Girl Scout Cookies: Thin Mints

1 c. butter, softened

1 c. powdered sugar

1-1/2 tsp. peppermint extract

1 c. cocoa powder, unsweetened

3/4 tsp. salt

1-1/2 c. flour

2 T. potato starch (or cornstarch)


1 bag semi-sweet chocolate chips


Beat butter in mixer until light and fluffy; add powdered sugar and continue to cream until mixture is smooth. In a separate bowl, combine the cocoa, salt, flour and starch; whisk to combine. Add extract and cocoa mixture to butter mixture, continue to on low speed until ingredients are combined but still a little crumbly. (Don't overmix or your cookies will be tough, which would be sad.)


Turn dough onto piece of wax paper and knead two or three times to combine ingredients and form a smooth ball. Flatten dough to about 1/2" thick and cover with another piece of wax paper. Place in freezer for about 15 minutes to chill. 


Remove dough from freezer. Leaving wax paper in place, roll dough to about 1/4" thickness; thinner is better here! Use cookie cutters, about 1-1/2", to cut your shapes. I used the letter "O" for my circles. Line baking sheet with parchment paper; cookies can be placed about 1/4" apart since they don't spread much. Bake at 350 for 10 minutes. Allow to cool.


Melt the chocolate chips in a small microwave-safe bowl or a double boiler until smooth. Using a fork, dip cookies in the chocolate. Remember, you want just a thin coating of chocolate, so tap the fork/cookie on the side of the bowl to knock off any excess chocolate drips. Place coated cookies on wax or parchment paper to harden.

Source: Adapted from Handle the Heat

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