Cookie sales are their only real means of fundraising so please support them by ordering from them. A very small portion of the cookie sales actually goes to them. After you've eaten your stash of cookies and you're getting a hankering for the delicious cookies once again - try these recipes.
Thin Mints are their best selling cookies. As always, the homemade version is healthier for you.
This recipe comes from "Baking Bites" and you can find other recipes for Girl Scout CopyCat Recipes on their web site. Enjoy!
Homemade Thin Mints Cookies
The dough is made in advance, rolled into a log and chilled. This allows the cookies to be sliced off easily into rounds so there is no for a cookie cutter.
Once baked, they are dipped into a dark chocolate coating. Use a good quality dark chocolate to work with, starting with a bar and chopping it up. Semisweet chocolate - by which I mean chocolate chips - will work pretty well, too, although you might need to add an extra tablespoon of butter if your chocolate doesn’t get thin enough to ensure a thin cookie coating.
The cookies can be stored at room temperature in an airtight container for several days, but like “real” Girl Scout cookies, they taste great when frozen and will last for weeks - if not longer - in the freezer.
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled.
Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges.
Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth or melt your chocolate in a double boiler over hot, not boiling, water.. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
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