The best recipe for handmade Thin Mints, this Girl Scout cookie is prepared right in your kitchen using ingredients of the highest quality so that you may make it just like the original!
"
Ingredient
FOR THE COOKIES– 1 cup unsalted butter at room temperature– 1 cup sugar– 1 Tbsp vanilla extract– 1/2 tsp salt– 3/4 cup Dutch process unsweetened cocoa powder– 1 large egg– 2 cups all-purpose flour ~ minus 2 tablespoons!– 2 Tbsp corn starchFOR THE COATING:– 20 ounces dark or semi sweet chocolate bars, or melting wafer– 2 tsp vegetable or coconut oil– 1 tsp pure peppermint extract or oil
Ingredient
Mix soft butter, sugar, vanilla, and salt. Mix in the cocoa powder until it's well incorporated and the dough is thick like frosting.
Scrape bowl sides while you beat egg.
Step 1
Step 1
Instructions
Stir the flour and cornflour together and add to the basin. Mix on low until well incorporated, but don't overmix. Split the dough in half and make discs.
Step 2
Step 2
Roll each disc between two big parchment papers. Refrigerate dough for 1 hour. Preheat oven to 350F. Use a 2" cookie cutter to cut dough rounds. Bake cookies an inch apart on a baking sheet for 10 minutes.
Step 3
Step 3
I bake one tray at a time for evenness. Cool the cookies on the pans. Make peppermint coating. This is done in two batches: one for the first half of cookies and the other when needed.
Step 4
Step 4
Half the bar chocolate should be chopped thinly. Put in a glass measuring cup with 1/2 the oil. Stir until thoroughly melted after 60 seconds in microwave.
Step 5
Step 5
You can microwave it again for 15-second bursts to melt all the chocolate. Add peppermint extract. Each cooled cookie should be gently dropped into the coating.
Step 6
Step 6
Fork-coat the bottom of the cookie after dropping it face-down. Lift the biscuit with a fork to drain chocolate. Put the cookie on parchment paper to harden.
Step 7
Step 7
Repeat with the remaining cookies, producing new chocolate coating as needed.
Step 8
Step 8
The cookies will set in 30–60 minutes. Store them at room temperature for a week, refrigerated, or frozen.