As far as I'm concerned, mint and chocolate are flavor soul mates. And the Girl Scouts must know it too, because they keep crankin' out time-honored Thin Mints for us year after year. You can freeze 'em or crush 'em up over ice cream. Ooh, even throw 'em into a shake. It doesn't really matter how you eat them, because they're just plain delicious.
But the major bummer about them is that they're not available year round. Ever crave one, and it's, like, May, and the last tube in your freezer just disappeared? I know -- me too! What's a mint-chocolate lovin' gal supposed to do?!
Make her own!
Here, an awesome and easy recipe for DIY Thin Mints! You're welcome.
Copycat Girl Scout Thin Mints from Sugar Plum
- 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
1. Heat oven to 350 degrees F. Coat two cookie sheets with cooking spray.
2. 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.
3. 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.
4. 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.
Image via Amy Loves Yah/Flickr