Thin Mints

thin mints


Thin mints = the most popular Girl Scout cookie out there.  I freaking love Girl Scout cookies….if only they were more readily available!  One of my violin students is a Girl Scout, and it is such a dangerous thing; I can’t help but buy 4 boxes of cookies for my sweet little student!

I decided to make thin mints during the holiday season, for my coworkers at The Music Shoppe.  These are a little tricky, I won’t lie.  They are rolled cookies, which means you roll the dough up into two logs, refrigerate, cut up, and bake! With this particular recipe, the dough is a little tough to stick together, so I might recommend using cold water or making sure your dry ingredients are exactly to the recipe (not too much).  Once you make the chocolate coating, you have to quickly dip the cookies in and out.  Because you’re using chocolate chips, these have a little bit of wax in it to keep the form, so the coating hardens almost immediately.

These are SO worth the trouble, though…they are very rich and yummy with a cold glass of milk 🙂

YIELD: 40 cookies

TIME: 3 hours 30 minutes

1 cup butter, softened
1 cup sugar
1/2 cup unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 tsp. vanilla
2 1/2 cup flour

2 12-oz pkgs. semi-sweet chocolate chips
1/4 cup shortening
1/4 tsp. peppermint extract

In a stand mixer, beat butter for 30 seconds. Add sugar, cocoa powder, baking powder and salt. Beat until combined, scraping bowl as needed. Beat in the egg and vanilla. Mix in flour, dough will be stiff.

Divide dough in half and shape each half into a 10-inch roll. Wrap each roll in waxed paper. Refrigerate about an hour. The dough just needs to be firm enough to slice.

Cut rolls into 1/4 inch slices and place about 1 inch apart on an ungreased cookie sheet. Bake at 375 degrees for 6 minutes or until edges are firm. Cool cookies on wire rack.

In a medium saucepan, combine semi-sweet chocolate chips, shortening, and peppermint extract. Cook over medium-low heat until melted and smooth, and dip cooled cookies in glaze.

Refrigerate and serve with a cold glass of milk.

Hope y’all enjoy!

xoxo, Sara


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