.
Gently break the full sheets of graham crackers in half to get 24 squares.
Generously spread the vanilla marshmallow frosting on one half of 12 of the graham crackers (I use the whole container in this recipe, but scale down if you like less frosting). Gently press the other graham cracker on top and smooth the edges with a knife so frosting isn't coming out the sides.
In a large microwave safe bowl, add in the chocolate chips and shortening. Place in the microwave and microwave in bursts of 15 seconds, stirring in between for 10-15 seconds (chocolate is melting even when outside of the microwave so it's important to be patient here) until melted.
Once the chocolate is melted and smooth, use a large fork to hold the sandwich cookie over the chocolate and a spoon, to spoon the melted chocolate over the sandwich cookie.
Gently tap the fork holding the sandwich cookie on the side of the bowl to remove excess chocolate. Transfer to the prepared cookie sheet and allow to sit until chocolate is hardened again (place in the fridge for a quicker set up!)
If needed, re-melt the chocolate in the microwave for 10-15 seconds in between dipping if it is getting difficult to dip.
*The marshmallow frosting really makes these treats! I get the Pillsbury fluffy vanilla marshmallow frosting. (<--click to see a picture of it)
Next up: SIMPLE S’AMOAS
So, technically these S’amoas are five ingredients instead of four, but I’m banking on the fact that you most likely have some milk in your fridge so it doesn’t require an extra purchased ingredient to make these. ?? And if you don’t, we can still be friends because the Thin Mint cookies were only 2-ingredients, right? 🙂
In the video tutorial, I use regular shortbread cookies as the base of these cookies and then dip the base in melted chocolate and drizzle melted chocolate on top. We love these cookies so much and make them all the time, that since making the video, I’ve found an even easier (and maybe more delicious) cookie to use as the base. Fudge-striped cookies work so well as the base and then it saves you an extra chocolate dunk! Either will work, but if we’re going for simplicity, the fudge-striped cookies are the easiest!
Simple DIY S'amoa cookies
- 1 package fudge-striped cookies
- 1 and 1/2 cups sweetened shredded coconut
- 2 cups caramels*
- 3-4 tablespoons milk or heavy cream
- 3/4 cup milk chocolate chips
Set the cookies out on a large tray lined with parchment paper.
In a large skillet, place the coconut. Put over medium heat and stir the coconut until lightly toasted, about 5-7 minutes. It should be a light golden color. Remove and allow to completely cool.
In a large microwave safe bowl, add in the caramels and 3 tablespoons milk or heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds, until melted and smooth.
Combine the coconut and caramel and stir until combined. If needed, add in the extra tablespoon of milk/heavy cream.
Spoon some of this mixture and gently press it onto the top oft he shortbread cookie.
In another microwave safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted.
Generously drizzle the melted chocolate over all of the cookies.
Allow to set up at room temperature.
*Don't use caramel bits, use the wrapped caramels. Make sure the caramels you have are new and soft. If they are old, they harden way too much after being melted.
And last in the line-up: PEANUT BUTTER CHOCOLATE TAGALONGS.
The base of classic tagalongs are a crisp cookie, so the short-cut here is a pre-made shortbread cookie. I like shortbread as the base, but there are a lot of options here — a vanilla oreo, a vanilla wafer cookie, and even using fudge-striped cookies again.
The peanut butter topping is just peanut butter + powdered sugar which makes a “dough” you place on top of the cookie. It all gets dipped in milk chocolate and that’s all there is to these cookies!
A crisp cookie topped with peanut butter and coated in milk chocolate.
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 package (4.7 ounces) shortbread cookies*
- 2 cups milk chocolate chips
- Optional: 1 teaspoon shortening or vegetable oil
In a large bowl, beat together the peanut butter and powdered sugar until smooth.
Set out the shortbread cookies on a tray lined with parchment paper.
Form balls of the peanut butter "dough" and press & flatten that dough on the shortbread cookies.
Place in the freezer while preparing the chocolate chips. To prepare the chocolate chips: in a microwave safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted.
Dunk the cookies in the melted chocolate. Pull out using a fork and tap off the excess chocolate.
Place on the tray-lined parchment paper and allow to set. (Place in the fridge for a faster set-up).
*I like Walker's pure butter shortbread cookies, but any will work here. Also read text above recipe for other ideas for the bases of these cookies. The Walker shortbread cookies (what I've used) are larger than most cookies and there are less of them (9 per package). If you use a different cookie you'll have to adjust the toppings (might need more or less of the peanut butter mixture and/or chocolate)
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