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Thin Mint Fried Cookie Dough Bites

  • Prep 20 min
  • Total 40 min
  • Servings 18

Chunks of mint take this deep-fried cookie dough to the next level! MORE + LESS -

Buns In My Oven
March 10, 2015


bag Betty Crocker™ Sugar Cookie Mix
Eggs and butter, as called for on the bag of mix
drops green food coloring
cup Andes™ crème de menthe baking chips
cup Original Bisquick™ mix
cup milk
Oil, for frying


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  • 1
    Add the cookie mix, butter, and egg to a large bowl and beat together until your cookie dough is well combined.
  • 2
    Stir in the green food coloring until the mixture is evenly colored.
  • 3
    Stir in the mint chips.
  • 4
    Scoop the dough out onto a baking sheet with a medium cookie scoop. Roll each ball of dough between your hands to make round and smooth.
  • 5
    Freeze for 20 minutes to firm up.
  • 6
    While the dough is freezing, whisk together the Bisquick™ and milk in a small bowl with a fork.
  • 7
    Heat 3 inches of oil in a large saucepan over medium heat until it reaches 375ºF.
  • 8
    Coat the balls of cookie dough in the batter, one at a time, and carefully drop into the hot oil. Do not overcrowd the pan.
  • 9
    Fry for 2-3 minutes, turning halfway through, until golden brown.
  • 10
    Drain on a paper towel-lined plate and let cool for 5 minutes before serving.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Cure those Thin Mint™ cravings with these homemade cookie dough bites. 

    You know how sometimes (all the time) you’re just like, dang; I really need a cookie right now.

    And then other times (most of the time) you’re like, man, I’m craving some greasy deep-fried goodness. 

    And then still other times, you’re all like, why didn’t I buy at least 20 more boxes of Thin Mints™ because now they’re gone and my life is over?

    Well, friends, I am here to save the day.

    Cookies. That have been deep-fried. And are minty and chocolatey. 

    Say hello to your newest obsession.

    We’ll start with a bag of Betty Crocker™ sugar cookie mix, because it’s easy and it’s delicious. Mix it up as the directions state on the back of the bag with some butter and egg.

    Add in a blob of green food coloring, because IT’S MARCH. March calls for green.

    Stir in the Andes™ mint chips, because mint for life, yo.

    Now you’ll just use a medium-sized scoop to scoop out the dough and then roll it into pretty little balls between your hands. Freeze those minty green balls for 20 minutes to firm them up.

    While the balls are freezing, whisk together a little Bisquick™ and milk. Heat some oil up, too!

    Coat the cookies in the Bisquick™ batter. This is easy, but it’s best to coat each cookie right before dropping it (carefully) in the hot oil.

    Fry ‘em up for about two minutes each or until golden brown and amazing-looking.

    Drain them on a paper towel-lined plate for a couple of minutes.

    These are best warm, but not hot.

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