THIN MINT COOKIES
If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.
Provided by Lauren
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
MOCK GIRL SCOUT THIN MINT COOKIES
These are good, but not really the same as Thin Mints, but in a pinch they work. Thought this was an interesting recipe on its own.
Provided by mandabears
Categories Dessert
Time 5m
Yield 65 cookies
Number Of Ingredients 4
Steps:
- Melt chocolate coating.
- I melt mine in a large bowl in the microwave.
- Stir in the peppermint oil and the shortening.
- Dip Ritz crackers in chocolate cover completely.
- Place coated crackerers on waxed paper and let sit until chocolate is hard.
- Store in air tight container.
Nutrition Facts : Calories 18, Fat 1, SaturatedFat 0.2, Sodium 29.1, Carbohydrate 2.1, Fiber 0.1, Sugar 0.3, Protein 0.2
GIRL SCOUT CHOCOLATE MINT COOKIES (COPYCAT)
I've never been able to tell the difference between this imposter and the real deal. Easy, Easy, Easy!! I actually overheard this recipe at a meeting when I was working as a journalist. I tried it, and it's a winner! You might be able to get more than 70 cookies out of this recipe.
Provided by Wineaux
Categories Dessert
Time 50m
Yield 70 serving(s)
Number Of Ingredients 2
Steps:
- Melt the mint chocolate chips in the microwave.
- Dip crackers, one at a time, into the chocolate.
- Lay on wax paper to set.
- Store in airtight container (if there's any left, that is).
Nutrition Facts : Calories 39.3, Fat 2.2, SaturatedFat 1, Sodium 29.6, Carbohydrate 5.2, Fiber 0.4, Sugar 2.9, Protein 0.4
MINT-COOKIE ICE CREAM MADE WITH GIRL SCOUT THIN MINT COOKIES
Turn the Girl Scouts' best-selling cookie into a refreshing frozen treat with this recipe. For an extra dose of minty goodness, use any extra cookies to build mini ice cream sandwiches.
Provided by Martha Stewart
Yield Makes 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Combine cream, milk, mint, and salt in a medium saucepan. Bring to a simmer. Immediately remove from heat and let steep at least 1 hour and up to overnight, covered, in the refrigerator.
- In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture; discard mint. Bring milk mixture just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added.
- Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled, at least 1 hour and up to overnight.
- Pour custard into a 2-quart ice cream maker; add chopped thin mints and process according to manufacturers' instructions until set but not hard.
- Transfer the soft ice cream to a loaf pan, cover and freeze at least 4 hours and up to overnight.
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