Friday, February 7, 2014

Copycat Thin Mints

I just made your dreams come true.  These copycat thin mint cookies are to die for!  They are a household favorite when it comes to girl scout season but of course we always run out so why not make our own during the off season?  They taste just like them that little crunch with that sweet mint chocolate coating.
What are your favorite girl scout cookies?

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Mint Chocolate Coating:
4 cups semi-sweet chocolate chips
2 teaspoons mint extract

Preheat oven to 350 degrees.
In a large mixing bowl, beat butter until light and fluffy.  Add powdered sugar and mix until smooth.  Mix in vanilla, salt and cocoa.  Add flour and mix until combined but it will be crumbly. Chill dough in the refrigerator for 15-30 minutes.  Remove dough from the fridge and knead for 5 mins on a lightly floured surface to warm up.

 On a lightly floured surface, roll out dough to 1/8″ in thickness.  Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer).  Place cut circles on a baking sheet lined with parchment paper.  Bake cookies for 10 minutes, or until edges are set.  Let cookies cool completely.
After cookies are cool, place chocolate in double boiler and melt.  Stir in peppermint extract until smooth.  Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate.  Transfer the chocolate covered cookie to a baking sheet lined with  parchment paper.  Repeat with remaining cookies.  Let chocolate harden before serving.  You can place cookies in the refrigerator to set the chocolate faster.

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