Thin Mint Copycat Cookies

Some things just taste better when they are homemade.
Bread, cake, pasta. It’s basically a fact that you can’t get better than homemade when it comes to some foods.
I’ll be honest though, I never thought that about Girl Scout Thin Mint cookies. Those things are just so addicting!

Girl Scout season is always so dangerous for me, both my wallet and my stomach hurt during this time.

This recipe doesn’t really help my stomach much though, these cookies taste exactly like Girl Scout Thin Mints!

Only better.

You see, these cookies are softer than traditional Girl Scout cookies, and a little moister, all the while tasting like the famous Thin Mints you know and love.

So not only can you enjoy having Thin Mints year around with these, but they taste even better because they are homemade. Take pride in them!

While Girl Scouts won’t be hurt by the lack of Thin Mint sales, they still have plenty of other delicious cookies to sell, I’m sure you will enjoy this recie as I do.

Thin Mint Copycats

 
Ingredients
 
1 cup unsalted butter, room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup cocoa powder
1/4 teaspoon salt
12 ounces semisweet chocolate
1/4 cup unsalted butter
1 teaspoon peppermint flavor
Directions 
 
Preheat oven to 350 degrees F.
Cream the butter until it is light and fluffy. And the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition.
Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.
Working on a floured surface (you’ll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.
Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the water doesn’t touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it’s fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.
One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they’re all coated, move the sheet to the refrigerator or freezer to set.

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