Girl Scout Cookies Secret Stash

Who hasn't hoarded Girl Scout Thin Mints in the freezer?  No one, I tell you.  Where is your stash? Mine was behind the Brussels Sprouts because I guarantee no child will be looking behind there!  Well, I have eaten the last cookie from the stash and there isn't a box of Thin Mints to be found from any Girl Scout, Brownie or Daisy for miles around. 

What to do? What to do?

Thankfully just as I was going into full-blown chocolate withdrawal, I found this recipe.


Thin Mints

2 1/4 cups all-purpose flour
1/4 cup cornstarch
6 Tablespoons cocoa powder
1/2 teaspoon salt
1 cup sugar
1/2 cupt butter, room temperature
1/3 cup milk
1/2 teaspoon vanilla extract
3/4 teaspoon peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.  In a large bowl, cream together butter and sugar.  With the mixer on low speed, add the milk and the extracts.  Gradually, add the flour mixture until fully incorporated.  Shape dough into two logs, about 1 1/2 inches in diameter.  Wrap in plastic wrap and freeze for 1 hour until dough is very firm. 

Preheat oven to 375 degrees.  Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet. Cookies do not spread very much so you can put them close together.  Bake for 13-15 minutes until cookies are firm at the edges.  Cool cookies completely on a wire rack before dipping in chocolate.

Chocolate Coating
12-ounce package semisweet chocolate chips
1/2 cup butter

Melt chocolate and butter together.  Dip each cookie in melted chocolate and then place on parchment or waxed paper to cool. 



Step 1:  Whisk together the dry ingredients.






Step 2:  In a separate bowl, mix butter and sugar.






Step 3:  Add milk and flavorings. 






Step 4:  Gradually add dry ingredients to make the cookie dough.






Step 5:  Roll dough and place in plastic wrap.






Step 6:  Slice and bake.






Step 7:  Melt chocolate and butter.  


 

Step 8:  Dip cooled cookies.



Step 9:  Lay cookies on parchment paper to cool again.  You can also put them in the freezer to chill quickly since they will probably end up there behind the Brussels Sprouts anyway.




Step 10:   These really, really, really do taste like Girl Scout Thin Mints.  Now, I'm not encouraging you to quit buying cookies from the little darlings but when your stash runs dry, you have options!!!  Enjoy! 

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