Girl Behind the Apron: Girl Scout Cookies: Thin Mints Edition

Thin Mints are my second favorite type of girl scout cookie which is surprising since I am not the biggest fan of mint-flavored things. There is something special about these little cookies that makes them so good- especially once they are frozen like everyone and their mother does, so classic. I even added a little more mint to the coating for a more minty icy pop.

They are pretty simple to make. Its basically a chocolate short-bread dough, and it doesn't even require rolling or shaping. Just form into a log and slice, what can be easier than that? . Now I can bake and freeze these little cuties any time of year I want. I really like the recipe I found, because it was one of the few that didn't use a boxed cake mix (eww) but next time I would definitely bake these a minute or two less than the recipe called for.

Oh, and p.s. they are even better when you crush them up and mix them in with vanilla or chocolate ice cream.

Thin Mints Recipe
(adapted from Lauren)
- 1 1/4 cup AP flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 butter, softened
- 1 cup sugar
- 1 egg
- 1/2 tsp mint extract
- 1/2 tsp vanilla extract [*my own addition]
- 3 oz semi sweet chocolate [for coating]
- 4 oz butter [ for coating]
- 1/2 tsp mint extract [ for coating, my addition]

To make the dough:
Sift together the flour, cocoa, and salt.

In a mixer, cream the butter and sugar until fluffy. Add the egg and extracts and mix until combined. Mix in the dry ingredients.

Roll out onto board and divide in half. Shape each half into a cylinder with a 1 1/2 inch diameter. Wrap in plastic and refrigerate until cold and firm.

Freeze each cylinder 30 minutes prior to slicing [*this makes slicing much easier].

Slice each roll into 1/4 inch pieces. Place on lined baking sheets, 1 inch apart.