You don’t have to wait any longer for a local Girl Scout to knock on your door and sell you cookies. These are a homemade version of the beloved Thin Mints sold by the millions every year, which by the way, are seasonal. This recipe can be whipped up anytime, is fairly easy to make and, dare we say it, we think they are better than the boxed Girl Scout cookies.



Print Homemade Thin Mints Author: Bakepedia Makes: Makes about 40 cookies Ingredients 1½ cups all purpose flour

¾ cup Dutch-process cocoa powder, such as Bensdorp or Valrhona

¼ teaspoon salt

¾ cup (1½ sticks) unsalted butter, at room temperature, cut into pieces

¾ teaspoon peppermint extract

½ teaspoon vanilla extract

1 cup sugar

1 large egg, at room temperature

6 ounces bittersweet or semisweet chocolate, chopped, such as Callebaut, Valrhona Extra-Bitter (61%), Valrhona Equitoriale (55%) or Guittard Semisweet (61%) Instructions Whisk flour, cocoa and salt in medium bowl to aerate and combine; set aside. Beat butter in large bowl until smooth with electric mixer. Add sugar and beat until combined and creamy. Beat in both extracts, then add egg and beat until blended. Add dry mixture and beat just until blended. The dough will be soft and a bit sticky. Use plastic wrap to help you form 2 logs, about 2-inches in diameter. The plastic will help you work with the sticky dough and then will also protect the logs during chilling. Refrigerate dough at least 2 hours or overnight. Position racks in upper and lower thirds of oven. Preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap the logs and roll briefly on work surface to round them out (they often become a bit misshapen during storage). Cut crosswise into ¼-inch-thick rounds using a long, thin slicing blade. Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for about 13 to 17 minutes or until cookies are dry to the touch, but not too firm or crisp. They firm up upon cooling. Place pans on racks and cool completely. Melt chocolate in the top of a double boiler or in the microwave and stir until smooth. Allow to sit at room temperature until it has thickened slightly, but is still fluid. Use a fork dipped in the melted chocolate to make attractive drizzles over the cookies in a zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. Refrigerate in an airtight container in single layers separated by parchment paper. Cookies may be made up to 1 week ahead. Serve at room temperature or slightly chilled. 3.2.2124