Its a shame that Girl Scout Cookie season is so short.
Lets start with the superstar of simplicity: Thin Mints.
All GSC fans know that the thin mint sets the standard for mint cookies.
Its a small bite.
A crunchy, no-frills chocolate cookie on the inside with a thin chocolate shell.
Then the cool breeze of mint passes through.
Tips on making Thin Mints at home
Imitating this famous cookie is relatively simple.
The dough is easy to roll out, and baking them is a breeze.
To make the cookie dough, I modifiedthis recipefrom Baked by an Introvert.
If the dough is too hard to handle at that thinness, its okay to make thick mints.
Just confirm to bake them for a minute or two longer so theyre crisp after they cool.
Preheat the oven to 350F.
Line a baking sheet tray with parchment paper.
Use a rubber spatula and mix the soft butter and sugar together in a medium bowl until well combined.
Theres no need to make it fluffy.
Add the salt, egg, and extracts.
This will help ensure you dont end up wearing the cocoa powder.
The dough will be thick but workable.
Place the dough on plastic wrap or parchment paper.
Flatten the dough into discs with the wrap, and pop them into the fridge for about 30 minutes.
Dust the countertop with a bit of flour and unwrap the dough.
Use a round cookie cutter, 1.5-inch or 2-inch is fine, and cut out circles.
Place them on a parchment lined baking sheet an inch apart.
Bake them at 350F for 10 to 12 minutes, or until firm and matte.
To make the chocolate coating, gently melt the morsels in the microwave in 30 or 15 second bursts.
Dunk each cookie in the coating and fish it out with a fork.
