Girl Scout Thin Mint Cookies
By Joseph Parish
The other evening my wife and I were out and about and we stopped briefly to grab some refreshments. Apparently the owner of the shop were we stopped had a daughter who was a girl scout for we could readily see box after box of the Girl Scout Cookies stacked and awaiting purchase. Naturally after my wife caught the Girl Scout logo on them she quickly made her way to the counter.
I could tell she found the Thin Mints as she came back towards me with smiles on her face. After paying for our purchase we continued on our journal as Pam munched happily on her mint cookies. Shortly later she commented that she needed a recipe so she could try making the cookies herself at home. Now my eyes began to twinkle as I pondered the thought of experimentation in the kitchen.
Usually during the scouts fund raiser drives these are frequently the first of the cookies to go. After being setup at a location for a few hours the pickings are slim and as the cute little cookie peddlers prepare to go home there are not much left. Statistics indicate that one out of every four boxes of Girl Scout cookies sold are Thin mints.
How can you make thin mints at home you ask? The recipe which I am about to give you employs a type of chocolate wafer that could easily double as an Oreo cookie want-to-be. Since the recipe will make approximately 108 cookies you will have the equivalent of three Girl Scout cookie boxes when made. In the event that you are not that big of a fan on thin mints you could always reduce the recipe requirements accordingly.
Chocolate Cookie Ingredients
1 18.25 ounce package of Betty Crocker chocolate fudge flavor cake mix
3 tablespoons of melted shortening
1/2 cup of sifted cake flour
3 tablespoons of water
Pam, non-stick vegetable spray coating
Outer Coating Ingredients
3 12 ounce bags of semi-sweet chocolate chips
3/4 teaspoon of peppermint extract
6 tablespoons of softened shortening
We will start out by combining the cookie ingredients in a mixing bowl. Now add water slowly until the dough starts to form. Cover the mixing bowl and chill it for several hours.
Preheat your oven to 350 degrees and as you wait for it to get up to the proper temperature remove the mixture from the refrigerator. Sprinkle flour on your countertop and roll out a portion of your refrigerated dough. When rolled, the dough should be less then 1/16th of an inch thick. When it is ready to cut you can use a lid from one of your spice containers which should be approximately 1 ½ inches in diameter. Arrange your circular pieces of dough on your vegetable sprayed cookie sheet and bake it for about 10 minutes. Remove your wafers from the oven allow them to cool completely.
It is now time to combine the chocolate chips with the peppermint extract and place in a microwave oven on 50 percent power for a period of two minutes. Be sure to use a microwave safe container. Stir the contents gently and heat it for an additional minute. At this time the chocolate should have a smooth consistency when stirred, if not microwave it for another 30 seconds. Continue this process until it achieves the smooth texture desired. Do not over microwave the chocolate or you risk ruining your cookies.
Using a fork you can now dip each of the wafers in the melted chocolate. You can tap the fork gently on the bowl to shake the excess chocolate off of the cookie. Lay the dipped wafers on a baking sheet and refrigerate until they are solid and firm.
Copyright @2011 Joseph Parish