It is Girl Scout Cookie season! This is one of my favorite times of the year. I used to be a Girl Scout and if I had a daughter she would be one, too. I waited patiently for the cookies to go on sale, go the intel on where they would be sold by asking in our town’s Facebook group, then went and made my move. To the Grocery store I ran and bought a stack of cookie boxes for recipes and snacks.
I swear those boxes get more expensive by the year. I am pretty sure they were only $2.00 back when I sold them. Those were the good old days, when we got to go door to door around the block guilting neighbors into buying our wares instead of kids having to get their parents to guilt their co-workers into buying fundraiser goods or cookies. Then again I don’t think anyone ever has been forced to buy cookies. Everyone loves them.
Everyone also has their favorite cookie. Mine are Samoas. I think they are called Caramel De Lights now or some such nonsense, but they are still Samoas to me. My husband’s favorite are the Peanut Butter Patties. The boys have yet to meet a cookie they didn’t love, and I am not sure of their favorites. I am pretty sure it is not the Samoas because I don’t share them, and it is possible they have never had one.
I have made copycat Paleo Thin Mints before, but for this recipe I used the real thing. You will need about a box for this recipe. They come 32 to a box (or at least this year do), and I used 20 in the crust, 5 for the topping and 5 to be mixed into the cheesecake batter. I bought 2 boxes and I am glad I did because I was munching on cookies as I was cooking. Sooo good.
- 1 box of Thin Mints
- 3 tablespoons melted butter
- 3 8 ounce packs of cream cheese
- 1 cup sugar
- 1 tablespoon mint extract
- 3 eggs
- Preheat the oven to 350F. Using a food processor or Nutribullet, puree 20 Thin Mints into sand-like granules. Mix the Thin Mints with the melted butter until fully blended, then press the "crust" mix into the bottom of a 9 inch springform pan.
- On high speed, mix the cream cheese and sugar together until all cream cheese lumps are gone. Add in the mint extract and eggs, and beat on medium speed for 3-5 minutes until creamy.
- Puree 10 more Thin Mints the same way as you did the original 20. Pour half of the Thin Mint crumbs into the cheesecake batter and mix until just combined.
- Pour the batter into the pan and sprinkle the remaining Thin Mint crumbs on top. Bake for 45-55 minutes and then remove from the oven.
- Refrigerate for 4 hours before removing the sides of your pan.