“i’d like to put in an order for THOSE once a month, please”
as girl scout season is in full force, the thin mint is an obvious choice. i mean, who doesn’t love chocolate and mint (besides my crazy brother-in-law). it’s a match made in heaven as far as i’m concerned. i saw this diy recipe on 101 cookbooks a couple of years ago and have been itching to try it since. the result:
…sorry girl scouts….it seems we’ve cut out the middle man. this recipe was a fan favorite…and considering they were eaten back to back with the real deal…i consider it a huge success.
(by all means….please, please continue to support your local girl scouts. just know that you can make these yourself in the off-season)
this recipe is simple….simple, simple, simple. if you’re a thin mint lover and a wait-a-whole-year-for-them hater then you simply must try this recipe out. in fact, you probably have all the ingredients you need in your kitchen right now.
1 cup butter – softened
1 cup powdered sugar
1 cup cocoa powder
1 teaspoon vanilla
3/4 teaspoon sea salt
1 1/2 cups flour
16 oz semisweet chocolate (the better the quality the better the result)
peppermint extract to taste
preheat your oven to 350º.
in your stand mixer beat your butter until light and fluffy. add in powdered sugar, vanilla, cocoa and salt. mix till ingredients are well blended. scrape down the sides of the bowl and at a low-speed mix in flour a little at a time. (people complained that their dough was too crumbly so be careful with your flour here….you may not need the whole cup and a half…you should be able to handle the dough with your hands after adding flour, but it shouldn’t crumble to pieces.)
turn dough out onto a semi floured surface and give it a few kneads. roll into a ball and press down to form a disc. cover and transfer to freezer for about 20 minutes.
once dough is chilled, roll out on slightly floured surface till about 1/8 inch thick. cut out cookies with a biscuit cutter about 1 1/2″ in diameter. transfer to a parchment paper lined cookie sheet.
bake at 350º for 10 minutes, turning the pan half way though for even baking.
transfer to a cookie sheet and let cool to room temperature.
either while your cookies are baking, or while they are cooling melt your chocolate. i always use a glass bowl that i sit on top of a saucepan with simmering water. once your chocolate is melted add in peppermint to taste. i think i ended up with about 2 teaspoons and still felt like that was a weak amount….but my taste testers said it was the perfect amount?!? just mix in as much as you like….little by little…as just a little too much will overpower your chocolate and you can’t work backwards :)
now for the dunking. i would imagine everyone has a system that works best for them. my system worked like this:
1. drop your cookie into the chocolate top side down – coating the top
2. just as soon as you drop it, use a fork to flip the cookie over – coating the bottom
3. lift the cookie out of the chocolate and lightly tap your fork (cookie on top) against the side of the bowl so that excess chocolate will run/drip off.
4. transfer cookie to parchment paper
5. pick up another cookie and repeat.
once you’re done dipping/coating, transfer cookies to freezer to set….or to your fridge….or just let them set at room temperature…..but if you’re one of those people who doesn’t prefer your thin mint cold…then you crazy!
that’s it…now, just try not to devour them all in one sitting.
seriously, because this recipe made about 60 cookies…..so be friendly and share with a friend or two or eight.
let me just say, on a personal note…that the amount of cocoa powder in these little buddies is pretty generous. i have some dark-chocolate-LOVING taste testers, so i knew it wouldn’t be a problem….but you could probably cut back on the cocoa a bit and be just fine.
oh yes….don’t forget to pour yourself a glass of milk as well.