A collection of four different Girl Scout cookie copycats all with 4 ingredients OR less!
Easy Thin Mint Cookies
These cookies only need TWO ingredients and are one of the easiest treats you’ll make. You’ll take Thin Mint Oreos and dip them in melted Andes mint baking chips. A few minutes later, you can enjoy 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 more:)
Look for Andes mint baking chips in the baking aisle next to the chocolate chips and chocolate baking bars.
Easy Thin Mint Cookies
Equipment
- Sheet pan (15" x 10")
- Microwave
Ingredients
- 1 package Mint Oreo THINS must be thin Oreos
- 1 to 2 packages Andes Creme De Menthe baking chips found next to chocolate chips in the baking aisle, see note 1
Instructions
- Line a large sheet pan with parchment paper and set aside. Pour bag of Andes chocolate into a large microwave-safe bowl. Melt chocolate in microwave in 15-second bursts, stirring for 15 seconds between bursts. Melting slowly helps avoid burning the chocolate.
- Once melted, stir an Oreo into the chocolate using a fork. Coat the cookie, lift it with the fork, and gently tap to remove excess chocolate.
- Place the coated cookie on the prepared pan. Repeat process with all cookies.
- Once all cookies have been dipped, use the tines of a fork to drizzle the rest of the chocolate over the cookies.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
S’mores Cookies
There are two new S’mores cookies in the Girl Scout round-up, so I knew I had to add one to this list. One of the S’mores Girl Scouts cookie is a graham cookie dipped in cream icing and coated in chocolate. These are a little different than that, but with all the great flavors and all the ease.
The middle is filled with a thick layer of MARSHMALLOW frosting. I didn’t even know that was a thing! I found it by chance when choosing between marshmallow fluff or vanilla frosting to go in these cookies.
Marshmallow frosting is the key for these—it brings all the S’mores flavor and really makes these cookies what they are.
S’mores Sandwich Cookies
Equipment
- Sheet pan (15" x 10")
- Microwave
Ingredients
- 12 full sheets honey graham crackers
- 1 (12-ounce) container vanilla frosting see note 1
- 3 cups milk chocolate chips divided
- 2 teaspoons shortening divided
Instructions
- Line a large sheet pan with parchment paper and set aside.
- Gently break full sheets of graham crackers in half to get 24 squares.
- Generously spread vanilla marshmallow frosting on half the (12) graham crackers (I use the whole container in this recipe, but scale down if you like less frosting). Gently press the remaining graham crackers on top to make sandwiches, smoothing the edges with a knife.
- In a large microwave-safe bowl, add chocolate chips and shortening, and microwave in 10–15-second intervals, stirring between bursts until smoothly melted.
- Use a large fork to hold each sandwich, spoon melted chocolate over it, and tap the fork on the bowl’s edge to remove excess chocolate. Reheat chocolate as needed for easier dipping.
- Place sandwich cookies on the sheet pan and leave at room temperature until chocolate hardens. (Place in the fridge for quicker hardening!)
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 purchase to make these?? And if you don’t, we can still be friends because the Thin Mint cookies were only two ingredients, right? 🙂
In the video tutorial, I use plain shortbread cookies as the base of these cookies and then dip the base in melted chocolate and drizzle melted chocolate on top.
But 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 it saves you an extra chocolate dunk! Either will work, but if you want the simplest option, go with the fudge-striped cookies.
Simple S’amoas
Equipment
- Sheet pan (15" x 10")
- Microwave
Ingredients
- 1 package fudge-striped cookies
- 1-1/2 cups sweetened shredded coconut
- 2 cups soft caramels see note 1
- 3 to 4 tablespoons milk or heavy cream
- 3/4 cup milk chocolate chips
Instructions
- Set cookies on a large sheet pan lined with parchment paper.
- Place coconut in a large frying pan and toast over medium heat, stirring until lightly toasted, 5–7 minutes, then cool completely.
- Add caramels and 3 tablespoons milk or heavy cream to a large microwave-safe bowl, microwave in 20-second bursts, stirring for 15 seconds between each, until melted and smooth.
- Combine the coconut and caramel and stir until combined. If needed, add an extra tablespoon of milk/heavy cream. Spoon mixture onto shortbread cookies, pressing gently.
- In another microwave-safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds, stirring for 10 seconds between each burst, until smooth.
- Generously drizzle chocolate over all cookies and let set at room temperature.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peanut Butter Chocolate Tagalongs
The base of classic tagalongs are a crisp cookie, so the easy thing here is to use pre-made shortbread cookies. I like shortbread as the base, but you’ve got choices—a Golden Oreo, a vanilla wafer cookie, and even fudge-striped cookies all work great too.
The peanut butter topping comes from mixing peanut butter and powdered sugar. It makes a soft dough you press onto each cookie. Then you dip the whole thing in melted milk chocolate. That’s it—easy and so good!
Peanut Butter Chocolate Tagalongs
Equipment
- Sheet pan (15" x 10")
- Microwave
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 (4.7-ounce) package shortbread cookies see note 1
- 2 cups milk chocolate chips
- 1 teaspoon shortening or vegetable oil, optional
Instructions
- In a large bowl, beat peanut butter and powdered sugar together until smooth.
- Set out the shortbread cookies on a sheet pan lined with parchment paper.
- Form balls of peanut butter mixture, then press and flatten them onto the shortbread cookies. Place cookies in freezer while preparing the chocolate chips.
- Add chocolate chips to a microwave-safe bowl. Melt in the microwave in 15-second bursts, stirring for 10 seconds between bursts, until smooth and melted.
- Dunk cookies in melted chocolate, pull them out with a fork, and tap off excess chocolate.
- Place cookies on the parchment-lined sheet pan to set (or refrigerate for quicker setting).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beautiful
Thanks Sylvia!
These truly deserve 5 stars. I rarely comment on sites, but I absolutely had to for these gems! I have made the smores, thin mints, and PB patties and they are absolutely amazing. They always get rave reviews and requests for the recipe! Thank you! 🙂
That is so kind of you; thank you Chrissy! 🙂 So happy these cookies have been enjoyed!
These look delicious, I am going to put these in the cookie making rotation, thanks!
You’re welcome! Enjoy!
Girl all these cookies look DIVINE!!
How awesome is this, it’s not just 1 girl scout copycat recipe, but 4. I love this. I am totally going to pin this collection of recipes.
Thank you Stephanie! 🙂
I feel like I hit the cookie jackpot <3 I'm going to save each of these recipes
Thanks Jess! 🙂
Me: “Ok, diet time!”
Chelsea: “I have a girl scout cookie recipe.”
Me: “… Ok, cookie time!”
Haha!! Yesssss 🙂
Hey girl- these look so yummy!