I love Thin Mints.
Whenever I see girl scouts out at the stores selling their boxes of cookies… I buy
too many a few boxes. Like enough to line the inside shelves of our freezer. How can you say no to those adorable little faces asking you to help support their troop??
The only problem is that I can NEVER seem to find those stinken scouts when I need them! With all of my friends posting status updates about their cookie gold mines… I had to do something…
- 1-1/2 C. flour
- ½ C. cocoa
- ½ t. salt
- ½ C. butter
- 1 C. sugar
- 1 egg
- ½ t. mint extract
- Cream your butter and sugar in the bowl of an electric mixer. Add the egg, extract and dry ingredients. Stir until combined. Turn out onto a floured surface.
- Divide your dough into two equal pieces. Roll into logs, and wrap in plastic wrap. Stick them in the freezer for 30-45 minutes or until hard.
- Preheat your oven to 350 degrees. Slice each log into ¼ inch circles. Bake 10 minutes.
Recipe adapted from All Recipes
Now… I wanted the mint-ish flavor to continue throughout the entire cookie. Chocolate can really over power most flavors. So I found these:
Andes’ Crème de Menthe baking chips. I could have eaten this entire bag with a spoon… but decided to add a little cream to create this:
- 4oz semi sweet chocolate chips (2/3 cup)
- 4 oz Andes’ Crème de Menthe baking chips (2/3 C)
- ½ C. heavy cream
- Combine your two chocolates in a medium sized bowl. Set aside.
- In a small sauce pan bring the cream just to a boil. Pour over your chocolate and let it sit for a few minutes. Stir until all of the chocolate is melted.
Cover your cookies in the chocolate goodness, and enjoy!
I recommend storing these in an airtight container in the refrigerator. If they make it past the day…
And if any of you know a girl scout, send them my way! I’d like to make a purchase!