Fake Thin Mints
Hey you guys! Look at this chocolaty thing I made!
Girl Scout cookie season is over and I’m out of thin mints. *dies* Obviously, I had to make my own.
The original recipe for these cookies has actually been on F&F for a good five years. Not only is this post a recipe re-shoot, it’s a re-do: I made a few minor recipe changes to make it extra delicious!
Remember to support and buy from your local Girl Scout troop once the season starts again!
For about 2 ½ dozen cookies:
- 1 ½ c. all-purpose flour
- ¾ c. Dutch process cocoa powder
- ¼ tsp. salt
- ¾ c. butter, softened
- 1 ¼ tsp. pure peppermint extract
- ½ tsp. pure vanilla extract
- 1 c. granulated sugar
- 1 large egg
- 8 oz. chopped semisweet chocolate* (I used Valrhona)
Whisk flour, cocoa powder, and salt in medium bowl to blend. In a stand mixer with a paddle attachment, cream butter with extracts. Beat in sugar in 3 additions. Add egg to the butter mixture. Mix until well incorporated. Add dry ingredients slowly and beat just until blended – the dough will be sticky. Divide dough between 2 sheets of plastic wrap. Wrap each dough entirely in the plastic and refrigerate for 1 hour.
Preheat to 350F. Line 2 baking sheets with parchment paper. Unwrap cookie dough and roll it out with a rolling pin onto a lightly floured surface so they’re around 1/6″ to 1/4″ thick. Using a 2″ round cutter – I used a shot glass! – cut-out the rounds.
Transfer cookies to a lined baking sheet. Bake for 7-9 minutes or until the cookies are firm to touch but still soft. Remove cookies from baking sheet once they have completely cooled. Meanwhile, melt the chopped chocolate
Allow the chocolate to firm before serving.
