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
RITZ MINT COOKIES
These taste very much like Girl Scout Thin Mint cookies! I made this and they are VERY good! This recipe was posted by a wonderful cook name Marky90...but the photo is mine!
Provided by Lillian Russo
Categories Chocolate
Time 40m
Number Of Ingredients 3
Steps:
- 1. Melt Chocolate Chips in microwave. (About 1 -1/2 minutes)
- 2. Stir till creamy
- 3. Dip crackers in chocolate.
- 4. Put cookies on wax paper.
- 5. Freeze till set.
MOCK MINT GIRL SCOUT COOKIES
Every Christmas these little gems are on the goodie plates that we share with loved ones.
Provided by Barb Wandrey
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Melt candy quick according to package directions or in the top of a double boiler. Add a few drops of peppermint oil until desired flavor. Dip crackers in melted chocolate and place on waxed paper to dry.
- 2. Store in airtight container.
- 3. TIP: Candy quick is found in the baking aisle during the Christmas holidays.
HOMEMADE THIN MINTS
These homemade Thin Mints require just 4 ingredients, and no one ever guesses what the "secret ingredient" is! Perfect for cookie swaps and potlucks!
Provided by Averie Sunshine
Categories Cookies
Time 1h
Number Of Ingredients 4
Steps:
- Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
- In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10- to 15-second bursts until chocolate can be stirred very smooth.
- To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.
- Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10- to 15-second bursts if it starts getting too firm for smooth dipping.
- After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up.
- Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.
Nutrition Facts : Calories 70 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 30 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
COPYCAT VEGAN THIN MINT COOKIES
These mock Thin Mint Girl Scout cookies made with only 4 ingredients are not only delicious but vegan also!
Provided by Yoly
Categories 100+ Everyday Cooking Recipes Vegan Desserts
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
HOMEMADE THIN MINT COOKIES
Here's exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer-- they're incredible!
Provided by Sally
Categories Cookies
Time 3h15m
Number Of Ingredients 12
Steps:
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
- Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
- Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!
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- Melt chocolate of choice. You can do this via the bain marie method, short bursts in the microwave or in a saucepan. I prefer the bain marie method - it's easiest to control and maintain the chocolate temp.
- Mix in 3/4 teaspoon mint extract to melted chocolate. This might cause your chocolate to thicken up a little - depending on what type of chocolate you're using.
- Dip the Ritz crackers in the chocolate. I drop it in the bowl, gently flip it around with a fork and remove it carefully with two forks. Let excess chocolate drip off. If chocolate is too viscous, you might have to scrape excess off.
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- In a double boiler (or a bowl set over a pan of barely simmering water), melt the chocolate and shortening. When the mixture is smooth, stir in the peppermint extract. Using two forks, dip the cookies one at a time into the chocolate. Move them to the pan to cool.
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- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated and dough comes together in large pieces. Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk and wrap well. Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Work with one section of dough at a time, and roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out 20 circles per disk. Place circles on baking sheets.
- Bake, rotating pans halfway through, for 9 to 10 minutes, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Reduce heat to low so that coating will retain its consistency, and stir in peppermint extract. Line two baking sheets with parchment paper.
HOMEMADE GIRL SCOUT COOKIES - THIN MINTS!
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- Cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and continue to cream, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract, salt, and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting. Add the flour and mix just until the batter is no longer dusty looking but still a bit crumbly. Turn the dough out onto a clean counter, gather it into a ball, and knead it together into a nice, smooth mass. Divide the dough in 2, flatten into disks, and wrap in plastic wrap. Chill for 15 minutes.
- Rollout and bake: Preheat oven to 350. Roll dough out really thin, about 1/8-inch. These are called thin mints after all. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. If the dough is too firm to roll you can microwave it for 5 seconds. Cut out cookies and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.
- Make the peppermint coating: Meanwhile, prepare your chocolate coating. Using a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth. You can add 1 tablespoon of shortening if your chocolate is too thick. Alternatively, use a microwave in short 15-20 second bursts to melt the chocolate. Stir in the peppermint extract if you don’t have the mint candy melts.
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