Girl Scout Thin Mint Knockoffs
Ready In: 1 hr 45 mins
Yields: 48 cookies
Ingredients
Cookie
- 1 1⁄4 cups all-purpose flour
- 1 cup sugar
- 1⁄2 cup cocoa powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 3⁄4 cup butter
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon peppermint extract
Chocolate Coating
- 4 cups semi-sweet chocolate chips
- 2 tablespoons butter
- 1⁄2 teaspoon peppermint extract
Directions
- Cookie:
- Use a food processor to blend dry ingredients, by pulsing.
- Add margarine, milk, vanilla, and mint extract and pulse until well combined.
- Scrape out dough, knead until all the ingredients are well incorporated.
- Chill in refrigerator for 1 to 2 hours, till mixture is firm.
- Preheat the oven to 350° and line two large baking sheets with parchment paper.
- When dough is ready, roll balls about as big as a heaping teaspoon, and press them, one by one, onto the baking trays, leaving about 3 inches of space around each.
- Flatten each to about a quarter inch thick.
- Bake for 12-15 minutes.
- Cool on rack completely.
- (Note prep time includes refrigeration time).
- Chocolate coating:
- Melt chocolate chips and margarine until smooth using a double boiler or microwave.
- Stir in the mint extract.
- Dip cooled cookies into the chocolate using your fingers or a fork. Arrange cookies plates lined with parchment paper and refrigerate until coating sets.
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