Thin Mint cookies are battered and deep-fried for an indulgent dessert. They taste like a pancake stuffed with a thin mint and is similar to fried foods offered at county and state fairs. It’s also a great way to use up leftover Thin Mints.
It’s Girl Scout cookie season! I look forward to buying a few boxes every year. My favorites are the Samoas and Thin Mints. This year I tried to get the new mango ones but apparently, the troops in San Diego didn’t get any.
Once I got my hands on a couple of boxes, I immediately wanted to do something with them other than just eat them. I got the idea for fried thin mints after someone left a comment on my fried Oreos recipe.
As much I love to eat them straight from the box, I can’t help but use them to make other things like Thin Mint milkshakes, brownies, and mug cakes. So, I was excited to deep-fry them to see how it would work.
I’ve made other recipes inspired by the fair food we get at the county fair and I was pretty sure Thin Mints would be good.
For this recipe, I kept the batter simple and used a Bisquick mix. All you do is mix it with an egg and some milk. The batter will have some lumps, which is fine.
How to Deep-Fry Thin Mints
Pour cooking oil into a pot. It should be one-inch deep.
Heat the oil to medium-high heat.
Dip each Thin Mint into the batter, coating it on both sides. Carefully drop the battered cooking into the hot oil.
Fry it for 15 to 20 seconds and then turn it and fry it on the other side until the batter is evenly browned. Place the fried cookie on paper towels to drain and repeat with the rest of the cookies.
Make sure you use a high-smoke point cooking oil like vegetable oil or canola oil.
Depending on the size of your pot, you can fry more than one cookie at a time but be careful not to overcrowd the pan. It will lower the temperature of the oil, so don’t fry more than a couple at a time and allow the oil to reheat between batches, if necessary.
The batter is unsweetened so I recommend dusting the fried Thin Mints with powdered sugar otherwise, the batter will taste a little plain.
The thin mints stand up remarkably well in the high heat. You get the soft fried dough with a crunchy cookie inside. These were pretty good, especially with a little powdered sugar dusted on top.
More Deep-Fried Recipes
Fried Thin Mints
- 1 1/4 cup Bisquick mix
- 1 egg
- 1/2 cup milk
- 10 thin mints
- Pour oil into pot being used for frying, at least one inch deep. Heat to medium-high heat.
- In a glass bowl, mix egg, milk and bisquick mix with a large wooden spoon or whisk. Let small lumps remain in batter.
- Dip thin mint until covered in batter on both sides. Grab very small edge of the thin mint to remove and quickly put into the hot frying oil before the batter drips off. Fry for about 15-20 seconds before turning over to other side. Fry other side so both are evenly brown. Remove and place on plate lined with paper towel. Repeat with remaining thin mints. Dust with powdered sugar before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.