Copycat Girl Scouts Thin Mints Cookies

Alright, listen up, everyone! Chef here, and today we're tackling a classic: Copycat Girl Scout Thin Mints Cookies! Forget waiting for those adorable little entrepreneurs to knock on your door. With this recipe, you'll have these crisp, minty chocolate wonders whenever the craving hits.

Yields: Approximately 4 dozen cookies Prep Time: 45 minutes (includes chilling time) Cook Time: 10-12 minutes Inactive Time: 20 minutes (drying time after dipping)

Ingredients:

• For the Cookie Base:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder

• For the Mint Chocolate Coating:

  • 12 ounces semi-sweet chocolate chips (high quality is best!)
  • 1 tablespoon vegetable shortening (optional, for a smoother, shinier finish)
  • 1/2 teaspoon peppermint extract (or more to taste)

Equipment:

• Electric mixer (stand or hand-held)
• Mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie cutter (2-inch circle or any desired shape)
• Double boiler or heatproof bowl and saucepan
• Fork or dipping tools

Instructions:

1. Make the Cookie Dough:

• In a large bowl, cream together the softened butter, granulated sugar, and salt until light and fluffy using your mixer.
• Beat in the peppermint extract, egg, and vanilla extract until well combined.
• In a separate bowl, whisk together the flour and cocoa powder.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
• Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling is crucial to prevent the cookies from spreading too much during baking.

2. Roll, Cut, and Bake the Cookies:

• Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
• On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. (I like to do this between two sheets of parchment paper to prevent sticking)
• Use a 2-inch cookie cutter to cut out cookies. Reroll scraps and cut out more cookies.
• Place the cookies onto the prepared baking sheets, leaving a little space between each cookie.
• Bake for 10-12 minutes, or until the edges are set. Don't overbake them; they should still be slightly soft in the center.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

3. Prepare the Mint Chocolate Coating:

• Melt the chocolate chips in a double boiler or a heatproof bowl set over a saucepan of simmering water. (Make sure the bowl doesn't touch the water.) Stir frequently until the chocolate is completely melted and smooth.
• Remove from heat and stir in the vegetable shortening (if using) and the peppermint extract. Adjust the amount of peppermint extract to your liking.

4. Dip the Cookies:

• Working with one cookie at a time, dip each cookie completely into the melted chocolate, using a fork or dipping tools to ensure it's fully coated.
• Lift the cookie out of the chocolate and gently tap off any excess chocolate.
• Place the dipped cookies back onto the parchment-lined baking sheets.

5. Set the Chocolate:

• Let the dipped cookies set at room temperature for about 20 minutes, or until the chocolate is firm but still slightly soft. You can speed this up by placing them in the refrigerator for 10-15 minutes, but be careful not to let the chocolate bloom (develop a white film).

Chef's Tips and Tricks:

• Don't overmix the dough! This will result in tough cookies. Mix until just combined.
• Chill the dough! This is essential for preventing the cookies from spreading too thin during baking.
• Use high-quality chocolate! It makes a big difference in the flavor and texture of the coating.
• Adjust the peppermint extract to your liking! Start with a small amount and add more until you reach your desired level of minty-ness.
• For a shiny chocolate coating: Add a tablespoon of vegetable shortening to the melted chocolate.
• Store in an airtight container at room temperature or in the refrigerator (the fridge will help the chocolate stay firm longer).
• If the chocolate starts to thicken while you're dipping: Add a small amount of vegetable oil (about 1 teaspoon at a time) to thin it out.

Enjoy your homemade Thin Mints! They're so good, you might just start your own cookie empire. Now go, and bake like a pro!