Unfortunately the girl scouts didn't pay me a visit this year. Maybe they don't go to neighborhoods with townhouses? Anyways, I was left without girl scout cookies this season. Sigh.
I've heard the girl scouts do sell them outside of grocery stores sometimes. I just doubt I'll ever run into them. If I do, I'll definitely stock up. I've always enjoyed the tagalongs, samoas, shortbread, and my personal favorite - thin mints.
I decided to make my own the other night, and was surprised that they actually turned out well and are really similar! I didn't think I'd get the recipe right on the first try. I'm very lucky.
Maybe it's my tiger blood?
You don't have to use a large quantity of ingredients for this recipe, and you still get fifty cookies. You make a chocolate shortbread made out of butter, sugar, cocoa powder, salt, baking soda and melted Andes Mint Pieces. The melted pieces add mint flavor and moisture.
Then you roll the dough into a log, thinly slice it into rounds, and bake until crisp. When cool, you dip the chocolate cookies into melted chocolate. You could roll the dough out thinly and use a cookie cutter to cut out cookies, but I don't own any cookie cutters.
So, I guess they're not as cute and perfect as girl scout thin mints, but they taste just as good.
This is a WINNING recipe. I would make these again because that's how I roll.
3/4 cup cake flour
2 tablespoons dark cocoa powder (such as Hershey's Dark)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 cup Andes Mint pieces, melted
2 cup dark chocolate chips (such as Hershey's Dark)
1/4 cup shortening
Heat oven to 350 degrees F. Coat 2 cookie sheets with cooking spray.
In a large mixing bowl, sift together flour, cocoa powder, baking soda and salt; whisk in sugar until combined. Place mixture in a food processor and process until ingredients are finely ground.
In a large mixing bowl, using a mixer on low speed, beat butter and melted Andes pieces until well combined and creamy. Add dry ingredients and beat until just combined. Form dough into a skinny log by wrapping up in waxed paper (about the width of Girl Scout Thin Mints). Slice the log into rounds, about an 1/8-inch thick. Place on cookie sheets; bake 12 minutes until slightly crisp. Transfer to a large (cool) cookie sheet. Place in freezer and freeze 15 minutes.
Melt together chocolate chips and shortening, in a medium bowl, in the microwave, for 1-2 minutes, stirring every 30 seconds until melted and smooth. Dip cookies into melted chocolate and place on waxed paper to dry.
Makes 50 small cookies