Girl Scout-Style Chocolate Mint Cookies

Quite literally the only thing I can find wrong about Girl Scout Thin Mint cookies is the fact that you can’t get them all year round. Yes, I know you can keep them in the freezer…but I can’t keep them in the freezer. If they make it to the freezer, they immediately transfer to my mouth. And then, no more cookies.

So, what to do? Figure out a way to make them at home! They’re not the same of course…I am the first to say that nothing can TRULY replace these amazing cookies. But I’ll tell you what…these come close.

Difficulty: medium
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Ingredients

· 3 T butter, softened to room temperature

· 1 egg white

· ¼ cup dark brown sugar

· 1/8 t baking soda

· ½ t salt

· ¼ cup dark cocoa powder

· ½ cup flour (have a little more available – like a quarter cup – just in case you need it)

· 5 drops peppermint oil (separated)

· 2 cups powdered sugar

· 4 T melted butter (this is in addition to the 3T above)

· 1 t heavy cream

· 1 bag (11.5 oz.) milk chocolate chips

· ½ t vanilla

Directions

With a wooden spoon mix together the 3T butter, egg white, brown sugar, baking soda, salt, dark cocoa powder, flour and 2 drops of the peppermint oil. This will be your cookie dough. The goal is to get the dough so it’s not sticky and is easy to roll out – that’s why you may need to add a little flour to get it the right consistency.

Roll out the dough so that it’s maybe ¼” thick and cut into shapes. I’ve found that circles are easiest, but whatever you prefer.

Place the shapes on a cookie sheet lined with parchment paper

and bake at 325 for about 5 minutes, until the cookies are firm and a little brown around the edges. Once they’re done transfer the cookies to a wire rack and cool them completely.

Next, we’re going to do the peppermint layer. Mix together the powdered sugar, 4T melted butter, 3 drops of the peppermint oil and the heavy cream and mix together into a ball that’s firm enough that you can roll it with a rolling pin.

Roll this out until it’s about ¼” thick and cut into shapes matching the shape of your cookies.

Place a peppermint cutout on top of each cookie.

Finally, place the chocolate chips and vanilla in a glass bowl and melt the chips in a double boiler on the stove. Remove the chips before they’re completely melted and stir until they melt completely. Cover each cookie with melted chocolate and place on waxed paper until they harden and cool. Then serve…it’s like Girl Scout season all year round!