Girl Scout Cookie of the day: Thin Mints

Yes, that’s right, cookie of the DAY. I will be making all of the (favorite) girl scout cookie types to wrap up this week. You can all just relax. I STILL support the Girl Scouts of America. I was an avid Girl Scout in my day, and one day dream of leading my own troop. I can’t think of a better cause than teaching girls leadership, teamwork, and self esteem. Even though I won’t be purchasing a box of cookies this year (ok, if there is an exceptionally cute Brownie Scout outside of Vons, I MAY be convinced) I still plan to make cash donations in the names of two people I lost this year that played a large role in my scouting life, and my life in general. My Grandma, who lead Girl Scout camps her whole life and taught me EVERYTHING about the outdoors, and my former Girl Scout troop leader, Les Kelley, who lost his battle with cancer last fall.

On to the cookies! I have to give a huge shout out to who provided all the fodder for this project. I will also thank in advance all the people I’m going to ditch these cookies off on so I don’t have to eat them all myself! Thin Mints are the quintessential Girl Scout cookie and I have to say, these homemade ones did not disappoint. I did a semi-sweet chocolate coating, and I think real thin mints have dark chocolate, but that’s like saying tomato or tomatoe. Regardless, they were chocolaty, minty and delicious. I’m gonna freeze some just like I would a box of Thin Mints!

Homemade Thin Mints Recipe from Baking Bites

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled.

Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating

10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.



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