Girl Scout Cookie season is here! Have you all stocked up your cabinets with your favorites? Are they already gone? I know mine are. The only thing to do when that happens is bake your own! Unless you know a girl who knows a girl who has a secret stash they are willing to part with. But it is always fun to challenge yourself… see if you can replicate those addictive cookies.
When it comes to Girl Scout Cookies, I stand by my top three: samoas, thin mints, and tagalongs. Side note: Who gave those girls the right to change the cookies’ names? Caramel delites? Peanut butter patties? This is madness. But regardless of their names, these three are my favorites because they are undeniably delicious and have been around since I was selling cookies. Anything that stays around that long, must be a keeper.
If I had to choose my favorite, it would probably be samoas, but thin mints have always been my go-to after dinner treat. Nothing better than a
few cookies sleeve right out of the freezer. So once I found myself finishing off the last box, I knew I had to try making them myself. It was a success. These crisp, round cookies coated in mint chocolate could give any scout a run for her money. If you don’t believe me, try them yourself.
Thin Mint Cookie Recipe
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 1 1/2 cups cake flour
- 1 lb semi-sweet chocolate, finely chopped
- 1 1/2 teaspoons peppermint extract
- 1 1/2 tablespoon shortening
- Preheat oven to 350° F. Line cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, beat butter until light and fluffy. Add the confectioners’ sugar and continue mixing until incorporated. Mix in the vanilla, salt and cocoa powder until well combined. Scrape down the sides when necessary.
- Add the cake flour and mix just until combined, it may be a little crumbly.
- Transfer to a work surface and divide the dough in half. Knead the balls to make them a uniform consitancy. Use a rolling pin to flatten each piece into about 3/4-inch thick discs, cover in plastic wrap and chill in the refrigerator for 15 minutes.
- Transfer the chilled dough to a lightly floured work surface and roll to a thickness of 1/8-inch. Use a 1 1/2-inch cookie cutter to cut circles of dough and transfer the cookies to the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 9-10 minutes, or until the edges are set. Allow cookies to cool for a few minutes before moving them to a wire rack to cool completely.
- While the cookies cool, prepare the chocolate coating. Place the chocolate, peppermint extract and shortening in a microwave-safe bowl and heat in 30-second bursts at 50% power, stirring in between each, until the chocolate is melted and smooth. See tips for melting chocolate here.
- To coat the cookies, drop a cookie in the melted chocolate and use a fork to flip and coat all sides. Lift the cookie out of the chocolate with the fork and allow the excess chocolate to drip back into the bowl. I used a toothpick to scrape some of the excess chocolate off. Transfer the cookie to a baking sheet lined with wax (or parchment) paper. Repeat with remaining cookies. If the chocolate hardens before you finish dipping, just pop the bowl back in the microwave briefly to soften it up.
- Transfer the cookies to the refrigerator to set the chocolate. Store them in the refrigerator or freezer.
Recipe adapted from Tracey’s Culinary Adventures.