Nothing beats the refreshing-yet-decadent taste of one of my favorite Girl Scout cookies. Though I don’t usually like chocolate and peppermint, these are special. I look forward to cookie season so I can keep a box in my freezer until temptation kicks in. Since there are no cookies to be found (yet), I decided to try my hand at some homemade ones.
There were numerous sources on the internet (seriously, just try to Google it). But many called for the use of a chocolate boxed cake. I managed to eke out a copycat recipe for a cake mix and incorporated it into this recipe. My goal is to include as little in the way of additives as possible.
I originally only had a cup of chocolate chips, so I decided to stripe them so as to spread it out as best as possible. I’ve allowed for enough chocolate in this recipe to coat all of the cookies fully, but the striped version is quite pretty…
Okay, onto the recipe. It’s essentially a dry chocolate cookie with a decent amount of leavening, which means that it won’t expand/rise as much so you can space them closely. I added peppermint oil to the batter, as well as the chocolate coating and they turned out nicely.
53: Girl Scout Cookies: Thin Mints® Recipe
Total Time: 2 hrs 30 minutes
Yield: 4-6 dozen depending on size
- 2 cups AP Flour
- 1/2 cup Cake Flour
- 1& 3/4 cups Sugar
- 1 cup Cocoa Powder
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Vegetable Shortening, melted
- 1 Egg
- 3+ tbsp Water (add until the dough JUST starts to come together)
- 3 drops Peppermint Oil
- 4-5 cups Chocolate Chips (I like dark chocolate), melted; tempered
- 3-4 drops Peppermint Oil (add more if you like, but one drop at a time)
- Sift all of your dry ingredients into a large mixing bowl.
- Add your egg as you mix and then add the peppermint oil to your melted shortening, and add shortening mixture in a trickle.
- Once all of the ingredients are incorporated, roll out into a thin (1/8″-1/4″) sheet on parchment paper. (Wax paper is okay.)
- Chill 1-2 hours.
- Preheat your oven to 375F (I HIGHLY suggest getting a thermometer that just sits in your oven by hooking onto one of the racks. Our oven was 50 degrees off.)
- Use your favorite cookie cutter to cut out rounds and put them on a lightly greased silpat (or parchment paper) on a half-sheet cookie pan.
- Bake 12-15 minutes or until the edges are done.
- Allow to cool, and in the meantime, microwave your chocolate chips 30 seconds at a time, thoroughly mixing with a spatula after each interval. You want to take them out as they are just starting to melt, and let the residual heat in the bowl melt them further. You don’t want to overheat. Tempering chocolate is easy if you’re patient.
- To coat, use a spatula to fling chocolate stripes on the cookies. If you want to dip them, use a fork to lift them out of the chocolate without being too thickly coated. Allow to cool on parchment and freeze for a faster hardening time.