Thin Mints

Yes! Finally a food blog. I have been making different things lately, but I have not found the time to take pictures and then blog about them. I have been in too much of a hurry lately.

I discovered that my bosses favorite cookies are the Girl Scout Thin Mints. He can’t control himself and will eat an entire box unless he hides it. I decided to give making a batch a try. It is his birthday this weekend. I thought it would be a little funny to put a batch on his desk. I will have to see waht happens.

They may not look as perfect, but they do taste good! Next time I decide to try a girl scout cookie it will have to be the Samoas!

Ingredients:

1/2 cup softened butter
1 cup white sugar
1 egg
3/4 teaspoon mint extract
1 1/4 cup flour
1/2 cup cocoa powder
1/4 teaspoon salt

Chocolate Coating:

1 – 12oz bag semisweet chocolate chips
1/2 cup butter

Beat the softened butter in a mixer until creamy. Add the sugar and mix well. In a separate bowl, combine flour cocoa powder & salt. Slowly add flour mixture to the butter 1/2 cup at a time. Mix well after each addition. Divide the dough in half and then roll into two 1 1/2 inch cylinders. Wrap in wax paper and place in the refrigerator for about 5 hours.

Place the rolls in the freezer for about 30 minutes. Meanwhile, preheat the oven to 350Ëš. Melt the chocolate chips and butter in a double boiler. Stirring occasionally. Remove one cylinder and slice into 1/4 inch pieces with a sharp knife. Place on a cookie sheet and bake for 10-12 minutes. Let cool for a couple minutes before dunking each cookie into the melted chocolate chips. Set each cookie on wax paper and let cool completely. Enjoy!

 

Jess Written by:

I am a Christ follower, wife to the most amazing guy, and a full time mommy which I wouldn’t trade for the world. I am a lover of photography and a wannabe world traveler. Sometimes I find myself in the kitchen cooking up a new recipe. I love sharing my adventures old and new with anyone that will listen.