Ah, Girl Scout Cookies…
Sweet little girls outside the local grocery store with smiles on their faces, badges sewn on their vests, hope in their hearts, baby raccoons back home as pets and…sweetened preservatives in a box. mmmmm, girl scout cookies.
Did you know that “Scouts” was adopted from the people who blazed the trail West? The scouts who lived long ago blazed the trails for the Girl Scouts of today. They ventured ahead and led and helped others. They were trusted by the people. They prepared themselves for every emergency. They made friends with all the things of nature. They made delicious cookies made from tree sap, small stones, and dung beetles.
Okay, so I made that last part up. Just wanted to see if you were really paying attention.
Now that the history lesson is out of the way, it’s confession time….
Thin Mints are not my favorite girl scout cookie. In fact, I don’t even really like girl scout cookies (I know, gasp!). If I had to choose one it would be the Samoas, the caramel coconut gooey wreath-y looking ones. Really though, they are all too sweet and processed tasting for my palate like any cookie from a box. I think this is probably the reason why so many people love them though! That, and because buying one or two or 28 boxes of them, you know so you can give some to Aunt Sally and little cousin Johnny, supports those sweet little girl scouts. And girl scouts are awesome! They know a lot of really cool and useful nature survival stuff!
Here’s another fact about me…
I do not like chocolate and mint together. Or chocolate mint. Or minty flavored chocolate. It just doesn’t do it for me. Call me crazy but that’s the truth and nothing but the truth.
“Just the facts, ma’am”
“I want the truth!”
“You can’t handle the truth!”
I’ll stop now.
THESE not so sickly sweet homemade version of Thin Mint cookies, however, DO do it for me.
I said do do ::snicker::
The combination of the mild mint in the cookie with the rich chocolate covering is a lovely marriage indeed. And since the cookies live in the refrigerator they stay fresh for, like, ever!
Give em a try!
Thin Mint Cookies
makes about 3-4 dozen cookies
1 ¼ cup all-purpose flour
1 cup sugar
½ cup cocoa powder
¼ teaspoon kosher salt
¼ teaspoon baking soda
¾ cup butter, softened
3 tablespoons milk or coconut milk
1 teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
Chocolate Covering
4 cups semisweet chocolate chips
2 tablespoons butter
½ teaspoon pure peppermint extract (optional, use only if you want a little extra minty flavor. If you’re like me and like subtle mint, leave it out.)
To make the cookies:
In a stand mixer or food processor, mix flour, sugar, cocoa powder, salt, and baking soda until combined. Add softened butter, milk, vanilla, and mint extract. Mix or pulse a few more times until the mixture comes together. Gather the dough into a ball and transfer to a sheet of plastic wrap. Wrap into a disk and chill in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about ¼ inch thick and bake for 12-14 minutes.
Let the cookies cool completely.
Covering the cookies with chocolate:
Melt the chocolate and the butter together over a double boiler or in the microwave for 30 second intervals. Stir and repeat until all of the chocolate is melted. Submerge the cookies into the chocolate and use a spatula or a fork to cover all sides. Scrape off the excess chocolate and smooth the chocolate on the top of the cookie as needed. Place the cookies on a parchment lined baking sheet and place in the refrigerator until the chocolate is set.
Store the cookies in the refrigerator until ready to serve.
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