Girl Scout Thin Mint Knockoffs |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Too many other Girl Scout Thin Mint cookies, using Ritz, cake mix cookes, etc. This appears to be closer to the real thing. Will edit as soon as I try them. Ingredients:
1 1/4 cups all-purpose flour |
1 cup sugar |
1/2 cup cocoa powder |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
3/4 cup butter |
3 tablespoons milk |
1 teaspoon pure vanilla extract |
1/2 teaspoon peppermint extract |
4 cups semi-sweet chocolate chips |
2 tablespoons butter |
1/2 teaspoon peppermint extract |
Directions:
1. Cookie:.
2. Use a food processor to blend dry ingredients, by pulsing.
3. Add margarine, milk, vanilla, and mint extract and pulse until well combined.
4. Scrape out dough, knead until all the ingredients are well incorporated.
5. Chill in refrigerator for 1 to 2 hours, till mixture is firm.
6. Preheat the oven to 350° and line two large baking sheets with parchment paper.
7. When dough is ready, roll balls about as big as a heaping teaspoon, and press them, one by one, onto the baking trays, leaving about 3 inches of space around each.
8. Flatten each to about a quarter inch thick.
9. Bake for 12-15 minutes.
10. Cool on rack completely.
11. (Note prep time includes refrigeration time).
12. Chocolate coating:.
13. Melt chocolate chips and margarine until smooth using a double boiler or microwave.
14. Stir in the mint extract.
15. Dip cooled cookies into the chocolate using your fingers or a fork. Arrange cookies plates lined with parchment paper and refrigerate until coating sets.
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