Saturday, February 21, 2015

Girl Scout Thin Mints Recipe

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.
Here is the recipe:

    For the 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 
  1. Set the oven to 350F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
I did cut off the rough edges and re-rolled them.

These were pretty big so you could cut them smaller.

Some had wonky edges but the chocolate icing fixes everything.
Coating:   16 ounces of semi-sweet chocolate and 1-1/2 tsp. peppermint extract.  Microwave to melt and thoroughly stir in the peppermint.

Dip each cookie into the melted chocolate.  Place them on waxed paper until the chocolate sets.  If your room is warm, you might want to put them in the fridge.

Apparently these are really good.  I'm not trying them....bleeck!  Chocolate!  But I left a plate of them out when I went to bed last night and lo and behold....there were none left this morning.

A lethal strike by the midnight chocoholics!