Wana Be Girl Scout Cookies

Every one has a favorite.. Girl Scout cookies are iconic! My personal favorites are the Thin Mints. They are small, minty, chocolaty and crispy! Ever since I was a Girl Scout myself, I have craved Thin Mints. When I when to Girl Scout camp,  we used to use the Thin Mints as gram crackers for our smores... they are addicting,  you have been warned. 

Thin Mints are Americas cookie. Every time its Girl Scout season, there are Thin Mint flavored treats every were. I have seen Thin Mint ice cream,Thin Mint shooters, Thin Mint Blizzard from DQ, Thin Mint pie.. and the list goes on.

 So that brings us to the "Wana Be Girl Scout Cookies". They are fun to do at home and you don't have to wait for Girl Scout season to make them! There are a few steps involved, but hey... they are Thin Mints.






THE COOKIE:
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

CHOCOLATE COATING:

10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

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.

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. 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.