I thought that Tagalongs were going to be the end of my Girl Scout series here, but I realized I couldn’t possibly end the theme without Thin Mints! Unfortunately, these ones don’t use the same Trefoil base, so I had a little (a lot) of help getting it right from one of my favorite blogs, Six Sisters Stuff. These are a pretty close to perfect imitation cookie, and are sure to get you through the cookie-less season ahead 🙂
You will need:
2 sticks unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups all-purpose flour
Mint Chocolate Coating:
3 cups semi-sweet chocolate chips
2-2 1/2 teaspoons peppermint extract (be sure you have PEPPERmint and not mint!)
Shortening for chocolate workability, if desired
Start off by beating butter alone until light and fluffy. Add powdered sugar and mix until fully combined. Add in vanilla, salt and cocoa and mix. Add flour and mix until combined, but slightly crumbly. Chill dough in the refrigerator for about 20 minutes- this will pull it all together and make the dough roll-able.
Now, preheat oven to 350. On a lightly floured surface, roll out dough to 1/8″ in thickness. Use a cookie cutter to cut little circles. Place cut circles on a baking sheet, and bake for 9-10 minutes, or until edges are set. Let cookies cool completely.
Alright, time to cover them in minty chocolate goodness! After cookies are cool, place chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second increments until melted. Stir in peppermint extract until smooth and fully combined. Lay out a sheet of wax paper for your cookies to dry on once dipped. Dip your cookies in the chocolate with a fork, give that fork a few jiggles and taps on the side of the bowl to remove the excess chocolate, and place cookies on waxed paper to cool. As with all of my cookies, I find that these are most delicious from the freezer, so toss ’em in, let ’em harden, and devour!