Copycat Thin Mints Recipe
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Copycat Thin Mints
The time of year when Girl Scout cookies
come out is looked forward to by so many people each year. In case you missed
it, then this recipe is for you! (If you haven't missed it then you should
totally support them and buy some cookies :) ). Then you can make these at any
time of year for a little bit of that delicious mint and chocolate
flavor.
I was a Girl Scout growing up for a few
years then I worked for them for a few years as a career. Even I looked forward
to cookie time, even though the chocolate covered toffee almonds are pretty
rockin too. I should try to copycat those! My personal favorite is the Tagalong
which you can find a copycat recipe for here.
My husband is a huge Thin Mint fan though and so I made these for him. I will
say they are really good when they are kept in the refrigerator and eaten cold.
He also said that the texture was even closer the next day because it wasn't as
soft. You could probably roll them even thinner but then you would just need to
watch them closer in the oven because they wouldn't bake as long. Happy Baking!
Copycat Thin Mints
Makes about 50 - 1 ¾” cookies
Ingredients:
- - 1 ½ sticks unsalted butter (6 ounces), room
- temperature
- - ¾ cup powdered sugar
- - ¾ teaspoon vanilla extract
- - ¾ cup cocoa powder
- - ½ teaspoon salt
- - 1 cup + 2 tablespoons all-purpose flour
- - 12 ounces semi-sweet chocolate chips
- - 2 teaspoons vegetable shortening
- - 1 teaspoon mint extract
Directions:
1. Preheat the oven 350F. Cream the butter and
powdered sugar for 1-2 minutes.
2. Add the vanilla, cocoa powder, and salt, then mix
until completely blended and thick.
3. Add the flour and mix until just blended, then
shape the dough into a ball and flatten to about ½” thick, wrap in plastic
wrap. Place the dough in the refrigerator for about 20 minutes.
4. Cut the dough in half and roll out each half to ⅛”
thick (I rolled it between plastic wrap to prevent sticking to the rolling
pin or the board).
5. Cut out the cookies using a 1 ¾” round cookie
cutter, then place on a cookie sheet that has been lined with parchment paper
or a Silpat.
6. Bake the cookies for 10 minutes, then cool
completely.
7. When ready to dip the cookies, melt the chocolate
and shortening in a double boiler over low heat until the chocolate is
completely melted, stir in the mint extract. (I used a glass bowl over a
saucepan of simmering water).
8. Dip the cookies individually in the chocolate,
letting the excess chocolate drip off, then place them on clean parchment paper
or a clean Silpat. Refrigerate the dipped cookies until the chocolate is set. (I
left the cookies in the refrigerator because I really liked them cold).
Recipe adapted from Braised
Anatomy
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