Two words for you.

Thin Mints.

Oh and they’re homemade and just as good…or better.

Did I just say that?

Yes, BETTER.They’re super rich and chocolate-y with a crisp, crunchy, minty center. You can’t go wrong. I guess you could just buy them, but that’s not nearly as fun. There is so much satisfaction in making them yourself and you can’t complain about a shortage if you make them. You just can’t.

So be your own Girl Scout. (Insert picture of me as a Girl Scout here). Or support your local Girl Scout troop and buy some cookies. Either way, you can’t go wrong.

RECIPE: makes about 40 cookies

INGREDIENTS:

• 2 1/2 Tbs softened unsalted butter
• 1/4 cup + 2 Tbs granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 tsp peppermint extract
• 1/2 cup all purpose flour
• 1/4 cup dark cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• confectioner’s sugar for dusting
• 10-12 oz. 60-72% cocoa, good quality chocolate, finely chopped.

Special equipment: A round 1-1.5 inch cookie cutter. I used a champagne flute!

INSTRUCTIONS:

• Line two baking sheets with parchment paper and set aside.
• Sift together flour, cocoa, baking powder, baking soda, and salt in a bowl and set aside.
• In a stand mixer with a fitted paddle attachment, beat the sugar and shortening until combined. Add egg and beat until combined, scraping down the bowl when necessary.
• Add vanilla and peppermint extracts and mix in.
• Add dry ingredients to wet and beat until combined.
• Lay a piece of parchment paper out on a flat surface and dust with confectioner’s sugar. Roll dough onto parchment and shape into a ball. Cover in plastic wrap and refrigerate for 30 min to an hour.
• Once chilled, roll dough on confectioner’s sugar dusted parchment paper until about 1/8 inch thick. Take cookie cutter and cut out circles and arrange on prepared baking sheets, a few centimeters apart. Continue to roll and cut until you’re done with the dough.
• Poke holes in cookie dough circles with a fork. Freeze sheets of cookie dough circles for 15 min.
• Preheat oven to 350 degrees F. while cookie dough is in the freezer.
• Bake cookies for about 8 min, rotating halfway through. Let cool on pan for a few minutes before transferring to wire racks.
• In a double boiler, melt chocolate, stirring constantly, taking off of heat when just melted.
• Dip cooled cookies in chocolate and place on parchment paper to harden and cool. This should take 30 min to an hour.
• Store in a cool dry place and enjoy!