Apparently there’s a shortage of thin mints this year. Fortunately, those of us in the Pacific Northwest aren’t being affected by this shortage (I guess we don’t like thin mints as much as the rest of the country), but just in case you’re in need of some and don’t have a way to get them, I have a recipe for you!
I love Girl Scout cookie season. I was never a Girl Scout, but I love the idea of girls getting out there and working on their business skills. It doesn’t hurt that they look really stinkin’ adorable in their outfits.
This year, a girl in my neighbourhood came to my door with the Girl Scout cookie order form, a hot pink bike and a big smile on her face. I couldn’t say no. Thin Mints are my favourite — mint and chocolate is the ultimate combination. But what are you supposed to do when you’ve inevitably eaten all of your Thin Mints and its no longer cookie-selling season?
Make your own!
These are really easy to make and are sure to satisfy any Thin Mint craving you might have, no matter what time of year it is.
Before I get to the recipe, I have something very exciting to share with you all! I’m going to be collaborating with OpenTable to do reviews of some restaurants during Portland Dining Month!
During the month of March, some restaurants in Portland are serving 3 course meals for $29. Does it get any better than that? I don’t think so. I’m excited to get out there and check out what these wonderful chefs have to offer. Now I just have to decide where to go…
Thin Mints:
Makes about 90 cookies
Ingredients:
Cookies:
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp. peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Chocolate Coating:
- 3 cups bittersweet chocolate, chopped
- 1 1/2 tsp. peppermint extract
Directions:
- Cream together the butter and sugar. Add egg and peppermint extract and beat well.
- Combine dry ingredients; add to the butter/sugar mixture and mix until smooth.
- Roll dough into a ball, wrap in plastic wrap and place in fridge for 1 hour.
- Heat oven to 375°F.
- Roll out dough to 1/4″ thick. Cut out cookies and place on parchment or silicone lined baking sheets. Bake for 7-9 minutes. Let cool.
- While cooling, melt the chocolate and add peppermint extract. Once cookies have cooled and chocolate has melted, dip cookies in the chocolate. Shake off any excess chocolate before placing on parchment. Place in fridge/freezer to set.
Bryony Cooks 