These are incredible, and to be honest, much easier than they seem. Baking Bites has developed quite the reputation for creating a homemade version of Girl Scout cookies. I’ve already made her Samoas Bars, so I decided it was time to try the thin mints. I cut mine much too thick, but they still tasted great, especially if you put them in the refrigerator. I also used milk chocolate instead of dark chocolate, because that’s what I had. These were a hit with all of my friends and I can’t wait to make them again and cut them thinner so they look more authentic. Either way, they really do taste just like the Girl Scout cookie, it’s incredible! Recipe after the jump.
Also, thanks to Baseball, Baking, and Books and She Simmers for helping me with the photo-stealing situation. Recently, there’s been a bunch of blogs stealing photos and/or recipes from others. I kind of think some of them are bots because it just copies the whole entry, even the text. Either way, Ingrid of BB&B sent me this site and it shows all of the blogs that have been stealing. Check to see if yours are there! I have to focus on studying for finals right now, but I do plan to write a letter to the website hosting company asking them to take the sites down. I suggest anyone else who has been copied to do the same. Don’t let them make money off of you or even claim credit for your hard work.
When the cookies are baked and cooled, begin to dip them in your melted chocolate (recipe follows). I dipped them in and rolled them around on a fork, then placed them on a layer of foil to dry a bit. If I had wax paper, I probably would have used that.
After mine were finished, I put them on a tray and put them in the freezer for about an hour, to firm up, then I put them, layers of parchment paper between layers of them, in tupperware and stored them in the fridge (it’s warm here in AZ). I had them out for a few hours while I had friends over, and they stayed fine after being refrigerated for a while.
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup (1 stick) butter, room temperature
- ⅓ cup milk (any kind – I used 1%)
- ½ teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 10-oz dark or semisweet chocolate (I used milk chocolate chips and they were still great!)
- ½ cup butter, room temperature
- 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, don’t worry! Gradually, add in the flour mixture until fully incorporated.
- Shape the dough into two logs, about 1½ inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Make sure that you don’t shape them too thin, because then your cookies will be really tiny, like mine.
- Preheat oven to 375F. Slice the dough into rounds not more than ¼ inch thick – if they are too thick, they will not be as crisp (I had to bake mine a few minutes longer to get them crisp because they were too thick) – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together (you can see how close together I put mine in the photos above).
- Bake for 13-15 minutes, until the cookies are firm at the edges. Cool cookies completely on another surface (I just used a sheet of tin foil but I would suggest using parchment paper) before dipping in chocolate.
- In a microwave safe bowl, combine the 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. **I heated mine over the stove on a medium-low heat, mostly because I hate having to keep opening and closing the microwave and it’s so easy to burn the chocolate.
- 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 the chocolate as needed to keep it smooth and easy to dip into. Work quickly so it doesn’t cool too fast.
- Set the cookies on a tray and place in the fridge or freezer to firm up for an hour or so, and then move them into tupperware or something like that and store in the fridge, if it’s hot where you live, or store on the counter at room temperature if it’s cool enough.
- **Note: I ended up needed double this amount of chocolate because I made more cookies since I cut them smaller. I would highly recommend having some back-up chocolate and butter just in case.