Girl Scouts know what they’re doing. They make us wait all year for their crack-infused cookies and only sell them at selective locations for a limited time. These treats are TOO GOOD to wait around for all year. I for one, will not stand for it. I give you — homemade thin mints.
Thin Mints
Adapted From: Cakespy
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
1 tsp peppermint extract
1 bag dark cocoa Wilton candy melts
-In a small bowl, whisk together flour, cornstarch, cocoa powder, and salt
-In a large bowl, cream together butter and sugar.
-Add in the milk and the extracts. Mixture will look slightly curdled. Gradually, add in the flour mixture until fully incorporated.
-Shape dough into two logs, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and freeze for at least 2 hours, until dough is very firm.
-Preheat Oven to 375 degrees
-Slice dough into rounds about 1/4 inch thick, remember, THIN mints.
-Bake for 8-10 minutes (the thinner they are, the less they need to cook) until cookies are firm at the edges
-Cool cookies completely on a wire rack before dipping (I put mine in the fridge before dipping)
-Melt the Candy Melts in microwave according to package instructions
-One by one, cover each cookie in chocolate, using a fork to scoop it out and tap off the excess chocolate and place on a baking sheet.
-Once baking sheet is full, place in freezer so chocolate can set and cookies can get that smooth glazed look.
-Once cookies are set, eat and enjoy or freeze for later (Everyone knows Thin Mints taste better frozen!!)
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