Thin Mints were up first. After reading the recipe I realized that Thin Mints are just chocolate/mint shortbread cookies dipped in chocolate. Doink. So, this recipe was very easy with rather good results.
Thin Mints Cookie Dough
2 1/4 C Flour
1/4 C cornstarch
6 T unsweetened cocoa powder
1/2 t salt
1 C sugar
1/2 C butter, room temp.
1/3 C milk
1/2 t vanilla extract
3/4 t mint extract
I. Whisk together flour, cornstarch, cocoa and salt in a small bowl. set aside
II. Cream together sugar and butter. with mixer on low speed, add milk and extracts. (mixture will look curdled)
III. Gradually add in the flour mixture until incorporated.
IV. Chill dough until firm. Then, shape into two logs about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for 2 hours or until very firm.
V. Preheat oven to 375. Slice dough into rounds about 1/4 inch thick and place on parchment lined baking sheet. cookies don't spread much, so they can be placed close together. Bake for 13 - 15 minutes. Cool cookies on wire rack.
10 oz dark or semisweet chocolate chips
1/2 C butter, room temp
I. Combine butter and chocolate in a microwave safe bowl. Microwave on high until melted. Stir to make smooth. So dipping is easier, chocolate should be almost like chocolate syrup.
II. Dip cookies and let set on parchment
Makes 3 - 4 dozen
After making my Thin Mints I noticed that I should have cut the dough thinner. For the cookies to taste authentic you'll want that real crisp cookie. The cookies freeze well. When I made the recipe I actually only baked half and froze the other half.
So, is it worth making Thin Mints at home over buying a box from your local Girl Scout for $4.00?
Yes, but there is a little more effort required than just tearing open a box on the way home from the grocery store.