Homemade girl scout thin mint cookies

Homemade girl scout thin mint cookies

A childhood memory for me was not only selling these thin mint cookies but also them being my family’s favorite type. When I realized I could make them by scratch; as in the UK they do not sell them, I found the perfect recipe which brings back the memories. There are cheat ways in which you use a ritz cracker, but you cannot alter this recipe in my opinion.

Ingredients
For the cookies:
8 ounces butter
1 cup unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon vanilla
¾ teaspoon salt
1 ½ cups all purpose flour
For the coating:
10 ounces semi-sweet baking chocolate
1 ½ teaspoon peppermint extract

Directions
Preheat oven to 350 degrees.
Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in fridge for 15 minutes.
Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don’t add any more, the amount is perfect)
Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

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