It’s that time of year! Yep, when all the adorable little Girl Scouts hit the streets peddling cookies. Some may say that it is the best time of year when those yummy rectangular boxes of cookies are delivered. I love Girl Scout cookies! The problem is that they are only available one time a year for such a short window. You missed Girl Scout Cookie season? Too bad because you’ll be waiting until next year to get your hands on those delightful cookies. Well, unless you know a cookie hoarder that buys a bazillion boxes to store in their freezer to keep ‘em stocked all year round. Most people don’t know someone like that though.
One of my favorite cookies from the Girl Scouts are the Thin Mints. Well, actually I think they are a lot of people’s favorites because it is the most popular cookie ordered year after year. This year I just couldn’t wait for the cookie orders to come in. I had to jump the gun and make some myself. Oh, you didn’t know you could make Thin Mints at home, did you?! Absolutely and they taste very, very close to the real thing. It’s crazy! Same crunchy, minty cookie dipped in chocolate. And honestly, they aren’t that hard to make. The hardest part is waiting because you have to refrigerate the dough for 5 hours. But if you plan in advance, you’d make the dough the day before and be ready to bake them the next day.
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 teaspoon mint extract
6 (1 ounce) squares semisweet chocolate, chopped
1/3 cup butter
1. In a large bowl, beat 1/2 cup butter until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
2. Add flour, cocoa, and salt together into into creamed mixture and beat well.
3. Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders.
4. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
5. After the dough has been refrigerated, preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
6. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife.
7. Place on cookie sheets about 1 1/2 inches apart. They will not spread so don’t worry too much about the distance between each cookie. Bake 10 to 12 minutes.
8. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Carefully dip your cookies while warm in the chocolate to completely cover them.
9. Place on wire racks, and let cool and harden completely.
NOTE: If you want completely flat bottoms, I would set the cookies on wax paper to cool. Also, I recommend refrigerating these cookies because otherwise the chocolate is pretty messy. You could even freeze them and they are still delicious!!
If you are feeling fancy, you could even cut the cookie slices into hearts before you cook them. I did this with a few but decided the true shape of Thin Mints is round.
Stay tuned for Friday because we are making Homemade Tagalogs that day!
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup white sugar
- 1 egg
- ½ teaspoon mint extract
- 6 (1 ounce) squares semisweet chocolate, chopped
- ⅓ cup butter
- In a large bowl, beat ½ cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1½ inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice ¼ inch thick pieces with very sharp knife. Place on cookie sheets about 1½ inches apart. Bake 10 to 12 minutes.
- Melt ¼ cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Recipe adapted from AllRecipes.