This is another favorite girl scout cookie!!!!!
2 1/4 cups flour
1/4 cup cornstarch
6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter, at room temperature
1/3 cup milk
1/2 tsp. vanilla
3/4 tsp. peppermint extract
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. Gradually add in the flour mixture until fully mixed.
Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375.
Slice dough into rounds not more than 1/4 inch thick-if they are too thick, they will not be as crisp-and place on a parchment lined baking sheet. Cookie will not spread very much, so you can put them fairly close together.
Bake cookies for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating:
10 oz. dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency between chocolate syrup fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper to set up for a least 30 minutes, or until chocolate is cool and firm. (Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2 -4 dozen cookies
Love the chocolate covered thin mint cookies!!! Hope you will too!
2 1/4 cups flour
1/4 cup cornstarch
6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter, at room temperature
1/3 cup milk
1/2 tsp. vanilla
3/4 tsp. peppermint extract
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. Gradually add in the flour mixture until fully mixed.
Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375.
Slice dough into rounds not more than 1/4 inch thick-if they are too thick, they will not be as crisp-and place on a parchment lined baking sheet. Cookie will not spread very much, so you can put them fairly close together.
Bake cookies for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating:
10 oz. dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency between chocolate syrup fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper to set up for a least 30 minutes, or until chocolate is cool and firm. (Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2 -4 dozen cookies
Love the chocolate covered thin mint cookies!!! Hope you will too!
My dad loves these girl scout cookies,, cant wait to try these out for him for Fathers Day. Thanks
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