There’s no guilt like walking past a group of 10-year-olds selling Girl Scout cookies at the grocery store and not stopping. It feels like crushing tiny entrepreneurial dreams. I don’t care how much the price of those boxes has climbed—my heart won’t let me walk away. It shouldn’t be hard, since they don’t sell anything I actually need, right?
Wrong. Give me all the Thin Mints.
I used to wonder why Girl Scouts always have to sell cookies, but now it makes total sense: enlist the most charming kids possible and who could refuse? Recently I stopped at a table where a young sales team told me that Thin Mints and Caramel Delights were the top sellers. I didn’t need the sales pitch. I already knew—and I wasn’t leaving empty-handed.
That said, I wouldn’t crush up a box of the official cookies just for frosting—so I used an affordable store-brand Thin Mint copycat cookie instead. They’re often half the price, taste basically the same to me, and you can buy them year-round. I don’t know who at Keebler reverse-engineered the recipe, but whoever did it did me a favor.
Lately I’ve been experimenting with buttercream variations, and a Girl Scout Thin Mint–inspired frosting felt timely—especially with St. Patrick’s Day around the corner and mint recipes everywhere. This buttercream is quick, airy in texture (not in calories), and makes an irresistible topping for homemade or boxed cake mixes. I often use boxed cake for chocolate cupcakes and rely on homemade buttercream to make them feel special. Pipe this minty chocolate buttercream onto rich chocolate cupcakes, sprinkle with crushed or whole Thin Mint cookies, and watch everyone swoon.
Thin Mint Buttercream
Makes: 1 cup
Prep Time: 10 mins • Total Time: 10 mins
Ingredients
- ½ cup unsalted butter, room temperature
- 1½ cups powdered sugar
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 10 Thin Mint cookies, crushed to a fine powder
Instructions
- Melt ½ cup semi-sweet chocolate chips in the microwave or in a small saucepan over low heat, stirring frequently. Once melted, remove from heat and stir until smooth. Let cool for at least 5 minutes.
- In a large bowl, beat the softened ½ cup unsalted butter (one stick) on medium speed with a hand or stand mixer for 2–3 minutes, until creamy.
- Slowly add 1½ cups powdered sugar, then the cooled melted chocolate. Add ¼ cup heavy cream, 1 teaspoon vanilla extract, and ½ teaspoon mint extract. Mix on medium-high until well combined.
- Add the crushed Thin Mint cookies and beat on high for 3–4 minutes until the buttercream is light and fluffy.
- If the frosting is too thin, add more powdered sugar a tablespoon at a time until you reach the desired consistency. If it’s too thick, add a little more heavy cream, one tablespoon at a time.
- Pipe or spread onto cooled cupcakes or cakes. Garnish with additional crushed or whole cookies if desired.
Notes
If you prefer a stronger mint flavor, increase the mint extract slightly, adding a little at a time—mint extract concentrates quickly. Store leftover buttercream in an airtight container in the refrigerator for up to five days. Bring to room temperature and re-whip briefly before using.
Nutrition (approximate for entire batch)
Calories: 2517 kcal • Carbohydrates: 272 g • Protein: 11 g • Fat: 157 g • Saturated Fat: 94 g • Cholesterol: 332 mg • Sodium: 462 mg • Sugar: 227 g
Recipe by: Melissa Rose
Did you make this?
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I’ve got another buttercream planned for next week (hint: salted caramel!), but until then—what’s your favorite Girl Scout cookie? I’m torn between Thin Mints and Caramel Delights (also called Samoas in some places). The others don’t usually grab me—unless some kind of ex–Girl Scout discount program exists (seriously, where is that?). For now, I stick with the classics and hide the box in the back of the freezer, hoping the cold will do something about the calories before I find them again.