|I've wanted to make these for a long time and finally got around to it yesterday. It seems like everyone likes Girl Scout thin mint cookies.|
- 1 cup ( 2 sticks)softened
- 1 cup unsweetened dark cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour
For the cookies:
- Set the oven to 350F
- 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 with plastic wrap then place in fridge for 15 minutes.
- Remove dough from the fridge and roll it out really thin using plastic wrap, about 1/8-inch. Cut cookies using 1 1/2-inch cutter or into squares like I did. I didn't want to waste any and I also didn't want to re-roll the scraps.
- Place cookies on a parchment lined baking sheet and bake for 15 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.
|Coating: 16 ounces of semi-sweet chocolate and 1-1/2 tsp. peppermint extract. Microwave to melt and thoroughly stir in the peppermint.|